Eight essays explore the social and historical foundations of mixed-race people in Louisiana and along the US coast of the Gulf of Mexico, specific features of Gulf Creole culture, and ethnic and identity developments during the 20th century. The cultural features include Mardi Gras, zydeco music, and the place of the language in the larger New World French Creole. Annotation copyright by Book News, Inc., Portland, OR

Annotation. This analysis of the nearly 300 appealed court cases that decided the "race" of individual Americans may be the most thorough study of the legal history of the U.S. color line yet published.

Who are the Creoles? The answer is not clear-cut. Of European, African, or Caribbean mixed descent, they are a people of color and Francophone dialect native to south Louisiana; and though their history dates from the late 1600s, they have been sorely neglected in the literature. Creole is a project that both defines and celebrates this ethnic identity. In fifteen essays, writers intimately involved with their subject explore the vibrant yet understudied culture of the Creole people across time—their language, literature, religion, art, food, music, folklore, professions, customs, and social barriers.

Bound together by social, demographic, and economic commonalities, the territory extending from East Texas to West Florida occupies a unique space in early American history. A masterful synthesis of two decades of scholarly work, F. Todd Smith's Louisiana and the Gulf South Frontier, 1500-1821 examines the region's history from the eve of European colonization to the final imposition of American hegemony. The agricultural richness of the Gulf Coast gave rise to an extraordinarily diverse society: development of food crops rendered local indigenous groups wealthier and more powerful than their counterparts in New England and the West, and white demand for plantation slave labor produced a disproportionately large black population compared to other parts of the country. European settlers were a heterogeneous mix as well, creating a multinational blend of cultures and religions that did not exist on the largely Anglo-Protestant Atlantic Coast. Because of this diversity, which allowed no single group to gain primacy over the rest, Smith's study characterizes the Gulf South as a frontier from the sixteenth century to the early years of the nineteenth. Only in the twenty years following the Louisiana Purchase did Americans manage to remove most of the Indian tribes, overwhelm Louisiana's French Creoles numerically and politically, and impose a racial system in accordance with the rest of the Deep South. Moving fluently across the boundaries of colonial possessions and state lines, Louisiana and the Gulf South Frontier, 1500-1821 is a comprehensive and highly readable overview of the Gulf Coast's distinctive and enthralling history.

Alabama’s history and culture revealed through fourteen iconic foods, dishes, and beverages The Story of Alabama in Fourteen Foods explores well-known Alabama food traditions to reveal salient histories of the state in a new way. In this book that is part history, part travelogue, and part cookbook, Emily Blejwas pays homage to fourteen emblematic foods, dishes, and beverages, one per chapter, as a lens for exploring the diverse cultures and traditions of the state. Throughout Alabama’s history, food traditions have been fundamental to its customs, cultures, regions, social and political movements, and events. Each featured food is deeply rooted in Alabama identity and has a story with both local and national resonance. Blejwas focuses on lesser-known food stories from around the state, illuminating the lives of a diverse populace: Poarch Creeks, Creoles of color, wild turkey hunters, civil rights activists, Alabama club women, frontier squatters, Mardi Gras revelers, sharecroppers, and Vietnamese American shrimpers, among others. A number of Alabama figures noted for their special contributions to the state’s foodways, such as George Washington Carver and Georgia Gilmore, are profiled as well. Alabama’s rich food history also unfolds through accounts of community events and a food-based economy. Highlights include Sumter County barbecue clubs, Mobile’s banana docks, Appalachian Decoration Days, cane syrup making, peanut boils, and eggnog parties. Drawing on historical research and interviews with home cooks, chefs, and community members cooking at local gatherings and for holidays, Blejwas details the myths, legends, and truths underlying Alabama’s beloved foodways. With nearly fifty color illustrations and fifteen recipes, The Story of Alabama in Fourteen Foods will allow all Alabamians to more fully understand their shared cultural heritage.

An outgrowth of the Language Variety in the South III symposium, New Perspectives on Language Variety in the South: Historical and Contemporary Approaches comprises forty-five original essays on a range of topics regarding the languages and dialects of the American South. Book jacket.