The Petticoat Rebellion : A Culinary History of French Colonial Louisiana

By Laiche, Jon, G.

Book Id: WPLBN0003437295
Format Type: PDF eBook:
File Size: 22.34 MB
Reproduction Date: 3/26/2014

Title:	The Petticoat Rebellion : A Culinary History of French Colonial Louisiana
Author:	Laiche, Jon, G.
Volume:
Language:	English
Subject:	Non Fiction, Auxiliary Sciences of History, Foodways in French Colonial Louisiana
Collections:	History, Favorites in Hong Kong, Authors Community, Language, Favorites from the National Library of China, Technology, Economics, Social Sciences, Fine Arts, Economy, Literature, Most Popular Books in China
Historic Publication Date:	2014
Publisher:	The 1718 Project

Member Page:	Jon Laiche
Citation APA MLA Chicago G. Laich, B. J., & Laiche, Co-Autho, E. G. (2014). The Petticoat Rebellion : A Culinary History of French Colonial Louisiana. Retrieved from http://self.gutenberg.org/

Description
The invention of Creole cuisine in French Louisiana during colonial times. Historical vignettes describing the development of New Orleans doing the 18th century. Recipes of traditional New Orleans dishes, as well as new recipes created by the authors. All recipes created with only ingredients and cooking methods available to the French colonials in 18th-century Louisiana. An illustration of the colonial Louisiana economy being approximately 75% driven by smuggling activities.

Summary
The development of Creole cuisine in 18th-century Louisiana as seen through the historical records and the eyes of two fictional characters who served as cooks in New Orleans during that century.

Excerpt
In Europe, for centuries, fish and other seafood (relatively rare in inland areas), have become the traditional meat “substitute”. Now here in Louisiana, it is possible to “substitute” fish and seafood for meat virtually every day. Combine this with the variety of cooking styles and techniques we have learned from our Indian and African neighbors, as well as our own - not inconsiderable - French culinary heritage, it is hardly a sacrifice for us to consume these delicious meals as a method of honoring our religious convictions and practices. All of this being said, is is not the place of this lowly kitchen friar to question the wisdom of Holy Mother Church.

Table of Contents
Forword Preface Chapter 1: French and Indian Bread Chapter 2: A Creole Original: Frére Gerard discovers Sagamite Chapter 3: An Original Recipe Chapter 4: A Voyage up the Bayou Tchoupitoulas Chapter 5: Creole Corn Stew, Cajun Macque Choux Chapter 6: 1718 Style Red Beans and Rice Chapter 7: Frére Gerard discovers the “Paccan” Chapter 8: Christmas with the Ursulines, 1738 Chapter 9, Grillades and Grits Chapter 10: River Shrimp at Lent, 1735 Chapter 11: Some Calas in the French Market Chapter 12: A Boucan for Pentecost Chapter 13: The Houma’s Visit Chapter 14: Frére Gerard’s Potager Chapter 15: Les Sausses-the 3 Sauces Meres Chapter 16: Markets, Marshes, and Meat Chapter 17: Les Partisans de la Chasseuse Chapter 18: A Smugglers Paradise Chapter 19: Making Sausage on the Côte des Allemands Chapter 20: New Orleans Coffee