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Stir the Pot: The History of Cajun Cuisine Hardcover – September 1, 2005
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About the Author
South Louisiana native Carl A. Brasseaux, Lafayette, Louisiana, former director of the Center for Louisiana Studies, has spent a lifetime studying the peoples and cultures of the Louisiana coastal plain. He is the author of more than three dozen books and more than one hundred scholarly articles, including "Acadian to Cajun: Transformation of a People, 1803 1877" and "Creoles of Color in the Bayou Country", both published by University Press of Mississippi. He is a former Louisiana Writer of the Year.
"The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks!" --John Mack Faragher, Professor of American History, Yale University
"Having experienced, first hand, the evolution of the Cajun cuisine over the past 30 years, it is indeed a pleasure to see the real story of it in this book. The authors have credentials and knowledge making this a fascinating read." --Ella Brennan, Owner of Commander's Palace, New Orleans --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
But don't just take my word for it. The back cover of the book boasts commendations from renowned historians and authors John Mack Faragher and Jay Gitlin, and from Comander's Palace owner Ella Brennan. Emeril Lagasse, the star chef of the Food Network, states "I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference." And I believe that everyone, familiar or not, will enjoy this book throughout.