Beignets, Poa Boys, gumbo, jambalaya, Antoineas. New Orleansa 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.fairly modern phrases provide a common vocabulary that only insiders can interpret, making the food inaccessible to the uninitiated. Gumbo Gumbo ... But when okra wasna#39;t in season, one could use a roux or file to make gumbo. Today a rouxanbsp;...
|Author||:||Elizabeth M. Williams|
|Publisher||:||AltaMira Press - 2012-12-19|