Hot Peppers

The Story of Cajuns and Capsicum

By:

Richard Schweid

Format:

Paperback / softback

Series:

Chapel Hill Books

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Description

Smitten by a love of hot peppers, journalist Richard Schweid travelled to the capital of the US hot sauce industry, New Iberia, Louisiana. This is Cajun country, and ""capsicum"" (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil. At once an entertaining exploration of the history and folklore that surrounds hot peppers and a fascinating look at the industry built around the fiery crop, this text also offers a sympathetic portrait of a culture and a people in the midst of economic and social change. This edition of ""Hot Peppers"" has been thoroughly updated and includes some 25 recipes for such delicious spicy dishes as crawfish etoufee, jambalaya, and okra shrimp gumbo.

Author Biography:

Richard Schweid was born in Nashville, Tennessee, and now lives in Barcelona, Spain, where he is senior editor of the magazine Barcelona Metropolitan. His popular books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Hot Peppers: The Story of Cajuns and Capsicum, and The Cockroach Papers: A Compendium of History and Lore.

Release date Australia

November 30th, 1999

Author

Richard Schweid

Audience

General (US: Trade)

Edition

2nd Revised edition

Pages

192

Series

Chapel Hill Books

Dimensions

127x229x12

ISBN-13

9780807848265

Product ID

6200958

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