Bibliography: Culinary


Team: Susan Tucker, Michael Mizell-Nelson, and Kyle Willshire (Leads)
Karen Trahan Leathem, Mary Allen Johnson, Gerald Patout, Sharon Stallworth Nossiter, Cynthia LeJeune Nobles, Wendy Burton, Phyllis Marquart, Maureen Detweiler, Faun Fenderson, Sarah Roahen, Patricia Kennedy Livingston, Becky Retz, Sybil Boudreaux, Dana Logsdon, & the late Joseph Logsdon

Version: Spring 2012

The New Orleans Culinary History Group is developing a dynamic bibliography of selected resources relevant to the study of New Orleans food and drink. The members began by launching a study group and a cookbook bibliography project in the 1990s. Headquartered in the Newcomb College Center for Research on Women, Nadine Vorhoff Library, culinary researchers spent many years combing through and annotating the region’s cookbooks. The most recent version of the New Orleans Cookbook Bibliography is featured in the Cookbooks & Recipes section.

On several occasions, members chose different versions of certain recipes to prepare for sharing during meetings. Group members spent memorable evenings tasting and discussing the variations evident in gumbo, red beans & rice, and other dishes prepared in explicit accordance with vintage cookbooks. In 2009, the culinary group published New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. Edited by Susan Tucker, the book includes some of the recipes deemed best following each group tasting party. The sources cited in New Orleans Cuisine formed the nucleus of the bibliography as it migrated into its online environment. We also intend for this resource to serve the present needs of those interested in New Orleans food and beverage culture. Users will find portals to restaurant websites and reviews, online discussion groups, and drink and food blogs as well as columns maintained by print journalists.

Unfortunately, many items remain walled off from researchers not affiliated with universities and other research institutions. This is especially true in regards to specific newspaper articles now available through digital searches performed using America’s Historical Newspaper database. To compensate, we seek to include citations for significant newspaper articles so researchers can access them using microfilm. We hope that all culinary researchers will eventually enjoy open access to 21st century databases instead of having to rely on 20th century microfilm.

This is the first draft of a bibliography that will continue to expand in depth and breadth. If users find errors or omissions, please contact us and let us know. Ideally, we hope that more people will share their knowledge and love of New Orleans’ rich culinary culture by joining the New Orleans Culinary History Group.

Some suggestions for essential starting places will be noted with double asterisks in the Main Bibliography below. A more in-depth view is also available for the following topics:

Main Bibliography

“(Inhabitants; Refinery; New Levee; Louise; Nuisance; Attended).” The Daily Picayune. New Orleans, LA, June 9, 1838.
“2 Liter Big Shot Soda Assorted Flavors.” The Times-Picayune. New Orleans, LA, June 23, 1985.
“2010 Official Mirliton Festival Home, The One and Only in Bywater New Orleans”, n.d. http://www.mirlitonfestival.com/.
“30 Finalists Selected in T-P Cook-off.” The Times-Picayune. New Orleans, LA, March 29, 1981.
**A Dollop of History in Every Bite: a Culinary Heritage Project to Present Creole Cookery in New Orleans, n.d. http://hnoc.minisisinc.com/THNOC/SCRIPTS/mwimain.dll/679/1/1?RECLIST.
“A Russian Cake.” Kansas City Star. Kansas City, MO, November 30, 1898.
A. M. & J. Solari, Ltd. Fancy and Staple Groceries: Importers of Fine Wines and Liquors, Wholesale and Retail. New Orleans, LA: Solari’s, 1913.
“Abdulaha Al Azize Bakery, Circa 1870s.”
“About « CulinaryCorps”, n.d. http://culinarycorps.org/about-2/.
Adams, Jad. Hideous Absinthe: A History of the Devil in a Bottle. London: I.B. Tauris, 2004.
“Adrian’s Bakery”, n.d. http://www.adrians-bakery.com/1817287.html.
“Advertisement for for the Suburban St. Regis Restaurant.” The Times-Picayune. New Orleans, LA, July 14, 1944.
“All Happy Hours in New Orleans | Gambit Weekly”, n.d. http://happyhours.bestofneworleans.com/new-orleans/find/places.
“All New Orleans Foodies – Foodbuzz”, n.d. http://www.foodbuzz.com/foodies/us/louisiana/new_orleans.
