Gastronomia Acadiana

Gastronomia Acadiana est cibus Acadianorum Ludovicianae Meridionalis. Multa fercula Acadiana inclita sunt extra Ludovicianam. Inter alia sunt:

• Gumbo
• Jambalaya
• Catfish Courtbouillon
• Blackened Redfish
• Maque Choux
• Crawfish Etouffee
• Budingum

Patina Cibi Acadiani

Inter alimenta notabiliora sunt:

• Procambarus

Archimagiri quidam Acadiani innotuunt, inter quos:

• Iustinus Wilson
• Paulus Prudhomme
• Emeril Lagasse

Bibliographia

• Bienvenu, Marcelle; Brasseaux, Carl A.; Brasseaux, Ryan A. (June 2008). Stir the Pot: The History of Cajun Cuisine. Hippocrine Books. ISBN 978-0-7818-1212-2
• Anthony F. Buccini, "Un vrai jambalaya – ‘A Real Mess’: The Southern French Origins of Louisiana’s Famous Dish" in Mark McWilliams, ed., Offal: Rejected and Reclaimed Food. Proceedings of the Oxford Symposium on Food and Cookery 2016 (Totenais: Prospect Books, 2017) pp. 105–120 (Textus apud Google Books)
• John Folse, The Encyclopedia of Cajun and Creole Cuisine (2004)
• Gutierrez, Paige C. (1992). Cajun Foodways. University Press of Mississippi. ISBN 0-8780-5563-0
• Hand, Edie (2007). Cajun and Creole cooking with Miss Edie and the Colonel: The folklore and art of Louisiana cooking. Nashville, Tenn.: Cumberland House Pub
• Prudhomme, Paul (1984). Chef Paul Prudhomme's Louisiana Kitchen. William and Morrow Company, Inc. p. 16. ISBN 0-6880-2847-0