Williams, E: New Orleans
Beschreibung:
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.
Series Foreword, by Ken AlbalaPrefaceTimeline1. Introduction: A Real Cuisine2. The Material Resources3. The First Inhabitants and Their Foodways4. The Old World in the New 5. Immigrants: Their Neighborhoods and Contributions 6. Markets, Retailing, and "Making Groceries"7. Restaurants8. Drinking in New Orleans9. Cooking at Home and Cookbooks10. Signature Foods and Dishes BibliographyIndex About the Author
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