Victorian Literary Cooking - Cajun and Creole Influences in Kate Chopin’s The Awakening

Описание: Rachael discusses the significance of Creole and Cajun culture and cuisine in Kate Chopin's The Awakening, then attempts to make Court Bouillon.

Script/Cooking: Rachael Posey
Lighting/Taste Tester: Matt Ogden
Costumes: Rebecca Posey, Rachael Posey
Music: William Tell Overture, Gioachino Rossini
Recipe: Celestine Eustis, Cooking in Old Créole Days https://archive.org/details/cookingin...

Fish stock recipe: https://www.epicurious.com/recipes/fo...

References: 

Kate Chopin, and edited by Margo Culley, University,of Massachusetts. The Awakening : An Authoritative Text, Biographical and Historical Contexts, Criticism. New York : W. W. Norton & Company, 2018.

“The Structure of Dinners in The Awakening” in: Diane McGee. Writing the Meal : Dinner in the Fiction of Early Twentieth-Century Women Writers. Toronto ; Buffalo, NY : University of Toronto Press, c2001, 2001.

Bethany Ewald Bultman. (1986). "A True and Delectable History of Creole Cooking." American Heritage, 38(1). https://www.americanheritage.com/true...

Ned Hemard. (2014). "Redfish Court Bouillon." New Orleans Nostalgia. https://www.neworleansbar.org/uploads...

Historical Note:
If you are interested in checking out the cookbook this recipe comes from, "Cooking in Old Creole Days," please be aware that the illustrations do contain some racist caricatures. As the video is about the dish, not the cookbook, this seemed tangential to the video itself, but if you're someone who likes to take a look at primary sources, please be aware of what you're getting into and be sure to read with a critical eye.