who is able to complete this essay assignment?

Initial Proposal

Benjamin Goudy

HON 303 Honors Seminar

February 2, 2021

Recipes have been passed along for generations and used for centuries around the world. One way this has been done is through the use of cookbooks, which are just collections of recipes. I decided to look at the contribution from France to “our” dishes and recipes. The cookbooks I chose for my final essay are, Lamar Life Cookbook, Recipes from Natchez, and Biloxi’s Own Cookbook. Given the heavy influence of the French in these areas, I decided to research the regions of Mississippi that were located in the southernmost part of the state as well as closer to Louisiana for the project. The recipes I decided to examine were Shrimp Hors d’oeuvres, Crawfish/Shrimp Etouffee, Shrimp Creole, and Gumbo A La Creole. I chose these recipes because they are each seafood dishes which can include shrimp, and all have French origin. Shrimp is an important ingredient in the regions where these recipes derived as a lot dishes included it because of its conveniency and abundance.

The reason for the French’s notorious footprint in Southern American culinary dishes and Mississippian cookbooks lies in the large number of French immigrants that settled in the southern regions of the United states like Louisiana and the reflection of the culture to that of the French. The close proximity of the two states, Mississippi and Louisiana provides the perfect environment for there to be an exchange of the cultural values expressed in their dishes and recipes brought to the land by the French.

Work Cited

Lamar Life Insurance Co. (1958). Lamar Life Cookbook; 1958. mus_msb00299.

First Methodist Church Biloxi, MS. (n.d.). Biloxi’s own cookbook (mus_msb00325 ed.). W.S.C.S Circle NO. 1.

Civic and Welfare Club Natchez, MS. (1965). Recipes from Natchez. Bev-Ron Publishing Company.