Cajun Foodways

Index

Index Acadiana, 4—6, 11-16 Acadians, 6-7 Alligator, 40, 59, 71, 124, 126, 134, •36 Barbecue, 72 Beans, dried, 63 Beef, 38-39 Beer, 50, 61 Beignets, 65 Beverages, 48-50 Bisque, crawfish, 61-62 Blackened redfish, 135, 136 Blackening, 135-36 Boiled seafood, 62, 71 Boucherie: community, 39, 60; family, 39, 60, 71, iio-n, 117 Boudin, 34, 60-61, 114, 122 Boulettes (balls), 61 Bread, French, 63 Browning, 67 Cajun cooking, aesthetics, 34, 65—68 Cajun ethnic revival, 8-11 Cajun food, national interest in, x, 3, 35-36, 128-29, 135-37 Cajun identity, 16-33; and ancestry, 17—19; and environmental competence , 24-29; and language, 19—21; and regional origin, 21—24; an d sociability , 29—33; and southern identity , 22-24 Cajun microwave, 75 Cajun stereotypes, 8, 9, 14-16, 28, 119 Cajuns, history, 6-11 Cakes, 64-65 Camp food, 71 Cane syrup, 48, 64, 65 Catfish, 41, 114 Catholicism, and sociability, 32-33 Chaudin, 61 Cherry bounce, 45, 50 Cochon de lait, 111-12, 116 CODOFIL (Council for the Development of French in Louisiana), 910 , 19 Coffee, 34, 48-49, 65-66, 122 147 148 Index Combining foods, 67—68 Cooking equipment, 74—76 Cooking, long, 66—67 Coonass, lO-n, 82, 101, 134 Corn, 43—44 Cornbread, 43, 44, 64 Coush-coush, 48, 64 Cowboy stew, 58 Crabs: boiled, 71, 121; stuffed, 61 Cracklings, 48, 64, 114 Crawfish: boiled, 88-94; and ethnic boundaries, 101—06; and ethnic styles, 100-01; as symbol, 77-82, 96—109; peeling and eating, 92—94, 98-99, 101-04; status of, 80, IOOor , 105-06 Crawfish boils, 88—94; and groupunity , 96-100 Crawfish dishes, 94-95 Crawfish farming, 82, 84-87, 88 Crawfish Festival, xii, 81-82, 88, n8 Crawfish industry, 84-87 Crawfish-Man, 107 Creamed Creole cheese, 47-48 Creole, 6-7n Creole food, 36 Dairy products, 47—48 Deer, 40, 125 Desserts, 64-65 Domengeaux, James, 9 Dressing mix, 60 Eating ability, and ethnic boundaries, 121-23 Equipment, homemade cooking, 75— 76 Ethnic boundaries: and crawfish eating, IOI—06; and eating ability, 121-23; foodways and the loosening of, 128— 3i Ethnic revival, Cajun, 8— 11 Etouffee, 34, 38, 58-59 Fast food, 137 Festivals, 8r, 113-15, ri6, 118 Fil 5^, 57 Flavors, 65—66 Folse, John, 69 Food taboos, 122-28 Foodways, definition of term, ix French language and identity, 9-10, 19-21 Fricassee, chicken, 34, 57—58 Fried chicken, 63 Fried meats and seafoods, 62-63 Frogs as food, 41, 59, 124, 125 Fruits and vegetables, 44-47 Game animals, 40, 114 Garfish, 41, 124 Gaspergou, 41 Gateau de sirop, 64 Goo-fish or goo, 41 Grand Boucherie des Cajuns, 1 16, 123-24, 134 Gravy, brown, 52, 53 Grits, 43, 44 Gumbo, 34, 35, 46, 52, 53-57, 6r, 68, 112-13 Gumbo z'erbe, 57 Herbs, 46 Hog-roasting equipment, 75-76 Hogshead cheese, 114 Ingredients, procurement and distribution , 37-38 Jambalaya, 35, 59—60 Kitchens, 73-74 Mardi Gras (rural), 112—13, 115—16, 117, 118, 124 Meal pattern, 68 Men's food, 71 Index 149 Men's kitchens, 73-74 Microwave ovens, 75 Mirlitons, 45 Mulate's, 31, 50 Muskrat, 40, 59, 71, 124 Nutria, 40, 59, 71, 124 Oil industry, 13-14, 26-28, 101 Okra, 34, 53> 54, 55, 56, 57 Opossum, 40, 59, 71, 124, 126 Oreilles de cochon, 65 Outdoor kitchens, 73-74, 117 Oysters (opening), 116 Pepper, 34, 45-46, 63, 64, 65-66, 122-23, ] 36 Pies, 65 * Ponce, 6 1 Pork, 38 Poultry, 39 Prudhomme, Enola, 69 Prudhomme, Paul, 35, 36, 69, 135-36 Rabbit, 40, 59 Raccoon, 40, 59, 71, 124 Ragin' Cajuns, 17, 78 Redfish, blackened, 135, 136 Reed, Revon, 77 Religion, Catholic, 7, 12, 32-33 Rice, 34, 41-43; dressing, 60; and gravy, 53; Providence, 42; pudding, 65 Roasts, stuffed, 62 Roux, 44, 52-53 Sacalait, 41 Sagamite, 43, 44 Sauce piquante, 34, 59 Sausage, 60-61 Seafood and freshwater fish, 34, 41 Seasoning vegetables, 45-47 Squirrel, 40, 59, 71, 124, 125 Stereotypes of Cajuns, 8, 9, 14-16, 28, 119 Sweet potatoes, cold baked, 65 Sweeteners, 48 Tasso, 38 Tourism, 14, 16, 103, 128 Turtles and turtle eggs as food, 49, 50, 124, 126-27 Vegetables and fruits, 44-47 Vegetables, stuffed, 62 Wheat, 44 Wildfowl, 40, 59, 125 ...