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.

We often think of Reconstruction as an unfinished revolution. Justin A. Nystrom's original study of the aftermath of emancipation in New Orleans takes a different perspective, arguing that the politics of the era were less of a binary struggle over political supremacy and morality than they were about a quest for stability in a world rendered uncertain and unfamiliar by the collapse of slavery. Commercially vibrant and racially unique before the Civil War, New Orleans after secession and following Appomattox provides an especially interesting case study in political and social adjustment. Taking a generational view and using longitudinal studies of some of the major political players of the era, New Orleans after the Civil War asks fundamentally new questions about life in the post-Civil War South: Who would emerge as leaders in the prostrate but economically ambitious city? How would whites who differed over secession come together over postwar policy? Where would the mixed-race middle class and newly freed slaves fit in the new order? Nystrom follows not only the period's broad contours and occasional bloody conflicts but also the coalition building and the often surprising liaisons that formed to address these and related issues. His unusual approach breaks free from the worn stereotypes of Reconstruction to explore the uncertainty, self-doubt, and moral complexity that haunted Southerners after the war. This probing look at a generation of New Orleanians and how they redefined a society shattered by the Civil War engages historical actors on their own terms and makes real the human dimension of life during this difficult period in American history.

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.