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Unit VII
Resources
Material
Culture: The Stuff of Life
Find resources helpful for
Unit VII lessons below. Specific resources are also listed in
individual lessons. More resources may be found in the Louisiana Folklife Recommended Reading List and Swapping Stories Bibliography. Resources marked with an asterisk (*) are
available from the CARTS Catalog, 800/333-5982.
- Arnow, Jan. By Southern
Hands: A Celebration of Craft Traditions in the South. Oxmoor,
1987. Features Coushatta pinestraw baskets, Houma palmetto baskets,
cornshuck bags, Coushatta and Houma dolls, Houma model boats,
Cajun accordions, wooden boats, Mardi Gras Indian costumes, Cajun
Mardi Gras masks, duck decoys, Acadian textiles, and nets from
Louisiana, $34.95.
- Bienvenu, Marcelle. Who's Your Mama,
Are Catholic, and Can You Make a Roux?: A Cajun/Creole Family Album Cookbook.
Times of Acadiana Press, Inc., Lafayette.
Includes stories and family photos organized by the seasons, $21.95.
- Blank, Les. Yum, Yum,
Yum: A Taste of Cajun and Creole Cooking. Flower Films, 1990.
Great Louisiana cooks spin their wisdom while they demonstrate
how to make (and eat) scrumptious dishes like crab and shrimp
crepes, dirty rice, frog legs, okra étouffée with
shrimp, beef tongue, goo courtbouillon, boudin, and candied yams.
Available from Flower
Films, 10341 San Pablo Ave., El Cerrito, CA 94530, 510/525-0942
- Cajun Men Cook: Recipes,
Stories, and Food Experiences from Louisiana Cajun Country. Beaver Club of Louisiana, 1994.
Walter S. McIlhenny Community Cookbook Hall of Fame.
- Cane River Cuisine. Service League of Natchitoches,
1974. Walter S. McIlhenny Community Cookbook Hall of Fame book.
- The Cotton Country Collection. Junior Charity League of Monroe,
1972. Includes both North and South Louisiana traditional recipes.
- Deetz, James. In Small
Things Forgotten: The Archeology of Early American Life.
Anchor Press, 1977. A good basic teacher resource to material
culture such as house types and gravestones.
- Drake, Robert. "Amazing
Grace," Stories from Tennessee, Linda Burton, ed.,
UT Press, 1983, pp. 287-292.
- Edge, John T. The
Southern Belly: The Ultimate Food Lover's Companion to the South. Hill Street Press,
2000.
- Fontenot, Mary Alice. Lunch
Louisiana Style. Nutrition Education Training Program, State
Department of Education, reprinted in 1995. This handy guide
went to all libraries in the state and copies are available on
request, Box 94064, Baton Rouge, LA 70804-9064. A glossary defines
and gives correct pronunciation of many Louisiana food terms,
and an overview summarizes regional foodways well. Lessons include
family recipes, class tasting parties, food story prompts, and
spice smelling. A 30-minute companion video gives historical
look at various groups' contributions to Louisiana foodways.
Video is available through the Louisiana
Department of Education Resource Center Audio/Visual Lending
Library, Nutrition Education and Training (NET) Program.
- Fricker, Jonathan, Donna
Fricker, and Patricia Duncan. Louisiana Architecture: A Handbook
on Styles. Center for Louisiana Studies, University of Southwestern
Louisiana, 1998. A concise survey of architectural styles from
French Creole to Art Deco.
- Gaudet, Marcia. "The
New Orleans King Cake in Southwest Louisiana," Mid-America
Folklore, Fall 1989, pp. 114-121.
- Gregory, H.F., ed.
Splittin on the Grain: Folk Art in Clifton, Louisiana Alexandria (LA) Museum
of Art. Out of print. In many Louisiana libraries.
- Glassie, Henry. Pattern
in the Material Folk Culture of the Eastern United States.
University of Pennsylvania Press, 1968. A classic resource on
material culture from house types to fences. Useful for teachers
and older students.
- Gustes, Jr., Roy F. The
100 Greatest New Orleans Creole Recipes. Pelican Publishing,
1998.
- Gutierrez, C. Page. Cajun
Foodways. Jackson: University
Press of Mississippi, 1992. Order from the Press, 3825
Ridgewood Rd., Jackson, MS 39211, 800/737-7788.
- Hawkins, Nancy. Classroom
Archaeology. Louisiana Division of Archaeology, 1991. For
artifact reading, which contains archaeology activities for middle
school students. Free. The Louisiana
Division of Archaeology offers booklets, education packets,
and bibliography through an online teacher order form.
- Jambalaya: A Collection
of Cajun and Creole Favorites from the Junior League of New Orleans. 1983. A Walter S. McIlhenny Community
Cookbook Hall of Fame book.
- Junior League of Baton Rouge,
Inc. River Road Recipes III: A Healthy Collection. Baton
Rouge: The Junior League of Baton Rouge, 1994. This volume includes
the traditional recipe and a more healthy version. It also includes
helpful hints from the cooks some stories about the recipes.
- Kirlin, Katherine S. and
Thomas M. Kirlin. Smithsonian Folklife Cookbook, Smithsonian
Institution Press, 1991. Find recipes from North and South Louisiana
and around the country as well.
- Kirschenblatt-Gimblett, Barbara.
"An Accessible Aesthetic: The Role of Folk Arts and the
Folk Artist in the Curriculum." New York Folklore.
Winter 1983, pp. 9-18. An accessible essay on the importance
of recognizing learning in everyday life within classrooms. View online at CARTS.
- Kniffen, Fred. "Louisiana
House Types." Annals of the Association of American Geographers
26:179-93, 1936.
