Category: Creole Cooking

Oyez! Oyez! Oyez!  Let all who have ears, hear. Let all who have eyes, see. Be it known to all these present that CHANGES ARE COMING to the online presence, platform, and literary beingness of The 1718 Project, Technical Support Services, Inc, the new TSSI Editorial Services, The Petticoat Rebellion, Madame Langlois’ Legacy, A Classical […]

As I’ve said before, the Tricentennial is upon us. But there are just 2 or 3 chapters that remain to be completed. Rather that wait around for the print version, I have decided to pre-publish the entire book here online within this blog. Chapter 2 (sans recipes) and the Christmas chapter may already be found […]

Along with the historical matter that usually populates these pages. this tricentennial year will also be spent trying to capture a sense of what life was like for the founding generations. After all, a culinary history is by definition a cultural history. Putting ourselves into New Orleans’ everyday affairs is the goal here. What better […]

A Very Simplified Timeline of French Colonial Louisiana and a timely Springtime recipe from Volume 2 (in progress) The 1718 Tri-Centennial is fast approaching, so I thought a quick overview of the French Louisiana timeline was in order. Be advised that while the dates and entries are as correct as I can make them – […]

The French colony of Louisiana has, for three hundred years, had the reputation of being poor, ill-managed, and essentially a failure as a colonial enterprise. This picture – of what would become one third of the United States, one of the biggest seaports in the world (New Orleans and New York continually trade back and […]

Never in my wildest dreams did I imagine blogging about buffalo. So here goes nothing !!!! This entry will be the first of many installments wherein recipes, meal planning, and cooking will take center stage. Volume Two of the Petticoat Rebellion; A French Colonial Culinary History has been in preparation for some time now. This […]