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New Orleans
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.
St. Joseph Altars
The acclaimed New Orleans photographer captures the celebration of St. Joseph’s Day through images and traditional Sicilian recipes. According to legend, Saint Joseph sent rain to save the people of Sicily from drought during the Middle Ages. To thank their patron saint, Sicilians made offerings of their finest crops to feed the poor—a display of food and faith that continues today. This beautiful custom, La Tavola di San Giuseppe, came to America as immigrants formed what is still the largest Sicilian population in the United States in New Orleans, Louisiana. In 120 color photographs, Kerri McCaffety shows a sparkling array of Saint Joseph altars where flowers, candles, and photographs ...
Good Spirits
Consumers are spending more than $40 billion each year on spirits, and it sometimes seems there are nearly 40 billion drinks to choose from. In Good Spirits, A.J. Rathbun has collected 450 of the best cocktail recipes, featuring an incredible variety of spirits, mixers, and garnishes. The recipes are organized by theme, so it's easy to find the perfect drink for every occasion, and engaging sidebars throughout the book showcase Rathbun's unabashed passion for and knowledge of his subject. With its stunning, full-color photographs and fresh, lively tone, this is the definitive guide to both classic and contemporary drinks for anyone who appreciates the art of the cocktail.
The Majesty of the French Quarter
"�highly recommended for architecture, photography, and history collections everywhere." --Library Journal "McCaffety knows how to capture the fleeting beauty of a moment." --Times Picayune For many, the French Quarter is New Orleans, yet how much do they really know about the Vieux Carr�? Truman Capote wrote, "Of all secret cities, New Orleans . . . is the most secretive. . . . [Its] architecture deliberately concocted to camouflage, to mask, as at a Mardi Gras Ball, the lives of those born to live among these protective edifices." Through striking photographs and polished prose, The Majesty of the French Quarter opens the locked door and invites readers to discover a multitude of hidde...
The Heart and the Island
Makes the case for a distinctly Sicilian American literature. In The Heart and the Island, Chiara Mazzucchelli explores the strong bond between Sicilian American writers and the island of Sicily. Self-contained yet connected to the mainland, geographically separated from yet politically united to the rest of Italy, Sicily occupies a unique position. Throughout the twentieth century, the sense of a distinct sicilianitàor Siciliannesshas manifested itself in a corpus of texts that, although subsumed under the broader context of Italian literature, have distinguished themselves as examples of an exquisitely Sicilian literary experience. Mazzucchelli argues that a parallel phenomenonsicil...
New Orleans Cuisine
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
The Shaken and the Stirred
Over the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?
The Restaurants Book
Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods, or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.
