Culinary: Industries & Products

This section includes food and food-related industries as well as agricultural products.

Bernard, Shane. “Tabasco: Edmund McIlhenny and the Birth of a Louisiana Pepper Sauce.” Louisiana Cultural Vistas 16, no. 3 (Fall 2005): 26–37,
Bultman, Bethany. “Louisiana’s Unique Culinary Palette.” Louisiana Cultural Vistas 15, no. 1 (Spring 2004): 82–91,
———. “The Saga of Louisiana Rice.” Louisiana Cultural Vistas 14, no. 3 (Fall 2003): 30–43,
Carney, Judith Ann. Black Rice: The African Origins of Rice Cultivation in the Americas. Cambridge, MA: Harvard University Press, 2001.
Claassen, Cheryl. “‘Shellfishing Season in the Prehistoric Southeastern United States.’” 51, no. 1 (January 1986): 21–37.
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.
Dorrance, L A. “Tomatos Make The Dish.” Ralph Brennan’s New Orleans Seafood Blog, April 1, 2008.
Fitzmorris, Tom. “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.
Follett, Richard. “The Sugar Masters.” Louisiana Cultural Vistas 18, no. 2 (Summer 2007): 44–55,
Frank Schneider. “Holy Calas! No Creole Cream Cheese?” New Orleans Times-Picayune. New Orleans, LA, April 30, 1986, sec. Second Cup.
Harris, Jessica. “Hot Splashes.” Louisiana Cultural Vistas 22, no. 2 (Summer 2011): 50–51,
———. “Keeping the Citrus in Christmas.” Louisiana Cultural Vistas 22, no. 4 (Winter 2011): 42–43,
———. “Oysters.” Louisiana Cultural Vistas 21, no. 4 (Fall 2010): 48–49,
———. “Strawberries.” Louisiana Cultural Vistas 21, no. 2 (Summer 2010): 32–33,
———. “Sugar, Sugar.” Louisiana Cultural Vistas 20, no. 3 (Fall 2009): 52–3,
Harrison, Robert W., and Walter M. Kollmorden. “The Place of French-Speaking Farmers of Southern Louisiana in Future Land Development and Reclamation Projects.” Journal of Land & Public Utility Economics 22, no. August 1946 (n.d.): 223–231.
Information, Saint Bernard Office of the Louisiana Cooperative Extension Service Special. “Creole Tomatoes”, 1999. Louisiana State University Extension Service Special Information Sheets.
Janick, Jules. “The Tomato: Vegetable or Fruit?” Encyclopedia of Food and Culture. New York: Scribner, n.d.
Jenkins, Virginia Scott. Bananas: An American History. Washington DC: Smithsonian Institution Press, 2000.
Laborde, Errol. “The Cream Team.” New Orleans Magazine, May 1998.
Langenhennig, Susan. “Creole Tomatoes Are Welcome Storm Survivors.” New Orleans Times-Picayune. New Orleans, LA, May 21, 2006, Algiers-Picayune edition.
“Letter to the Editor, Bread.” Louisiana Gazette. New Orleans, LA, October 17, 1815.
Long, Janet. “Tomatoes.” The Cambridge World History of Food. Cambridge: Cambridge University Press, 2000.
Loubat Glassware & Cork Co., New Orleans. Loubat’s Hotel, Restaurant, Soda Fountain, Butcher Shop, Bakery Supplies. Catalog No. 5-23. New Orleans, LA, 1923.
Magill, John. “New Orleans’ Coffee Connection.” Louisiana Cultural Vistas 16, no. 3 (Fall 2005): 44–55, .
“Oysters No Longer Prohibited in Months Without an ‘R’.” New Orleans Clarion Herald. New Orleans, LA, April 20, 2005.
Perrow, Jonathan. “You Say Tomato; However You Say It, the French Market Sings Praises of the Creole Tomato.” New Orleans Times-Picayune. New Orleans, LA, June 10, 2005, sec. Lagniappe.
Stott, Rebecca. Oyster. London: Reaktion, 2004.
“Taste As To Oysters. Ways In Which Bivalves Are Abused by Consumers.” Times-Picayune. New Orleans, LA, January 10, 1904.
Wicker, Karen M. “The Development of the Louisiana Oyster Industry in the 19th Century”, 1980.

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