Unit VII Lesson 5 Resources

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.

Chiseri-Strater, Elizabeth and Bonnie Sunstein. FieldWorking: Reading and
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, 1972. Includes
both north and South Louisiana traditional recipes.

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 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."

Gaudet, Marcia. "The New Orleans King Cake in Southwest Louisiana," Mid-
America Folklore, Fall 1989, pp. 114-121.

Gustes, Jr., Roy F. The 100 Greatest New Orleans Creole Recipes. Pelican
Publishing, 1998.

Gutierrez, C. Page. 1992. Cajun Foodways. University Press of Mississippi.
Order from the Press, 3825 Ridgewood Rd., Jackson, MS 39211, 800/737-7788.

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.

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.

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, LACOOKIN@aol.com.

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 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.

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 Louisiana State Library and for purchase either Perspective Film or Coronet Film and Video, a Simon and Schuster Company, 420 Academy Drive, Northbrook, IL 60062.

Touchstone, Billie L. Redneck Country Cooking. Everett Companies, Bossier
City, LA., 1988.

Tell Me More: A Cookbook Spiced with Cajun Traditions and Food Memories.
Junior League of Lafayette, 1993. Includes sketches by artist Floyd Sonnier.

Wilson, Charles, et al. The Encyclopedia of Southern Culture. UNC Press, 1989.
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.