Cajun food has become a popular "ethnic" food throughout America
during the last decade. This fascinating book explores the
significance of Cajun cookery on its home turf in south Louisiana,
a region marked by startling juxtapositions of the new and the old,
the nationally standard and the locally unique.
Neither a cookbook nor a restaurant guide, "Cajun Foodways"
gives interpretation to the meaning of traditional Cajun food from
the perspective of folklife studies and cultural anthropology. The
author takes into account the modern regional popular culture in
examining traditional foodways of the Cajuns.
Cajuns' attention to their own traditional foodways is more than
merely nostalgia or a clever marketing ploy to lure tourists and
sell local products. The symbolic power of Cajun food is deeply
rooted in Cajuns' ethnic identity, especially their attachments to
their natural environment and their love of being with people.
Foodways are an effective symbol for what it means to be a Cajun
today. The reader interested in food and in cooking will find much
appeal in this book, for it illustrates a new way to think about
how and why people eat as they do.
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