Tag Archives: New Orleans Tricentennial

Ain’t Technology Grand !?!?

Hello Dear Readers,

This post is simply to inform you that the revised, updated, and latest corrected version of The Petticoat Rebellion (Version 1.3) is now available as a .pdf download from the cookbook page at the The 1718 Project main website (http://1718neworleans.com).

Thanks are due to all my patient readers who have put up with the typos, omissions, and bad grammar in the earlier versions. One of the glories of the electronic age is the ability to consistently make our resources more accurate and useful.

“Ain’t Technology Grand !?!?”

N.O. Historic Marker

The raison d’être of the 1718 Project

And now that Volume 1 is “put to bed”, I think it may be time to begin thinking about and writing about The 1718 Project as a whole once again.

Thank you again for your continued support and encouragement as the Tricentennial grows ever closer.

 

 

 

 

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IT’S FINALLY DONE . . . Self-Printing and Self-Editing, Part VI

Well, IT’S FINALLY DONE!  (BTW, its never done) But Beth and I’s book, The Petticoat Rebellion: A Culinary History of French Louisiana is now available IN PRINT from Amazon.com. Just search for Laiche or The Petticoat Rebellion and it will take you right to it (the print version is listed at $8.99).

As stated above, it’s never really done. But we have at least reached a milestone. and since this blog now has the added dimension of being a chronicle of the self printed and self edited work that is writing books in the 21st-century; it seems that there should be a few comments here on this process. First of all, for me anyway, it was not really difficult to understand the process but it was incredibly hard work to follow the process. Two of the largest issues were waiting on CreateSpace and iTunes Connect to process the pages contained in the book. Other than the waiting, there were a few issues with the illustrations(specifically in CreateSpace). Another significant issue was the formatting. and the formatting, and the formatting. Such is the digital aspect of self-publishing and self editing.

Although volume 1 is virtually finished, I am sure that my readers(If any) will point out the typos, the grammatical errors, and any other goofiness that appears in their copy of volume 1. Already in discussing the proof copy with some friends we have already found two errors which will be corrected for the next release, Version 1.4, that is sure to follow (whenever).

But now it’s time to turn my attention back to volume 2.

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Self-Publishing and Self-Editing, Part IV a

http://1718neworleans.com

It’s finally done. I am a self-published author. It’s curious how many parallels exist between this newfangled, all-electronic, website, blog, social media, etc. publishing process and the publishing process of, say, the seventeenth century. Back in the day (i.e. the 1600’s) a person would write a book and there it was – a manuscript. He* would then try to convince someone (a printer) to take the manuscript and print it out. Now the writer had a nice stack of paper of his printed work. Next, he had to shop around for someone to bind it all together. At this point it became a matter of “who you know” or of money (plain and simple). OK, let’s say our writer had the good luck or wherewithal to produce a nicely bound copy of his work. What now?

The next two steps were publishing the work and selling the work. The seventeenth century saw the fairly rapid development of a commercial support mechanism, that is “the publisher” (usually called the “printer”) who would take the manuscript through the entire above process. On occasion, the printer/publisher would also attempt to sell the work. More often, a separate operation existed to actually sell the book – called, not surprisingly, the bookseller. This last part of the process was usually encapsulated on the title page, to wit:

Title Page example

Title Page of the 1629 printing of the Lex Mercatoria

 

London, Printed by Adam Islip, and are to be sould (sic)  by Nicholas Bourne, at the South entrance of the Royall Exchange

_________________________

These last steps, publishing and selling were usually where the money issue also manifested itself. Finally, the finished product was done and offered to the public. So, what about the parallels?

 

1. (Then) Write a book – (Now) pretty much the same, except now we usually use a word processor or dictation software.

2. (Then) Bind the book – (Now) Actually print it out at home or take it to a printer like Fedex or UPS, then self bind it or pay someone to bind it, usually very expensive.

3. (Then) Print the book- (Now) Submit it to an online book service/printing/selling operation like iBookstore (Apple), Kindle (Amazon), Smashwords, CreateSpace, etc.***

4. (Then) Publish the book- (Now) Same as step 3.

5. (Then) Sell the book- (Now) As step 3, but with the marketing aspect essentially tossed back to the writer.

So then, like the song says, “Everything old is new again”!

 The Petticoat Rebellion Vol. One may now be downloaded for FREE from:

The iBooks Store

Project Gutenberg (http://self.gutenberg,org), and the 1718neworleans.com website, click on the Cookbook link.

