Series Foreword, by Ken Albala
Preface
Timeline
1. Introduction: A Real Cuisine
2. The Material Resources
3. The First Inhabitants and Their Foodways
4. The Old World in the New
5. Immigrants: Their Neighborhoods and Contributions
6. Markets, Retailing, and “Making Groceries”
7. Restaurants
8. Drinking in New Orleans
9. Cooking at Home and Cookbooks
10. Signature Foods and Dishes
Bibliography
Index
About the Author
Elizabeth M. Williams is founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming. SoFab is one of Saveur's "5 Great Museums Devoted to Food" (5/2011). Williams is also consulting professor at the Kabacoff School of Hotel, Restaurant and Tourism, University of New Orleans. Her roles there include teaching, writing, and researching issues in hospitality law, culinary history and culture, and nonprofit administration. She has contributed a number of articles on aspects of Southern food to journals. Williams has a law degree and co-authored The A to Z Encyclopedia of Food Controversies and the Law (2010).
New Orleans: A Food Biography is the first in a projected series,
"Big City Food Biographies," from AltaMira Press. The aim of the
series is to focus on "those metropolises celebrated as culinary
destinations, with their iconic dishes, ethnic neighborhoods,
markets, restaurants, and chefs" and to provide "real biographies
that will satisfy readers' desire to know the full food culture of
a city." New Orleans, with its unique cuisine and urban culture, is
an appropriate city in which to begin such a series. Williams
spends the first half of the book identifying the historical
events, cultural influences, raw materials, and immigrant groups
that greatly contributed to the creation of New Orleans cuisine.
The second half of the book details restaurants, drinking culture,
home cooking, and the signature New Orleans foods. The final
chapter on New Orleans foods is the book's strength, highly
readable and researched. The historical background provides
necessary context for the evolution of New Orleans food, and a
bibliography is provided). Summing Up: Recommended. General readers
and lower-division undergraduates.
*CHOICE*
Williams’s authoritative New Orleans: A Food Biography explains why
New Orleans fare is what it is. Williams takes a comprehensive
approach, detailing the many forces and establishments—from the
Mississippi River, with its bounty of ship and freshwater fish, to
the local grocery chain Schwegmann’s—that have shaped the way the
city eats and cooks.
*Saveur*
Williams, the director of the Southern Food and Beverage Museum, a
New Orleans non-profit living history organization
(southernfood.org), draws upon insights from history, economics,
the law, and geography to craft a compelling book-length narrative
from a considerable variety of data. . . This is all done very
well. . . . The description of local foods in the final chapter and
the bibliography are both also very useful, and the book is notable
for its attention to more contemporary developments in New Orleans
restaurant culture. ... New Orleans: A Food Biography is a book
well worth reading and using. It evidences its narrative by a range
of useful information from several fields; it includes the basics
on many of the key people, institutions, and foods of the area; and
it presents a picture of local foodways that will be accessible and
interesting to students and general readers as well as scholars. I
look forward to more books in this series.
*Digest: A Journal of Foodways & Culture*
Only in New Orleans would our food be considered just as important
as any person and worthy of its own biography! So, whether
you’re a native New Orleanian or simply a fan of our cooking, just
reading New Orleans: A Food Biography is sure to satisfy your
craving. This book digs into the rich, centuries-old history of the
many ethnic and geographic influences that have gone into making
our cuisine so uniquely New Orleans.
*Dickie Brennan, New Orleans chef/restaurateur*
Liz Williams loads us into her time capsule for a journey to the
mecca of New World cuisine. Through New Orleans: A Food
Biography we experience the richness of the original fusion
cuisine. New Orleans brought together every Western food tradition,
and the Amerindian traditions, and over the centuries the glory
that is New Orlean’s cuisine evolved. Like to eat? Read this
now.
*Dale DeGroff, master mixologist and author of The Craft of the
Cocktail*
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