Tom Kime's "Street Food"
Exploring World Cultures One Plate at a Time
Tom Kime's book "Street Food: Exploring the World's Most Authentic Tastes" makes the sometimes frightening world of street food accessible, interesting, and fun.
Culinary Tourism
With a desire to explore the world through the most accessible cuisine, street fare, Tom Kime set out to eat from road-side vendors all over the planet.
His philosophy is simple: "To get a feel for the beating heart of any community, and to begin to understand a culture different from your own, you need to experience the food." "The best way to experience real food... is to sample street food."
The chapters are broken down by region: India/ Sri Lanka, South East Asia, Latin America and Caribbean, Southern Europe, Middle East, and North Africa. Most of the time spend reviewing this book was spent in the Latin American and Caribbean section, though the other chapters looked equally well researched and written.
Each regional section starts with a photo and a succinct description of the food found in the area. This is followed by short journal entries written by Kime about the adventures and food he encounters -- "In just over 24 hours I barely slept [in Mexico City], instead opting to eat on average every 30-45 minutes" -- illustrated with photographs of vendors, food, and Kime himself.
Then a recipe coupled with a little quip, anecdote, or historical fact is presented facing a photograph of the prepared dish.
Through the recipes, Kime invites the reader to travel with him through their stomachs; through the commentary on travel and food, Kime allows the reader a view into his head as he embraces what many are afraid to; and through the photographs, photographer, Lisa Linder, puts the reader in the middle of it all.
The photographs, in particular, are strikingly vivid and accentuate all the elements that are exciting and attractive about sampling street food: vibrant colors, dynamic cooking stations, and an inextricable link to the local culture and people. Linder is able to make even a simple soup leap of the page through presentation and carefully crafted composition (the pumpkin soup is served in a shot glass topped with a lime wedge).
Street Food Tips
Kime is open with his thoughts and his experiences as he navigates the bustling streets of many of the world's major cities. In the end, though, he has compiled a list of tips on how to find the best, safest street food:
- Look for stalls near a city's main vegetable market
- Look for stalls near a port city's main fish market (the earlier the better on this one)
- Explore around major transportation hubs, particularly bus stations
- Follow locals to where they eat; ask around what people's favorite spots are
- Go to packed stalls. This is an indication of good food, and a high turnover of the product making it safer for non-native stomachs.
Final Thoughts
Tom Kime's "Street Food: Exploring the World's Most Authentic Tastes" would be a great book for anyone who likes to try new recipes based on geography ("I feel like trying something from Morocco tonight") and likes to know a little more about the people and culture from which the food originates. Beautiful photographs are enlightening both in the kitchen and at the table for guests.
