Full Description
Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
Contents
Series Foreword, by Ken Albala
Preface
Timeline
1. Introduction: A Real Cuisine
2. The Material Resources
3. The First Inhabitants and Their Foodways
4. The Old World in the New
5. Immigrants: Their Neighborhoods and Contributions
6. Markets, Retailing, and "Making Groceries"
7. Restaurants
8. Drinking in New Orleans
9. Cooking at Home and Cookbooks
10. Signature Foods and Dishes
Bibliography
Index
About the Author