- Knipmeyer, William. "Folk
Boats of Eastern French Louisiana." In American Folklife.
Ed. Don Yoder. Austin: University of Texas Press, 1976.
- Langley, Linda, Susan Lejeune,
and Claude Oubre, ed. Les Artistes: Crafters Tell Their Tales.
Eunice, LA: Louisiana State University at Eunice. Folklife Series,
Volume 2, 1996.
- Louisiana Cookin'. A
magazine that features food traditions throughout Louisiana.
Published six times a year, $15/year subscription, 129 S. Cortez
St., New Orleans, LA 70119, 888/884-4114, 504/482-3914, subscriptions@louisianacookin.com
- Louisiana Office of Tourism. Spirit of Independence: The St. Joseph Day Celebration.
This free 38-page booklet includes an explanation of the tradition
and recipes of foods traditionally placed on the altar. For a
copy, contact Sharon Calcote, Heritage Tourism Program, Office
of Tourism, PO Box 94291, Baton Rouge, LA 70804, 225/342-8142,
- Matthews-DeNatale, Gail,
et al. "Infusing Indigenous Knowledge into Classroom Curriculum
Through Collaborative Fieldwork." 1996 Proceedings of
the National Association for Multicultural Education, pp.
181-198. Caddo Gap Press, 1996, $25.
- McCaffery, Kevin (prod.). A Common Pot: Creole Cooking on Cane River. Video, 30 minutes. Filmed by Neil Alexander.
- Mitcham, Howard. Creole
Gumbo and All that Jazz: New Orleans Seafood Cookbook. Pelican
Publishing Co., 1978.
- Museum of International Folk Art,
Recycled, Reseen: Art
from the Global Scrapheap.
1997. A virtual exhibit based on a major exhibit featuring folk art from around
the world made from found and recycled materials. Kit includes
a 64-page guide with lesson plans, cultural context, projects,
and interdisciplinary extensions; video; and 20 color 8"
x 11" prints. Available from Crystal Productions, Box 2159,
Glenview, IL 60025-6159, 800/255-8629, $85. Book by the same
title with many color photos, 208 pp., $29.95, and set of 12"
x 16" color prints also $29.95.
- Nobles, Connie. Adventures
in Classroom Archaeology. Louisiana Division of Archaeology,
1992. Free. Archaeology activities for grades K-12.
- Poesch, Jesse and Barbara
SoRelle Bacot. Louisiana Buildings 1720 -1940. Baton Rouge:
Louisiana State University Press, 1997.
- Recipes and Reminiscences
of New Orleans. Parents
Club of Ursuline Academy, 1971. A Walter S. McIlhenny Community
Cookbook Hall of Fame book.
- River Road Recipes III:
A Healthy Collection.
The Junior League of Baton Rouge, 1994. This volume includes
the traditional recipe from Volumes I and II and adds a more
healthy version. It also includes helpful hints from the cooks
and some stories about the recipes. A Walter S. McIlhenny Community
Cookbook Hall of Fame book.
- Roach-Lankford, Susan.
Gifts from the Hills: North Central Louisiana Folk Traditions. Ruston: Louisiana Tech Art Gallery, 1984.
- Schweid, Richard. Hot
Peppers: The Story of Cajuns and Caspicum, revised edition,
University of North Carolina Press, 1999. $15.95.
- Smith, Andy, compiler. Louisiana
Proud Collection of Home Cooking. Louisiana Proud, 1991.
Divides the state into five sections and includes recipes from
276 towns with sketches of local buildings. Louisiana Proud
Collection of Sweet Things is another collection by the same
author.
- Snyder, Luella and Steve
Knudsen. Of Sugar Cane and Syrup. Perspective Film, 1977.
A 15-minute documentary focusing on the Stribling family as they
make sugar cane for their own use. Available for loan through
the State Library of Louisiana and for purchase from either Perspective
Film or Coronet Film and Video, a Simon and Schuster Company,
420 Academy Drive, Northbrook, IL 60062.
- Sunstein, Bonnie and Elizabeth Chiseri-Strater. FieldWorking: Reading and Writing Research.
Prentice Hall, 2002. Valuable teacher resource with lessons for
reading, writing, fieldwork, and teaching students to "read"
landscape and culture. website has a community bulletin board for teachers and opportunites to share class projects online.*
- Tell Me More: A Cookbook
Spiced with Cajun Traditions and Food Memories. Junior League of Lafayette, 1993.
Includes sketches by artist Floyd Sonnier.
- Touchstone, Billie L.
Redneck Country Cooking. Everett Companies, Bossier City, Louisiana, 1988.
- Vlach, John Michael. By
the Work of Their Hands: Studies in Afro-American Folklife.
University of Virginia Press, 1991. Good teacher resource on
the maintenance of African aesthetics and traditions and African
American material culture.
- Walker, Alice. "Everyday
Use," In Love and Trouble: Stories of Black Women. Harcourt Brace
reissue, 1985.
- Wilson, Charles, et al. The
Encyclopedia of Southern Culture. UNC Press, 1989. This large,
accessible volume covers hundreds of topics, useful for older
students and teachers, available in many public libraries, 1,656
pages, $69.95.
- Wilson, David and Angus Gillespie, eds.
Rooted in America: Foodlore of Popular Fruits and Vegetables. University of Tennessee Press,
1999. The real deal on Johnny Appleseed, two banana festivals in neighboring towns,
social history of foods of every day life. Each chapter examines a common fruit or
vegetable, various cultural norms regarding food, including Tabasco sauce. For older
students and teachers, $16.95.
Unit VII Outline
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