Download Free The Town That Crawfish Built Book in PDF and EPUB Free Download. You can read online The Town That Crawfish Built and write the review.

In any given year, the Louisiana crawfish harvest tops 50,000 tons. The Amazing Crawfish Boat chronicles the development of an amphibious boat that transformed the Louisiana prairies into alternating fields of aquaculture and agriculture. In seeking to understand how such a machine came into being, John Laudun describes the ideas and traditions that have long been a part of the Louisiana landscape and how they converged at a particular moment in time to create a new economic opportunity for both the rice farmers who used them and the fabricators who made them. Walking fields with farmers and working in shops with fabricators, Laudun gives readers a rich portrait of the Louisiana prairies and the people who live and work on them. The Amazing Crawfish Boat seeks to unearth the complex mix of folk cultures that underlie a variety of traditions that are now seen as native to an area populated not just by Cajuns but also by Germans and other groups. Over the years, this diverse mix of cultures has produced an astonishing set of artifacts that demonstrate not only their ability to adapt, but their ability to innovate, and the crawfish boat is a great example of such creativity produced by individuals deeply embedded in their culture and place. While the lives of artists and scientists have been examined for what they tell us about innovation, The Amazing Crawfish Boat seeks to address creativity as part of a larger cultural complex of ideas and behaviors. To ascertain this inventiveness, Laudun examines the historical and cultural trends that led to this creation, drawing from archives, oral histories, and ethnographic accounts. He investigates the shops and sheds where farmers and fabricators work, revealing the immense imagination and intelligence that lie behind the bolts, welds, and hydraulic lines that hold the boats together and, in so doing, hold a way of life together.
The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.
An amusing, informative book that tells you all you'll need to know about an amazing crustacean
In an extraordinary feat of research and intrepid historical navigation, Carl A. Brasseaux and Keith P. Fontenot serve as guides through the labyrinthian and often harrowing world of Louisiana bayou steamboat journeys of the mid to late nineteenth century. The bayou country's steamboat saga mirrors in microcosm the tale of America's most colorful -- and most highly romanticized -- transportation era. But Brasseaux and Fontenot brace readers with a boldly revisionist picture of the opulent Mississippi River floating palaces: stripped-down, utilitarian freight-haulers belching smoke from twin stacks, churning through shallow swamps and narrow tributary streams, and encountering such hazards as shoals, sawyers, stumps, highwater and dry-bed seasons, and the remains of vessels claimed by those treacheries. For decades, steamboats transported goods, passengers, and mail between New Orleans and south Louisiana's vibrant interior agricultural region, bearing testimony to the resourcefulness, ingenuity, and tenacity of crews in conquering the challenges posed by a forbidding environment. Brasseaux and Fontenot marshaled a monumental array of information, including sources long-buried in courthouses, private collections, and the records of the Army Corps of Engineers. They offer data on some five hundred steamboats, keelboats, and barges known to have operated in the bayou country. This book is the first major study of a fascinating slice of the steamboat industry, showcasing a trade critically important to New Orleans's prosperity but largely forgotten in southern historiography until now. Encompassing economic, social, transportation, and environmental history, it captures the period just before the iron horse emerged as America's undisputed master of inland conveyance.
From Aansel to Zwolle, with Mamou in between, researcher Clare D'Artois Leeper offers an alphabet of Louisiana place names, both past and present. Leeper includes 893 entries that reveal a distinct view of the state's history. Her unique blend of documented fact and traditional wisdom results in an entertaining guide to Louisiana's place name lore. Leeper considers the origins of each place as well as each name, drawing attention to the individuals who transformed Louisiana from an uninhabited wilderness into a populated state. Not surprising for a region that has existed under ten flags, Louisiana's place names reflect a mixture of several languages and point to other locales across the country and around the world. Even the state's name, Leeper points out, combines the French Louis and the Spanish iana, meaning "belonging to" Louis XIV. Name origins trace back to geography, flora, fauna, religion, weather, people, and occasionally, a flood, a favorite book, or a popular local dish. Leeper conducted numerous interviews, visited courthouses, museums, and libraries, and more recently made use of the Geographic Names Information System to create this fascinating collection of Louisiana history and folklore.
"Acadiana" summons up visions of a legendary and exotic world of moss-draped cypress, cocoa-colored bayous, subtropical wildlife, and spicy indigenous cuisine. The ancestral home of Cajuns and Creoles, this twenty-two-parish area of south Louisiana encompasses a broad range of people, places, and events. In their historical and pictorial tour of the region, author Carl A. Brasseaux and photographer Philip Gould explore in depth this fascinating and complex world. As passionate documentarians of all things Cajun and Creole, Brasseaux and Gould delve into the topography, culture, and economy of Acadiana. In two hundred color photographs of architecture, landscapes, wildlife, and artifacts, Gould portrays the rich history still visible in the area, while Brasseaux's engagingly written narrative covers the eighteenth- and nineteenth-century story of settlement and development in the region. Brasseaux brings the story up to date, recounting devastating hurricanes and coastal degradation. From living-history attractions such as Vermilionville, the Acadian Village, and Longfellow-Evangeline State Park to music venues, festivals, and crawfish boils, Acadiana depicts a resilient and vibrant way of life and presents a vivid portrait of a culture that continues to captivate, charm, and endure. For all those who want to explore these people and this place, Brasseaux and Gould have provided an insightful written and visual history.
A small neighborhood in northern Frankfort, Kentucky, Crawfish Bottom was located on fifty acres of swampy land along the Kentucky River. “Craw’s” reputation for vice, violence, moral corruption, and unsanitary conditions made it a target for urban renewal projects that replaced the neighborhood with the city’s Capital Plaza in the mid-1960s. Douglas A. Boyd’s Crawfish Bottom: Recovering a Lost Kentucky Community traces the evolution of the controversial community that ultimately saw four-hundred families displaced. Using oral histories and firsthand memories, Boyd not only provides a record of a vanished neighborhood and its culture but also demonstrates how this type of study enhances the historical record. A former Frankfort police officer describes Craw’s residents as a “rough class of people, who didn’t mind killing or being killed.” In Crawfish Bottom, the former residents of Craw acknowledge the popular misconceptions about their community but offer a richer and more balanced view of the past.
Sample flavors of Cajun Country’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets. Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim’s and Teet’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana’s pioneering eateries and those still making culinary history today.
compiled and written by workers of the Writer®s program of the Work Projects Administration in the state of Georgia ; sponsored by the Georgia Board of Education.
From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.