| Louisiana Crawfish: A Succulent History of the Cajun Crustacean Contributor(s): Irwin, Sam (Author), Bienvenu, Marcelle (Foreword by) |
|
 |
ISBN: 1540209172 ISBN-13: 9781540209177 Publisher: History Press Library Editions OUR PRICE: $30.59 Product Type: Hardcover - Other Formats Published: February 2014 |
| Additional Information |
| BISAC Categories: - History | United States - State & Local - South (al,ar,fl,ga,ky,la,ms,nc,sc,tn,va,wv) - Cooking | History - Cooking | Regional & Ethnic - Cajun & Creole |
| Dewey: 639.640 |
| Physical Information: 0.44" H x 6" W x 9" (0.90 lbs) 178 pages |
| Themes: - Geographic Orientation - Louisiana - Cultural Region - Deep South - Cultural Region - Mid-South - Cultural Region - Southeast U.S. - Topical - Cajun - Cultural Region - South |
| Descriptions, Reviews, Etc. |
| Publisher Description: The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish. |