Name: Stir the Pot: The History of Cajun Cuisine (en Inglés)
Price: 18800.00 CLP
Availability: InStock
Author: Bienvenu, Marcelle
ISBN: 9780781812122

portada Stir the Pot: The History of Cajun Cuisine (en Inglés)

Formato

Libro Físico

Autor

Marcelle Bienvenu

Editorial

Hippocrene Books

Año

2008

Idioma

Inglés

N° páginas

208

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 1.1 cm

Peso

0.29 kg.

ISBN

0781812127

ISBN13

9780781812122

Categorías

Cocinas nacional y regional
Islas del caribe
Relativo al pueblo criollo (creole)
Los cajún
Historia social y cultural

Stir the Pot: The History of Cajun Cuisine (en Inglés)

Marcelle Bienvenu (Autor) · Hippocrene Books · Tapa Blanda

Libro Nuevo

$ 18.800

$ 31.330

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Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Stir the Pot: The History of Cajun Cuisine (en Inglés)"

"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." -Emeril Lagasse "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 Cajun foods such as gumbo, crawfish étouffée, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades. From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on "The Evolution of Cajun Cuisine," "The Role of Food in Cajun Society," and "The Cajun Culinary Landscape" as well as a glossary of terms and extensive bibliographic resources. Marcelle Bienvenu is a cookbook author who has worked with Emeril Lagasse and Ella Brennan of Commander's Palace. Historian Carl A. Brasseaux is director of the Center for Cultural and Eco-Tourism at University of Louisana-Lafayette and managing editor of Louisiana History. Ryan A. Brasseaux is a cultural historian completing his doctorate at Yale University.