102. We interview Maggie Heyn Richardson about her book, Hungry for Louisiana, a book about our food and its relation to our culture. "Richardson reveals the way that food sets a powerful tempo to life in the Bayou State, a place where eating locally and seasonally existed well before it was fashionable. Whimsically told and thoughtfully reported, the book provides a fresh look at eight of the state’s most emblematic foods: crawfish, jambalaya, snoballs, Creole cream cheese, filé, blood boudin, tamales, and oysters, revealing angles not reported elsewhere. Richardson takes readers on a journey into Louisiana farms, meat markets, restaurants, festivals, culinary competitions, roadside vendors and other spots where she interviews the men and women responsible for producing these memorable items as well as those who cook and enjoy them. An engaging look at the way food informs identity, Hungry for Louisiana will tug at the heartstrings of anyone who has ever lived in this bizarre and homespun state as well as those who want to know more about it."
- This week in Louisiana history. May 4, 1970. T.H. Williams wins Pulitzer Prize for his biography, Huey Long.
- This week in New Orleans history. Jennifer Quayle in the Times-Picayune
(May 2, 1976): It's said that pralines were named after
Cesar du Plessis Praslin (pronounced 'pralin') a grand marshal
of pre-Napoleonic France. According to legend, it was
Praslin's valet who suggesed his master's almonds be cooked
with sugar to prevent indigestion.... The French brought the
candy to the New World, ..., when they copied it (since
almonds weren't readily available, Louisiana pecans were
substituted.' Ms. Quayle goes on to suggest that house
servants learned to make the candies from their mistresses and
soon began to sell pralines on the streets of the Crescent
City. Many used the money they earned to buy their
- This week in Louisiana.
Cochon de Lait Festival
May 7th, 2015 - May 10th, 2015
Cochon de lait Pavilion
1832 Leglise Street, Mansura, LA 71350
Like us on .