Monday, February 3, 2014

A Brief History of Creole Cooking in New Orleans - Part 3

Blogger's Note: While reading this article about New Orleans written in the 1930s, it becomes quickly apparent that Creole food and Louisiana seafood, spoken of here in luxurious poetic phrases, is king.  With none of the health conscience or politically correct restrictions of today, this article offers a window in to the origins of food in New Orleans' Creole community, built on a tradition of simple ingredients; well-prepared and well-seasoned.  Filled with charming details of day-to-day New Orleans of the recent past, this collection studies the character and historical resonance of the traditional Creole way of life.  Enjoy!
  
From the Louisiana Works Progress Administration article A Brief History of Creole Cooking in New  Orleans, 1930s:

"The following is a list of New Orleans Cook Books:
Cooking in the Old Creole Days - Celestine Eustin, 1904


La Cuisine Creole: A Collection of Culinary Recipes - Believed to be compiled by Lafeadio Hearn, 1885


The Old and New Cook Book - Ms. Martha Pritchard Stanford, 1904


200 Years of New Orleans Cooking - Natalie V. Scott, 1931


Mirations and Miracles of Mandy - Natalie V. Scott, 1929


Gourmets Guide to New Orleans - Natalie V. Scott and Caroline Merrick Jones, 1933


The Creole Cook Book - The Times-Picayune, New Orleans, Louisiana, 1915"


Due to the popularity of the subject matter, many of these books are still in print, some in their 20th edition.  First edition copies are rare, but are there to be found if one looks.