Cajun cuisine (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Cajun cuisine" in English language version.

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12web.archive.org

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9books.google.com

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2doi.org

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1nola.com

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archive.org

Prudhomme, Paul (1984). Chef Paul Prudhomme's Louisiana Kitchen. William and Morrow Company, Inc. p. 16. ISBN 0-6880-2847-0. Retrieved 2014-04.
Brasseaux, Carl A (1987). Cajuns: Their History and Culture. National Park service. pp. 269–270.
Vass, Winifred Kellersberger (1979). The Bantu Speaking Heritage of the United States. Center for Afro-American Studies, University of California. p. 109. ISBN 978-0-934934-01-5.

books.google.com

Link, Donald; Disbrowe, Paula (2012). Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: A Cookbook. Clarkson Potter/Ten Speed. p. 15. ISBN 978-0-7704-3420-5.
Gaudet, Marcia G. (2003). "Is It Cajun, or Is It Creole?". In Gaudet, Marcia G.; McDonald, James C. (eds.). Mardi Gras, Gumbo, and Zydeco: Readings in Louisiana Culture. Univ. Press of Mississippi. p. 151. ISBN 978-1-57806-530-1.
Brasseaux, Carl A. (1987). The Founding of New Acadia: The Beginnings of Acadian Life in Louisiana, 1765–1803. LSU Press. p. 135. ISBN 978-0-8071-4163-2.
Mulcahy, Kevin V. (2016). Public Culture, Cultural Identity, Cultural Policy: Comparative Perspectives. Springer. pp. 167–168. ISBN 978-1-137-43543-9.
Poche, Dixie Lee (2023). Cajun Mardi Gras: A History of Chasing Chickens and Making Gumbo. Arcadia Publishing. p. 18. ISBN 978-1-4396-7679-0. Archived from the original on April 28, 2024. Retrieved April 28, 2024.
Bienvenu, Marcelle; Brasseaux, Carl A.; Brasseaux, Ryan A. (2005). Stir the Pot: The History of Cajun Cuisine. Hippocrene Books. pp. 112–115. ISBN 978-0-7818-1120-0. Archived from the original on April 28, 2024. Retrieved April 28, 2024.
Gutierrez, Charlotte Paige (1985). "Louisiana Traditional Foodways". In Spitzer, Nicholas R. (ed.). Louisiana Folklife: A Guide to the State. Louisiana Folklife Program, Office of Cultural Development, Department of Culture, Recreation, and Tourism. p. 151.
Gutierrez, C. Paige (2009). Cajun Foodways. Univ. Press of Mississippi. p. 41. ISBN 978-1-62846-777-2.
Regis, Helen A.; Walton, Shana (2024). Bayou Harvest: Subsistence Practice in Coastal Louisiana. Univ. Press of Mississippi. p. 48. ISBN 978-1-4968-4908-3. Archived from the original on April 28, 2024. Retrieved April 28, 2024.

chicagotribune.com

Gonsoulin, Brandy (February 5, 2015). "70 Miles of Distinction; Exploring the differences between Cajun and Creole cuisines". No. 4pp. Orland. Tribune Newspapers.

doi.org

Ten Eyck, Toby A. (June 2001). "Managing Food: Cajun Cuisine in Economic and Cultural Terms". Rural Sociology. 66 (2): 231–233. doi:10.1111/j.1549-0831.2001.tb00065.x.
Laudon, John (2009). "Gumbo This: The State of a Dish". In Mathis-Moser, Ursula; Bischof, Günter (eds.). Acadians and Cajuns. The Politics and Culture of French Minorities in North America. Humanities Commons. pp. 160–175. doi:10.17613/M6Z59Z.

eater.com

houston.eater.com

McCarthy, Amy (April 6, 2017). "To Suck or Not to Suck? A Definitive Guide to the Most Controversial Crawfish Question". Eater.com. Vox Media, Inc. Retrieved April 7, 2019.

foodandwine.com

Barton, Eric. "How to Throw a Louisiana Crawfish Boil (Even If You're Landlocked)". Food & Wine. Meredith Corporation Allrecipes Food Group. Archived from the original on April 7, 2019. Retrieved April 7, 2019.

hcommons.org

Laudon, John (2009). "Gumbo This: The State of a Dish". In Mathis-Moser, Ursula; Bischof, Günter (eds.). Acadians and Cajuns. The Politics and Culture of French Minorities in North America. Humanities Commons. pp. 160–175. doi:10.17613/M6Z59Z.