Allen, Carol. Leah Chase: Listen, I Say Like This. Gretna, LA: Pelican Pub. Co., 2002.
“Alligator Festival”, n.d. http://www.stcharlesrotary.com/alFestival.html.
“Alois J. Binder Bakery”, n.d. http://staylocal.org/biz/alois-j-binder-bakery/.
Anderson, Brett. “Brett Anderson – NOLA.com”, n.d. http://blog.nola.com/brettanderson/index.html.
———. “New Orleans Dining and Restaurant Guide NOLA.com”, n.d. http://www.nola.com/dining-guide/.
“Andouille Festival”, n.d. http://andouillefestival.com/.
“Angelo Brocato’s Italian Ice Cream & Italian Desserts: Home Page”, n.d. http://www.angelobrocatoicecream.com/.
“Angelo Gendusa Bakery”, n.d.
“Antoine’s Annex”, n.d. http://www.facebook.com/AntoinesAnnex.
“Antoine’s Famous Cakes & Pies”, n.d. http://www.facebook.com/pages/Antoines-Famous-Cakes-Pies/113067728716271.
Babcock, Charles R. “New Orleans Pies Can’t Wait for SBA.” The Washington Post. Washington DC, January 5, 2006, sec. D01.
Baily, Frank. “Three Ways to the Heart of a Fried Shrimp Lover.” The Times Picayune. New Orleans, LA, April 20, 1986, sec. Food.
Baker, Phil. The Book of Absinthe: A Cultural History. New York: Grove Press, 2003.
Baker, Sue. “Grillades, Grits and Gusto!” The Times-Picayune. New Orleans, LA, February 28, 1960.
“Baker’s Club Holds Monthly Meetings at Louis Stein Bakery.” Tagliche Deutsche Zeitung. New Orleans, LA, June 13, 1851.
Barrileaux, Claude. “In New Orleans, the Long, Happy Reign of the King Cake.” New York Times. New York, January 5, 1994.
Baudier, Roger. “Joseph Roger Baudier Papers, 1935-1961”, n.d. http://specialcollections.tulane.edu/archon/index.php?p=collections/findingaid&id=328&q=bakery&rootcontentid=77845#id77845.
———. “New Orleans Master Bakers Protective Association, 1892-1952, Together with a General Review of Origin and Development of the Baking Industry in Old New Orleans, 1722-1892”, n.d. Tulane University Special Collections.
“Bayou Bacchanal: Caribbean Festival”, n.d. http://bayoubacchanal.org/.
“Bayou Lacombe Crab Festival”, n.d. http://www.lacombecrabfest.org/.
“Beans And Rice.” Times-Picayune. New Orleans, LA, June 25, 1911.
Bellamy, Gail, and John Mariani. “Bread Pudding.” Restaurant Hospitality 81, no. 10 (October 1997): 98.
“Bellegarde, a Baker”, n.d.
Beriss, David. “Creole, Cajun, and Cutting Edge Cuisine in New Orleans.” Anthropology News 51, no. 7 (October 2010): 19.
Bernard, Shane. “Tabasco: Edmund McIlhenny and the Birth of a Louisiana Pepper Sauce.” Louisiana Cultural Vistas 16, no. 3 (Fall 2005). http://www.nxtbook.com/nxtbooks/leh/lcv-fall05/index.php?startid=26.
Besh et al. “Besh Restaurant Group”, n.d. http://www.chefjohnbesh.com/.
Bettridge, Jack. “Sins of the Sazerac.” Wine Spectator 34, no. 15 (March 31, 2010): 27.
Bienvenu, Marcelle. “For the Love of Chess Pies.” The Times-Picayune. New Orleans, LA, September 4, 1997.
Bienvenu, Marcelle, and Judy Hille Walker. Cooking up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. San Francisco: Chronicle Books, 2008.
Bierker, Lina. “The Traveling Food Critic: All Hail New Orleans Oysters!” The Traveling Food Critic, June 4, 2011. http://travelingfoodcritic.blogspot.com/2011/06/all-hail-new-orleans-oysters.html.
“Bill Long’s Bakery”, n.d. http://www.myneworleans.com/New-Orleans-Magazine/December-2009/Julia-Street-with-Poydras-the-Parrot/.
