Story of Cajuns and Capsicum or Food on the Frontier

Story of Cajuns and Capsicum: Hot Peppers

Author: Richard Schweid

Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and Capsicum (as hot peppers are known botanically) thrive there like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.. "This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo.

Table of Contents:

	Acknowledgments
1	To New Iberia	3
2	In the Teche Hotel	13
3	Acadiana	23
4	Hot Sauce	34
5	Weighing and Paying	49
6	Picking Peppers	60
7	Boom and Bust	72
8	Money and Medicine	82
9	Custom	92
10	Killing the Pig	101
11	The Salt Mines	109
12	Genetics	117
13	Working the Atchafalaya	127
14	Adieu	137
	Lagniappe	144
	Bibliography	163
	Index	167

Interesting book: Spice Lilies or Booze and the Private Eye

Food on the Frontier: Minnesota Cooking from 1850 to 1900 with Selected Recipes

Author: Marjorie Kreidberg

A unique cookbook that combines lively social history with mouthwatering recipes from "the good old days." Gathering her data from old cookbooks, household guides, letters, diaries, and newspapers, the author pieces together a fascinating account of how the pioneer homemaker played a vital role during Minnesota's frontier years. More than 275 recipes included.