Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture

Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture

Nystrom, Justin A.

Paperback

Series: Southern Foodways Alliance Studies in Culture, People, and P, Book 11

Food WritingCajun & Creole CookingGeneral Racism & Ethnic Studies

ISBN10: 0820353558
ISBN13: 9780820353555
Publisher: University of Georgia Press
Published: Aug 1 2018
Pages: 264
Weight: 0.80
Height: 0.90 Width: 5.90 Depth: 8.90
Language: English

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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