| New Orleans: A Food Biography Contributor(s): Williams, Elizabeth M. (Author), Albala, Ken (Foreword by) |
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ISBN: 1442269626 ISBN-13: 9781442269620 Publisher: Rowman & Littlefield Publishers OUR PRICE: $25.65 Product Type: Paperback - Other Formats Published: April 2016 |
| Additional Information |
| BISAC Categories: - Cooking | History - Social Science | Agriculture & Food - History | United States - State & Local - South (al,ar,fl,ga,ky,la,ms,nc,sc,tn,va,wv) |
| Dewey: 641.597 |
| Series: Big City Food Biographies |
| Physical Information: 0.6" H x 6" W x 8.9" (0.70 lbs) 212 pages |
| Themes: - Cultural Region - South - Geographic Orientation - Louisiana - Cultural Region - Deep South - Cultural Region - Mid-South - Cultural Region - Southeast U.S. - Locality - New Orleans, Louisiana - Topical - Cajun |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself. |
Contributor Bio(s): Albala, Ken: - Ken Albala is Professor of History at the University of the Pacific and author or editor of 22 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner of the 2008 IACP Jane Grigson Award), Pancake, and recently Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which he has written Three World Cuisines: Italian, Chinese, Mexican (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader: Primary Sources and a translation of the 16th century cookbook Livre fort excellent de cuysine. His 36 episode course Food: A Cultural Culinary History is available on DVD from the Great Courses company. Albala has also just finished editing a 3 volume encyclopedia on Food Issues which will be published in the summer of 2015. https: //rowman.com/page/foodstudies/ |