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The Creolization of Southern Food Bibliography Bell, Caryn Cosse. Revolution, Romanticism, and the Afro-Creole Protest Tradition

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The Creolization of Southern Food Bibliography Bell, Caryn Cosse. Revolution, Romanticism, and the Afro-Creole Protest Tradition The Creolization of Southern Food Bibliography Bell, Caryn Cosse. Revolution, Romanticism, and the Afro-Creole Protest Tradition in Louisiana, 1718-1868. Baton Rouge: Louisiana State University Press, 2004. Berlin, Ira. Slaves Without Masters: The Free Negro in the Antebellum South. New York: Oxford University Press, 1981. Bienvenu, Marcelle. Who’s Your Mama, Are You Catholic, and Can You Make a Roux?: A Family Album Cookbook. Lafayette, LA: Times of Acadiana Press, 1991. Bienvenu, Marcelle, Carl A. Brasseaux and Ryan A. Brasseaux. Stir the Pot: The History of Cajun Cuisine. New York: Hippocrene Books, 2005. Blassingame, John W. Black New Orleans, 1860-1880. Chicago: University of Chicago Press, 1973. Bourg, Gene. “Isleno Pride.” Cornbread Nation 1: The Best of Southern Food Writing. Ed., John Egerton for the Southern Foodways Alliance. Chapel Hill, 2002: 180- 186. Brennan, Ella and Dick Brennan. The Commander’s Palace New Orleans Cookbook. New York: Clarkson Potter, 1984. Brown, Linda Keller and Kay Mussell, eds. Ethnic and Regional Foodways in the United States: The Performance of Group Identity. Knoxville: University of Tennessee Press, 1984. Burton, Nathaniel and Rudy Lombard. Creole Feast: 15 Master Chefs of New Orleans Reveal Their Secrets. New York: Random House, 1978. Brasseux, Carl A., Keith P Fontenot and Claude F. Oubre. Creoles of Color in the Bayou Country. Jackson: University of Mississippi Press, 1994. Cable, George Washington. The Grandissimes: A Story of Creole Life. New York: Penguin Classics, (1899) 1988. Carpenter, Barbara, ed. Ethnic Heritage in Mississippi. Jackson: University of Mississippi, 1992. Chase, Leah. And Still I Cook. Gretna, LA: Pelican Publishing, 2003. ---------------. The Dooky Chase Cookbook. Gretna, LA: Pelican Publishing, 1990. Christian Women’s Exchange of New Orleans, ed. The Creole Cookery Book. New Orleans: T.H. Thomason, 1885. Cussler, Margaret and Mary L. De Give. Twixt the Cup and the Lip: Psychological and Socio-Cultural Factors Affecting Food Habits. New York: Twayne, 1952. Daise, Ronald. Reminiscences of Sea Island Heritage. Orangeburg, SC: Sandlapper Publishing, 1986. Desdunes, Rodolphe Lucien. Our People and Our History: Fifty Creole Portraits. Ed. and translated by Dorthea Olga McCants. Baton Rouge: Louisiana State University Press, 2001. Dittemore, Margaret R. and Frederick J. Hay, eds. Documenting Cultural Diversity in the Resurgent American South: Collectors, Collecting, and Collections. Chicago: American Library Association, 1997. Dominguez, Virginia R. White by Definition: Social Classification in Creole Louisiana. New Brunswick, NJ: Rutgers University Press, 1994. Egerton, John. Southern Food: At Home, on the Road, in History. New York: Alfred A. Knopf, 1987. Elie, Lolis Eric. “Leah Chase.” Cornbread Nation 1: The Best of Southern Food Writing. Ed., John Egerton for the Southern Foodways Alliance. Chapel Hill: University of North Carolina Press, 2002: 9-13. Evans, Amy. “From Barbecue to Baklava: The Delta’s Culinary Crossroads.” Delta Magazine (September/October 2006): 104-108. Ferris, Marcie Cohen. Matzoh Ball Gumbo: Culinary Tales of the Jewish South. Chapel Hill: University of North Carolina Press, 2005. Folse, John. Encyclopedia of Cajun & Creole Culture. Donaldsonville, LA: Chef John Folse & Company Publishing Company, 2004. -------------. The Evolution of Cajun & Creole Cuisine. Donaldsonville, LA: Chef John Folse & Company Publishing Company, 1989. Fowler, Damon Lee. Classical Southern Cooking: A Celebration of Cuisine of the Old South. New York: Crown Publishing, 1995. Furst, Lilian R. and Peter Graham, eds. Disorderly Eaters: Texts in Self-Empowerment. University Park, PA: Pennsylvania State University Press, 1992. Gaudet, Marcia and James C. McDonald, eds. Mardi Gras, Gumbo, and Zydeco: Readings in Louisiana Culture. Jackson: University of Mississippi Press, 2003. “Greeks in Birmingham.” Southern Foodways Alliance Oral History Initiative. Accessed 11 December 2006. <http://www.southernfoodways.com/oral_history/greek/index.shtml> Grosvenor, Vertamae. Vibration Cooking or the Travels of a Geechee Girl. New York: Ballantine Books, 1986. Guste, Roy F., Jr. The 100 Greatest New Orleans Creole Recipes. Gretna, LA: Pelican Publishing, 1994. Guterl, Matthew Pratt. “After Slavery: Asian Labor, the American South and the Age of Emancipation.” Journal of World History Vol 14 No 2 (June 2003): 209-241. Gutierrez, C. Paige. Cajun Foodways. Jackson: University of Mississippi Press, 1992. Harris, Jessica. Iron Pots & Wooden Spoons: Africa’s Gifts to New World Cooking. New York: Simon & Schuster, 1999. ---------------. