Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods
The United States has served as a refuge for immigrants and refugees from varying sections of this globe. The more recent influx of new arrivals with their unique cultures and regional habits has modified and impacted their adoptive country, forging it into a giant melting pot. Like the story of Stone Soup, the more recent refugees landing in Kentucky from Viet Nam, Hungary, Bosnia, Bhutan, Somalia, the Middle East, and various other areas from four continents share the recipes for their favorite foods. These dishes with their traditional tastes and aromatic flavors revive memories of familial sustaining foods, and are slowly permeating the national diet. Many of the dishes will be familiar to frequenters of different ethnic restaurants. Not only are the cuisines richly described along with the exotic ingredients, these native comfort food recipes are prefaced with a portrayal of the plight of the refugees themselves. The individuals and their home backgrounds are described along with their challenges to enter and succeed in the American mainstream. These short biographies are uplifting and the recipes tantalizingly appealing.
The University Press of Kentucky