Paul and Angela Knipple’s culinary tour of the contemporary American South celebrates the flourishing of global food traditions ‘down home.’ Drawing on the authors’ firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks.
Beginning the tour with an appreciation of the South’s foundational food traditions–including Native American, Creole, African American, and Cajun–the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien’s Vietnamese-style pickled mustard greens, Don Felix’s pork ribs, Elizabeth Kizito’s Ugandan-style plantains in peanut sauce, or Uli Bennevitz’s creamy beer soup and taste the world without stepping north of the Mason-Dixon line.
Beginning the tour with an appreciation of the South’s foundational food traditions–including Native American, Creole, African American, and Cajun–the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien’s Vietnamese-style pickled mustard greens, Don Felix’s pork ribs, Elizabeth Kizito’s Ugandan-style plantains in peanut sauce, or Uli Bennevitz’s creamy beer soup and taste the world without stepping north of the Mason-Dixon line.
€23.99
عن المؤلف
Angela Knipple, native of Memphis, is a freelance food writer and long-time member of the Southern Foodways Alliance.قم بشراء هذا الكتاب الإلكتروني واحصل على كتاب آخر مجانًا!
لغة الإنجليزية ● شكل EPUB ● صفحات 296 ● ISBN 9780807869963 ● حجم الملف 4.8 MB ● الناشر The University of North Carolina Press ● مدينة Chapel Hill ● بلد US ● نشرت 2012 ● للتحميل 24 الشهور ● دقة EUR ● هوية شخصية 6468966 ● حماية النسخ Adobe DRM
يتطلب قارئ الكتاب الاليكتروني قادرة DRM
المزيد من الكتب الإلكترونية من نفس المؤلف (المؤلفين) / محرر
35٬164 كتب إلكترونية في هذه الفئة
