Resilient Kitchens
Rutgers University Press (Verlag)
978-1-9788-3251-0 (ISBN)
Immigrants have left their mark on the great melting pot of American cuisine, and they have continued working hard to keep America’s kitchens running, even during times of crisis like the COVID-19 pandemic. For some immigrant cooks, the pandemic brought home the lack of protection for essential workers in the American food system. For others, cooking was a way of reconnecting with homelands they could not visit during periods of lockdown.
Resilient Kitchens: American Immigrant Cooking in a Time of Crisis is a stimulating collection of essays about the lives of immigrants in the United States before and during the COVID-19 pandemic, told through the lens of food. It includes a vibrant mix of perspectives from professional food writers, restaurateurs, scholars, and activists, whose stories range from emotional reflections on hardship, loss, and resilience to journalistic investigations of racism in the American food system. Each contribution is accompanied by a recipe of special importance to the author, giving readers a taste of cuisines from around the world. Every essay is accompanied by gorgeous food photography, the authors’ snapshots of pandemic life, and hand-drawn illustrations by Filipino American artist Angelo Dolojan.
PHILIP GLEISSNER is an assistant professor of Slavic and East European languages and cultures at The Ohio State University. A native of Germany, he came to the United States for graduate studies at Princeton. He researches the Soviet literary press, socialist cultural networks, and queer community building in contemporary Eastern Europe. HARRY ELI KASHDAN is a scholar of food and migration based in Washington, DC. A Ph.D. in comparative literature who has published research on cookbooks and migration in the Mediterranean, he has held fellowships at Harvard University, The Ohio State University, and the University of Pennsylvania.
Preface
1 The Lost Year
Reem Kassis
Recipe: Malfoof (Stuffed Cabbage Rolls)
2 Quarantine Cooking in an Improvised Household
Stephanie Jolly and Krishnendu Ray
Recipe: Pasta with Shallots and White Wine
3 Duck Tales
Tien Nguyen
Recipe: Cà Phê Sữa Đá (Iced Coffee with Condensed Milk)
4 Cooking with the Lights Off
Bonnie Frumkin Morales
Recipe: Mom’s Chicken Kotleti
5 The Meaning of Martin Yan
Mayukh Sen
Recipe: Martin Yan’s Hot Walnut Soup
6 Pound Cake and Puri
Geetika Agrawal and Fernay McPherson
Recipes: Sour Cream Pound Cake and Puri
7 Teta Thursdays: Conversations on Food, Culture, and Identity during a Global Pandemic
Antonio Tahhan
Recipe: Kousa Mahshi (Aleppan-Style Stuffed Squash)
8 The Map to Myself
Sangeeta Lakhani
Recipe: Murgh Makhani (Butter Chicken)
9 There Will Always Be a Sea
written by Keenan Dava, recipe by Tim Flores
Recipe: Kasama Chicken Adobo
10 Food and Caring during the Times of COVID-19 on the U.S.–Mexico Border
Guillermina Gina Núñez-Mchiri
Recipe: Red Chilaquiles
11 Intimate Tables: Food and Migration in a Time of Crisis
Philip Gleissner and Harry Eli Kashdan
Recipes: Hefezopf / Tsoureki (German-Greek Bread)
and Almond, Lemon, and Ricotta Cake for Passover
Acknowledgments
Notes on Contributors
Art Credits
Index
| Erscheinungsdatum | 31.03.2023 |
|---|---|
| Co-Autor | Reem Kassis, Stephanie Jolly, Krishnendu Ray |
| Zusatzinfo | 37 color images |
| Verlagsort | New Brunswick NJ |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 916 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sozialwissenschaften ► Ethnologie ► Volkskunde | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-9788-3251-6 / 1978832516 |
| ISBN-13 | 978-1-9788-3251-0 / 9781978832510 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
