Cajun food has become a popular “ethnic” food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique.
Neither a cookbook nor a restaurant guide,
Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns.
Cajuns’ attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns’ ethnic identity, especially their attachments to their natural environment and their love of being with people.
Foodways are an effective symbol for what it means to be a Cajun today. The reader interested in food and in cooking will find much appeal in this book, for it illustrates a new way to think about how and why people eat as they do.
Om författaren
Barry Jean Ancelet, a professor of French and Francophone studies at the University of Southwestern Louisiana, is author of many books about the French culture of southern Louisiana, including Cajun Country, Cajun and Creole Folktales: The French Oral Tradition of South Louisiana, and Cajun and Creole Music Makers: Musiciens cadiens et créoles, all published by University Press of Mississippi.
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