Empires, Cannibals, and Magic Fish Bones
Join us as we celebrate food, the dinner table, and quite likely empires, cannibals and magic fish bones!
In 1900, for just twenty-five cents, a freshly published copy of the “compendium of our local culinary science . . . an authentic and complete account of the Creole kitchen” could be obtained from any New Orleans newsstand. (10) So opens Rien T. Fertel’s essay “Everyone Seemed Willing to Help” The Picayune Creole Cook Book … Continue reading The Picayune’s Creole Cook Book
Leroy Campbell’s Table Talk portrays three generations of a family gathered round plates full of corn, greens, tomatoes and rolls. Newspaper articles focused on African-american culture stitch together the tablecloth. Bright, lively colors clothe family, furniture and walls. Two black and white portraits of ancestors watch over them all. Campbell creates his work out of Gullah-Geechee … Continue reading Gullah Cuisine: An Argument And History About Who’s in The Kitchen With A Chicken Bog.