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. New York: Simon & Schuster, 2003. Hall, Gewndolyn Midlo. Africans in Colonial Louisiana: The Development of Afro- Creole Culture in Eighteenth Century. Baton Rouge: Louisiana University Press, 1992. Hearn, Lafcadio. La Cuisine Creole: A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives Who Have Made New Orleans Famous for Its Cuisine. New York: W.H. Coleman, 1885. Heywood, Linda. Central Africans and Cultural Transformations in the American Diaspora. Cambridge: Cambridge University Press, 2001. Hill, Carole and Patricia D. Beavers, eds. Cultural Diversity in the U.S. South: Anthropological Contributions to a Region in Transition. Athens: University of Georgia Press, 1998. Hirsh, Arnold R. Creole New Orleans: Race and Americanization. Ed., Joseph Logsden. Baton Rouge: Louisiana State University Press, 1992. Hirsh, Arthur Henry. The Huguenots of Colonial South Carolina. Durham: Duke University Press, 1928. Holmes, Thomas J., Jr. Bayou Cook Book. Franklin, LA: Bayou Books, 1967. Hudson, Charles. “A Spanish-Coosa Alliance in Sixteenth-Century North Georgia.” Georgia Historical Quarterly, LXXII (Winter 1988): 599-626. Joyner, Charles. Shared Traditions: Southern History and Folk Culture. Urbana: University of Illinois Press, 1999. Kein, Sybil, ed. Creole: The History and Legacy of Louisiana’s Free People of Color. Baton Rouge: Louisiana State University Press, 2000. Land, Mary. Louisiana Cookery. Jackson: University of Mississippi Press, 2005. Leslie, Austin A. and Marie Rudd Posey. Austin Leslie’s Creole-Soul: New Orleans Cooking with a Soulful Twist. New Orleans: De Simonin Publications, 2000. Littlefield, Daniel C. Rice and Slaves: Ethnicity and the Slave Trade in Colonial South Carolina. Baton Rouge: Louisiana State University Press, 1981. Long, Alecia P. The Great Southern Babylon: Sex, Race, and Respectability in New Orleans. Baton Rouge: Louisiana State University Press, 2004. Lowe, John. “‘Calypso Magnolia’: The Caribbean Side of the South.” South Central Review Vol 22 No 1(Spring 2005): 54-80. Lundy, Ronni. Shuck Beans, Stack Cakes, and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens. New York: Atlantic Monthly Press, 1991. Mills, Gary B. The Forgotten People: Cane River’s Creoles of Color. Baton Rouge: Louisiana State University Press, 1977. “Mississippi Delta Hot Tamale Trail.” Southern Foodways Alliance Documentary Project. Accessed 11 December 2006. <http://www.tamaletrail.com> Mitcham, Howard. Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook. Gretna, LA: Pelican Publishing, 1978. Montgomery, Michael, ed. The Crucible of Carolina: Essays in the Development of Gullah Language and Culture. Athens: University of Georgia Press, 1994. Mullin, Michael. Africa in America: Slave Acculturation and Resistance in the American South and in the British Caribbean, 1736-1831. Urbana: University of Illinois Press, 1995. “New Orleans Eats.” Southern Foodways Alliance Oral History Initiative. Accessed 11 December 2006. <http://www.southernfoodways.com/oral_history/neworleans_eats/index.shtml> The Picayune’s Creole Cookbook. Compiled by the Editors of the New Orleans Picayune. New Orleans: The Picayune Publishing Company, 1900. (numerous editions.) Perdue, Theda. “Columbus Meets Pocahontas in the American South.” Southern Cultures 3.1 (Spring 1997). Powers, Bernard E,. Jr. Black Charlestonians: A Social History, 1822-1885. Fayetteville, AR: University of Arkansas Press, 1994. Prudhomme, Paul. Chef Paul Prudhomme’s Louisiana Kitchen. New York: William Morrow, 1984. Reed, Julia. “In Creole Kitchens, Chefs Mix Cultures and Stir Well.” New York Times 20 February 2005. Accessed 7 December 2006. <http://travel2.nytimes.com/2005/02/20/travel/20tables.html?ex=1165640400&en> River Road Recipes. Compiled and published by The Junior League of Baton Rouge. Baton Rouge, 1959. Robinson, Sallie Ann. Gullah Home Cooking the Daufuskie Way: Smokin’ Joe Butter Beans, Ol’ Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites. Chapel Hill: University of North Carolina Press, 2003. Rodrigue, Melvin and Jyl Benson. Galatoire’s Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant. New York: Clarkson Potter, 2005. Scarpaci, Jean. Italian Immigrants in Louisiana’s Sugar Plantations. Salem, NH: Ayer Publishing Company, 1981. Schafer, David L. “‘A Class of People Neither Freemen nor Slaves’: From Spanish to American Race Relations in Florida, 1821-1861. Journal of Social History Vol 26 Issue 3 (Spring 1993): 587-600. Soniat, Leon E., Jr. La Bouche Creole. Gretna, LA: Pelican Publishing, 1981. “Southern Gumbo Trail.” Southern Foodways Alliance Documentary Project. Accessed 11 December 2006. <http://www.southerngumbotrail.com> Spitzer, Nicholas R., ed. Louisiana Folklife: A Guide to the State. Baton Rouge: Louisiana
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