Essays dishing up how New Orleans created its unequaled culinary mystique
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more.
In servings of such well-recognized foods as shrimp remoulade, Creole
tomato salad, turtle soup, and bread pudding, contributors explore a
broad range of issues. Essays consider the history of the city's
cookbooks, markets, food purveyors, food writers, famous restaurants and
their neighborhood counterparts, and the differences between Cajun and
Creole cuisines. Recommended serving instructions for each dish or
beverage, drawn from historical cookbooks and contemporary chefs,
complete the package.
New Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Susan Tucker is curator of books and records at the Newcomb Center for Research on Women at Tulane University. S. Frederick Starr is chair of the Central Asia-Caucasus Institute at Johns Hopkins University and the author of many books on New Orleans and Louisiana.
256 pages (approx.), 6 x 9 inches, introduction, index