In Creole Italian, Justin A. Nystrom explores the influence
Sicilian immigrants have had on New Orleans foodways. His culinary
journey follows these immigrants from their first impressions on
Louisiana food culture in the mid-1830s and along their path until
the 1970s. Each chapter touches on events that involved Sicilian
immigrants and the relevancy of their lives and impact on New
Orleans. Sicilian immigrants cut sugarcane, sold groceries, ran
truck farms, operated bars and restaurants, and manufactured pasta.
Citing these cultural confluences, Nystrom posits that the
significance of Sicilian influence on New Orleans foodways
traditionally has been undervalued and instead should be included,
along with African, French, and Spanish cuisine, in the broad
definition of "creole." Creole Italian chronicles how the business
of food, broadly conceived, dictated the reasoning, means, and
outcomes for a large portion of the nearly forty thousand Sicilian
immigrants who entered America through the port of New Orleans in
the nineteenth and early-twentieth centuries and how their actions
and those of their descendants helped shape the food town we know
today.
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