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Creole Italian
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Book Synopsis Creole Italian by : Justin A. Nystrom
Download or read book Creole Italian written by Justin A. Nystrom and published by University of Georgia Press. This book was released on 2018 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches on events that involved Sicilian immigrants and the relevancy of their lives and impact on New Orleans. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of Sicilian influence on New Orleans foodways traditionally has been undervalued and instead should be included, along with African, French, and Spanish cuisine, in the broad definition of "creole." Creole Italian chronicles how the business of food, broadly conceived, dictated the reasoning, means, and outcomes for a large portion of the nearly forty thousand Sicilian immigrants who entered America through the port of New Orleans in the nineteenth and early-twentieth centuries and how their actions and those of their descendants helped shape the food town we know today.
Book Synopsis Italians in New Orleans by : Joseph Maselli
Download or read book Italians in New Orleans written by Joseph Maselli and published by Arcadia Publishing. This book was released on 2004 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: Between 1850 and 1870, New Orleans boasted the largest Italian-born population of any city in the United States. Its early Italian immigrants included musicians, business leaders, and diplomats. Sadly, in 1891, 11 members of the large Sicilian settlement in New Orleans were victims of the largest mass lynching in American history. However, by 1910, the city's French Quarter was a "Little Palermo" with Italian entrepreneur, laborers, and restauranteurs dominating the scene.
Book Synopsis Nana’s Creole Italian Table by : Elizabeth M. Williams
Download or read book Nana’s Creole Italian Table written by Elizabeth M. Williams and published by LSU Press. This book was released on 2022-03-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From meatball po’boys to Creole red gravy, the influence of Sicilian foodways permeates New Orleans, one of America’s greatest food cities. Nana’s Creole Italian Table tells the story of those immigrants and their communities through the lens of food, exploring the ways traditional Sicilian dishes such as pasta and olive salad became a part of—and were in turn changed by—the existing food culture in New Orleans. Sicilian immigrants—Elizabeth M. Williams’s family among them—came to New Orleans in droves in the late nineteenth and early twentieth centuries, fleeing the instability of their own country and hoping to make a new home in America. This cookbook shares Williams’s traditional family recipes, with variations that reveal the evolution and blending of Sicilian and Creole cuisines. Baked into every recipe is the history of Sicilian American culture as it has changed over the centuries, allowing each new generation to incorporate its own foodways and ever-evolving tastes.
Book Synopsis The Syntax of Cape Verdean Creole by : Marlyse Baptista
Download or read book The Syntax of Cape Verdean Creole written by Marlyse Baptista and published by John Benjamins Publishing. This book was released on 2003-01-27 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers an in-depth treatment of a variety of morpho-syntactic issues in Cape Verdean Creole (CVC) both from a descriptive and theoretical perspective. The investigated topics include the determiner system, Tense, Mood, Aspect markers and pronominal paradigms. The study of TMA markers reveals morpho-syntactic configurations with interesting ramifications for syntactic theory and parametric variation. This book targets creolists, theoretical linguists, and the Cape Verdean community. Given the diversified targeted audience, the descriptive chapters are purposefully kept separate from their theoretical counterparts, presenting issues that are later revisited in the Minimalist framework. The data used in this study are primarily drawn from 83 transcribed interviews from a pool of 187 speakers. The interviews were collected during fieldwork conducted in 1997, 2000 and 2001 in the Cape Verdean Sotavento (leeward) islands representing the more basilectal varieties of the creole. As all natural languages, CVC displays syntactic similarities and differences with other creoles and noncreoles. Hence, in the spirit of comparative syntax, this volume compares CVC to other creoles like Guinea-Bissau Creole and to noncreoles like Portuguese, French, Icelandic and Italian dialects.
Book Synopsis La Cuisine Creole by : Lafcadio Hearn
Download or read book La Cuisine Creole written by Lafcadio Hearn and published by Applewood Books. This book was released on 2007-10 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: A pioneering collection of recipes of New Orleans, Creole cuisine.
