Описание: No city in America knows how to mark death with more funerary panache than New Orleans. The pageants commemorating departed citizens are often in themselves works of performance art. A grand obituary remains key to this Stygian passage. And no one writes them like New Orleanian John Pope. Collected here are not just simple, mindless recitations of schools and workplaces, marriages, and mourners bereft. These pieces in Getting Off at Elysian Fields are full-blooded life stories with accounts of great achievements, dubious dabblings, unavoidable foibles, relationships gone sour, and happenstances that turn out to be life-changing.To be sure, there are stories about Carnival monarchs, great philanthropists, and a few politicians. But because New Orleans embraces eccentric behavior, there are stories of people who colored way outside the lines. For instance, there was the doctor who used his plasma to make his flowers grow, and the philanthropist who took money she had put aside for a fur coat to underwrite the lawsuit that desegregated Tulane University. A letter carrier everyone loved turned out to have been a spy during World War II, and a fledgling lawyer changed his lifelong thoughts about race when he saw blind people going into a Christmas party through separate doors--one for white people and another for African Americans. Then there was the punctilious judge who got down on his hands and knees to edge his lawn--with scissors.Because New Orleans funerals are distinctive, the author includes accounts of four that he covered, complete with soulful singing and even some dancing. As a popular, local bumper sticker indisputably declares, ""New Orleans--We Put the Fun in Funeral.""
Автор: Picayune Название: The Picayune`s Creole Cook Book ISBN: 1163449911 ISBN-13(EAN): 9781163449912 Издательство: Неизвестно Цена: 5852 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: The Picayune Название: The Picayune`s Creole Cook Book ISBN: 1449431712 ISBN-13(EAN): 9781449431716 Издательство: Simon & Schuster Цена: 3098 р. Наличие на складе: Невозможна поставка.
Описание: Published in New Orleans in 1901, this volume in the American Antiquarian Cookbook Collection is widely credited with preserving the rich Creole cooking tradition from extinction. The recipes were gathered directly from the local cooks and housekeepers who had passed them down verbally for generations. Published in 1901 in New Orleans, The Picayune's Creole Cook Book is widely credited with preserving the rich tradition of Creole cooking. At the beginning of the twentieth century, the Picayune, a New Orleans newspaper, was determined to save the local cuisine and collected it directly from the cooks and housekeepers who were the first practitioners of the Creole tradition. The book became wildly popular and has had over 15 editions printed throughout the twentieth century. As stated in the introduction, The Picayune's Creole Cook Book was published "to assist housekeepers generally to set a dainty and appetizing table at a moderate outlay; to give recipes clearly and accurately with simplicity and exactness" and the recipes blend a fantastic array of influences from French style and Spanish spices to African fruits and Indian gumbos. The recipe list includes classics such as seafoods, gumbos, cakes and pastries, jambalayas, and fruit drinks, along with many other delectable dishes. With its fascinating historical origins and delicious authentic recipes, The Picayune's Creole Cook Book is truly the bible of the rich Louisiana culinary tradition. This edition of The Picayune's Creole Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Описание: After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story--recipe by recipe--of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.
Описание: This book is a study of the 2012-2013 transition of The Times-Picayune of New Orleans from a daily newspaper to a three-day-a-week publication with emphasis on its online presence ("Digital First"). It is instructive for all concerned with what the transformation might signify for the news profession and the role of the press in the digital age.
"Tujague's is truly a neighborhood restaurant, located in America's oldest neighborhood--the French Quarter...This is one of the things that makes New Orleans so special and is indicative of the important role restaurants play in our culture." --Poppy Tooker, from the Introduction
Part dramatic history, part eerie ghost stories, part a study of marketing genius, and part a celebration of restaurant excellence, this cookbook by author and culinary historian Poppy Tooker masterfully combines all the myriad strands that fill the rooms of Tujague's beautifully restored establishment into a whole cloth of foodie lore. In a continuation of the research begun for her first project with Pelican, Mme. BEguE's Recipes of Old New Orleans Creole Cookery, Tooker focuses on the second-oldest restaurant in New Orleans with its more-than-a-century-old tradition of serving excellent, fresh Creole cuisine in the heart of the French Quarter. More than a cookbook, this foray into history offers food and beverage recipes from the 1850s to today along with memorabilia from the restaurant's archives and stunning modern photographs from Sam Hanna and Louis Sahuc. The dramatic story of the successful effort to save the restaurant from a possible sale is included, as are authentic dishes and drinks celebrating the oldest standup bar in America and the menus that created the international tradition of brunch and fed millions throughout the years. No longer will this grand lady slip into the mists of time.
Описание: In 2004, a conference was held at King’s College London to commemorate the centenary of the birth of Charles Boxer. The theme of the conference was the development of the culturally mixed ‘Portuguese’ societies in Asia, Africa and America, which reflected Boxer’s own interest in the social history of Portugal’s overseas empire. Although the conference papers were published by Bristol University, this volume is long out of print and the outstanding quality of many of the contributions has made it necessary for this collection to be republished. Portuguese overseas expansion over a period of five centuries led to the formation of many mixed or creole communities which drew culturally not only on Portugal, but also on indigenous societies. This cross-cultural interaction gave rise to a creole ‘Portuguese’ identity that in many cases outlasted the formal empire itself. Reflecting upon the main tenets of Boxer’s work, this collection provides a broad geographical perspective upon areas of Portuguese presence in Guinea, Cape Verde, Angola, S?o Tom?, Brazil and Goa. The chapters cover a wide range of social strata, including plantation slave and maroon communities, private settler-traders and pirates, indigenous trade-diasporas, and Luso-African, Luso-Brazilian and Afro-Brazilian groups, as well as the formation of Creole elites against the background of shifting racial, gender, ethnic, linguistic and religious boundaries. As such, this collection represents an exercise in ‘subaltern’ history which shows that the informal social relations were often more important in the long term than the formal structures of empire.
Автор: Wohl Kit Название: New Orleans Classic Creole Recipes ISBN: 1455618799 ISBN-13(EAN): 9781455618798 Издательство: Gazelle Book Services Рейтинг: Цена: 2117 р. Наличие на складе: Невозможна поставка.
Creole food is the freewheeling legacy of a celebrated, storied city. The culinary practices of Spanish, French, Italian, German, African, and Caribbean cultures combined to become the multi-cultural Creole cuisine that we know today. It is an old and well-developed American regional-cooking style that proves flavor is truly a universal language. Rollicking stories and factoids link taste with tradition.
Pull up a chair for a feast of Creole originals. Relish specialties such as Shrimp Creole, Sausage and Turkey Gumbo YaYa, and Pot au Feu. Sides include Cheese Grits, Fried Green Tomatoes with Remoulade, and Oyster Dressing. Sweet endings delight with classic Bananas Foster, Beignets, and Pralines. Take the lead from the chefs of Galatoire's, Mr. B's Bistro, CafE Reconcile, Commander's Palace, Upperline, and CafE du Monde with these delicious recipes.
This gorgeous addition to the Classics Series is filled with stories, musings, and historical lagniappe from iconic figures in Louisiana's food world. Feasts from famous Creole restaurants are now accessible to the home cook. More than merely an easy-to-follow cookbook, this volume offers a taste of the life and history of the world's most vibrant city for hosts and guests, cooks and foodies, and natives and travelers.
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