Not available to order
Publication date:
19 December 2012Length of book:
202 pagesPublisher
AltaMira PressISBN-13: 9780759121386
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.
Williams’s authoritative New Orleans: A Food Biography explains why New Orleans fare is what it is. Williams takes a comprehensive approach, detailing the many forces and establishments—from the Mississippi River, with its bounty of ship and freshwater fish, to the local grocery chain Schwegmann’s—that have shaped the way the city eats and cooks.