Stir the Pot: The History of Cajun Cuisine

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9780781812122: Stir the Pot: The History of Cajun Cuisine
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"I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. -Emeril Lagasse "The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks!" -John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish étouffée, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on "The Evolution of Cajun Cuisine," "The Role of Food in Cajun Society," and "The Cajun Culinary Landscape" as well as a glossary of terms and extensive bibliographic resources.

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About the Author:

Marcelle Bienvenu is a cookbook author who has worked with Emeril Lagasse and with Ella Brennan of Commander's Palace.
Historian Carl A. Brasseaux is director of the Center for Cultural and Eco-Yourism at University of Louisiana-Lafayette and managing editor of Louisiana History.
Ryan A. Brasseaux is a cultural historian completing his doctorate at Yale University.

Review:

"I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference." --Emeril Lagasse, Chef-Proprietor of Emeril's Restaurant and NOLA, New Orleans

"The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks!" --John Mack Faragher, Professor of American History, Yale University

"Having experienced, first hand, the evolution of the Cajun cuisine over the past 30 years, it is indeed a pleasure to see the real story of it in this book. The authors have credentials and knowledge making this a fascinating read." --Ella Brennan, Owner of Commander's Palace, New Orleans

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Other Popular Editions of the Same Title

9780781811200: Stir the Pot : A History of Cajun Cuisine

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ISBN 10:  0781811201 ISBN 13:  9780781811200
Publisher: Hippocrene Books, 2005
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Book Description Hippocrene Books Inc.,U.S., United States, 2008. Paperback. Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. I m happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. -Emeril Lagasse The real history of America s favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks! -John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish etouffee, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on The Evolution of Cajun Cuisine, The Role of Food in Cajun Society, and The Cajun Culinary Landscape as well as a glossary of terms and extensive bibliographic resources. Seller Inventory # BTE9780781812122

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Book Description Hippocrene Books. Paperback. Condition: New. 208 pages. Dimensions: 8.9in. x 6.0in. x 0.6in.Cajun foods such as gumbo, crawfish touffe, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on The Evolution of Cajun Cuisine, The Role of Food in Cajun Society, and The Cajun Culinary Landscape as well as a glossary of terms and extensive bibliographic resources. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Seller Inventory # 9780781812122

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Book Description Hippocrene Books Inc.,U.S., United States, 2008. Paperback. Condition: New. Language: English . Brand New Book ***** Print on Demand *****. I m happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. -Emeril Lagasse The real history of America s favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks! -John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish etouffee, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on The Evolution of Cajun Cuisine, The Role of Food in Cajun Society, and The Cajun Culinary Landscape as well as a glossary of terms and extensive bibliographic resources. Seller Inventory # APC9780781812122

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Marcelle Bienvenu
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Book Description Hippocrene Books Inc.,U.S., United States, 2008. Paperback. Condition: New. Language: English . Brand New Book ***** Print on Demand *****. I m happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. -Emeril Lagasse The real history of America s favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks! -John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish etouffee, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on The Evolution of Cajun Cuisine, The Role of Food in Cajun Society, and The Cajun Culinary Landscape as well as a glossary of terms and extensive bibliographic resources. Seller Inventory # APC9780781812122

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Book Description Hippocrene Books York, New York. Softcover. Condition: New. 150 pages. Softcover. New book. COOKBOOKS. Despite the increased popularity of Cajun foods such as gumbo, crawfish touffe, and boudin (a pork and rice sausage), relatively little is known about the history of this fascinating cuisine. The authors, all Louisiana natives, unlock the mystery of this flavorful and unique American cooking and eating culture. Stir the Pot explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun foodÑforemost that its staples are closely guarded relics of the Cajuns' early days in LouisianaÑand explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world. Stir the pot also explores the fascinating and important role that food plays in Acadia, both in everyday life and on special occasions such as boucheries (communal butcherings), festivals, and holidays. The book closes with a personal memoir of growing up in Cajun country and witnessing the modern evolution of the cuisine, which brings the history to life. Complete with b/w photgraphs. (Key Words: Cookbooks, Food, Carl A. Brasseaux, Cajun Cooking, Marcelle Bienvenue, Ryan A. Brasseaux, Louisiana). book. Seller Inventory # 70162X1

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