Hot Peppers
The Story of Cajuns and Capsicum
Nonfiction, Food & Drink, International, Cajun & Creole, Travel, United States, South, Social & Cultural Studies, Social Science, Anthropology
| Author: | Richard Schweid | ISBN: | 9780807889664 |
| Publisher: | The University of North Carolina Press | Publication: | November 15, 2009 |
| Imprint: | The University of North Carolina Press | Language: | English |
| Author: | Richard Schweid |
| ISBN: | 9780807889664 |
| Publisher: | The University of North Carolina Press |
| Publication: | November 15, 2009 |
| Imprint: | The University of North Carolina Press |
| Language: | English |
Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.
This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo.
Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.
This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo.
