French, Cajun, Creole, Houma

French, Cajun, Creole, Houma

Author: Carl A. Brasseaux

Publisher: LSU Press

Published: 2005-03-01

Total Pages: 173

ISBN-13: 0807130362

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In recent years, ethnographers have recognized south Louisiana as home to perhaps the most complex rural society in North America. More than a dozen French-speaking immigrant groups have been identified there, Cajuns and white Creoles being the most famous. In this guide to the amazing social, cultural, and linguistic variation within Louisiana's French-speaking region, Carl A. Brasseaux presents an overview of the origins and evolution of all the Francophone communities. Brasseaux examines the impact of French immigration on Louisiana over the past three centuries. He shows how this once-undesirable outpost of the French empire became colonized by individuals ranging from criminals to entrepreneurs who went on to form a multifaceted society -- one that, unlike other American melting pots, rests upon a French cultural foundation. A prolific author and expert on the region, Brasseaux offers readers an entertaining history of how these diverse peoples created south Louisiana's famous vibrant culture, interacting with African Americans, Spaniards, and Protestant Anglos and encountering influences from southern plantation life and the Caribbean. He explores in detail three still cohesive components in the Francophone melting pot, each one famous for having retained a distinct identity: the Creole communities, both black and white; the Cajun people; and the state's largest concentration of French speakers -- the Houma tribe. A product of thirty years' research, French, Cajun, Creole, Houma provides a reliable and understandable guide to the ethnic roots of a region long popular as an international tourist attraction.


Unbelievably Vegan

Unbelievably Vegan

Author: Charity Morgan

Publisher: Clarkson Potter

Published: 2022-01-18

Total Pages: 289

ISBN-13: 0593232992

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NATIONAL BESTSELLER • 100+ big, bold, sock-you-sideways plant-based vegan recipes from the star of Unbelievably Vegan on Max “Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.”—Venus Williams, from the foreword Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavor and indulgence of all your favorite comfort foods. In her first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.


Cajun-Creole Cooking

Cajun-Creole Cooking

Author: Terry L. Thompson

Publisher:

Published: 1987

Total Pages: 0

ISBN-13: 9780345342607

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"More than a collection of recipes, it is a rich tapestry, woven with love, of the food of Louisiana and the folks and folklore that have made it famous . . . . CAJUN-CREOLE COOKING is a must for anyone seriously interested in American food." -- Merle Ellis, The Butcher "A vast collection of innovative recipes that can be made by cooks throughout the United States." -- Bon Appetit "The recipes are precise and easy to follow, and there are explanatory notes on the more unusual ingredients, as well as tips on cleaning oyster shells and executing various other kitchen chores. There are procedures for making roux, preparing stocks, and frying Cajun-Creole style." -- The Philadelphia Inquirer


Cajun and Creole Folktales

Cajun and Creole Folktales

Author: Barry Jean Ancelet

Publisher: Univ. Press of Mississippi

Published: 2015-06-19

Total Pages: 304

ISBN-13: 1496806565

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This teeming compendium of tales assembles and classifies the abundant lore and storytelling prevalent in the French culture of southern Louisiana. This is the largest, most diverse, and best annotated collection of French-language tales ever published in the United States. Side by side are dual-language retellings—the Cajun French and its English translation—along with insightful commentaries. This volume reveals the long and lively heritage of the Louisiana folktale among French Creoles and Cajuns and shows how tale-telling in Louisiana through the years has remained vigorous and constantly changing. Some of the best storytellers of the present day are highlighted in biographical sketches and are identified by some of their best tales. Their repertory includes animal stories, magic stories, jokes, tall tales, Pascal (improvised) stories, and legendary tales—all of them colorful examples of Louisiana narrative at its best. Though greatly transformed since the French arrived on southern soil, the French oral tradition is alive and flourishing today. It is even more complex and varied than has been shown in previous studies, for revealed here are African influences as well as others that have been filtered from America's multicultural mainstream.


Acadiana Table

Acadiana Table

Author: George Graham

Publisher:

Published: 2016-10-15

Total Pages: 323

ISBN-13: 1558328637

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Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.


The Encyclopedia of Cajun & Creole Cuisine

The Encyclopedia of Cajun & Creole Cuisine

Author: John D. Folse

Publisher: Chef John Folse and Company

Published: 2004

Total Pages: 0

ISBN-13: 9780970445711

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Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine.The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans-and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. "The Encyclopedia" would make a perfect gift or simply a treasured addition to your own cookbook library.


Who's Your Mama, Are You Catholic, and Can You Make a Roux?

Who's Your Mama, Are You Catholic, and Can You Make a Roux?

