Hot Peppers: The Story of Cajuns and Capsicum Revised Edition Contributor(s): Schweid, Richard (Author) |
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ISBN: 0807848263 ISBN-13: 9780807848265 Publisher: University of North Carolina Press OUR PRICE: $23.75 Product Type: Paperback Published: November 1999 Annotation: A newly revised edition of Richard Schweids memorable account of the history and folklore of hot peppers and the hot sauce industry in the Cajun country of Louisiana. Includes some twenty-five recipes for such deliciously spicy dishes as crawfish touff, jambalaya, and okra shrimp gumbo. |
Additional Information |
BISAC Categories: - Cooking | Regional & Ethnic - Cajun & Creole - Social Science | Anthropology - General - Cooking | Regional & Ethnic - American - Southern States |
Dewey: 641.338 |
LCCN: 99-28114 |
Series: Chapel Hill Books |
Physical Information: 0.48" H x 5.57" W x 9.26" (0.59 lbs) 182 pages |
Themes: - Cultural Region - Deep South - Geographic Orientation - Louisiana |
Descriptions, Reviews, Etc. |
Publisher Description: Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change. This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo. |
Contributor Bio(s): Schweid, Richard: - Richard Schweid is a journalist and author who lives in Barcelona, Spain. His other books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Barcelona: Jews, Transvestites, and an Olympic Season, and The Cockroach Papers. |