American Regional Foods - South Central Region
Louisiana

© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you use any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.
 

Some of the following information, history, and recipes come from my cookbook called
I'll Have What They're Having - Legendary Local Cuisine.

This section of my web site is a celebration of one of the world's greatest cuisines - America. It tells the story of what Americans eat and why. Many people thank that American food has become homogenized and nationalized, but the following articles, history, and recipes show that regional cuisine is very much alive. It has expanded to include new and exciting foods and dishes that we now call our own.

 

These pages are a "work in progress," and it will take me some time to completely finish the different regions. If you have any regional foods that I have left out, please let me know. I welcome your family recipes. Check out the following history and recipes on foods of the South Central Region (Louisiana) of the United States.