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What We Talk About When We Talk About Dumplings

ebook
1 of 1 copy available
1 of 1 copy available

SHORTLISTED FOR THE 2023 TASTE CANADA AWARD FOR CULINARY NARRATIVES

Featured on "The Sunday Magazine" on CBC Radio

Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world's favorite lump of carbs

​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more.

In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture's version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favorite dish.

With an introduction by Karon Liu. Illustrations by Meegan Lim.

Contributors include: Michal Stein, Christina Gonzales, Kristen Arnett, David Buchbinder, André Alexis, Miles Morrisseau, Angela Misri, Perry King, Sylvia Putz, Mekhala Chaubal, Arlene Chan, Chantal Braganza, Naomi Duguid, Eric Geringas, Matthew Murtagh-Wu, Monika Warzecha, Bev Katz Rosenbaum, Tatum Taylor Chaubal, Domenica Marchetti, Julie Van Rosendaal, Amy Rosen, Cheryl Thompson, Jennifer Jordan, Marie Campbell, Navneet Alang

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    • Booklist

      October 1, 2022
      Are dumplings spongy steamed pork buns? Crisp savory empanadas? Buttery pierogi with plum filling? Yes. And more. Over two dozen contributors to this anthology muse about the ubiquity of something-wrapped-in-something dishes from a wide range of cultures and historical moments. Some essays are terrifically informative (exploring the racial politics of immigration through food); others are whimsical (ravioli as a technical construct). But the most moving are deeply personal, as when authors like Met�s writer Miles Morrisseau (dumpling drop duck soup), Indo-Canadian novelist Angela Misri (pakoras and samosas), or chef Domenica Marchetti (gnocchi) use the physical task of perfecting family recipes to reconnect with the people, flavors, and memories of their pasts. With laughter, tears, and an occasional recipe that feels like part of an oral tradition ("The trick, Auntie says, is the milk. You might need more, you might need less") this collection speaks to the heart of all who grew up eating dumplings at their grandmother's table. As Amy Rosen (matzo ball soup) says, "Memories, after all, make everything perfect."

      COPYRIGHT(2022) Booklist, ALL RIGHTS RESERVED.

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  • English

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