Block, Petra. “The Creolization of Food in New Orleans”. 2007. http://opus.ub.uni-bayreuth.de/volltexte/2008/438/pdf/Creolization.pdf.
Bloom, Charles James. The Care and Feeding of Babies in Warm Climates. New Orleans, LA: Pelican, 1937.
Boudreaux, Ryan. TurtleCookie_09.gif (GIF Image, 800×551 Pixels) – Scaled (67%), n.d. http://cajunchefryan.rymocs.com/images/TurtleCookie_09.gif.
Bourg, Gene. “At No. 3, Popeyes Hot Among Fried-chicken Franchises.” The Times Picayune / The States-Item. New Orleans, LA, August 19, 1986, sec. Columnists.
———. “The African Ingredient – New Orleans’ Delicious Cuisine Owes as Much to Places Now Known as Gambia and Cameroon as It Does to France and Spain.” The Times-Picayune. New Orleans, LA, December 24, 1991.
Bowker Lee, Dayna. “Mary Land: ‘When I Was Big Enough to Tote a Gun, I Did’.” In Louisiana Women: Their Lives and Times, edited by Janet Allured and Judith F. Gentry. Athens, GA: University of Georgia Press, 2009.
Brady, Jeff. “Tasty Summertime Tradition in New Orleans.” Morning Edition. NPR, July 25, 2006. http://www.npr.org/templates/story/story.php?storyId=5580349.
Branley, Edward. “YatPundit’s Blog | YatCuisine”, n.d. http://food.yatpundit.com/blog/1.
Brasseaux, Carl A. “A History of French Louisiana. Vol. 2: Years of Transition, 1715–1717. By Marcel Giraud. Trans. by Brian Pearce. (Baton Rouge: Louisiana State University Press, 1993. Xiv, 213 Pp. $30.00, ISBN 0-8071-1609-2.) Orig. Published in French in 1958.” The Journal of American History 81, no. 2 (1994): 650 –651.
“Breaux Bridge Crawfish Festival”, n.d. http://www.bbcrawfest.com/.
Brennan et al. “Chef’s Lagniappe, Dickie Brennan”, n.d. http://www.chefslagniappe.com/.
“Bridge City Gumbo Festival”, n.d. http://www.hgaparish.org/gumbofestival.htm.
Brister, Nancy. “Praline Sellers of Old New Orleans.” Old New Orleans.com, n.d. http://www.old-new-orleans.com/NO_Praline.html.
“Brocato Now at 1733 McShane Place.” The Times Picayune. New Orleans, LA, March 17, 1946, sec. Sec. 2-11.
Brown, Alton, and Chris Gyoury. “American Classics III: Creole in a Bowl.” Good Eats. Food Network, November 17, 2008.
Brown, Clarkson A., Blue Goose International, and Louisiana Pond Auxiliary. Sauce for the Goose: A New Orleans Cook Book. New Orleans, LA: The Auxiliary, 1948.
Bryant, Karen. “Building Better Bivalves.” New Orleans City Business (1994 to 2008) 19, no. 34 (February 22, 1999): 19.
Bultman, Bethany. “Louisiana’s Unique Culinary Palette.” Louisiana Cultural Vistas 15, no. 1 (Spring 2004). http://www.nxtbook.com/nxtbooks/leh/lcv-spring04/#/82.
———. “The Saga of Louisiana Rice.” Louisiana Cultural Vistas 14, no. 3 (Fall 2003). http://www.nxtbook.com/nxtbooks/leh/lcv-fall03/#/32.
Bureau of Education. Special Report by the Bureau of Education. Educational Exhibits and Conventions at the World’s Industrial and Cotton Centennial Exposition, New Orleans, 1884-’85. United States Office of Education, n.d. http://www.archive.org/details/specialreportbyb00uni.
Burst, Deborah. “Heiner Brau Mastered a New Label and the Art of Marketing with Its Covington Brewhouse Line.” City Business North Shore Report (September 10, 2010).
“Buttermilk Drop Bakery and Cafe”, n.d. http://www.urbanspoon.com/r/57/1519365/restaurant/Seventh-Ward/The-Buttermilk-Drop-Bakery-and-Cafe-New-Orleans.
“Cake Cafe & Bakery”, n.d. http://www.nolacakes.com/.