jfolse.com

"Smothered Turkey Necks in Onion Gravy". Chef John Folse & Company. Archived from the original on June 8, 2012. Retrieved November 26, 2012.

lpb.org

beta.lpb.org

"Smothered rabbit with mushrooms". Louisiana Public Broadcasting. Archived from the original on February 7, 2013. Retrieved November 26, 2012.

lsuagcenter.com

Miller, V. Todd (May 19, 2021). "For whom the bell grows: A brief history of the Cajun holy trinity". LSU AgCenter. Archived from the original on May 20, 2021. Retrieved April 20, 2024.

msu.edu

digital.lib.msu.edu

Hearn, Lafcadio (1885). La Cuisine Creole. New Orleans: F. F. Hansell & Bro., Ltd. p. 5. Archived from the original on February 11, 2016. Retrieved September 25, 2014.

nola.com

"Ville Platte Barbecue Sauce, passion fruit juice recipes from Exchange Alley". November 11, 2010. Archived from the original on February 4, 2023. Retrieved February 4, 2023.

proquest.com

search.proquest.com

Read, Mimi. "Real Cajun Food, From Swamp to City: [Dining In, Dining Out / Style Desk]". New York Times. ProQuest 434010916.

si.edu

folklife-media.si.edu

Gutierrez, Charlotte Paige (1985). "Louisiana Traditional Foodways" (PDF). Festival.si.edu. Smithsonian Institution. pp. 14–16. Archived (PDF) from the original on April 28, 2024. Retrieved April 26, 2024.

tamu.edu

generalhorticulture.tamu.edu

Reed, David W. "Smothered Meat With Rice and Gravy". Texas A&M University. Archived from the original on January 24, 2013. Retrieved November 24, 2012.

theadvocate.com

"Food Network names Lafayette's Johnson's Boucaniere top barbecue restaurant in Louisiana". July 8, 2022. Archived from the original on February 4, 2023. Retrieved February 4, 2023.

web.archive.org

Poche, Dixie Lee (2023). Cajun Mardi Gras: A History of Chasing Chickens and Making Gumbo. Arcadia Publishing. p. 18. ISBN 978-1-4396-7679-0. Archived from the original on April 28, 2024. Retrieved April 28, 2024.
Gutierrez, Charlotte Paige (1985). "Louisiana Traditional Foodways" (PDF). Festival.si.edu. Smithsonian Institution. pp. 14–16. Archived (PDF) from the original on April 28, 2024. Retrieved April 26, 2024.
Bienvenu, Marcelle; Brasseaux, Carl A.; Brasseaux, Ryan A. (2005). Stir the Pot: The History of Cajun Cuisine. Hippocrene Books. pp. 112–115. ISBN 978-0-7818-1120-0. Archived from the original on April 28, 2024. Retrieved April 28, 2024.
Regis, Helen A.; Walton, Shana (2024). Bayou Harvest: Subsistence Practice in Coastal Louisiana. Univ. Press of Mississippi. p. 48. ISBN 978-1-4968-4908-3. Archived from the original on April 28, 2024. Retrieved April 28, 2024.
"Food Network names Lafayette's Johnson's Boucaniere top barbecue restaurant in Louisiana". July 8, 2022. Archived from the original on February 4, 2023. Retrieved February 4, 2023.
"Ville Platte Barbecue Sauce, passion fruit juice recipes from Exchange Alley". November 11, 2010. Archived from the original on February 4, 2023. Retrieved February 4, 2023.
Miller, V. Todd (May 19, 2021). "For whom the bell grows: A brief history of the Cajun holy trinity". LSU AgCenter. Archived from the original on May 20, 2021. Retrieved April 20, 2024.
Hearn, Lafcadio (1885). La Cuisine Creole. New Orleans: F. F. Hansell & Bro., Ltd. p. 5. Archived from the original on February 11, 2016. Retrieved September 25, 2014.
Reed, David W. "Smothered Meat With Rice and Gravy". Texas A&M University. Archived from the original on January 24, 2013. Retrieved November 24, 2012.
"Smothered rabbit with mushrooms". Louisiana Public Broadcasting. Archived from the original on February 7, 2013. Retrieved November 26, 2012.
"Smothered Turkey Necks in Onion Gravy". Chef John Folse & Company. Archived from the original on June 8, 2012. Retrieved November 26, 2012.
Barton, Eric. "How to Throw a Louisiana Crawfish Boil (Even If You're Landlocked)". Food & Wine. Meredith Corporation Allrecipes Food Group. Archived from the original on April 7, 2019. Retrieved April 7, 2019.