Hot Peppers

The Story of Cajuns and Capsicum
Revised Auflage
ISBN: 978-0-8078-4826-5
Verlag: The University of North Carolina Press

Buch, Englisch, 192 Seiten, Paperback, Format (B × H): 156 mm x 234 mm, Gewicht: 286 g

Reihe: Chapel Hill Books

Smitten by a love of hot peppers, journalist Richard Schweid travelled to the capital of the US hot sauce industry, New Iberia, Louisiana. This is Cajun country, and ""capsicum"" (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil. At once an entertaining exploration of the history and folklore that surrounds hot peppers and a fascinating look at the industry built around the fiery crop, this text 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 25 recipes for such delicious spicy dishes as crawfish etoufee, jambalaya, and okra shrimp gumbo.

Autoren/Hrsg.

Über Autor(innen)

Richard Schweid was born in Nashville, Tennessee, and now lives in Barcelona, Spain, where he is senior editor of the magazine <i>Barcelona Metropolitan</i>. His popular books include <i>Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta</i>, <i>Hot Peppers: The Story of Cajuns and Capsicum</i>, and <i>The Cockroach Papers: A Compendium of History and Lore</i>.