User:Nolasandwitch/Louisiana Creole cuisine

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A very informed articled called “Creole Cookin’: Origins and Modern Evolution,” was written by Catherine Haller and published by the Alabama Digital Humanities Center. Catherine, a New Orleans native, pulls from a variety of scholarly resources to discuss the in’s and out’s of Creole cuisine. This author also has a background within Louisiana restaurants. Creole cuisine is just one of many different types of cuisine that are researched in this project. Some other examples include “Brazilian, Australian, Bulgarian and Chinese.” When on the main page of the article, “Global Foodways,” it displays a variety of different dishes, and when a mouse is hovered over them, it displays the type of cuisine in a clickable link. This is an exciting way to introduce someone to different cuisines via photograph. Catherine talks about how New Orleans has become the way it has due to it being a port city. The cuisine was from no one particular group. This article is a perfect source for anyone looking to understand more about different culture’s cuisines.

“The Origin Myth of New Orleans Cuisine,” is an article written by Lolis Eric Ellie in April of 2010. It was published in the Oxford American, “a nonprofit, quarterly literary magazine dedicated to featuring the best in Southern writing while documenting the complexity and vitality of the American South.” This article describes the difference in definition between Creole and Cajun. It acknowledges the role of black creoles in traditional New Orleans style food, yet mentions many other countries whose culture contributed. This article was not only written for those interested in food, but those who doubt that black families contributions to the development of traditional Creole food.

An article written by Charlotte P. Gutierrez titled “Louisiana’s Traditional Foodways,” (a condensed article from a Guide to the State), was published by the Smithsonian Institute in 1985. A local author defines the meaning of the two words creole and Cajun. She talks about what foods fall into what category of cuisine. She uses photographs, as well as researched facts, to show the complexities of the differences between the two words. She describes the stylistic differences as well.

The Encyclopedia of Cajun and Creole Cuisine was written by Chef John D. Folse, and was originally published in 1983. It was self-published by “Chef John Folse and Company Publishing.” It was written as a massive recipe collection notating the history behind the dishes and culture. His purpose was to educate on how many different cultures- such as African, French, Native American – all help shape what Louisiana cuisine is today. The book is organized by type of dish – Roux, Stocks and Sauces, Breakfast and Brunch, Soups, etc. The recipes are organized and laid out so that they are easy to read and follow. The introduction to the book, which is over 100 pages, is in depth history of the cuisine of southern Louisiana. This book would appeal to anyone with an interest in cooking, Cajun food or a historical perspective on the state of Louisiana.

Deirdre Stanforth, a renowned cookbook author, wrote The New Orleans Restaurant Cookbook, published by Doubleday in 1976. Besides recipes, the author outlines the major players within the restaurant industry in New Orleans, where she was born and raised. Some examples include, “Antoine’s, Arnaud’s, Brennan’s and Commander’s Palace. She organizes these food establishments alphabetically, with plenty of photos. She describes the history behind the restaurant’s owners, and the food they are best known for. Although this book is slightly outdated, any lover of New Orleans’s cuisine can learn a little more about their favorite dishes through this book.

Paul Prudhomme is one of the most well-known chef’s in the world. In 1987, he published a cook book titled, “The Prudhomme Family Cookbook: Old-Time Louisiana Recipes” published by Morrow. This traditional recipe book contains all of the classic recipes, with small blurbs about the history of the recipe cited beforehand. The introduction of the book describes Paul’s family’s home life, and what that meant in terms of what they consumed.

BIBLIOGRAPHY

Elie, Lolis Eric. “The Origin Myth of New Orleans Cuisine.” Oxford American, https://main.oxfordamerican.org/magazine/item/206-lolis-eric-elie-explores-the-origin-myth-of-new-orleans-cuisine.

Folse, John D. The Encyclopedia of Cajun & Creole Cuisine. John Folse.

Gutierrez, Charlotte Paige. “Louisiana's Traditional Foodways - Smithsonian Institution.” Louisiana's Traditional Foodways, Smithsonian Institution, 1985, https://folklife-media.si.edu/docs/festival/program-book-articles/FESTBK1985_05.pdf.

Haller, Catherine. “Creole (Cuisine).” Learn More - Global Foodways, https://adhc.lib.ua.edu/globalfoodways/home/creole/learn-more/.

Prudhomme, Paul. The Prudhomme Family Cookbook: Old-Time Louisiana Recipes. Morrow, 1987.

Stanforth, Deirdre. The New Orleans Restaurant Cookbook. Doubleday, 1976.