Book Synopsis New Orleans after the Civil War by : Justin A. Nystrom
Download or read book New Orleans after the Civil War written by Justin A. Nystrom and published by JHU Press. This book was released on 2010-06-01 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: We often think of Reconstruction as an unfinished revolution. Justin A. Nystrom’s original study of the aftermath of emancipation in New Orleans takes a different perspective, arguing that the politics of the era were less of a binary struggle over political supremacy and morality than they were about a quest for stability in a world rendered uncertain and unfamiliar by the collapse of slavery. Commercially vibrant and racially unique before the Civil War, New Orleans after secession and following Appomattox provides an especially interesting case study in political and social adjustment. Taking a generational view and using longitudinal studies of some of the major political players of the era, New Orleans after the Civil War asks fundamentally new questions about life in the post–Civil War South: Who would emerge as leaders in the prostrate but economically ambitious city? How would whites who differed over secession come together over postwar policy? Where would the mixed-race middle class and newly freed slaves fit in the new order? Nystrom follows not only the period’s broad contours and occasional bloody conflicts but also the coalition building and the often surprising liaisons that formed to address these and related issues. His unusual approach breaks free from the worn stereotypes of Reconstruction to explore the uncertainty, self-doubt, and moral complexity that haunted Southerners after the war. This probing look at a generation of New Orleanians and how they redefined a society shattered by the Civil War engages historical actors on their own terms and makes real the human dimension of life during this difficult period in American history.
Book Synopsis Italian Opera in Global and Transnational Perspective by : Axel Körner
Download or read book Italian Opera in Global and Transnational Perspective written by Axel Körner and published by Cambridge University Press. This book was released on 2022-03-24 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume of essays discusses the European and global expansion of Italian opera and the significance of this process for debates on opera at home in Italy. Covering different parts of Europe, the Americas, Southeast and East Asia, it investigates the impact of transnational musical exchanges on notions of national identity associated with the production and reception of Italian opera across the world. As a consequence of these exchanges between composers, impresarios, musicians and audiences, ideas of operatic Italianness (italianit...) constantly changed and had to be reconfigured, reflecting the radically transformative experience of time and space that throughout the nineteenth century turned opera into a global aesthetic commodity. The book opens with a substantial introduction discussing key concepts in cross-disciplinary perspective and concludes with an epilogue relating its findings to different historiographical trends in transnational opera studies.
Book Synopsis Hog Meat and Hoecake by : Sam Bowers Hilliard
Download or read book Hog Meat and Hoecake written by Sam Bowers Hilliard and published by University of Georgia Press. This book was released on 2014 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1972, it is one of the first scholarly examinations of the important role food played in the antebellum South's history, culture, and politics. Drawing from diaries, the census, the press, and farm records, it has become a landmark of food ways scholarship.
Download or read book The Larder written by John T. Edge and published by University of Georgia Press. This book was released on 2013 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This edited collection presents articles in southern food studies by a range of writers, from established scholars like Psyche Williams-Forson to emerging scholars like Rien Fertel. All are chosen for a combination of accessible writing and solid scholarship and offer stories and historical details that add to our understanding of the complexities of southern food and foodways. The editors have chosen to organize the collection by methodology in part in order to escape what reader Belasco calls "the tradition-inventing, nostalgic approach of so many books about regional foodways." They also aim to advance the field by presenting articles that represent a range of tools and methodologies from disciplines such as history, geography, social sciences, American studies, gender studies, literary theory, visual and aural studies, cultural studies and technology studies that make up the amazingly multifaceted world of academic food studies, in hopes that this structure can help further a conversation about best practices"--
Book Synopsis The Art of Creole Cookery by : William I. Kaufman
Download or read book The Art of Creole Cookery written by William I. Kaufman and published by . This book was released on 2013-10 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a new release of the original 1962 edition.
Book Synopsis Dixie’s Italians by : Jessica Barbata Jackson
Download or read book Dixie’s Italians written by Jessica Barbata Jackson and published by LSU Press. This book was released on 2020-04-15 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the late nineteenth and early twentieth centuries, tens of thousands of Southern Italians and Sicilians immigrated to the American Gulf South. Arriving during the Jim Crow era at a time when races were being rigidly categorized, these immigrants occupied a racially ambiguous place in society: they were not considered to be of mixed race, nor were they “people of color” or “white.” In Dixie’s Italians: Sicilians, Race, and Citizenship in the Jim Crow Gulf South, Jessica Barbata Jackson shows that these Italian and Sicilian newcomers used their undefined status to become racially transient, moving among and between racial groups as both “white southerners” and “people of color” across communal and state-monitored color lines. Dixie’s Italians is the first book-length study of Sicilians and other Italians in the Jim Crow Gulf South. Through case studies involving lynchings, disenfranchisement efforts, attempts to segregate Sicilian schoolchildren, and turn-of-the-century miscegenation disputes, Jackson explores the racial mobility that Italians and Sicilians experienced. Depending on the location and circumstance, Italians in the Gulf South were sometimes viewed as white and sometimes not, occasionally offered access to informal citizenship and in other moments denied it. Jackson expands scholarship on the immigrant experience in the American South and explorations of the gray area within the traditionally black/white narrative. Bridging the previously disconnected fields of immigration history, southern history, and modern Italian history, this groundbreaking study shows how Sicilians and other Italians helped to both disrupt and consolidate the region’s racially binary discourse and profoundly alter the legal and ideological landscape of the Gulf South at the turn of the century.
