Elizabeth M. Williams grew up eating in two great food traditions, those of New Orleans and Sicily. Founder of the Southern Food and Beverage Museum in New Orleans, now part of the larger National Food and Beverage Foundation, she has a weekly podcast, Tip of the Tongue, about food, drink, and culture. She is the author of many books and articles about foodways in New Orleans and the South.
"A cookbook, a history book, a Sicilian family of immigrants saga.
In a kaleidoscope of flavors and fragrances, Liz Williams reveals
Nana Elisabetta's secrets in marrying authentic recipes from
southern Italy with locally discovered ingredients, spices, and
culinary traditions.
Getting to know the different generations of Liz's family, you'll
learn how hundreds of thousands of Sicilian immigrants socially
integrated through the main point they had in common with New
Orleanians: respect for the food."--Alessia Paolicchi, executive
director, Italy-America Chamber of Commerce of Texas
"Liz Williams serves up delicious tastes of treasured recipes and
family lore, from Sicilian traditions into New Orleans
classics!"--Sandra Scalise Juneau, author of Celebrating with St.
Joseph Altars: The History, Recipes, and Symbols of a New Orleans
Tradition
"New Orleans's Italian community made enormous but often overlooked
contributions to the city's cuisine. Liz Williams is your perfect
guide on the journey to discover what Creole Italian means in New
Orleans."--Brent Rosen, president & CEO, Southern Food & Beverage
Museum
"Visitors to New Orleans are often surprised by the ways in which
this putatively French and African city turns out to be deeply
Italian. Liz Williams's book helps us understand how Sicilian food
turned into New Orleans cuisine, while giving us insights into
family, neighborhood, and the city's wider culture. All that, and
recipes too!
How did Sicilian immigrants contribute to the making of New Orleans
culinary culture? What are the steps that make immigrant foods into
everyone's food? In this insightful memoir, Liz Williams draws on
her family's history to show us how Sicilian food became New
Orleans food. She weaves together memories, stories, and recipes to
make a book that is a compelling read . . . and a promising
cookbook."--David Beriss, coeditor of The Restaurants Book:
Ethnographies of Where We Eat
"Williams weaves the personal and the epochal throughout the arc of
this delightful and essential recipe collection. Each dish, paired
with a family anecdote, is a pretext to explore New Orleans's
history as an expression of the American experience. This wonderful
book is sure to take its place among the classics in the
southeastern U.S. gastronomic canon."--Jeremy Parzen, Slow Food
University of Gastronomic Sciences
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