Bøger i Louisiana True serien

"Perhaps no other Louisiana dish is as well-known as gumbo. Yet, as ubiquitous as it is, gumbo remains one of the least-understood and most-debated foods from the Bayou State. While everyone claims to know what gumbo is, practically no one can agree on what goes in one. Chicken or seafood, okra or filâe, tomatoes or no tomatoes? Bear fat was once a staple in gumbo, corn meal was incorporated into the dish before rice was, and ham was once more common than smoked sausage. Disputes also extend to gumbo's origins. Is it Cajun or Creole? Does it hail from Africa, France, or North America? Over the decades, historians have pieced together clues to explain gumbo's likely origin story and yet they have never reached a consensus, allowing plenty of room for varied interpretations and explorations. In Gumbo, Jonathan Olivier draws on interviews with academics and chefs, original historical documents, and anecdotal personal information to consider the evolution of gumbo in the Pelican State. Oliver canvasses its origins in eighteenth-century Louisiana and moves on to the changes gumbo underwent in the nineteenth and twentieth centuries due to the commercial of agriculture and general commercialization. He concludes with contemporary takes on the dish. Overall, this book provides a comprehensive look at gumbo that will inform and entertain both Louisiana readers and visitors to the state"--

"Po'boys are a mainstay of New Orleans food culture, appearing in endless variety on the menus of countless Crescent City eateries, some of them exclusively dedicated to the po'boy. Po'Boy tells the story of how a humble sandwich became a symbol of New Orleans culture, history, and cuisine. From the po'boy's ingredients to its origin story (and its many origin myths) to the ways that people of different cultures have put their own spin on it, Burke Bischoff takes the reader on a journey through history to understand what makes a po'boy a po'boy. Invented to help feed a crowd of out-of-work individuals in New Orleans' public service industry, the po'boy has been and continues to be the people's sandwich. Originally called "poor boys," and likely to be spelled differently on the menus of every restaurant that carries them, the po'boy is a submarine-like sandwich served on French bread. Its fixings are as widely variable as its spelling, though some common fillings include fried seafood, roast beef and gravy ("debris"), and hot sausage. As immigrant populations have moved through and into New Orleans, many of them have made the po'boy their own, most notably the Vietnamese immigrant communities that brought bâanh mái to the Crescent City. Rich with historical detail and filled with the voices of the culinary professionals who serve po'boys in New Orleans and beyond, Po'Boy welcomes readers into the world of the city's most iconic sandwich"--