Marcelle Bienvenu

Ryan A. Brasseaux

Carl A. Brasseaux

"Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.

The History of Cajun Cuisine

Stir the Pot

Kevin S. Fontenot

A sweeping overview of Cajun music from early studies to the present.

A Cajun Music Reader

Accordions, Fiddles, Two Step & Swing

Social music -- Early commercial era -- A heterogeneous tradition -- Becoming the folk -- Cajun swing era -- The modern Cajun sound -- Cajun national anthem -- A new mental world.

Ryan A. Brasseaux

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