Breaking Bread - Recipes and Stories from Immigrant Kitchens

1. Auflage 2011
ISBN: 978-0-520-27143-2
Verlag: University of California Press

Buch, Englisch, Band 29, 304 Seiten, Trade Paperback, Format (B × H): 151 mm x 228 mm, Gewicht: 578 g

Reihe: California Studies in Food and Culture

Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin’s beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.

Autoren/Hrsg.

Anderson, Lynne C.

Weitere Mitwirkende

Kummer, Corby

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Populärwissenschaftliche Werke

Inhaltsverzeichnis

Contents
Foreword Corby Kummer
Acknowledgments

Introduction

Scooping the Memories
Dmitra's Lebanese Stuffed Grape Leaves, Hommus, Tabbouleh, and Pita

It's Like a Continuum
Nezi's Cape Verdean Katxupa (Cachupa)

Add a Place at the Table
Fausta's Italian Fettuccini

Foraging Together but Alone
Yulia's Russian Mushroom Casserole

A Savage Loves His Own Shore
Barry's Irish Dinner: Baked Fillet of Sole, Mashed Potatoes, and Carrot-Parsnip Mash

Swapping Food on Sundays
Johanne's Haitian Soup Joumou

Living the Culture Every Day
Xotchil's Venezuelan Asado Negro, Insalata Repoyo, Plátanos, and Arepas

Eating Alone
Saida's Moroccan Couscous

Quiet in America
Xiu Fen's Shanghai Fish and Vegetable Dinner

Remembering Where You Started
Roula's Greek Spanakopita and Dolmades

Eating the Flag
Riqueldys and Magdani's Dominican Sancocho and Bollito

A Happy Straddler
Soni's Indian Lamb Biriyani, Tali Machhi, Matur Paneer, Bhartha, Roti, and Halwa

This Is America?
Genevieve's Ghanaian Nkatekwan and Fufu

More Relaxed but a Little Tired
José's Mother's Salvadoran Quesadilla

Bringing Good Things with Food
Liz's Brazilian Peixada

Keeping the Connection Flowing
Aurora's Filipino Adobo

Food, the Great Icebreaker
Yasie's Persian Kashk-o-Bedemjan and Kou Kou Sabzi

Man in the Kitchen
Zady's Rice and Lili's Kedjenou and Aloko from Côte d'Ivoire

Part of You Goes into the Cooking
Patricia's Costa Rican Sopa and Dumplings

Teaching Both Ways
Ha's Vietnamese Goi Cuon and Tuong Ngot

Preserving Home
Sehin's Ethiopian Yebeg Wot

Less Conservative Now
Najia's Spicy Pakistani Dinner: Tandoori Chicken, Palou, Bhindi, Podina Chutney, Salad, and Paratha

It's Okay to Be Different
Tanisha's Panamanian Sorrel Drink

Cooking Every Day
Limya's Sudanese Mulukhiyah

Why Not Teach Them to Cook?
Beatriz's Guatemalan Tortillas con Frijoles y Queso

Über Autor(innen)

Lynne Anderson is Adjunct Professor at Boston College and Bunker Hill Community College. Before teaching, she worked as a chef in restaurants around the Boston area. Robin Radin has exhibited her photographs nationally. In 2003, she was awarded the Massachusetts Cultural Council Artist Grant in Photography.