Author: Marcelle Bienvenu

Publisher: Susan Schadt Press LLC

Published: 2024-11-05

Total Pages: 0

ISBN-13:

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Bienvenu to the quintessential Cajun country cookbook. Dubbed the "Queen of Cajun Cooking," Chef Marcelle Bienvenu provides recipes for every season in this well deserved reimagining of the classic Who's Your Mama, Are You Catholic, and Can You Make A Roux?. Praised by The New York Times as "...having what might be the best-named cookbook in America," Marcelle honors the authentic cuisine and culture of South Louisiana. The lovingly curated family recipes, accumulated over decades, appear alongside hilarious stories of life on the bayou. Featuring a new layout including photographs of recipes, tablescapes, and more by Randy Krause Schmidt set in the Spanish moss-laden Bayou Têche, Who's Your Mama, Are You Catholic, and Can You Make A Roux? will inspire enthusiasts of Cajun and Creole cuisine with Marcelle's enduring passion for great food and storytelling.


Cajun and Creole Music Makers

Cajun and Creole Music Makers

Author: Barry Jean Ancelet

Publisher: Univ. Press of Mississippi

Published: 1999

Total Pages: 180

ISBN-13: 9781578061709

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The virtual renaissance of all things Cajun and Creole has captivated enthusiasts throughout America and invigorated the culture back home. Who, just fifteen years ago, could have predicted that this regional music would become so astonishingly popular throughout the nation and the world? This new edition of a book first published in 1984 celebrates the music makers in the generation most responsible for the survival of Cajun music and zydeco and showcases many of the young performers who have emerged since them to give the music new spark. More than 100 color photographs, show them in their homes, on their front porches, and in their fields, as well as in performance at local clubs and dance halls and on festival stages. In interviews they speak directly about their lives, their music, and the vital tradition from which their rollicking music springs. Many of the legendary performers featured here--Dewey Balfa, Clifton Chenier, Nathan Abshire, Dennis McGee, Canray Fontenot, Varise Connor, Octa Clark, Lula Landry, and Inez Catalon--are no longer alive. Others from the early days continue to perform--Bois-sec Ardoin, Michael Doucet, D. L. Menard, and Zachary Richard. Their grandeur, humor, and humility are precisely the qualities this book captures. Featured too are young musicians who are taking their place in the dance halls, on festival stages, and on the folk music circuit. Cajun and Creole music makers, both young and old, still play in the old ways, but as young musicians--such as Geno Delafose and the French Rockin' Boogie, and Steve Riley and the Mamou Playboys-- experiment and enrich the tradition with new sounds of rock, country, rap, and funk, the music evolves and enlivens a whole new audience. Barry Jean Ancelet, a native French-speaking Cajun, is chair of the Department of Modern Languages and director of the Center for Acadian and Creole Folklore at the University of Southwestern Louisiana. Among his many books are Cajun Country and Cajun and Creole Folk Tales (both from the University Press of Mississippi). Elemore Morgan, Jr., is an artist and retired professor of visual art at University of Southwestern Louisiana.


Frank Davis Cooks Cajun Creole and Crescent City

Frank Davis Cooks Cajun Creole and Crescent City

Author: Frank Davis

Publisher: Pelican Publishing Company

Published: 1994-07-31

Total Pages: 308

ISBN-13: 9781455604531

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From the host of Naturally N’awlins, a collection of recipes from the author’s homemade recipes, with adaptions for healthy eating. From the Matthew, Mark, Luke, and Frank of cooking New Orleans style, a new cookbook containing, “all the old and new ethnic, down-home, make-you-slap-your-momma-twice recipes I couldn't squeeze into the last two cookbooks.” Fried dishes, grillades, rice dishes, gumbos, game dishes, etouffées, and simmered dishes—there isn’t much left out of Frank Davis Cooks Cajun, Creole, and Crescent City. Frank Davis serves up all new seafood recipes plus variations on the Cajun Creole canon of cooking. What makes each recipe so unique is the precise, stand-by-your-side, humorous writing style Davis adds to each page. Davis pulls out some of his best homespun creations for this book, like N’Awlins Pickled Onions, Old New Orleans Vanilla Ice Cream, Spicy N’Awlins Fried Ribs, and Cajun Deep-Fried Breast of Turkey. From these names, one might assume that this book's recipes are high in calories and unhealthy, but they aren’t at all, and that’s what sets this cookbook apart from the rest. Davis adds a wealth of nutritional information and serving tips that make it possible to cook and eat the hearty local cuisine without taking on any weight. “A real indispensable New Orleans cooking companion, built on a foundation of knowledge, wit, and native know-how. Naturally a four-beaner!” —Randy Buck, executive chef, New Orleans Fairmont Hotel


Cajun Document

Cajun Document

Author: Douglas Baz

Publisher:

Published: 2020

Total Pages: 0

ISBN-13: 9780917860768

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"Photographs of Acadiana, known colloquially as Cajun country, taken 1973-74, when Cajun culture was on the brink of change."--