Gutierrez, C. Paige. Cajun foodways

Table of Contents

Publication Information

Untitled Section: ...

Introduction Louisiana's Cajuns

Acadiana, Past And Present

Contemporary Cajun Identity

Acadian Ancestry

Language

Regional Origin

Environmental Competence

Cajun Sociability

1. What Goes Into Cajun Food

Getting The Ingredients

Meat And Fish Meat From Domesticated Animals

Game

Seafood And Freshwater Fish

Grains Rice

Corn

Wheat

Vegetables And Fruits

Seasoning Vegetables And Herbs

Dairy Products

Sweeteners

Beverages

2. Cajun Cooking

Cajun Dishes

Roux

Rice And Gravy

Gumbo

Fricassee (stew)

Etouffée And Related Dishes

Sauce Picquante

Jambalaya

Rice Dressing

Boudin And Other Sausages

Chaudin

Boulettes

Stuffed Crabs

Crawfish Bisque

Stuffed Vegetables

Stuffed Roasts

Boiled Seafood

Fried Meats And Seafoods

Beans

Breads

Coush-coush

Desserts And Sweets

Cajun Cooking Aesthetics

Strong Flavors

Long Cooking

Combining Foods

3. Cooks And Kitchens

Cooks

Kitchens

Equipment

4. Cajuns And Crawfish

5. Catching, Cooking, And Eating Crawfish

The Crawfish Industry

Boiled Crawfish And Crawfish Boils

Other Crawfish Dishes

6. The Meaning Of Crawfish

Group Unity At The Crawfish Boil

A Matter Of Style

Crawfish Eating And Ethnic Boundaries

The Crawfish As Animal And Symbol

7. Boucheries, Mardi Gras, And Community Festivals

The Family Boucherie

The Cochon De Lait

Rural Mardi Gras

Community Festivals

Other Food Events

Interpreting Food Events

8. Cajun Food And Ethnic Identity

Eating Ability And Ethnic Boundaries

The Reversal Of Food Taboos

Foodways And The Loosening Of Boundaries

The Meaning Of Food At Everyday Meals

Food: A Pragmatic Symbol

Epilogue

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Paragraph Subjects (OCM)

Publication Information The main body of the Publication Information page contains all the metadata that HRAF holds for that document.

Author: Author's name as listed in Library of Congress records

Title: Cajun foodways

Published By: Original publisher Jackson, Miss.: University Press of Mississippi, 1992. xv, 149 p., [8] p. of plates: ill.

By line: Author's name as appearing in the actual publication C. Paige Gutierrez

HRAF Publication Information: New Haven, Conn.: HRAF, 1995. Computer File

Culture: Culture name from the Outline of World Cultures (OWC) with the alphanumberic OWC identifier in parenthesis. Cajuns (NO12)

Subjects: Document-level OCM identifiers given by the anthropology subject indexers at HRAF History and culture change (170); Total culture (180); Food quest (220); Food preparation (252); Gratification and control of hunger (261); Diet (262); Eating (264); Rest days and holidays (527); Spectacles (541); Visiting and hospitality (574); Ideas about nature and people (820);

Abstract: Brief abstract written by HRAF anthropologists who have done the subject indexing for the document 'Cajun Foodways' is about the relationship between Cajun food and ethnic identity. It describes and interprets the symbolic aspects of Cajun ethnic foodways, based on Gutierrez's field research in Louisiana, and written from the perspective of folklore studies and cultural anthropology (p. xi). The introductory portion of this work is an overview of Cajun history, followed by a discussion of Cajun ethnic identity ca. 1980. Chapters 1-3 present a general description of Cajun food and cooking, with a directed focus in chapters 4-6 on the crawfish, not only as a food, but also as a symbol. The final chapters of this book (chapters 7-8) apply the insights gathered through the analysis of the crawfish data to other Cajun foodways.

Document Number: HRAF's in-house numbering system derived from the processing order of documents 7

Document ID: HRAF's unique document identifier. The first part is the OWC identifier and the second part is the document number in three digits. no12-007

Document Type: May include journal articles, essays, collections of essays, monographs or chapters/parts of monographs. Monograph

Language: Language that the document is written in English

Note: Includes bibliographical references (p. 139-145) and index

Field Date: The date the researcher conducted the fieldwork or archival research that produced the document 1979-1983 (p.xii)

Evaluation: In this alphanumeric code, the first part designates the type of person writing the document, e.g. Ethnographer, Missionary, Archaeologist, Folklorist, Linguist, Indigene, and so on. The second part is a ranking done by HRAF anthropologists based on the strength of the source material on a scale of 1 to 5, as follows: 1 - poor; 2 - fair; 3 - good, useful data, but not uniformly excellent; 4 - excellent secondary data; 5 - excellent primary data Folklorist, Ethnologist-5

Analyst: The HRAF anthropologist who subject indexed the document and prepared other materials for the eHRAF culture/tradition collection. John Beierle, 1993

Coverage Date: The date or dates that the information in the document pertains to (often not the same as the field date). variable

Coverage Place: Location of the research culture or tradition (often a smaller unit such as a band, community, or archaeological site) Breaux Bridge (St. Martin Parish), Lafayette (Lafayette Parish), and Baton Rouge, Louisiana, United States

LCSH: Library of Congress Subject Headings Cajuns

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