About the book
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.
Editions of The World in a Skillet
- Hardcover
- ISBN 9780807835173
- Paperback
- ISBN 9781469622231
- EBook
- ISBN 9798890885593
- EBook
- ISBN 9780807869963
Read an Excerpt
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.
Frequently Asked Questions
What is The World in a Skillet about?
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.
What core themes, tropes, or subjects are explored in The World in a Skillet?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > National and regional cuisine / Cuisine of specific cultures or peoples
Where can I read a sample of The World in a Skillet?
You can read an official preview of the few pages here https://www.book2look.com/book/9780807835173
How long is The World in a Skillet and how many pages does it have?
The World in a Skillet has 296 page(s)
Who is/are the Author/s of the book The World in a Skillet?
Angela Knipple, John T. Edge, Paul Knipple
What are the ISBN numbers for the physical and digital editions?
The World in a Skillet is available as hardcover(ISBN 9780807835173) and paperback(ISBN 9781469622231) and ebook(ISBN 9798890885593) and ebook(ISBN 9780807869963)
Where can I buy The World in a Skillet online or support local independent bookshops?
You can buy The World in a Skillet from below
Where can I buy The World in a Skillet?