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About this book
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 by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
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Yes, you can access New Orleans by Elizabeth M. Williams in PDF and/or ePUB format, as well as other popular books in Art & Agricultural Public Policy. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Contents
- Series Foreword
- Preface
- Timeline
- Chapter 1: Introduction: A Real Cuisine
- Chapter 2: The Material Resources
- Chapter 3: The First Inhabitants and Their Foodways
- Chapter 4: The Old World in the New
- Chapter 5: Immigrants: Their Neighborhoods and Contributions
- Chapter 6: Markets, Retailing, and āMaking Groceriesā
- Chapter 7: Restaurants
- Chapter 8: Drinking in New Orleans
- Chapter 9: Cooking at Home and Cookbooks
- Chapter 10: Signature Foods and Dishes
- Bibliography
- About the Author