The History Press [New Releases]

Where y'at? In New Orleans, this simple question can yield hundreds of answers. People on the same block might say that they live in Pigeon Town, Pension Town or Carrollton, but they have surely all danced together at the neighborhood's Easter Sunday second-line. Did you know that gospel queen Mahalia Jackson grew up singing in a little pink church in the Black Pearl or that Treme is the oldest African American neighborhood in the country? In an exploration that weaves together history, culture and resident stories, Maggy Baccinelli captures New Orleans' neighborhood identities from the Mississippi River to Lake Pontchartrain.

The cuisine of Southeast Louisiana is informed by a unique landscape. Defined by water--Vermillion Bay to the west, marshlands to the east, the Mississippi River to the north and the Gulf Coast to the south--the scenery transitions from verdant swamps to open seas stocked with diverse wildlife. The indigenous Cajun cuisine is a cultural blend three centuries in the making, with traces of American Indian, French, German, Italian and African heritage. To feed themselves and bourgeoning markets, locals built formidable aquaculture empires. Eventually, the area became less isolated, offering more opportunity while threatening traditions. With interviews and family recipes, authors Addie K. and Jeremy Martin present the history behind this enchanting culinary tradition.

Up and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.