Unit VII Lesson 3
- 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.
- 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."
- 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,
- 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,
- 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 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.
- 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.
- 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.