• E-Books
  • Latest Catalogs
  • Books for Courses
  • Exhibits Listing
  • View Cart

296 pp., 7 x 10, 33 halftones, index

Cloth
ISBN  978-0-8078-3517-3
Published: March 2012

The World in a Skillet

A Food Lover's Tour of the New American South

By Paul Knipple and Angela Knipple

 
Foreword by John T. Edge

Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on their firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the Knipples present 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.

About the Author

Paul and Angela Knipple, natives of Memphis, are freelance food writers and long-time members of the Southern Foodways Alliance.


Reviews

"Rather than a cookbook, this is a readable introduction to the diversity of the modern Southern table. Highly recommended for regional cooking collections."
--Library Journal

“One of the most interesting Southern-centric food profile/cookbook hybrids we’ve seen in years.”
--LA Weekly Blog

"Much more than a rote collection of recipes. . . . As mouthwatering as the recipes are, the profiles are similarly rich. . . . Each subject has a compelling story and the Knipples do a terrific job of telling them."
--Publishers Weekly

"The World in a Skillet is a good book, even if devoured solely for the recipes. More importantly, however, it serves as an eloquent and timely testimony on how immigrants continue to renew and enrich this country."
--ForeWord Reviews

"Delicious. . . . your own global road trip."
--Edible Memphis

"Part cookbook and part culinary road trip . . . . This is the South in all its diversity."
--Garden & Gun

Related Titles

<SPAN STYLE= "" >Remembering Bill Neal</SPAN>

Remembering Bill Neal

Favorite Recipes from a Life in Cooking

By Moreton Neal

From the recipe box of a passionate cook

Learn More »

<SPAN STYLE= "" >Turning the Tables</SPAN>

Turning the Tables

Restaurants and the Rise of the American Middle Class, 1880-1920

By Andrew P. Haley

Dining and the ascendance of middle-class culture

Learn More »

<SPAN STYLE= "" >Modern Food, Moral Food</SPAN>

Modern Food, Moral Food

Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century

By Helen Zoe Veit

Reason over taste

Learn More »



© 2012 The University of North Carolina Press
116 South Boundary Street, Chapel Hill, NC 27514-3808
How to Order | Make a Gift | Privacy
Greenpress Initiative Network Solutions