Unit VII Lesson 3 Resources

Cajun Men Cook: Recipes, Stories, and Food Experiences from Louisiana Cajun

Country. Beaver Club of Louisiana, 1994. Walter S. McIlhenny Community Cookbook Hall of Fame. Www.cajunmencook.com.

Cane River Cuisine. Service League of Natchitoches, 1974. Walter S. McIlhenny

Community Cookbook Hall of Fame book.

Chiseri-Strater, Elizabeth and Bonnie Sunstein. FieldWorking: Reading and

Writing Research. Prentice Hall, 1997. Valuable teacher resource with lessons for reading, writing, fieldwork, and teaching students to "read" landscape and culture, $25.

The Cotton Country Collection. Junior Charity League of Monroe, 1972. Includes

both north and South Louisiana traditional recipes.

Edge, John T. The Southern Belly: The Ultimate Food Lover's Companion to

the South. Hill Street Press, 2000.

Fontenot, Mary Alice. Lunch Louisiana Style. Nutrition Education Training

Program, State Department of Education, reprinted in 1995. This practical guide went to all libraries in the state and copies are available on request, Box 94064, Baton Rouge, LA 70804-9064. A glossary defines and gives correct pronunciation of many Louisiana food terms, and an overview summarizes regional foodways well. Lessons include family recipes, class tasting parties, food story prompts, and spice smelling. A 30-minute companion video gives historical look at various groups' contributions to Louisiana foodways. Video is available through the Louisiana Department of Education Resource Center Audio/Visual Lending Library, Nutrition Education and Training (NET) Program. From the menu, select "Cultural Foods."

Gustes, Jr., Roy F. The 100 Greatest New Orleans Creole Recipes. Pelican

Publishing, 1998.

Gutierrez, C. Page. 1992. Cajun Foodways. University Press of Mississippi.

Order from the Press, 3825 Ridgewood Rd., Jackson, MS 39211, 800/737-7788.

Jambalaya: A Collection of Cajun and Creole Favorites from the Junior League

of New Orleans. 1983. A Walter S. McIlhenny Community Cookbook Hall of Fame book.

Kirlin, Katherine S. and Thomas M. Kirlin. Smithsonian Folklife Cookbook,

Smithsonian Institution Press, 1991. Find recipes from North and South Louisiana and around the country as well.

Louisiana Cookin'. A magazine that features food traditions throughout

Louisiana. Published six times a year, $15/year subscription, 129 S. Cortez St., New Orleans, LA 70119, 888/884-4114, 504/482-3914, LACOOKIN@aol.com.

Mitcham, Howard. Creole Gumbo and All that Jazz: New Orleans Seafood

Cookbook. Pelican Publishing Co., 1978.

Recipes and Reminiscences of New Orleans. Parents Club of Ursuline

Academy, 1971. A Walter S. McIlhenny Community Cookbook Hall of Fame book.

River Road Recipes III: A Healthy Collection. The Junior League of Baton

Rouge, 1994. This volume includes the traditional recipe from Volumes I and II and adds a more healthy version. It also includes helpful hints from the cooks and some stories about the recipes. A Walter S. McIlhenny Community Cookbook Hall of Fame book.

Schweid, Richard. Hot Peppers: The Story of Cajuns and Caspicum, revised

edition, University of North Carolina Press, 1999. $15.95.

Smith, Andy, compiler. Louisiana Proud Collection of Home Cooking. Louisiana

Proud, 1991. Divides the state into five sections and includes recipes from 276 towns with sketches of local buildings. Louisiana Proud Collection of Sweet Things is another collection by the same author.

Tell Me More: A Cookbook Spiced with Cajun Traditions and Food Memories.

Junior League of Lafayette, 1993. Includes sketches by artist Floyd Sonnier.

Wilson, Charles, et al. The Encyclopedia of Southern Culture. UNC Press, 1989.

This large, accessible volume covers hundreds of topics, including many on foodways, useful for older students and teachers, available in many public libraries, 1,656 pages, $69.95.

Wilson, David and Angus Gillespie, eds. Rooted in America: Foodlore of Popular

Fruits and Vegetables. University of Tennessee Press, 1999. The real deal on Johnny Appleseed, two banana festivals in neighboring towns, social history of foods of every day life. Each chapter examines a common fruit or vegetable, various cultural norms regarding food, including Tabasco sauce. For older students and teachers, $16.95.