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(More customer reviews)This is one of those academic books but I liked it for a number of reasons. First, reading it reminded me of a story told by a friend in a nearby northern gulf coast Creole city that preceded New Orleans by a few years. She and her husband whose offices were downtown in the heart of the city, liked to take breakfast at a historic hotel, a fixture of the cities traditions. A famous New York journalist was in town covering an event had been seated at an adjacent table for several days and they noticed his annoyance when the waitress would serve him a dish of grits each day with his order. On the third morning he was a bit crankier than usual and when she set down the dish of grits he exclaimed not to kindly why did she keep bringing him grits when he tells her not to! The waitress calmly finished pouring fresh coffee and setting out fresh rolls before replying, "Honey, it's just a law, you don't have to eat them, but I'm going to serve them because that's how we do it here".
All in all, without total immersion, the "Big Easy" will always remain undefined to the casual visitor. "New Orleans Cuisine," on the other hand, can provide entertaining and significant clues for those who would like to gain insights to the evolution of its food culture and how that fits into the "big gestalt."
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Product Description:
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker
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