Food and Wine Pairing : A Sensory Experience

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65 CHAPTER4 GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MA ...

66 Chapter 4 Gastronomic Identity II: Food and Cuisine INTRODUCTION Whether tourists are described as ‘‘visitors in their own re ...

Aperitif / Chef John Folse & Company: Cajun / Creole Cuisine 67 Aperitif ! Chef John Folse & Company: Cajun/Creole Cuisi ...

68 Chapter 4 Gastronomic Identity II: Food and Cuisine Chef Folse emerged on the culinary scene during a period of renewed inter ...

The White Oak Experience 69 traditional ‘‘old fortress’’ appearance that was so popular in the architecture of the 1800s in Loui ...

70 Chapter 4 Gastronomic Identity II: Food and Cuisine Food Item: Oysters Marie Laveau (courtesy Chef John Folse) Yield:6 servin ...

The White Oak Experience 71 Food Item: Chicken and Sausage Gumbo (courtesy Chef John Folse) Yield:8–10 servings Chicken and saus ...

72 Chapter 4 Gastronomic Identity II: Food and Cuisine Food Item: Fiesta Macque Choux Salad (courtesy Chef John Folse) Yield:6 s ...

The White Oak Experience 73 Food Item: Voodoo Greens (courtesy Chef John Folse) Yield:8–10 servings Voodoo is a religion brought ...

74 Chapter 4 Gastronomic Identity II: Food and Cuisine Food Item: Crab Cakes Rex (courtesy Chef John Folse) Yield:8 servings The ...

The White Oak Experience 75 Food Item: Sweet and Spicy Chicken E ́touffe ́ e (courtesy Chef John Folse) Yield:6 servings In many ...

76 Chapter 4 Gastronomic Identity II: Food and Cuisine Food Item: Soul Pork Roast (courtesy Chef John Folse) Yield:6 servings Th ...

The White Oak Experience 77 Food Item: Cajun Pralines (courtesy Chef John Folse) Yield:50 pralines The Ursuline nuns brought kno ...

78 Chapter 4 Gastronomic Identity II: Food and Cuisine Food Item: Mardi Gras King Cake (courtesy Chef John Folse) Yield:10 servi ...

Food: The Impact of Geography and Climate 79 of new food products over time. Many of the same issues presented in Chapter 3 for ...

80 Chapter 4 Gastronomic Identity II: Food and Cuisine There are two main forces at work in this relationship between a region a ...

Trial and Error, Innovations, and Capabilities 81 is constantly evolving in response to changes in environment, tradition, flavo ...

82 Chapter 4 Gastronomic Identity II: Food and Cuisine and local area. The Aperitif featuring Chef John Folse & Company at t ...

Old World and New World Wine and Food Matches 83 environment on wine and food, geography and climate provide many answers to the ...