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Publisher: The University of North Carolina Press, 2nd Revised edition (30 Nov 1999)
Smitten by a love of hot peppers, journalist Richard Schweid travelled to the capital of the US hot sauce industry, New Iberia, Louisiana. This is Cajun country, and "capsicum" (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil. At once an entertaining exploration of the history and folklore that surrounds hot peppers and a fascinating look at the industry built around the fiery crop, this text also offers a sympathetic portrait of a culture and a people in the midst of economic and social change. This edition of "Hot Peppers" has been thoroughly updated and includes some 25 recipes for such delicious spicy dishes as crawfish etoufee, jambalaya, and okra shrimp gumbo.
Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Books) [Paperback]; 2nd Revised edition (30 Nov 1999)
Author: Richard Schweid.
Richard Schweid is a journalist and author from Nashville, Tennessee who lives in Barcelona, Spain, where he has made his home for the past 15 years. In addition to writing books and articles, he co-founded the city magazine Barcelona Metropolitan, and has produced and reported numerous documentaries for public television in Barcelona, one of which, Balseros, was expanded to a feature-length documentary and nominated for an Oscar in 2004.
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Customer Reviews of Hot Peppers: The Story of Cajuns and Capsicum.