Attendees will receive a complimentary signed copy of Nana’s Creole Italian Table: Recipes and Stories from Sicilian New Orleans while enjoying great food, engaging discussions, and the opportunity to connect with fellow enthusiasts!
location: Continental Room, Veranda and Veranda Lounge (Second Floor)
~ LSU PRESS & THE SOUTHERN REVIEW MENU ~
includes: Champagne, Beer, Private Labeled Club Wines (Red or White)
~ Coming Soon ~
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Reservations Are Required | Clubwide Event | Open To All Members & Guest(s)
Substitutions Are Politely Declined | Please indicate any Dietary Requirements
‘NANA’S CREOLE ITALIAN TABLE: RECIPES AND STORIES FROM SICILIAN NEW ORLEANS’ by local author ELIZABETH M. WILLIAMS
AUTHOR/EDITOR BIOGRAPHY
Elizabeth M. Williams grew up eating in two great food traditions, those of New Orleans and Sicily. Founder of the Southern Food and Beverage Museum in New Orleans, now part of the larger National Food and Beverage Foundation, she has a weekly podcast, Tip of the Tongue, about food, drink, and culture. She is the author of many books and articles about foodways in New Orleans and the South.
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DESCRIPTION
From meatball po’boys to Creole red gravy, the influence of Sicilian foodways permeates New Orleans, one of America’s greatest food cities. Nana’s Creole Italian Table tells the story of those immigrants and their communities through the lens of food, exploring the ways traditional Sicilian dishes such as pasta and olive salad became a part of—and were in turn changed by—the existing food culture in New Orleans.
Sicilian immigrants—Elizabeth M. Williams’s family among them—came to New Orleans in droves in the late nineteenth and early twentieth centuries, fleeing the instability of their own country and hoping to make a new home in America. This cookbook shares Williams’s traditional family recipes, with variations that reveal the evolution and blending of Sicilian and Creole cuisines. Baked into every recipe is the history of Sicilian American culture as it has changed over the centuries, allowing each new generation to incorporate its own foodways and ever-evolving tastes.
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To order this book visit lsupress.org
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