I see the participatory nature of food in New Orleans as being in the dishes. My guess is that none of the fine chefs in town would accept the challenge of putting their gumbo against somebody’s mother’s gumbo.’
This article appears in the Summer 2012 issue of
Southern Cultures. The full issue is also available as an ebook.
Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is sponsored by the University of North Carolina at Chapel Hill’s Center for the Study of the American South.
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