A01=Elizabeth M. Williams
A23=Ken Albala
Age Group_Uncategorized
Age Group_Uncategorized
AltaMira Food Studies series
AltaMira Studies in Food and Gastronomy
American Studies
Author_Elizabeth M. Williams
automatic-update
Category1=Non-Fiction
Category=JBCC4
Category=JFCV
Category=WB
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
food and gastronomy
Language_English
PA=Available
Price_€50 to €100
PS=Active
softlaunch
travel
Product details
- ISBN 9780759121362
- Weight: 440g
- Dimensions: 160 x 238mm
- Publication Date: 19 Dec 2012
- Publisher: AltaMira Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
Elizabeth M. Williams is founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming. SoFab is one of Saveur's "5 Great Museums Devoted to Food" (5/2011). Williams is also consulting professor at the Kabacoff School of Hotel, Restaurant and Tourism, University of New Orleans. Her roles there include teaching, writing, and researching issues in hospitality law, culinary history and culture, and nonprofit administration. She has contributed a number of articles on aspects of Southern food to journals. Williams has a law degree and co-authored The A to Z Encyclopedia of Food Controversies and the Law (2010).
