I started this post almost a month ago, in an airplane, on my way to New Orleans. The trip was one last vacation before the start of the spring semester. However, as a food scholar, a trip to a city like New Orleans will inevitably become work related.
New Orleans is famous for its restaurants. Restaurants and chefs play an important role in the city’s cultural production and reproduction. As noted by Anthropologist (and New Orleans resident), David Berris, the place of restaurants in the city’s foodscape is different from other cities. The city has
a long standing food culture, a cuisine, built from local products, that is regularly produced in homes and restaurants and frequently discussed around local tables and in the local media. (Berris 2007: 153).
New Orleans cuisine is often described as Creole and Cajun. Just like my cocina criolla, Creole cuisine results from the blending of different influences, including those of early Native inhabitants, the colonizers (Spanish and French) and the people that came after, including the African slaves. Cajun, on the other hand, is one from the French speaking Acadian people, who arrived in Louisiana after being deported by the British from Canada. Like Creole cuisine, it results from the use of local ingredients and simple food preparations. For more on these distinctions, see this Chicago Tribune article.
A long weekend in New Orleans is not enough to digest the foodscape of the city, but I tried. As a tourist, taking a first bite at the city, I stayed at the French Quarter. Mostly skipping Bourbon St. at night, the Quarter offered walking access to historic culinary sites, such as Napoleon House. The landmark has been open for almost two centuries, named after the legend that the building was built as the home of Napoleon Bonaparte after his exile. History was consumed through their signature (Italian) muffuletta, a round sandwich built with ham, Genoa salami, pastrami, Swiss cheese, provolone and an olive salad. This view of the kitchen shows the muffuletta in progress,
The Kitchen at Napoleon House
I also tried the boudin sausage, which turned out to be a be a bloodless morcilla, the blood sausage consumed in Spain and many of its old colonies, like Puerto Rico. Continuing to make culinary comparisons, I also tried the “New Orleans Favorites”, red beans and rice and the Jambalaya, reminding me of the closeness between my cocina criolla and New Orleans Creole cuisine.
These foods were downed with a Pimm’s Cup, a drink that
made its mark at the Napoleon House bar in the late 1940s amongst the bon viveur set. Unique to its maker, it is a gin based aperitif mixed with fresh lemonade, 7 up, and a sliver of cucumber that would be a refreshing cocktail that cools you off during heated summer days in New Orleans. – Napoleon House.
While eating is a big part of a New Orleans visit, so is drinking. The city is home to many classic cocktails, like the sazerac, first concocted by a local apothecary in 1838 and is said to be the first cocktail in the United States. Another New Orleans creation is the Vieux Carré, a drink named after the earlier name of the French Quarter, the “old square”. This drink was first mixed in the 1930s at the Hotel Monteleone, where I enjoyed by first, at the Carousel Bar,
And yes, I also had other classics in the New Orleans tourist menu: Beignets and several gumbos,
Gumbo and Beignets from Cafe Beignet
as well as the local Gulf fish, my favorite of all I ate, pictured below:
Louisiana Gulf Fish Amandine (This photo of Meauxbar Bistro is courtesy of TripAdvisor)
As a caribeña, my cultural upbringing and food is the result of creolization, just like that in New Orleans. Because of this historical link, the city felt familar, a welcomed home-like respite from New York City. A weekend was certainly not enough to eat many of the city classics, including the po’boys and alligator meat. At the same time, this short experience allowed me to see a different way to experience, celebrate and sell the result of mixing different cultures in a pot, providing a new, comparative lens to approach my ongoing work with cocinas criollas in the Caribbean.
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Acknowledgement: This culinary adventure was shared with some amazing travel companions. A special thanks to fellow traveler, B. Betancourt, for helping us navigate and taste the Old Quarter.
Reference and further reading: Berris, D. and D. Sutton (2007). “Authentic Creole: Tourism, Style and Calamity in New Orleans Restaurants”. The Restaurants Book: Ethnographies of where we eat. D. Berris and D. Sutton. New York, Berg: 151-166.