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These beans are flame-roasted and aged in a bourbon barrel once used for making Kentucky bourbon
Moss describes the economic forces and technological advances that revolutionized public dining
culinary anthropologist
Spotlights on specific regional barbecue styles
Includes sections on The Evolution of Cajun Cuisine
Hungry for Louisiana: An Omnivore's Journey PUB200610 These beans are flame-roasted andAuthor: Maggie Heyn Richardson Food sets the tempo of life in the Bayou State, where people believed in eating locally and seasonally long before it was fashionable. In Hungry for Louisiana: An Omnivore's Journey award winning journalist Maggie Heyn Richardson takes readers to local farms, meat markets, restaurants, festivals, culinary competitions, and roadside vendors to reveal the love, pride, and cultural importance of Louisiana's traditional and