Book Synopsis Louisiana's Italians, Food, and Folkways by : Nancy Tregre Wilson
Download or read book Louisiana's Italians, Food, and Folkways written by Nancy Tregre Wilson and published by Pelican Publishing. This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For over three decades, Nancy Wilson collected anecdotes and recipes from Louisiana's Italian immigrants, including her family and friends, as a way to preserve her children's Italian heritage.
Download or read book Creole Feast written by Nathaniel Burton and published by University of New Orleans Press. This book was released on 2019-04-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.
Book Synopsis Kosher Creole Cookbook by : Mildred L. Covert
Download or read book Kosher Creole Cookbook written by Mildred L. Covert and published by Pelican Publishing Company. This book was released on 1989-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook. The authors have combined two famous culinary traditions: the Creole-a blend of certain aspects of French, Spanish, African, and American cooking-and the Jewish, dating from biblical times. Those who keep Kosher can now savor the Creole cuisine for which New Orleans is famous. Imaginative substitutes that unite to create authentic Creole flavor serve to replace ingredients that are in conflict with the laws of Kashruth. Arranged by month, the recipes highlight feasts and festivals in the Jewish calendar or in the city of New Orleans. Each chapter is also introduced by fascinating sketches about the history, traditions, and culture of the Crescent City. Jewish Week calls this volume "one of the most unusual cookbooks" seen in recent years. Kosher Creole Cookbook "combines two cuisines which would seem to have no business being together-kosher cooking with Creole cooking. This is a delightful and unusual addition to your collection of cookbooks." Mildred L. Covert and Sylvia P. Gerson have carefully researched and created recipes that adapt the characteristic flavors of each cuisine, whether it's Creole, Cajun, or Southern, to ensure that the traditional can keep Kosher without giving up flavor. The two New Orleanians have written three other Kosher cookbooks: Kosher Cajun Cookbook, Kosher Southern-Style Cookbook, and A Kid's Kosher Cooking Cruise (pb), all published by Pelican.
Book Synopsis English-Haitian Creole Bilingual Dictionary by : Albert Valdman
Download or read book English-Haitian Creole Bilingual Dictionary written by Albert Valdman and published by iUniverse. This book was released on 2017-04-06 with total page 861 pages. Available in PDF, EPUB and Kindle. Book excerpt: Haitian Creole (HC) is spoken by approximately 11,000,000 persons in Haiti and in diaspora communities in the United States and throughout the Caribbean. Thus, it is of great utility to Anglophone professionals engaged in various activities—medical, social, educational, welfare— in these regions. As the most widely spoken and best described creole language, a knowledge of its vocabulary is of interest and utility to scholars in a variety of disciplines. The English-Haitian Creole Bilingual Dictionary (EHCBD) aims to assist anglophone users in constructing written and oral discourse in HC; it also will aid HC speakers to translate from English to their language. As the most elaborate and extensive linguistic tool available, it contains about 30 000 individual entries, many of which have multiple senses and include subentries, multiword phrases or idioms. The distinguishing feature of the EHCBD is the inclusion of translated sentence-length illustrative examples that provide important information on usage.
Book Synopsis The Encyclopedia of Cajun & Creole Cuisine by : John D. Folse
Download or read book The Encyclopedia of Cajun & Creole Cuisine written by John D. Folse and published by Chef John Folse and Company. This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine.The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans-and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. "The Encyclopedia" would make a perfect gift or simply a treasured addition to your own cookbook library.
Book Synopsis The Ethnic Restaurateur by : Krishnendu Ray
Download or read book The Ethnic Restaurateur written by Krishnendu Ray and published by Bloomsbury Publishing. This book was released on 2016-02-11 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
