High on the Hog: A Culinary Journey from Africa to America
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Will do.
Would like to know your take on the chapter about Louisiana foodways as a person from New Orleans.
I didn’t read it all, but I think that tree diagram is pretty correct.
The more west you go, you start see “prairie Cajun” influences on everything. Traveling west on I10 once you come off the Basin bridge you’re officially in Cajun Country( Acadiana), basically Breaux Bridge to Lake Charles.
The food will taste different, it’s going to be heavier, spicier.
The Po boys are done differently ( bread and batter)
Seafood is boiled differently (spices and flavor)
Gumbo is different (roux)
I don’t have a preference for Cajun/ Creole. I like certain dishes prepared certain ways. I like the Cajun style crawfish etoufee, I like New Orleans style PoBoys.
I prefer my boiled crawfish
And my moms Gumbo. It’s the best I’ve tasted
Cracklin or Boudin is only worth buying in Cajun country. Don’t buy it in New Orleans.
The Best Stop in Duson, La hands down has the best boudin and cracklin IMO. If you find yourself on i10 west get off the interstate and go there
If you ever wanted to get a full appreciation for the difference come down here the weekend before Fat Tuesday spending time in places like Lafayette and st martivillle and then ending your trip in New Orleans. It’ll all make sense
The more west you go, you start see “prairie Cajun” influences on everything. Traveling west on I10 once you come off the Basin bridge you’re officially in Cajun Country( Acadiana), basically Breaux Bridge to Lake Charles.
The food will taste different, it’s going to be heavier, spicier.
The Po boys are done differently ( bread and batter)
Seafood is boiled differently (spices and flavor)
Gumbo is different (roux)
I don’t have a preference for Cajun/ Creole. I like certain dishes prepared certain ways. I like the Cajun style crawfish etoufee, I like New Orleans style PoBoys.
I prefer my boiled crawfish
And my moms Gumbo. It’s the best I’ve tasted
Cracklin or Boudin is only worth buying in Cajun country. Don’t buy it in New Orleans.
The Best Stop in Duson, La hands down has the best boudin and cracklin IMO. If you find yourself on i10 west get off the interstate and go there
If you ever wanted to get a full appreciation for the difference come down here the weekend before Fat Tuesday spending time in places like Lafayette and st martivillle and then ending your trip in New Orleans. It’ll all make sense
Great book....I remembered the author from her appearance in the Soul Food Junkies documentary
Just to add something here. I grew up buying groceries from a man in a truck who basically sang out his inventory on a loud speaker
I got tomatooooooes
Onyans/ Green Onyans
Gahlic
Watamelon
Cucumba
Celry
Eyesh Patatoez(Irish Potatoes)
I remember that shyt like yesterday
In New Orleans he was called Mr. Okra
Different towns had different vendors
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"Watey-wateymelon"
An older man man named Pops used to sell watermelon out the back of truck and he used to sing it like that
We grew up in northeast city but from what I know now Pops was either from AL, GA, or SC
I’m sure it’s common a lot of places. FWIW we had a Sicilian cat (Mr Domecili) in our neighborhood.
I read the chapter on Louisiana cuisine, and it’s pretty accurate.
I didn’t see any mention of Vietnamese, they have added their own twist to what’s already here and their traditional food is really good. Their spin on boiled seafood is awesome
After Katrina we started seeing a lot of Central American transplants, mostly Honduran, they stayed and also started contributing to local cuisine. I love their food too.
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Glad to read that the information about your city's food history rings true to you.
Culinary contribution of newest immigrant groups is covered on this page.
I just re-watched the clip about Mr. Okra. That man has books and toys with his name/likeness......that's a good look. He's probably fed 3 generations of people in that area.
I must have missed it. I guess I was spot on then.
Another thing I’m happy to see is more acceptance vegan versions of some of our favorite meals. I’m not Vegan, but seeing black people making creole and soul vegan food is refreshing
Quiet is kept we have damn good BBQ in the city. But I’m not arguing BBQ on here ......
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That's interesting that the Asian cuisine is merging with the existing cuisine in that part of the country. There are pockets of Asians in different places around the country and I'm not familiar with their cuisines blending with existing American cuisines like that. Perhaps in the parts of Cali where Asians have been here since the 1800s , that blending has already taken place.
AFRAM GLORY
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Damn you took me back in time fam. Old heads used to do this round my way too. This was in the 80's and early 90's...We had a guy that used to sell those small individual sweet potato pies. Dude could be in the midst of the neighborhood cross the street and you would hear him loud and clear.
Sweet potato pie!
Sweet potato pie!
SWEEEETTTT POTATO PIIIEEEE
...
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This section of the book highlights portuguese, Chinese, Japanese, Korean, and Filipino immigrant contributions to Hawaiian cuisine.
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feature on the Head Chef at the Sweet Home Cafe (National Museum of African American History and Culture) with a cameo from one of the food historians mentioned in this thread.
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They restarted the BBQ
https://www.thecoli.com/threads/whi...as-memphis-kansas-city-or-texas.488127/page-8