Compiled by Gerald Patout, former Head Librarian
Williams Research Center, The Historic New Orleans Collection
Overview
Morris-Knower, Jim. Cookery Academia: Culinary collections in libraries grow up, and out." College and Research Libraries News, April 2004: Volume 65, No. 4, pgs. 195 -197, 201.
Brillat-Savarin, Physiologie du gout, ou Meditations de gastronomie transcendante; ouvrage theorique, historique, et a l'ordre du jour, dedie aux gastronomes parisiens par un professeur. Paris, Charpentier, 1844. (first edition, 1826, Paris)
Brillat-Savarin, The Physiology of Taste; or Meditations on transcendental gastronomy. New York: Knopf, 1949, 1971. [translation of original work]
Griswold, Frank Gray. The Gourmet. New York: Duttons, Inc. 1933. [NOTE: definition of creole cooking and explanation for a gourmet / gourmand!]
Bibliographies:
Brown, Eleanor and Bob Brown. Culinary Americana: cookbooks published in the cities and towns of the United States of American during the years from 1860 through 1960. Staten Island, N.Y.: Maurizio Martino, 1961, 1990.
Uhler, John and Glenna. The Rochester Clarke bibliography of Louisiana cookery. Plaquemine, La., Iberville Parish Library, 1966.
Jumonville, Florence M. Bibliography of New Orleans Imprints, 1764 – 1864.
New Orleans, La.: Historic New Orleans Collection, 1989.
Vicaire, Georges. Bibliographie gastronomique. London: Holland Press,
1978, 1890.
Bitting, K. G. Gastronomic bibliography. San Francisco, 1939.
Longone, Janice Bluestein; Longone, Daniel T. American cookbooks and wine books, 1797 – 1950, being an exhibition from the collections of, and with historical notes.
Ann Arbor, Michigan: William Clements Library, 1984.
Dissertations / Theses:
Fontenot, Sharon M. Food customs in a Louisiana French parish. Thesis (M.S.) – Louisiana State University, Baton Rouge, 1980.
Gutierrez, C. Paige. Foodways and Cajun identity. Dissertation (Ph.D.) – University of North Carolina at Chapel Hill, 1983.
Wicker, Karen M. The Development of the Louisiana oyster industry in the 19th century. Dissertation (Ph. D.) Louisiana State University, 1979.
Reed, Mary Barton. Louisiana cookery, its history and development. Thesis – Louisiana State University, 1931 (Photocopy from W.P.A. files)
Fournet, Estelle. A Comparison of food habits in non-French and French Louisiana. Thesis (M.S.) – Louisiana State University, 1939.
Kaltwasser, Jennifer L. The cookbook as an indicator of social history: New Orleans, Louisiana, c. 1960 – 1970. Honors Thesis - Newcomb College, Tulane University, 1998.
Subject Specific Books: Louisiana History & Social Customs
French, B. F. Historical Collections of Louisiana and Florida: including translations or original manuscripts relating to their discovery and settlement, with numerous historical and biographical notes. New York: J. Sabin & Sons, 1869. (pages 49 - 50: 1699 account of Iberville's encounter with native Americans and their reception, foods and cooking / includes picture of commodities.)
Coleman, William H. Historical Sketch Book and Guide to New Orleans and Environs with map. New York: W.H. Coleman, 1885.
Federal Writers' Project (New Orleans). New Orleans city guide. Boston: Houghton Mifflin Company, 1938.
Huber, Leonard. Creole collage: reflections on the colorful customs of latter-day New Orleans Creole. Lafayette, La. : Center for Louisiana Studies, University of Southwestern Louisiana, 1980. (pg. 39 – 41 : Creole cuisine, seasoning of food, coffee)
Arthur, Stanley Clisby. Old New Orleans: a history of the Vieux Carré, its ancient and historical buildings. New Orleans, Harmanson, 1936.
Ripley, Eliza. Social Life in old New Orleans, being recollections of my girlhood. New York & London: D. Appleton and Company, 1912.
Robinson, Lura. It's an Old New Orleans Custom. New York: Vanguard Press, Inc. 1948.
Dufour, Charles L. and Samuel Wilson, Jr. Women Who Cared – 100 Years of the Christian Woman's Exchange. New Orleans, La.: The Exchange (820 Rue St. Louis, New Orleans, La. 70112). 1980. (NOTE: History of Christian Women's Exchange, institution that published (1885) The Creole Cookery.)
Churchill, Francis Gorton. Pen Drawings of old New Orleans. New Orleans: Robert H. True, 1916.
Laussat, Pierre-Clement de. Memoirs of my life to my son during the years 1803 and after, which I spent in public service in Louisiana as Commissioner of the French Government for the retrocession to France of that colony and for its transfer to the United States. Baton Rouge: Published for The Historic New Orleans Collection by the Louisiana State University Press. (NOTE: references to food and cooking - pg. 63, 67 – 70, 73, 81, and pg. 86. Louisiana Purchase gala celebration - 24 gumbos served, buffet with Bavarian sweets, tea, coffee, chocolate and consommés.)
Specific Cookbooks:
Friedel, Louise-Beate Augustine. La Petit cuisiniere habile, ou, l'art d'appreter les aliments avec delicatessen et econonomie, ecrit sous la dictee de Mlle. Nouvelle-Orleans, 1840.