“Captain Hobson to Speak Here.” The Times-Picayune. New Orleans, LA, March 17, 1918.
“Carnaval Interamericano (Latino) Collection”, n.d. http://library.uno.edu/specialcollections/inventories/227.htm.
Carney, Judith Ann. Black Rice: The African Origins of Rice Cultivation in the Americas. Cambridge, MA: Harvard University Press, 2001.
“Casa Garcia Better Than Ever.” The Times-Picayune. New Orleans, LA, March 20, 1987.
“Charles Dennery Co. Collection”, n.d. http://library.uno.edu/specialcollections/inventories/311.htm.
“Charles Perrier Collection”, n.d. http://library.uno.edu/specialcollections/inventories/114.htm.
Chase, Leah. And Still I Cook. Gretna, LA: Pelican Pub. Co., 2003.
Chase, Leah, and Johnny Rivers. Down Home Healthy: Family Recipes of Black American Chefs. National Institute of Health, National Cancer Institute, 1993.
Chase, Leah. The Dooky Chase Cookbook. Gretna, LA: Pelican Pub. Co., 1990.
Cheney, Winifred Green. The Southern Hospitality Cookbook. 3rd Printing. Birmingham, AL: Oxmoor House, 1976.
“Chez Pierre Bakery – Kenner”, n.d. http://www.urbanspoon.com/r/57/620422/restaurant/New-Orleans/Chez-Pierre-Bakery-Kenner.
Chopin, Kate. “At the Cadian Ball.” In The Awakening and Selected Stories, 179–188. New York: Penguin Classics, 2003.
City Business Staff Reports. “Acme Oyster House Restores Raw Louisianan Oysters to Its Menu”. Dolan Media, November 10, 2005.
———. “Louisiana’s Distribution Laws Bottle Microbrewery Growth Options.” New Orleans City Business (February 5, 2010).
“City Intelligence.” The Daily Picayune. New Orleans, LA, June 2, 1852.
“City of Gretna, Louisiana Homepage”, n.d. http://www.gretnala.com/.
Claassen, Cheryl. “‘Shellfishing Season in the Prehistoric Southeastern United States.’” 51, no. 1 (January 1986): 21–37.
Clanton, Breit. “King Cake 101: Don’t Get the Baby.” New Orleans City Business Vol. 21, no. Issue 32 (January 29, 2001): 1.
Clarke, R. J., and R. Macrae. Coffee: Related Beverages. Springer, 1987.
Coleman, Calmetta. “Success Came with a Recipe – Praline Maker Does Herself Proud.” The Times-Picayune. New Orleans, LA, July 22, 1993.
“Collections Related to Restaurants and Food”, n.d. http://library.uno.edu/specialcollections/subguidepages/lacol_food.cfm.
“College ‘Grads’ Help Dry New Orleans.” Journal of Education Vol. 104, no. Issue 10 (September 20, 1926): 245.
Collin, Richard H. The New Orleans Underground Gourmet,. New York: Simon and Schuster, 1970.
**———. The Revised New Orleans Underground Gourmet. A Fireside Book; New York: Simon and Schuster, 1973.
**Collin, Rima, and Richard Collin. The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present. New York: Knopf, 1975.
Conrad, Barnaby. Absinthe: History in a Bottle. San Francisco: Chronicle Books, 1988.
Conrad, Conrad. “Andres De Pez and Spanish Reaction to French Expansion into the Gulf of Mexico.” In La Salle and His Legacy: Frenchmen and Indians in the Lower Mississippi Valley, edited by Patricia Galloway. Jackson, MS: University Press of Mississippi, 1982.
Conrad, Glenn R, and Ray F. Lucas. White Gold: A Brief History of the Louisiana Sugar Industry, 1795-1995. Lafayette, LA: Center for Louisiana Studies, University of Southwestern Louisiana, 1995.
Conrad, Glenn R. “‘Reluctant Imperialists: France in North America.’” In La Salle and His Legacy: Frenchmen and Indians in the Lower Mississippi Valley, edited by Patricia Galloway, 93–105. Jackson, MS: University Press of Mississippi, 1982.
Constantine, Mary. “Bread Pudding a Cullinary Cinderella.” The Knoxville News-Sentinel. Knoxville, TN, August 24, 2011.
