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New Orleans A Food Biography

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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 th 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 by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.


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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 th 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 by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.

44 review for New Orleans A Food Biography

  1. 5 out of 5

    Sean Chick

    There is much to like here, such as Williams not diving into the murky territory of specific food origins. Rather, she discusses the cultures and the foodways that were brought to the city, including some rarely remarked upon such as the Croatians. It creates a more balanced appreciation of what led to the city's distinct cuisine. The book's organization makes it work as a reference. Yet, her prose is repetitive and stilted. Some of her non-food related facts are wrong. That happens often in his There is much to like here, such as Williams not diving into the murky territory of specific food origins. Rather, she discusses the cultures and the foodways that were brought to the city, including some rarely remarked upon such as the Croatians. It creates a more balanced appreciation of what led to the city's distinct cuisine. The book's organization makes it work as a reference. Yet, her prose is repetitive and stilted. Some of her non-food related facts are wrong. That happens often in history books, but the weight of those errors drags it down. All around, I learned a great deal despite the flaws, but I cannot strongly recommend it to a person that has neither a love for the food nor to a person not well versed in New Orleans history.

  2. 5 out of 5

    Liz

    Well, since I wrote it, I liked it.

  3. 4 out of 5

    Chris

    Indispensable in understanding the cuisine of New Orleans. This biography provides an expansive overview of local culinary history and how it came to be.

  4. 5 out of 5

    Olivia Brant

  5. 4 out of 5

    Karen Zaltzman

  6. 5 out of 5

    Anne

  7. 5 out of 5

    Les

  8. 4 out of 5

    Milena

  9. 4 out of 5

    Barbara

  10. 5 out of 5

    Bernadette

  11. 5 out of 5

    sparkleface

  12. 4 out of 5

    Lauren

  13. 5 out of 5

    Liz

    I just could not keep all the history. I could not finish it.

  14. 4 out of 5

    Jonathan

  15. 5 out of 5

    Meredith

  16. 5 out of 5

    Gerri Merida

  17. 5 out of 5

    Elizabeth Williams

  18. 5 out of 5

    Kara

  19. 4 out of 5

    Jill

  20. 5 out of 5

    Joe Sweeney

  21. 5 out of 5

    Evie

  22. 5 out of 5

    Sara

  23. 4 out of 5

    Jennifer

  24. 4 out of 5

    Sassy

  25. 4 out of 5

    Sheryl Gordon

  26. 5 out of 5

    Moneek_f

  27. 5 out of 5

    Nur

  28. 5 out of 5

    Sarah

  29. 4 out of 5

    Nora

  30. 4 out of 5

    Brent

  31. 5 out of 5

    Stacy

  32. 4 out of 5

    Lori Voshall

  33. 4 out of 5

    Jasmine

  34. 5 out of 5

    Sara

  35. 4 out of 5

    Elizabeth

  36. 4 out of 5

    Alana Frances

  37. 4 out of 5

    Evgenia

  38. 5 out of 5

    Kelly

  39. 5 out of 5

    Jonathan Ong

  40. 5 out of 5

    Treden Wagoner

  41. 5 out of 5

    Tiffany

  42. 5 out of 5

    Sarah

  43. 4 out of 5

    Kristyn Armour

  44. 5 out of 5

    Molly

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