Food sets the
tempo of life in the Bayou State, where people believed in eating
locally and seasonally long before it was fashionable.
|In Hungry for Louisiana:
An Omnivore's Journey
award-winning journalist Maggie Heyn Richardson takes readers to local
farms, meat markets, restaurants, festivals, culinary competitions, and
roadside vendors to reveal the love, pride, and cultural importance of
Louisiana’s traditional and evolving cuisine.
Focusing on eight of the
state’s most emblematic foods—crawfish, jambalaya,
cream cheese, filé, blood boudin, tamales, and
provides a fresh look at Louisiana’s long culinary history. In
to concluding each chapter with corresponding recipes, these vignettes
not only celebrate local foodways but also acknowledge the complicated
dynamic between maintaining local traditions and managing agricultural
and social change.
Hungry for Louisiana
by Maggie Heyn Richardson
LSU Press, 2015