“Cookbook and Culinary History Collection”, n.d. Tulane University Special Collections, Nadine Vorhoff Library. http://www.tulane.edu/~wc/collections/culinary.htm.
“Council May Ban Ice Cream Vendors.” The Times-Picayune. New Orleans, LA, June 2, 1925.
Cowan, Walter G. New Orleans: Yesterday and Today. 3rd ed. Baton Rouge, LA: Louisiana State University Press, n.d.
Cram, Mildred. Old Seaport Towns of the South. New York: Dodd, Mead, n.d.
“Crescent City Blues & BBQ Festival”, n.d. http://www.jazzandheritage.org/blues-fest/.
“Crescent City Farmers Market – Home”, n.d. http://www.crescentcityfarmersmarket.org/.
Crété, Liliane. Daily Life in Louisiana, 1815-1830. Translated by Patrick Gregory. Baton Rouge, LA: Louisiana State University Press, 1981.
“Croissant D’Or Patisserie”, n.d. http://www.urbanspoon.com/r/57/620562/restaurant/French-Quarter/Croissant-DOr-Patisserie-New-Orleans.
Cruickshank, Ruth. “Accounting for Taste: The Triumph of French Cuisine (review).” French Studies: A Quarterly Review 60, no. 1 (2006): 166–167.
Cumbus, Fred. “City Expected to Regain ‘Fine Drink’ Fame Under Repeal.” The Times-Picayune. New Orleans, LA, November 19, 1933.
Curry, Dale. “Carnival’s Dish.” New Orleans Magazine, January 2005. http://www.myneworleans.com/New-Orleans-Magazine/January-2005/Carnivals-Dish/.
———. “Cream at the Top.” New Orleans Times-Picayune. New Orleans, LA, April 3, 2003.
D’AQUIN Et Al. V. BARBOUR (Louisiana Supreme Court 1849).
Daley, Bill. “Shrimp 101.” The Morning Call, September 8, 2010. http://articles.mcall.com/2010-09-08/entertainment/mc-shrimp-preparation-090810_1_domestic-shrimp-favorite-seafood-john-besh.
Daniel, Rachel. “Love of Good Food Lures Many Visitors Here.” The Times-Picayune. New Orleans, LA, September 21, 1969.
Davis, Frank. “Oven-fried Shrimp.” Wwltv.com, June 22, 2011. http://www.wwltv.com/frank-davis/recipe-archive/seafood/Oven-fried-shrimp-124372334.html.
Delectable: New Orleans Area Food Magazine. Mandeville, LA: Chicks Media, LLC, 2005.
“Department of Public Markets Miscellaneous Files”, n.d. http://nutrias.org/~nopl/inv/pubmkt.htm.
Deutsch, Hermann B, and Brennan’s Restaurant. Brennan’s New Orleans Cookbook, with the Story of the Fabulous New Orleans Restaurant. New Orleans, LA: R.L. Crager, 1961.
Dinwiddie, Martha Dabney, and Louisiana. Report of the 1934 Garden and Food Preservation Program of the Emergency Relief Administration of Louisiana. New Orleans, LA, 1935.
“Dissolution.” The Daily Picayune. New Orleans, LA, February 5, 1845.
“Dong Phuong Bakery”, n.d. http://www.dpbanhmi.com/DP_Bakery/Welcome.html.
“Donuts a Guilty Pleasure for People in New Orleans.” ProjectNOLA.com, March 4, 2010. http://www.projectnola.com/the-news/news/42-fox-8/78577-donuts-a-guilty-pleasure-for-people-in-new-orleans.
“Dorignacs Bakery”, n.d. http://www.dorignacs.com/departments_bakery.php.
Dorrance, L A. “Gumbo Is Delicious.” Ralph Brennan’s New Orleans Seafood Blog, March 19, 2008. http://ralphbrennancookbook.blogspot.com/2008/03/gumbo-is-delicious.html.
———. “How to Enjoy Oysters.” Ralph Brennan’s New Orleans Seafood Blog, March 18, 2008. http://ralphbrennancookbook.blogspot.com/2008/03/how-to-enjoy-oysters.html.
———. “It’s Friday! Who Wants Pizza?” Ralph Brennan’s New Orleans Seafood Blog, April 25, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/its-friday-who-wants-pizza.html.
