By Marcelle Bienvenu, Carl A. Brasseaux, and Ryan A. Brasseaux
208 Pages
Hardcover
2005, Hippocrene Books
ISBN: 0781811201
$18.95
Review by Cheri Sicard
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While people the world over have become fans of Cajun cuisine -- seeking out dishes such as gumbos, jambalayas and etoufées -- few people know how this vibrant most distinctive of all American cuisines, came to be.

The authors trace the history of this food, and in a broader sense, the history of Acadians in America (for most aspects of Cajun life and celebrations are intimately tied to food and drink), from their seventeenth century exile from New Brunswick and Nova Scotia to present day Cajun life in Louisiana.

Don't let the fact that this is an "educational" book fool you. For foodies, this is a fascinating read that will be difficult to put down. The authors paint a colorful and three dimensional portrait of Cajun culture that will undoubtedly add to the enjoyment level of future Cajun and Creole repasts.

Historic photos augment the text. Especially insightful is Marcelle Bienvenu's personal reflections on the evolution in Cajun food and life as she's seen it during her lifetime. (The Queen of Cajun cooking was born and raised on the Bayou Teche in St. Martinville, Louisiana, a place she still calls home today. Her lineage traces back to the first Acadian exiles who arrived in Louisiana in 1755 from New Brunswick. )

More About Marcelle Bienvenu!

Click here for our profile of the Queen of Cajun Cooking, Marcelle Bienvenu, plus Marcelle teaches us how to make some of her authentic Cajun recipes and a Roux!

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