Research Catalog

Southeast Louisiana food : a seasoned tradition /

Title
Southeast Louisiana food : a seasoned tradition / Addie K. Martin & Jeremy Martin.
Author
Martin, Addie K., 1978-
Publication
Charleston, SC : American Palate, a division of History Press, 2014.
Supplementary Content
  • Contributor biographical information
  • Publisher description

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Details

Additional Authors
Martin, Jeremy, 1982-
Description
238 pages : illustrations (some color); 23 cm.
Summary
"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" --from the publisher.
Subjects
Genre/Form
  • Cookbooks.
  • Guidebooks.
  • History.
  • Pictorial works.
Bibliography (note)
  • Includes bibliographical references (pages [221]-234) and index.
ISBN
  • 9781626195493
  • 1626195498
LCCN
2014951996
Owning Institutions
Princeton University Library