From beignets to poor boys, gumbo to jambalaya, and crawfish to boudin, Louisiana’s cuisine is as eclectic as it is delectable. On this week’s show, we explore our state’s rich food culture, based on centuries of Creole and Cajun traditions.

We begin with New Orleans native and Southern Food & Beverage Museum founder Liz Williams. She spent many years researching her award-winning book New Orleans: A Food Biography, which would go on to be selected for the One Book One New Orleans program during the city’s tricentennial year. Liz explores the roles history, geography, and economics played in shaping the Crescent City’s distinct culinary identity.

Then, we take a close up look at Louisiana’s most emblematic foods with author Maggie Heyn Richardson, author of Hungry for Louisiana. Maggie tells us about red boudin and why it’s in danger of disappearing from our state.

Finally, we stir our appetite for roux, rice, and gumbo with The Essential Louisiana Cookbook author Stanley Dry.

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