Jambalaya
Jambalayaestferculum Acadianum,sed origineProvinciale,ex oryza, caepis, capsico, apio, carne factus. Secundum archimagirum AcadianumPaulum Prudhomme,verbum derivari potest de verbis Gallicis "jambon" et "a la" et verbo Africano "ya" quod significat "oryza".
Bibliographia
[recensere|fontem recensere]- Anthony F. Buccini, "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in Richard Hosking, ed.,Authenticity in the Kitchen. Proceedings of the Oxford Symposium on Food and Cookery 2005 (Totenais: Prospect Books, 2006) pp. 132–145 (TextusapudGoogle Books)
- Anthony F. Buccini, "Un vrai jambalaya – ‘A Real Mess’: The Southern French Origins of Louisiana’s Famous Dish" in Mark McWilliams, ed.,Offal: Rejected and Reclaimed Food. Proceedings of the Oxford Symposium on Food and Cookery 2016(Totenais: Prospect Books, 2017) pp. 105–120 (TextusapudGoogle Books)
- John Folse,The Encyclopedia of Cajun and Creole Cuisine(2004)
- Ann Maloney, "This chicken, sausage and shrimp jambalaya is one big pot of crowd-pleasing fun"inWashington Post(15 Februarii 2020)
- Andrew Sigal, "Jambalaya By Any Other Name" inPetits Propos Culinairesno. 84 (2007)
Nexus externi
[recensere|fontem recensere]- Anthony F. Buccini, "Hopping John and Its Surprising Connection to Jambalaya: Celebrating Survival with Food and Dance"apudNY Food Story
- Andrew Sigal, "Jambalaya"(2008)
- "Jambalaya comme à la Nouvelle-Orléans"apudCuisine AZ
- K-Paul's,caupona aPaulo Prudhommecondita