From the earliest colonists through the latest Mardi Gras, Louisiana has had a history as exotic as that of any state. Even its political corruption--extending from French governors for whom office was exploitable property through the "Louisiana Hayride" following the death of Huey Long--seems to have had a glamorous side. Handing the colony of Louisiana back and forth between their empires, the French and Spanish left a legacy that lives in such forms as the architecture of the Vieux Carre and a civil law deriving from the Napoleonic Code. Acadian refugees, German farmers, black slaves and free blacks, along with Italians, Irish, and the "Kaintucks" who helped Andrew Jackson win the Battle of New Orleans added to the state's distinctiveness. Made rich by sugar cane, cotton, and Mississippi River commerce before the Civil War, Louisiana faced poverty afterward. Battles between Bourbon Democrats and Reconstruction Republicans followed, ultimately involving the Custom House Ring and the Knights of the White Camelia. By methods that remain controversial, Huey Long ended "government by gentlemen" with economic transformations other had sought. Gas, oil, and industrialization have additionally "Americanized" the state.  Something of Louisiana's historic joie de vivre remains, however, to the gratification of residents and visitors alike; both will enjoy Joe Gray Taylor's telling of the story.

Louisiana: A Bicentennial History

History

Taylor, Joe Gray

Americas

W.W.Norton& Company, Inc.

From the earliest colonists through the latest Mardi Gras, Louisiana has had a history as exotic as that of any state. Even its political corruption--extending from French governors for whom office was exploitable property through the "Louisiana Hayride" following the death of Huey Long--seems to have had a glamorous side. Handing the colony of Louisiana back and forth between their empires, the French and Spanish left a legacy that lives in such forms as the architecture of the Vieux Carre and a civil law deriving from the Napoleonic Code. Acadian refugees, German farmers, black slaves and free blacks, along with Italians, Irish, and the "Kaintucks" who helped Andrew Jackson win the Battle of New Orleans added to the state's distinctiveness. Made rich by sugar cane, cotton, and Mississippi River commerce before the Civil War, Louisiana faced poverty afterward. Battles between Bourbon Democrats and Reconstruction Republicans followed, ultimately involving the Custom House Ring and the Knights of the White Camelia. By methods that remain controversial, Huey Long ended "government by gentlemen" with economic transformations other had sought. Gas, oil, and industrialization have additionally "Americanized" the state. Something of Louisiana's historic joie de vivre remains, however, to the gratification of residents and visitors alike; both will enjoy Joe Gray Taylor's telling of the story.

Louisiana: A History (States and the Nation)

Humor & Entertainment

Humor

W.W.Norton&Company

Louisiana Reconstructed, 1863--1877

Louisiana State Univ Pr

A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomic habits from the sparse diet of the first settlers on the Atlantic shore, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South.

Eating, Drinking, and Visiting in the South: An Informal History

Politics & Social Sciences

Social Sciences

Louisiana State University Press

A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomy from the sparse diet of Jamestown settlers, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South. Brimming with memorable detail, this book by Joe Gray Taylor ranges from the groaning plates of the great plantations, witnessed by Frederick Law Olmsted and a great many others, to the less-than-appetizing extreme guests often confronted in the South's nineteenth-century inns and taverns: "execrable coffee, rancid butter, and very dubious meat."
Taylor describes the diet of the early pioneers, with its corn bread, beaver-tail soup, and black bear meat, and the creation of the South's regional cuisines, including Kentucky's burgoo and south Louisiana's gumbo. He tells of the rounds of visitation that were the social lifeblood of the Old South, of the fatback and hoecake that fed plantation slaves, and of the starvation diet of the Confederate soldier and civilian. Taylor then looks at how technological advances and urbanization have in some cases enhanced, but more often diluted, the southern eating experience, and he finds that despite the introduction of fast-food "abominations" and factory-made horrors such as quick grits and canned biscuits, the region's sturdy eating, drinking, and social traditions still flourish in many byways and on some main avenues of the modern South. In a new introduction, noted food writer John Egerton looks at what motivated Joe Gray Taylor to undertake this fine study and discusses how southern food studies have progressed since the book was first released.

Eating, Drinking, and Visiting in the South: An Informal History (Southern Literary Studies)

LSU Press

A textbook tracing the development of Louisiana from its first Indian settlement to a busy modern state in the 1980s.

Louisiana: The Pelican State

Davis, Edwin Adams

Suarez, Raleigh A.

A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomy from the sparse diet of Jamestown settlers, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South. Brimming with memorable detail, this book by Joe Gray Taylor ranges from the groaning plates of the great plantations, witnessed by Frederick Law Olmsted and a great many others, to the less-than-appetizing extreme guests often confronted in the South's nineteenth-century inns and taverns: "execrable coffee, rancid butter, and very dubious meat." Taylor describes the diet of the early pioneers, with its corn bread, beaver-tail soup, and black bear meat, and the creation of the South's regional cuisines, including Kentucky's burgoo and south Louisiana's gumbo. He tells of the rounds of visitation that were the social lifeblood of the Old South, of the fatback and hoecake that fed plantation slaves, and of the starvation diet of the Confederate soldier and civilian. Taylor then looks at how technological advances and urbanization have in some cases enhanced, but more often diluted, the southern eating experience, and he finds that despite the introduction of fast-food "abominations" and factory-made horrors such as quick grits and canned biscuits, the region's sturdy eating, drinking, and social traditions still flourish in many byways and on some main avenues of the modern South. In a new introduction, noted food writer John Egerton looks at what motivated Joe Gray Taylor to undertake this fine study and discusses how southern food studies have progressed since the book was first released.

Cookbooks, Food & Wine

Cooking Education & Reference

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Books by Taylor, Joe Gray