000			02873cam a22004214i 4500
005			20221101185124.0
008			060412s2005 nyua b 001 0 eng d
010			_a 2005050459
011			_aBIB MATCHES WORLDCAT
020			_a0781811201
020			_a9780781811200
035			_a(ATU)b1109431x
035			_a(OCoLC)60839464
040			_aDLC _beng _erda _cDLC _dYDX _dBAKER _dIXA _dIG# _dBTCTA _dYDXCP _dDEBBG _dATU
042			_apcc
043			_an-us-la
050	0	0	_aTX715.2.L68 _bB544 2005
082	0	0	_a641.59763 _222
100	1		_aBienvenu, Marcelle, _eauthor. _91057391
245	1	0	_aStir the pot : _bthe history of Cajun cuisine / _cMarcelle Bienvenu, Carl A. Brasseaux, Ryan A. Brasseaux.
264		1	_aNew York : _bHippocrene Books, _c[2005]
264		4	_c©2005
300			_a208 pages : _billustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 191-196) and index.
505	0	0	_g1. _tHistory on the table : evolution of Cajun cuisine -- _g2. _tCommercialization of Cajun cuisine -- _g3. _tThe tie that binds : food and social space -- _g4. _tMileposts in the culinary calendar -- _g5. _tSubregional differences in Cajun cuisine -- _g6. _tCajun specialty dishes -- _g7. _tPost-modern Cajun : Marcelle Bienvenu's memories of a Cajun childhood and the birth of Cajun cuisine -- _g8. _tConclusion.
520	1		_a"Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world. Stir the Pot also explores the role that food plays in Acadia both in everyday life and on special occasions, such as boucheries (commonal butcherings), festivals, and holidays. The book closes with a personal memoir of growing up in Cajun country and witnessing the modern evolution of the cuisine, which brings the history to life."--BOOK JACKET.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, Cajun _9327169
700	1		_aBrasseaux, Carl A., _eauthor. _91057392
700	1		_aBrasseaux, Ryan A., _eauthor. _91057393
907			_a.b1109431x _b11-07-17 _c27-10-15
942			_cB
945			_a641.59763 BIE _g1 _iA396966B _j0 _lcmain _o- _p$34.07 _q- _r- _s- _t0 _u13 _v2 _w0 _x2 _y.i12377636 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1165775 _d1165775