Boudin: A Guide to Louisiana's Extraordinary Link (2nd Ed.)

"Boudin: A Guide to Louisiana's Extraordinary Link delves deep into the history and mystique of Louisiana's most exclusive Cajun food. The book provides historical synthesis of boudin's transportation and transformation from France in the 1700s to Louisiana's Acadian, Creole, and Cajun populations. It also uncovers and celebrates the almost territorial devotion that people have to boudin it all its nuanced glory. There's really no other food that compares to boudin's cultural importance, history, variety, and deliciousness. Chronicling boudin's story before the mid 1900s is difficult, but beginning in the 1940s, as boudin moved beyond the community hog butcherings known as boucheries and started to be sold commercially, it hit a stride that has yet to slow down. There are hundreds of specialty meat shops, grocery stores, and convenience marts selling boudin and there is tremendous competition as the economy of boudin is strong. The book seeks to provide in-depth information on dozens of individual boudin makers, offering insight into their histories and their connection to this "Sausage Different." With gorgeous images by renowned photographer Denny Culbert, the book manages to be both deeply informative and visually compelling"--