Culinary Exhibition Extended by Popular Demand

Culinary EXHIBITION Extended by Popular Demand

 

What’s Cooking in New Orleans?:  Culinary Traditions of the

Crescent City To Remain on View through November 17, 2007


The Historic New Orleans Collection will extend its current exhibition, What’s Cooking in New Orleans?: Culinary Traditions of the Crescent City, through Saturday, November 17. On display in the WilliamsGallery at 533 Royal Street, the show is free and open to the public Tuesday–Saturday from 9:30 a.m. to 4:30 p.m. and Sunday from 10:30 a.m. to 4:30 p.m.

In addition to extending the exhibition, The Collection is also preparing a fall culinary lecture series that will offer more opportunities for the city’s residents and guests to engage in that most-relished pastime: talking about food. The series is expected to begin mid-September and will feature presenters such as Judy Walker, food editor of the Times-Picayune. Visit The Collection online at www.hnoc.org for updates to the fall schedule.                                                                                                                                                                                                                                    

The interactive exhibition, which has been viewed by thousands of patrons, is only one of the ways THNOC has been championing local efforts to preserve Creole cooking practices.

What’s Cooking in New Orleans? builds upon The Collection’s nationally acclaimed 2005 project “A Dollop of History in Every Bite,” which involved hundreds of area school children exploring local culinary traditions. In April 2007, Dollop was expanded to include more than 1,500 students in Jefferson and Orleans Parishes and to focus participants’ efforts on culinary preservation.

“Our culinary practices are an aspect of Louisiana’s history that is lived and enjoyed daily,” said John Lawrence, director of museum programs. “They are rooted in tradition and constantly changing.”

What’s Cooking in New Orleans? serves as an appetizer to understanding the cuisine that defines the city. With an eclectic display of cookbooks, menus, photographs, and other objects spanning the 18th through mid-20th centuries, the display introduces patrons to the cultural, economic, and social factors that shaped New Orleans

cuisine, primarily Creole cuisine.

“What’s Cooking in New Orleans? explores the relationships between food and the city’s dynamic, ever-changing lifestyle,” said Lawrence. “The effects New OrleansNew Orleans are truly unique.” 

has had on its food, and food has had on

To further entice visitors, What’s Cooking in New Orleans? offers video clips, podcasts, and an on-site recipe exchange. Two documentaries, We Live to Eat:  New Orleans’s Love Affair with Food and A Common Pot: Creole Cooking on the Cane River, both by New Orleans filmmaker Kevin McCaffrey, are on view as part of the exhibition.

Editor’s Notes: Digital images of the exhibition items are available upon request. Please contact Teresa Devlin (teresad@hnoc.org, 504-598-7170) with sizes and specifications.

 

Founded in 1966, The Historic New Orleans Collection is a museum, research center and publisher dedicated to the study and preservation of the history and culture of New Orleans and the Gulf South region.  For more information about The Historic New Orleans Collection, please visit www.hnoc.org or call (504) 523-4662.

Contact:

Teresa Devlin, The Historic New Orleans Collection

(504) 598-7170 / teresad@hnoc.org