———. “Jazzy Jambalaya.” Ralph Brennan’s New Orleans Seafood Blog, April 3, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/jazzy-jambalaya.html.
———. “Mix Up A Ramos Gin Fizz with Ralph Brennan.” Ralph Brennan’s New Orleans Seafood Blog, April 16, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/mix-up-ramos-giz-fizz-with-ralph.html.
———. “Oysters Rockefeller.” Ralph Brennan’s New Orleans Seafood Blog, April 29, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/oysters-rockefeller.html.
———. “The Devilishly Divine Red Velvet Cake.” Ralph Brennan’s New Orleans Seafood Blog, April 17, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/devilishly-divine-red-velvet-cake.html.
———. “The Versatile Beignet.” Ralph Brennan’s New Orleans Seafood Blog, April 9, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/versatile-beignet.html.
———. “Tomatos Make The Dish.” Ralph Brennan’s New Orleans Seafood Blog, April 1, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/tomatos-make-dish.html.
———. “Use That Stale Bread.” Ralph Brennan’s New Orleans Seafood Blog, April 24, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/use-that-stale-bread.html.
“Drago’s: Loyal to Louisiana Oysters, Croatian Tradition : Louisiana Seafood News.” Louisiana Food News, July 28, 2010. http://www.louisianaseafoodnews.com/2010/07/28/drago%E2%80%99s-loyal-to-louisiana-oysters-croatian-tradition/.
“Dry Agents Seize Still in Metairie.” The Times-Picayune. New Orleans, LA, December 2, 1933.
“Eat Local Challenge | Eat Locally”, n.d. http://www.nolalocavore.org/#/.
“Eater NOLA : The New Orleans Restaurant, Bar, and Nightlife Blog”, n.d. http://nola.eater.com/.
Edge, John T, and Wilson, Thomas Reagan, eds. The New Encyclopedia of Southern Culture, Vol. 7: Foodways. Chapel Hill, NC: University of North Carolina Press, 2006.
Edge, John T., ed. Cornbread Nation, Southern Foodways Alliance, n.d. http://www.southernfoodways.com/cookbook/cornbread_nation.html.
“Edible New Orleans”, n.d.
“Edible New Orleans Magazine – Local Food Magazine of New Orleans Louisiana”, n.d. http://www.ediblecommunities.com/neworleans/.
Ehret, Mary. “Native Palate”, n.d. http://nativepalate.blogspot.com/.
“Elise Landauer Meyer Papers, 1964 | Louisiana Research Collection”, n.d. http://specialcollections.tulane.edu/archon/index.php?p=collections/controlcard&id=375.
“ESYNOLA | Edible Schoolyard | New Orleans”, n.d. http://www.esynola.org/.
Eustis, Celestine. Cooking In Old Créole Days. La Cuisine Créole À L’Usage Des Petits Ménages. New York: R. H. Russell, 1904. http://digital.lib.msu.edu/projects/cookbooks/html/books/book_55.cfm.
Fabricant, Florence. “Bread Pudding in Comeback.” New York Times. New York, September 29, 1985, sec. Food.
———. “Let Them Eat Cake (There’s a Prize Inside).” New York Times. New York, February 10, 2010.
Falcinella, Laurent. Le Pâtissier Classique. New Orleans, LA: Bakery Video Productions, 1987.
“Farmers Markets in the New Orleans Area | NOLA.com”, n.d. http://www.nola.com/food/index.ssf/2009/07/farmers_markets_in_the_new_orl.html.
Farrington, Robert K. “ ’Snappy Turtle” Wins $25,000 Prize.” The Times-Picayune. New Orleans, LA, December 11, 1952.
Ferrari, Luciano. “Gelato Goes Cajun.” Dessert Professional (October 2008): 96–97.
Ferrari, Luciano, and Salvatore Mondello. “Origins of Italian-American Criminality: From New Orleans Through Prohibition.” Italian Americana Vol. 1, no. Issue 2 (March 1975): 217–36.
Fertel, Rien. “Creole Cookbooks and the Formation of Creole Identity in New Orleans”. New Orleans, LA, June 2008.
———. “Solari’s Grocery House.” Edible New Orleans, n.d. http://www.ediblecommunities.com/neworleans/spring-2010/from-the-archives.htm.
“Fire.” Times-Picayune. New Orleans, LA, March 9, 1850.
