Unique Eats and Eateries of New Orleans

There is no city in America that bases its identity on its unique cuisine more than New Orleans. The geography that gives the city access to sea and land, a history that emphasizes food and drink, and laissez faire attitude that allows visitors and citizens alike to give way to the pleasures of the table, all culminate in an experience that can be had nowhere else on earth. Whether looking for the oldest restaurant in America, the newest avant garde restaurant experimenting with science, a place for a great drink supported by delicious nibbles, Cajun and Creole delicacies you have only read about, or the traditional reasons that the city’s food has been heralded for almost 3 centuries, you will find the answers in Unique Eats and Eateries of New Orleans.Whether haute cuisine or low cuisine – champagne or alligator – you will find the sweet and savory road map in the pages of this book.

Elizabeth M. Williams is a founder and President & CEO of the National Food & Beverage Foundation, which includes the Southern Food & Beverage Museum, the Museum of the American Cocktail, and the Boyd Hospitality & Culinary Library. She coauthored with Stephanie Jane Carter, The Encyclopedia of Law and Food. In 2013 AltaMira published New Orleans: A Food Biography, which has been selected as the One Book, One New Orleans book for 2018. In 2016 her book, co-authored with Chris McMillian, Lift Your Spirits, was published by LSU Press. A graduate of Louisiana State University (BA, English) and Louisiana State University Law Center (JD) she has served in the U.S. Army as a Judge Advocate General (JAG). She has practiced law in Washington, DC and Louisiana. She has written many articles for a variety of magazines and journals, has served as judge in many cooking competitions, and has consulted internationally on the food of the New Orleans area. Travel is an excuse to eat in new places.