Post-Civil-War Creole Foodways

Historical period

Emancipation, Reconstruction and its violent reversal, segregation, the 1885 Creole cookbooks, and the professional restaurant kitchens where Black and Creole cooks produced a celebrated cuisine largely without credit.

Atlas — where and when

What is recorded

Much of the cuisine celebrated as Creole was cooked professionally by Black and Creole cooks in restaurants and households that credited them rarely and paid them little. The 1885 Creole cookbooks record the recipes while largely omitting the cooks, and that omission is recorded here as part of the provenance. documented