Le Tresor des ménages: recueil des experiences interessantes et utiles, relatives a l'economie rurale et domestique, au jardinage, a la destruction des insects et animaux nuisibles; a la basse-cour, a l'entretien des meubles et du linge, etc., et en general a tous les objets qui peuvent contribuer aux avantages et aux agreements de la vie a la ville et a la campagne. Nouvelle-Orleans, 1840. [NOTE: uncatalogued 1828 edition published in France in the holdings of THNOC.]
Verstille, E. J., Mrs. Verstille's southern cookery: comprising a fine collection of cooking and other receipts valuable to mothers and house-keepers. New York: Owens and Agar, 1866, 1867. (in Special Collections – LSU)
Hearn, Lafcadio. La cuisine creole. A Collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine. New York: W. H. Coleman, 1885.
Christian Woman's Exchange (New Orleans, La.). The creole cookery. New Orleans, T.H. Thomason, 1885.
Washington, Mrs. (pseud.) The unrivalled cook-book and housekeeper's guide. New York: Harper & brothers, 1886.
Schmit, Patricia Brady. Nelly Custis Lewis's Housekeeping Book. New Orleans: The Historic New Orleans Collection, 1982.
Magnolia Mound Plantation House, Baton Rouge, La. The Magnolia Mound Plantation kitchen book: being a compendium of foodways and customs of early Louisiana, 1795 – 1841: interspersed with anecdotes, incidents & observations. Baton Rouge, La.: Magnolia Mound Plantation House, 2161 Nicholson Drive, BR, LA 70802),
1986.
Land, Mary. Louisiana Cookery. Baton Rouge: Louisiana State University Press, 1954.
Ursuline Academy Alumnae Association, New Orleans, La. Recipes and Reminiscences of New Orleans. New Orleans: Franklin Printing Company, 1971.
Harris, Gladiola B. Old Trace Cooking. Oakland, Ms.: G.B. Harris, Riverside Press, 1981.
Stanforth, Deidre. The New Orleans Restaurant Cookbook. Garden City, New York: Doubleday & Company, 1967. (NOTE: Preface and introduction useful)
Journals / Serials:
Louisiana Cookin' . New Orleans, La.: Kriedt Enterprises, 1997 – to present, bimonthly, ISSN 1096 – 4134.
Louisiana Conservationist. New Orleans: Louisiana Wildlife and Fisheries Department. V 1 – Sept. 1948 – to present ; Bimonthly; ISSN 0024-6778.
Bultman, Bethany E. . "Louisiana's Unique Culinary Palette," Louisiana Cultural Vistas. New Orleans: Louisiana Endowment for The Humanities, Quarterly, 1994 – to present, ISSN 1082-4553.
Bultman, Bethany E. "A True and Delectable History of Creole Cooking," American Heritage, Volume 38, December 1986, pages 66 – 73.
Ravensway, Charles Van. "The Creole Arts and Crafts of Upper Louisiana," Bulletin of the Missouri Historical Society, Volume XII, Number 3, April 1956, pgs. 211 – 248. (Footnote #21: Inventory of the Estate of Sieur Jean Baptiste Prevost. )
Brady, Patricia. "Literary Ladies of New Orleans in the Gilded Age." Louisiana History, Volume 33, No. 2, Spring 1992, pages 147 - 156. (Pg. 155 - Mollie Moore Davis's weekly salon . . . Cable, Hearn, Woodward Brothers . . . refreshment rooms filled with food." )
Price, Edith Dart. "Inventory of the Estate of Sieur Jean Baptiste Prevost, Deceased Agent of the Company of the Indies, June 13, 1769." Louisiana Historical Quarterly, IX, pgs. 445- 498. ( Earliest cookbook on inventory, pg. 433.)
Yost, Genevieve. "The Compleat Housewife or Accomplish'd Gentlewoman's Companion: A Bibliographical Study.." William and Mary College Quarterly Historical
Magazine, Second Series, Volume 18, Issue 4 (October, 1938), 419 – 435.
[NOTE: Page 434: . . . Smith's Compleat Housewife may be traced from the library of Daniel Parke Custis to that of his son John Parke Custis; family related to THNOC publication, Nelly Custis Lewis's Housekeeping Book (1982) and MSS 102 – Butler Family Papers at THNOC. ]
Newspaper Articles and Publications:
Various advertisements: garden seeds, Madeira Wine, Burton Ale, Fresh Preserves & Spanish Olives, Coffeehouses & Entertainment. Louisiana Advertiser, Volume XIII, No. 3374, New Orleans, La., Friday, October 12, 1832, page 1.
"The Latest Boston Notion." The Daily Southern Star, New Orleans, La.: Thursday, February1, 1866, page 8, column 1.
"Cooking School." The Daily Picayune, January 18, 1893. Page 3, Column 2.
Advertisement – The Creole Cookery Book, The Daily Picayune, June 3, 1885.
"The Cooking School," The Daily Picayune, New Orleans, La., Friday, March 3, 1893, page 3, column 4.
The Picayune's Creole cook book. New Orleans, The Picayune, 1901. (numerous editions)
"Creole Cookery, a book which reveals the secrets of the Louisiana Kitchen." Times Picayune: New Orleans, La.: Sunday, April 15, 1900. Page 6 (right hand column).
