Abstract

In this study the analysis aims to explore the foods in Louisiana in a holistic context. The main focus of the research is on foods in Louisiana and the paper also explores the varieties of foods and cuisines in Louisiana. The research also analyzes the origin of different varieties of foods and cuisines in Louisiana; in addition, the study also presents the preference of food in Louisiana by the residents and the immigrants. Finally the research describes various types of foods and cuisines that have survived throughout centuries; moreover, the paper identifies the food in Louisiana that is more widely consumed and is one of a major source of income for Louisiana in form of exports.

Table of Contents

Introduction3

Discussion4

Meat Cuisines4

Poultry Cuisines5

Seafood Cuisines6

Vegetables and Legumes7

Rice and Grits9

Sandwiches10

Beverages11

Conclusion12

Works Cited14

Appendix16

The Outline16

Foods of Louisiana

Introduction

The purpose of this paper is to enlighten and explore the foods in Louisiana. This paper aims to explore the varieties of food available in Louisiana. Moreover, the paper analyzes the food variety of Louisiana that is famous in Louisiana and around the world. In addition, the paper enlightens the cuisines that are preferred in Louisiana, and their consumptions trend in the State. The restaurants of Louisiana are best known for the quality of the food served—the grand ones with international reputations, and the small ones where one can eat quite cheaply. Among the former are Antoine's (in existence since 1840), Galatoire's (1905), Arnaud's (1918), and Brennan's (1946). Some signature dishes of these restaurants are oysters Rockefeller, pompano en papillote, turtle soup, soufléed potatoes, bread puddings made in various ways, and bananas Foster.

Nevertheless, the cuisines having beef as a core ingredient are some of the significant contributors to the fame of Louisiana cuisines. There are few typically Louisiana cuisines that are made from beef. One is grillades and grits, a Louisiana dish typically made with beef round steak or veal. Daube, or pot roast, is also popular in Louisiana, served hot with spaghetti or chilled to a gelatinous firmness and served in thin slices. Spiced round is a popular Christmas dish in Tennessee; however, this cuisine was introduced by Swiss and German immigrants of Louisiana.

Discussion

In addition, Louisiana has many natural advantages when it comes to the eating of seafood and other fish. The first settlers of Louisiana found the tactics of fishing in the saltwater. Catfish is one of the famous seafood cuisines in Louisiana that weighs more than 100 pounds, and other large fish such as the sturgeon, paddlefish, and gar pikes. The residents of Louisiana also prefer smaller fish such as shad, croaker, mullet, bass, sunfish, and perch. The seafood of Louisiana is very famous around the world. The export of the seafood from Louisiana contributes millions of dollars into the GDP. Moreover, the cuisines made from the sea food of Louisiana are famous not only in the State; but, around the world.

Meat Cuisines

According to diverse sources, wild game is an important part of Louisiana meat-eating tradition, although far less essential to the table than it once was. In Louisiana, the ...