Gastronomia Novae Aureliae

Ostreae Rockefeller in popina Antoine's Novae Aureliae die 29 Aprilis 1937 inferuntur. Consedent, a sinistra parte, Elliott aut Iacobus Roosevelt, Ricardus Leche gubernator Ludovicianae, praeses Franklinus Roosevelt, Robertus Maestri urbi praefectus. Medio adstat (collario nigro) popinae patronus Roy Alciatore, ostrearum Rockefeller primus inventor

Gastronomia Novae Aureliae e consuetudinibus illorum, qui Novam Aureliam petiverunt ibique habitaverunt evolvit.

Inter fercula ibi inventa enumerari possunt Ostreae Rockefeller, Ostreae Roffignac. Prandium simplex po' boy ibi crebriter consumitur.

Potiones mixtae plures ibi primum inventae sunt, videlicet Sazerac, Roffignac, Bullans iuniperatum (Ramos gin fizz), Vetus quadrangulum (Vieux Carré).

Popinarum celeberrima est Antoine's; proxime accedunt Arnaud's et Galatoire's; insuper nominari debent Broussard's, Commander's Palace. Olim laudata est Maylié's. Commemorari debent popinarii Ioannes et Leo Galatoire, Antonius et Roy Alciatore ...

Coffearia et cauponae celebriores fuerunt Sazerac Coffee House, Old Absinthe House, Gem Saloon ...

Ibi sive in pagis circumiacentibus inventa sunt liquamen Tabasco, amarum Peychaud ...

Bibliographia

Fontes antiquiores

• 1885 : James S. Zacharie, New Orleans guide (Novae Aureliae: New Orleans News Co.) pp. 25-28; pp. 25-28 editionis 1893; pp. 54-58 editionis 1902
• 1917 : The Times-Picayune guide to New Orleans (12a ed. Novae Aureliae) pp. 15, 35 et alibi

Recentiora

• Tom Fitzmorris, New Orleans Food. 2006
• John Folse, Encyclopedia of Cajun and Creole Cuisine. 2004
• Caroline Merrick Jones, Natalie Scott, The Gourmet’s Guide to New Orleans. 1933?
• Denver Nicks, Hot Sauce Nation (Chicagi: Chicago Review Press, 2017) pp. 139-159
• S. Tucker, ed., New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi, 2009. ISBN 978-1-60473-645-8

De vita convivali et libidinosa

• Edward F. Haas, "New Orleans on the Half-Shell: The Maestri Era, 1936-1946" in Louisiana History vol. 13 (1972) pp. 283-310 JSTOR
• "The art of eating" in Harnett T. Kane, Queen New Orleans (Novi Eboraci: Bonanza Books, 1949) pp. 312-330
• Robert Kinney, The Bachelor in New Orleans: A Handbook for Unattached Gentlemen and Ladies of Spirit Visiting Or Resident in the Paris of America. 1942
• Anthony Stanonis, "An Old House in the Quarter: Vice in the Vieux Carré of the 1930s" (1996)

De popinis cauponisque

• Kerri McCaffety, Etouffee, Mon Amour: The Great Restaurants of New Orleans. Gretna Ludovicianae: Pelican, 2002 (Paginae selectae apud Google Books)
• Alexandra Kennon, Classic Restaurants of New Orleans. Charleston Carolinae Meridianae: American Palate, 2019
• Kerri McCaffety, Etouffée, Mon Amour: The Great Restaurants of New Orleans. Gretna Ludovicianae: Pelican, 2002. ISBN 1-56554-926-0
• Elizabeth Pearce, Drink Dat New Orleans: A Guide to the Best Cocktail Bars, Neighborhood Pubs, and All-Night Dives. Countryman Press, 2017 (Paginae selectae apud Google Books)
• Becky Retz, James Gaffney, Food Lovers' Guide to New Orleans: The Best Restaurants, Markets & Local Culinary Offerings. Bostoniae: Rowman & Littlefield, 2011 (Paginae selectae apud Google Books)

Libri praeceptorum culinariorum

• c. 1840 : La petite cuisinière habile (fide Tucker, ed. (2009) p. 80)
• 1885 : Creole Cookery Book (Christian Woman’s Exchange). Novae Aureliae: T. H. Thomason; Textus
• 1885 : Lafcadio Hearn, La Cuisine Creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine. Novae Aureliae: F. F. Hansell & Bro. Textus apud Internet Archive
• 1900 : Elizabeth Kettenring Dutrey Bégué, Mme. Bégué Recipes of Old New Orleans Creole Cookery
• 1901 : The Picayune's Creole Cook Book. 2a ed.; 4a ed. 1910; 5a ed. 1916
• 1904 : Célestine Eustis, Cooking in Old Creole Days
• 1929 : Natalie Scott, Mirations and Miracles of Mandy
• 1932 : Mary Moore Bremer, New Orleans Creole Recipes
• 1937 : Stanley Clisby Arthur, Famous New Orleans drinks and how to mix 'em. Novae Aureliae: Harmanson, 1937; impressio 1938; editio 1939
• 1939 : Lena Richard, Lena Richard’s Cook Book. Novi Aureliae: Rogers Printing Co.
• 1940 : Lena Richard, New Orleans Cook Book. Bostoniae: Houghton Mifflin
• 1941 : Eugenie Lavedan Maylié, Maylié's table d'hote recipes Textus
• 1951 : New Orleans carnival cookbook (Women's Republican Club) (fide Tucker, ed. (2009) p. 79)
• 1954 : Mary Land, Louisiana Cookery
• 1961 : Hermann B. Deutsch; Deirdre Stanforth, illus., Brennan's New Orleans Cookbook. Novae Aureliae: Crager
• 1969 : Mary Land, New Orleans Cuisine
• 1972 : The Plantation Cookbook (Junior League of New Orleans)
• 1978 : Nathaniel Burton, Rudy Lombard; Toni Morrison, ed., Creole Feast
• 1979 : Roy F. Guste, Antoine's Restaurant since 1840 Cookbook. Novae Aureliae: Carbery-Guste
• 1994 : Leon Galatoire, Galatoire's Cookbook
• 2002 : Dickie Brennan et al., Dickie Brennan's Palace Café: the flavor of New Orleans. Novae Aureliae
• 2010 : S. Meyer, T. A. Gilbert, E. Lagasse, New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants. Gibbs Smith. ISBN 978-1-4236-1001-4

Nexus externi

• Blaine's Restaurant Report: New Orleans area restaurant reports
• NOMenu (situs interretialis usque in annum 2013 divulgatus)
• "Diet Another Day: New Orleans Must Eats in the French Quarter" apud French Quarter
• "Bibliographies" apud New Orleans Research Collaborative

Dissertationes

• Petra Block, The Creolization of Food in New Orleans" (dissertatio universitatis Bayreuth, 2007)
• Rhiannon Enlil, Drinking Decisions: Twentieth-Century Marketing and Tradition in New Orleans Alcoholic Beverage Trends (dissertatio 2019)
• Dana Logsdon, Trail of Crumbs: Tracing the Lore, Labor, and History of Bread-Making in New Orleans (dissertatio 2021)
• Theresa Ann McCulla, Consumable City: Race, Ethnicity, and Food in Modern New Orleans (dissertatio universitatis Harvardianae, 2016) Textus