Nonfiction | History

Southeast Louisiana Food : A Seasoned Tradition

by Addie K. Martin

2020-04-19 15:06:29

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The cuisine of Southeast Louisiana is informed by a unique landscape. Defined by water--Vermillion Bay to the west, marshlands to the east, the Mississippi River to the north and the Gulf Coast to the south--the scenery transitions from verdant swamp... Read more
The cuisine of Southeast Louisiana is informed by a unique landscape. Defined by water--Vermillion Bay to the west, marshlands to the east, the Mississippi River to the north and the Gulf Coast to the south--the scenery transitions from verdant swamps to open seas stocked with diverse wildlife. The indigenous Cajun cuisine is a cultural blend three centuries in the making, with traces of American Indian, French, German, Italian and African heritage. To feed themselves and bourgeoning markets, locals built formidable aquaculture empires. Eventually, the area became less isolated, offering more opportunity while threatening traditions. With interviews and family recipes, authors Addie K. and Jeremy Martin present the history behind this enchanting culinary tradition. Less

Book Details

File size8.9x5.9x0.7inches
Print pages256
PublisherHistory Press
Publication date October 1, 2014
ISBN9781626195493
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Addie K. Martin
Author
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