Unité VII: Sources Internet
- Cajun Men Cook: Recipes, Stories, and Food Experiences from Louisiana
- Country. Beaver Club of Louisiana, 1994. Walter S. McIlhenny Community
Cookbook Hall of Fame. Www.cajunmencook.com.
- Cane River Cuisine. Service League of Natchitoches, 1974. Walter S.
- Community Cookbook Hall of Fame book.
- Chiseri-Strater, Elizabeth and Bonnie Sunstein. FieldWorking: Reading
- Writing Research. Prentice Hall, 1997. Valuable teacher resource with
lessons for reading, writing, fieldwork, and teaching students to "read"
landscape and culture, $25.
- The Cotton Country Collection. Junior Charity League of Monroe,
- both north and South Louisiana traditional recipes.
- Fontenot, Mary Alice. Lunch Louisiana Style. Nutrition Education
- Program, State Department of Education, reprinted in 1995. This practical
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. From
the menu, select "Cultural Foods."
- Gustes, Jr., Roy F. The 100 Greatest New Orleans Creole Recipes.
- Publishing, 1998.
- Gutierrez, C. Page. 1992. Cajun Foodways. University Press of
- Order from the Press, 3825 Ridgewood Rd., Jackson, MS 39211,
- Jambalaya: A Collection of Cajun and Creole Favorites from the Junior
- of New Orleans. 1983. A Walter S. McIlhenny Community Cookbook Hall of
- Kirlin, Katherine S. and Thomas M. Kirlin. Smithsonian Folklife
- Smithsonian Institution Press, 1991. Find recipes from North and South
Louisiana and around the country as well.
Cookin'. A magazine that features food traditions
- Louisiana. Published six times a year, $15/year subscription, 129 S.
Cortez St., New Orleans, LA 70119, 888/884-4114, 504/482-3914,
- Mitcham, Howard. Creole Gumbo and All that Jazz: New Orleans Seafood
- Cookbook. Pelican Publishing Co., 1978.
- Recipes and Reminiscences of New Orleans. Parents Club of Ursuline
- Academy, 1971. A Walter S. McIlhenny Community Cookbook Hall of Fame
- River Road Recipes III: A Healthy Collection. The Junior League of
- 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.
- Schweid, Richard. Hot Peppers: The Story of Cajuns and Caspicum,
- edition, University of North Carolina Press, 1999. $15.95.
- Smith, Andy, compiler. Louisiana Proud Collection of Home Cooking.
- 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.
- Tell Me More: A Cookbook Spiced with Cajun Traditions and Food
- Junior League of Lafayette, 1993. Includes sketches by artist Floyd
- Wilson, Charles, et al. The Encyclopedia of Southern Culture. UNC
- This large, accessible volume covers hundreds of topics, including many on
foodways, 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
- 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.