Louisiana Voices Educator's Guide  
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Study Guide Summary  
Outline of the Study Guide  
Study Unit I Defining Terms  
Study Unit II Fieldwork Basics  
Study Unit III Discovering the Obvious: Our Lives as "The Folk"  
Study Unit IV The State of Our Lives: Being a Louisiana Neighbor  
Study Unit V Oral Traditions--Swapping Stories  
Study Unit VI Louisiana's Musical Landscape  
Study Unit VII Material Culture-The Stuff of Life  
Study Unit VIII The Worlds of Work and Play  
Study Unit IX The Seasonal Round and Life Cycles  
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Unit VII Outline

Introduction - Material Culture: The Stuff of Life

Lesson 1: Reading Artifacts

Lesson 2: Teaching and Learning Through Objects

Lesson 3: Introducing Louisiana Foodways

Lesson 4: Family Foodways

Lesson 5: Louisiana Regional Foodways

Lesson 6: Louisiana Crafts and Domestic Arts

Unit VII Resources (this page)





Unit VII Resources

Material Culture: The Stuff of Life


Find resources helpful for Unit VII lessons below. More resources may be found in the Louisiana Folklife Bibliography.

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.

Bienvenu, Marcelle. Who's Your Mama, Are You Catholic, and Can You Make a Roux?: A Cajun/Creole Family Album Cookbook. Times of Acadiana Press, Inc. 2006. Includes stories and family photos organized by the seasons.

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.

Bowman, Paddy, Betty Carter, and Alan Govenar. Masters of Traditional Arts Education Guide. Documentary Arts. 2011. The online version of the guide, which is based on the artistry of the NEA National Heritage Fellows, includes three Louisiana artists: Cajun weaver Gladys Clark, Mardi Gras Indian Tootie Montana, and master builder Earl Barthé of New Orleans.

Bush, Charles and Pat Mire. Anything I Catch: The Handfishing Story. 1990. The film examines the regional phenomenon of Cajuns who wade in murky bayou waters to catch huge catfish and turtles by reaching into hollow logs and stumps with their bare hands. Stream free at folkstreams. 30 minutes.

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.

Castille, Conni and Allison Bohl. I Always Do My Collars First: A Film About Ironing. Cinematic Arts Workshop, 2007. 24 min. This artful look at what is often ignored as a mundane chore follows four women in French Louisiana demonstrating how the simple ritual of ironing weaves its way throughout the fabric of family life and their sense of identity.

Teaching with Foodways. CARTS Newsletter. Local Learning and City Lore, 2010. Paddy Bowman and Amanda Dargan, eds. Find a variety of interdisciplinary curricular connections to foodways as well as resources and model projects.

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.

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. Find online chapters describing various folk arts traditions

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.

Govenar, Alan. Extraordinary Ordinary People: Five American Masters of Traditional Arts. Candlewick Press, 2006. This beautifully illustrated book for readers of all ages profiles NEA National Heritage Fellows who are remarkable craftspeople, including Tootie Montana, a New Orleans Mardi Gras Indian.

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

Gutierrez, C. Page. Cajun Foodways. University Press of Mississippi, 1992.

Hawkins, Nancy. Classroom Archaeology. Louisiana Division of Archaeology, 1991. For artifact reading, which contains archaeology activities for middle school students. Free. See Uniquely Louisiana for this and other educational resources from the Louisiana Division of Archaeology.

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 and indigenous teachers within classrooms. View online at Local Learning: The National Network for Folk Arts In Education.

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. University of Texas Press, 1976.

Langley, Linda, Susan Lejeune, and Claude Oubre, ed. Les Artistes: Crafters Tell Their Tales. Louisiana State University at Eunice. Folklife Series, Volume 2, 1996.

Louisiana Cookin'. A magazine that features food traditions throughout Louisiana.

MacDowell, Marsha and LuAnne Kozma. Folk Arts in Education: A Resource Handbook II. Michigan State University Museum, 2008. This comprehensive collection of lessons from over 50 folklife education resources includes several on material culture. Order or download at http://www.folkartsineducation.org.

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.

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.

National Park Service. The Vieux Carré: A Creole Neighborhood in New Orleans. This Teaching with Historic Places lesson plan includes architecture, photography, and history for grades 4-12.

Nobles, Connie. Adventures in Classroom Archaeology. Louisiana Division of Archaeology, 1992. 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.

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.

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.

Wagler, Mark, Ruth Olson, and Anne Pryor. The Kids' Guide to Local Culture Madison Children's Museum, 2004. Available as a PDF online, this practical guide features several material culture lessons. Instantly accessible for students and their teachers.

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.

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.

WWinston, Linda. Keepsakes: Using Family Stories in Elementary Classrooms. Heinemann, 1997. Offers ways to use stories to create classroom community and involve parents.


Unit VII Outline


National Endowment for the Arts.

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