Fitzmorris, Mary Ann. “Shipping King Cakes Crown N.O. Bakeries with Profits.” New Orleans City Business Vol. 25, no. Issue 29 (January 24, 2005): 14–15.
Fitzmorris, Tom. “Dining Diary: New Orleans Menu, Tom Fitzmorris”, n.d. http://www.nomenu.com/joomla1/index.php?option=com_content&view=section&id=10&Itemid=287.
———. “New Orleans City Business » Dining Out”, n.d. http://neworleanscitybusiness.com/blog/category/news/dining-out/.
———. “New Orleans Menu Restaurant Guide, Tom Fitzmorris”, n.d. http://www.nomenu.com/joomla1/index.php?option=com_content&view=category&layout=blog&id=198&Itemid=203.
———. “New Orleans Menu, Recipes, Alphabetical List”, n.d. http://www.nomenu.com/joomla1/index.php?option=com_content&view=category&layout=blog&id=226&Itemid=221.
———. “Raw, Grilled, Fried or Broiled–now Is the Time to Enjoy Oysters.” New Orleans City Business (1994 to 2008) 18, no. 28 (January 12, 1998): 27.
———. “Restaurant Listings, by Cuisine. Tom Fitzmorris’ The New Orleans Menu”, n.d. http://www.nomenu.com/joomla1/index.php?option=com_content&view=category&layout=blog&id=199&Itemid=205.
———. “Talk Food With Tom Fitzmorris • View Forum – Talk Food With Tom Fitzmorris”, n.d. http://www.nomenu.com/talkfood/viewforum.php?f=3.
———. Tom Fitzmorris’s Hungry Town: A Culinary History of New Orleans, the City Where Food Is Almost Everything. New York: Stewart, Tabori & Chang, 2010.
———. Tom Fitzmorris’s New Orleans Food: More Than 225 of the City’s Best Recipes to Cook at Home / by Tom Fitzmorris. New York: Stewart, Tabori & Chang, 2006.
“Five Renditions of Shrimp Remoulade.” Gambit Best of New Orleans.com, September 20, 2010. http://www.bestofneworleans.com/gambit/five-renditions-of-shrimp-remoulade/Content?oid=1339386.
“Flour Power Confectionary – Chalmette, Louisiana”, n.d. http://www.flourpowernola.com/.
Follett, Richard. “The Sugar Masters.” Louisiana Cultural Vistas 18, no. 2 (Summer 2007). http://www.nxtbook.com/nxtbooks/leh/lcv-summer07/index.php?startid=44.
Folse, John. “Chef John Folse & Company”, n.d. http://www.jfolse.com/newfindrecipe.htm.
Folse, John D. The Encyclopedia of Cajun & Creole Cuisine. Gonzales, LA: Chef John Folse & Co. Pub., 2004.
Fonseca, Mary. “Hail! Hail! King of Cake.” Americana Vol. 17 (February 1990): 54–57.
Fontenot, Sharon Mitchell. “Food Customs in a Louisiana French Parish”, 1980.
“Food & Health – Food | Nutrition | Health | Education Resources | Multimedia | LSU AgCenter”, n.d. http://www.lsuagcenter.com/en/food_health/.
“Food and Drink Discussion @ TigerDroppings.com”, n.d. http://www.tigerdroppings.com/rant/b/45/Food-and-Drink-Board.aspx.
“Food Environment Research – Prevention Research Center at Tulane University”, n.d. http://prc.tulane.edu/projects/category/19/Food-Environment-Research.
“Food, Subject Guide, Louisiana and Special Collections”, n.d. http://library.uno.edu/specialcollections/subguidepages/lacol_food.cfm.
Foster, Mary. “Brewery Fighting to Bring Dixie Back to New Orleans.” La Crosse Tribune (November 18, 2007).
Fournet, Estelle. “A Comparison of Food Habits in Non-French and French Louisiana”, 1939.
Fox, F. “The Man Who Was All Ready for Prohibition.” Times-Picayune. New Orleans, LA, January 27, 1919.
Frank Schneider. “Holy Calas! No Creole Cream Cheese?” New Orleans Times-Picayune. New Orleans, LA, April 30, 1986, sec. Second Cup.
“French Food Festival”, n.d. http://www.bayoucivicclub.org/fff.htm.
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