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Southeast Louisiana Food: A Seasoned Tradition
Southeast Louisiana Food: A Seasoned Tradition
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Southeast Louisiana Food: A Seasoned Tradition

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Who doesn’t love the food in New Orleans?! Amirite?! Many different cultures have influenced the cuisine of the city but perhaps one of the first that comes to mind is Cajun! 

Exiled from what is president day Nova Scotia, French Canadians came to Louisiana and settled the parishes west of New Orleans in what became known as Acadiana, or “Cajun Country.” Though they arrived incredibly impoverished, they were able to learn how to live off of the land, hunting, trapping and fishing for their survival. 

In fact, much of the food customs of the region are informed by the surrounding landscape; the bays, bayous, marshland, Mississippi River and Gulf Coast are all teeming with wildlife. Traces of Native American, French, German, West African, and Italian cultural influences emerged to further develop the cuisine over the span of three centuries. 

Combining oral history with lessons in geography and biology, Addie K. and Jeremy Martin discuss the evolution of Southeast Louisiana’s Cajun food and the factors that transformed it into the truly unique culinary experience it is today. 

LAGNIAPPE! There are even recipes in the back of the book!