Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Books)

New
Paperback
1999
$32.39

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.

Synopsis

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.

$32.39

Quantity

10 in stock

More Information

Format: Paperback
Pages: 184
Edition: 2nd Revised edition
Publisher: The University of North Carolina Press
Published: 30 Nov 1999
ISBN 10: 0807848263
ISBN 13: 9780807848265

Media Reviews

Entertaining and informative.

Library Journal

A publishing event to celebrate.

The Southern Register

[An] informal, eminently readable book.

Los Angeles Times Book Review

There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the New Yorker.

Newsday

It no doubt contains more information about the culture, processing and use of red peppers than any other single source.

New Orleans Times-Picayune

An informal, eminently readable book.

Los Angeles Times Book Review

It no doubt contains more information about the culture, processing and use of red peppers than any other single source.

New Orleans Times-Picayune

[An] informal, eminently readable book.

Los Angeles Times Book Review

There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the New Yorker .

Newsday

Author Bio

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.