Buttermilk graffiti : a chef's journey to discover America's new melting-pot cuisine / Edward Lee.

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  • Additional Information
    • Abstract:
      Summary: Describes the author's two-year journey around the United States learning about the different cultures and traditions reshaping American cuisine.
    • Content Notes:
      Pilgrimage for a beignet -- The pugilist and the cook -- The unfamiliar noodle -- The accidental fast -- Exile and cigars -- Slaw dogs and pepperoni rolls -- A kibbeh in Clarksdale -- Matriarchs of Montgomery -- A lesson in smen -- Death and aquavit -- Trawling for shrimp -- The immortality of Paterson -- Nigerian hustle -- German mustard -- The palace of pastrami -- A tale of two cornbreads.
    • ISBN:
      9781579657383
      1579657389
    • Accession Number:
      2017051428
    • Accession Number:
      on1015281458
      1015281458
    • Accession Number:
      fay.568156
  • Citations
    • ABNT:
      LEE, E. Buttermilk graffiti : a chef’s journey to discover America’s new melting-pot cuisine. [s. l.]: Artisan, 2018. ISBN 9781579657383. Disponível em: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cat05595a&AN=fay.568156. Acesso em: 12 jul. 2020.
    • AMA:
      Lee E. Buttermilk Graffiti : A Chef’s Journey to Discover America’s New Melting-Pot Cuisine. Artisan; 2018. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cat05595a&AN=fay.568156. Accessed July 12, 2020.
    • AMA11:
      Lee E. Buttermilk Graffiti : A Chef’s Journey to Discover America’s New Melting-Pot Cuisine. Artisan; 2018. Accessed July 12, 2020. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cat05595a&AN=fay.568156
    • APA:
      Lee, E. (2018). Buttermilk graffiti : a chef’s journey to discover America’s new melting-pot cuisine. Artisan.
    • Chicago/Turabian: Author-Date:
      Lee, Edward. 2018. Buttermilk Graffiti : A Chef’s Journey to Discover America’s New Melting-Pot Cuisine. Artisan. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cat05595a&AN=fay.568156.
    • Harvard:
      Lee, E. (2018) Buttermilk graffiti : a chef’s journey to discover America’s new melting-pot cuisine. Artisan. Available at: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cat05595a&AN=fay.568156 (Accessed: 12 July 2020).
    • Harvard: Australian:
      Lee, E 2018, Buttermilk graffiti : a chef’s journey to discover America’s new melting-pot cuisine, Artisan, viewed 12 July 2020, .
    • MLA:
      Lee, Edward. Buttermilk Graffiti : A Chef’s Journey to Discover America’s New Melting-Pot Cuisine. Artisan, 2018. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cat05595a&AN=fay.568156.
    • Chicago/Turabian: Humanities:
      Lee, Edward. Buttermilk Graffiti : A Chef’s Journey to Discover America’s New Melting-Pot Cuisine. Artisan, 2018. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cat05595a&AN=fay.568156.
    • Vancouver/ICMJE:
      Lee E. Buttermilk graffiti : a chef’s journey to discover America’s new melting-pot cuisine [Internet]. Artisan; 2018 [cited 2020 Jul 12]. Available from: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cat05595a&AN=fay.568156

Reviews

Booklist Reviews 2018 April #1

At a time when America's melting-pot culture frightens so many citizens, Lee finds hope and joy in visiting ethnic communities all across the nation's breadth. A professional chef, Lee took to American roads and found a host of people who either came to this country or were born of immigrants. He visits a Muslim community in Dearborn, Michigan, where he learns the value of Ramadan fasting. He gathers recipes and inventively adapts them to his own tastes, such as mixing bourbon with Vietnamese dipping sauce to top roasted oysters. Lee's most touching prose comes with his recounting of his Korean War–veteran father's favorite food, an outlandish concoction of soy sauce, Korean chili paste, kimchi, tofu, fried bologna, and ramen noodles, topped with poached eggs and American cheese. Lee regards all these recipes as "home cooking," so he offers no pictures of final dishes to avoid stifling a home cook's own imagination. Copyright 2018 Booklist Reviews.

LJ Reviews 2018 March #2

What we think of as "traditional" American cuisine has been formed by waves of immigrants who built this country. Now we are witnessing a transformation of American food as new waves of immigrants arrive from other countries. In this travelog and food memoir, chef Lee travels the country revisiting traditional American dishes and exploring the new cultures that are changing the culinary landscape. At each stop, the author makes a point of getting to know some of the locals and the history of the place and food as well as listening to the people's stories and how to make their traditional dishes. In Connecticut, Lee explores Moroccan food, as well as seeking out an old favorite: the white clam pizza. The typical Southern fare of Mississippi and Alabama are quite different from the foods of the growing Lebanese and Korean populations. From Seattle to New Jersey and everywhere in between, Lee explores the rich cultures that shaped American food and the growing cultures that will continue to form its evolution. VERDICT Lee's curiosity and talent for storytelling result in a fascinating, vibrant look at our country's diverse, ever-changing cuisine.—Melissa Stoeger, Deerfield P.L., IL

Copyright 2018 Library Journal.

PW Reviews 2018 January #5

This excellent collection of culinary travel essays by chef and TV personality Lee (Smoke & Pickles; The Mind of a Chef) takes readers across the U.S. in search of immigrant cuisine. A Korean-American kid from Brooklyn who now runs restaurants in Kentucky, Lee is an eager mixer of styles and traditions. He writes, "Show me your recipes, and I can tell who you are." It's a sweet and heady mélange of travelogue, in which Lee plays the eager investigator chasing down cooks to figure out how or why they cooked a dish he ate; he ends each chapter with recipes inspired by the food he's just eaten, but capped with his own twists. Lee mixes rapturous and unfussy descriptions of the dishes he discovers—from the shockingly good Cambodian food in Lowell, Mass. (smoked ground fish in mud fish sauce, and cow intestines in a fermented fish paste), to the influence of Lebanese food in Clarksdale, Miss. (made with beef at one restaurant, the kibbeh is served raw or fried), and Clarksburg, W.Va., where immigrant Italian coal miners packed pepperoni rolls for lunch. Lee celebrates unexpected confluences of cuisines while refusing to be limited by definitions of "authenticity." (Apr.)

Copyright 2018 Publishers Weekly.