Gumbo Tales Finding My Place at the New Orleans TableGumbo Tales Finding My Place at the New Orleans Table

innocent faith and gumbo. Noticing that I hadn't been fed yet, the girl offered me an orange crab claw she had already excavated of its meat with a few powerful inhalations. Her mother scolded her for the impropriety and then, ...

Author: Sara Roahen

Publisher: W. W. Norton & Company

ISBN: 9780393072068


Page: 304

View: 312

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.

Gumbo Life Tales from the Roux BayouGumbo Life Tales from the Roux Bayou

Among other things, her gumbo z'herbes—an everything-but-the-kitchen sink, pre-Lentengumbo made with a roux, several kinds of meat, and greens that include collards, mustard, turnips and spinach, thereby breaking with almost all gumbo ...

Author: Ken Wells

Publisher: W. W. Norton & Company

ISBN: 9780393254846


Page: 288

View: 978

A sprightly, deeply personal narrative about how gumbo—for 250 years a Cajun and Creole secret—has become one of the world’s most beloved dishes. Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: “Momma.” The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans—all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother’s gumbo often began with a chicken chased down in the yard. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn’t a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother’s side, fueled a lifelong quest to explore gumbo’s roots and mysteries. In Gumbo Life: Tales from the Roux Bayou, Wells does just that. He spends time with octogenarian chefs who turn the lowly coot into gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged. Gumbo Life, rendered in Wells’ affable prose, makes clear that gumbo is more than simply a delicious dish: it’s an attitude, a way of seeing the world. For all who read its pages, this is a tasty culinary memoir—to be enjoyed and shared like a simmering pot of gumbo.

Books That CookBooks That Cook

Gumbo. From. Gumbo. Tales. SARA ROAHEN ... Also baking fig cakes and building my own altar to Saint Joseph on March 19; gumbo z'herbes on Holy Thursday; another resolution to make coffee and chicory my morning wakeup beverage.

Author: Melissa Goldthwaite

Publisher: NYU Press

ISBN: 9781479854448


Page: 384

View: 546

Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.

The Story behind the Dish Classic American FoodsThe Story behind the Dish Classic American Foods

Gumbo has a lot to say, even without so many hardcore devotees willing to speak for it. ... Molly OÊNeill (New York: Library of America, 2007): 357, 354; Sara Roahen, Gumbo Tales: Finding My Place at the New Orleans Table (New York: ...

Author: Mark McWilliams

Publisher: ABC-CLIO

ISBN: 9780313385100


Page: 254

View: 323

Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. • 48 entries on the development, popularization, and adaptation of each dish • Numerous recipes • Historical photographs of American foods • Recommended reading lists for each chapter

Culture after the HurricanesCulture after the Hurricanes

Diaspora Gumbo. http://www.crescentcityfarmersmarket. org/index.php?mact=News,cntnt01,detail,0&cntnt01articleid=18&cntnt01origid=55&cntnt ... “The Gumbo Just Gets Better. ... Gumbo Tales: Finding My Place at the New Orleans Table.

Author: M. B. Hackler

Publisher: Univ. Press of Mississippi

ISBN: 1604734914


Page: 224

View: 248

Rebuilding in Louisiana and Mississippi after Hurricanes Katrina and Rita presented some very thorny issues. Certain cultural projects benefited from immediate attention and funding while others, with equal cases for assistance but with less attraction to future tourist dollars, languished. New Orleans and its surroundings contain a diverse mixture of Native Americans, African Americans, Creoles, Cajuns, Isleños with roots in the Canary Islands, and the descendants of Italian, Irish, English, Croatian, and German immigrants, among others. Since 2005 much is now different for the people of the Gulf Coast, and much more stands to change as governments, national and international nonprofit organizations, churches, and community groups determine how and even where life will continue. This collection elucidates how this process occurs and seeks to understand the cultures that may be saved through assistance or may be allowed to fade away through neglect. Essays in Culture after the Hurricanes examine the ways in which a wide variety of stakeholders---community activists, elected officials, artists, and policy administrators---describe, quantify, and understand the unique assets of the region. Contributors question the process of cultural planning by analyzing the language employed in decision making. They attempt to navigate between rhetoric and the actual experience of ordinary citizens, examining the long-term implications for those who call the Gulf Coast home.

Food LitFood Lit

Roy Cloud's To Burgundy and Back Again is another humorous tale of his travels through France with his brother. Roahen, Sara Gumbo Tales: Finding My Place at the New Orleans Table. New York: W. W. Norton, 2008. 293pp.

Author: Melissa Brackney Stoeger

Publisher: ABC-CLIO

ISBN: 9781598847062


Page: 350

View: 355

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

Perfect TooPerfect Too

... 2005) Prince, Thane, Jams and Chutneys: Preserving the Harvest (Dorling Kindersley, 2008) Raven, Sarah, Sarah Raven's Garden Cookbook (Bloomsbury, 2007) Roahen, Sara, Gumbo Tales: Finding My Place at the New Orleans Table (Norton, ...

Author: Felicity Cloake

Publisher: Penguin UK

ISBN: 9780241969106


Page: 384

View: 336

Having rigorously tried and tested recipes from all the greats - Elizabeth David and Delia Smith to Nigel Slater and Simon Hopkinson - Felicity Cloake has pulled together the best points from each to create the perfect version of 92 more classic dishes, from perfect crème brulee to the perfect fried chicken. Never again will you have to rifle through countless different books to find your perfect pulled pork recipe, Thai curry paste method or failsafe chocolate fondants - it's all here in this book, based on Felicity's popular Guardian columns, along with dozens of practical, time-saving invaluable prepping and cooking tips that no discerning cook should live without. Following on from the much-loved Perfect, Perfect Too has a place on every kitchen shelf.

Writing in the KitchenWriting in the Kitchen

... where gumbo sustains civil rights, and where mirlitons feed a memory that grows forever on a backyard vine. ... Sarah Roahen's discussion of the artichoke in her book Gumbo Tales: Finding My Place at the New Orleans Table, 63–64. 8.

Author: David A. Davis

Publisher: Univ. Press of Mississippi

ISBN: 9781626742109


Page: 320

View: 827

Scarlett O’Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner’s Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word.

New Orleans MemoriesNew Orleans Memories

Gumbo Tales: Finding My Place at the New Orleans Table. New York: W. W. Norton. Fertel, Randy. 2011. The Gorilla Man and the Empress of Steak: A New Orleans Family Memoir.Jackson, Miss.: University Press of Mississippi. part two Mardi ...

Author: Carolyn Kolb

Publisher: Univ. Press of Mississippi

ISBN: 9781628469936


Page: 208

View: 204

Carolyn Kolb provides a delightful and detailed look into the heart of her city, New Orleans. She is a former Times-Picayune reporter and current columnist for New Orleans Magazine, where versions of these essays appeared as “Chronicles of Recent History.” Kolb takes her readers, both those who live in New Orleans and those who love it as visitors, on a virtual tour of her favorite people and places. Divided into sections on food, Mardi Gras, literature, and music, these short essays can be read in one gulp or devoured slowly over time. Either way, the reader will find a welcome companion and guide in Kolb. In bringing her stories up to date, Kolb's writings reflect an ongoing pattern of life in her fascinating city. Since the devastation of Hurricane Katrina in 2005, some of these things remembered will never return. Some of the people whose stories Kolb tells are no longer with us. It is important to her, and to us, that they are not forgotten. Kolb, and her readers, can honor them by sharing and enjoying their stories. As Kolb says, “When things fail, when the lights go out and the roof caves in and the water rises, all that remains, ultimately, is the story.” This collection of such stories was made with love.