Episode 218: New Orleans Food History 3d471f

<p>Using restaurants as a lens to observe the city’s cuisine, <a href="http://www.loliselie.com/" target="_blank">Lolis Elie</a> talks about food, culture and customs of New Orleans on this week’s edition of <em><strong>A Taste of the Past</strong></em>.</p> <p><a href="http://heritageradionetwork.org/wp-content/s/2015/11/Gumbo.jpg"><img class="aligncenter size-medium wp-image-31839" src="http://heritageradionetwork.org/wp-content/s/2015/11/Gumbo-600x450.jpg" alt="Gumbo" width="300" height="225" /></a></p> <blockquote> <h4><span data-sheets-value="[null,2,"Using restaurants as a lens to observe the city's cuisine, Lolis Elie talks about food, culture and customs of New Orleans."]" data-sheets-format="[null,null,2753,[null,0],null,null,null,null,null,0,1,null,0,null,[null,2,0]]">“There are at least two traditions in Louisiana gumbo. The New Orleans tradition, and that gumbo tends to be thinner, tends not to have as thick or dark of roux, and also, when I think of Creole gumbo I think of a mix of sausage, seafood, and occasionally some poultry.” [15:05]</span></h4> <h4><span data-sheets-value="[null,2,"Using restaurants as a lens to observe the city's cuisine, Lolis Elie talks about food, culture and customs of New Orleans."]" data-sheets-format="[null,null,2753,[null,0],null,null,null,null,null,0,1,null,0,null,[null,2,0]]">–Lolis Elie on A Taste of the Past</span></h4> </blockquote> <p> </p> 215d4h