Food sets the tempo of life in the Bayou State, where people believed in eating locally and seasonally long before it was fashionable. In Hungry for Louisiana: An Omnivore's Journey award-winning journalist Maggie Heyn Richardson takes readers to local farms, meat markets, restaurants, festivals, culinary competitions, and roadside vendors to reveal the love, pride, and cultural importance of Louisiana's traditional and evolving cuisine.
Focusing on eight of the state's most emblematic foods-crawfish, jambalaya, snoballs, Creole cream cheese, file, blood boudin, tamales, and...