* I use the masculine pronoun because it was seventeenth century Europe after all. For better or worse, not very many female writers went through the process described. Some did, but the people involved were overwhelmingly male.
*** Note that these operations represent the end point or publishers, which appeared at the end of seventeenth century.

http://1718neworleans.com

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Three Blogs in One

http://1718neworleans.com

Self-Publishing and Self-Editing, Part III

St. Joseph’s Day, March 19, 2014. iTunes Producer reads “Uploaded package to the iTunes Store”. We are almost there, in the olden days I could now say my book is at the publishers. But it is not the olden days and while the book is in fact at the publishers that doesn’t mean it will be published in short order. Meanwhile, I am on pins and needles waiting for the OK to come in and for The Petticoat Rebellion to appear in the iBookstore.

So in the meantime, I cannot market, so I am updating the social media pages. I have decided to focus on five venues. First and foremost, the 1718 New Orleans website, then the Facebook page, then the LinkedIn page. In addition to these three, serious work will be undertaken to update and activate more fully the Goodreads page/account and the Project Gutenberg account and whatever they may require for their program. In the midst of all this activity The Petticoat Rebellion also has to be converted from an iBook into an e-book. I will be doing this activity through a very helpful website and publication called Unruly Guides. The centerpiece of this process is an application called Sigil. Never fret, though, this process will be well-documented through this blog. Once the e-book conversion is completed, then submission to Kindle, Smashwords, and Project Gutenberg will be undertaken.

At now, like I don’t have enough to do, research and writing on Volume 2 progresses. To wit…

Doing History

Academic historians spend years pouring over documentary evidence isolating their research data and verifying their information. Unfortunately, this is about where their production levels off. On the scale of Information Architecture, data is followed by information is followed by knowledge is followed by wisdom. It is only in the lecture hall and, hopefully, in the books produced by the historian where said historian can rise to the level of knowledge and wisdom. However, communication in the classroom and sometimes even the books always seems to be bogged down by all the discussion of data and information. Reading histories written in the 1800s and before, then post-Von Ranke in the late 19th and early 20th century, and then continuing on to those written in the later 20th century, a definite pattern can be seen to emerge. Unfortunately, it is a pattern of devolution. The early historians, even going back to Herodotus, communicate at the level of knowledge/wisdom. During much of the 20th century historians communicated at the level of data and hopefully, occasionally, rising to information. Those of us trained in the late 20th century are possibly breaking out of this mold.

Now at the beginning of the 21st. A return can be seen to be re-evolving from the previous “scientific” histories into a more
?enjoyable? type of historical presentation. It is at this juncture where information is being transformed into knowledge that I strive to place my work. For those interested in following the information, the 1718 website has a link to the Project’s bibliography. The iBook/e-book also contains footnotes that links to or references entries in the bibliography. It is my hope that by choosing a mixture of historical fiction (i.e. stories of cooks and cooking in New Orleans during the 18th century); adding the recipes that would be generated by the available foodstuffs and kitchen activities, filling in with actual recipes from 18th-century French cookbooks; and finishing with historical essays that supply factual backgrounds to the stories and recipes; that the combination takes the reader from information to knowledge. I do not go so far as to state that reading these books will lead to wisdom, but I can only hope that my readers see the difference between the fictional and historical entries and take away, not only a knowledge of what this Tricentennial is celebrating but more importantly, a feeling, or an understanding, of what the early settlers of New Orleans and Louisiana had to deal with and SUCCEEDED IN DEALING WITH thereby creating the unique culture that we celebrate today.

To this writer, a retired teacher an active scholar, this is what DOING HISTORY is all about. Enjoy the study, make the recipes, and Bon Appétit. And to La Nouvelle Orleans and it’s culture which created us, Joyeux Anniversaire !!!

Recipe:

One of the glories of Creole Cuisine is its simplicity. Especially in considering 18th Century Creole Cuisine, where official records are quick to chronicle all of the shortages and suffering in the colony, thankfully, there were always enterprising settlers ( and their “creole” descendants) to supply the kitchens and markets of the capital and surrounding settlements (see The Petticoat Rebellion, ch. 18). Where the official colonial records note scarcity and want , private records of the time consistently mark “imported luxuries lavishly spread on carved oak tables: olive oil, brandied fruits, anchovies and invariably, coffee which the Creoles served in spectacular quantities. People ate remarkable amounts of chocolate, considering that it was expensive and hard to come by. . . . a formal dinner {was described} with “many courses”and “many spices”,which was nevertheless followed by desserts”seemingly without end.” Cakes was served at every party;The guests divided up the leftovers and brought them home in their lanterns which might not be needed for light because many parties broke up after dawn.The pastries so generously distributed were not cheap, {wheat} flour was of course in short supply, “ (Vella, pp. 30-32)

This following recipe should be noted for its incredible simplicity. The only extravagant ingredients would be the coconuts and vanilla. The “spice” would have been brought in by smugglers from one of the many ships which traded in the trans-Caribbean Spanish/French/British/Dutch commercial network. Spices, such as vanilla, nutmeg, and cinnamon, made their way to the Gulf and Caribbean from the Pacific ports of Mexico and New Spain (Petticoat Rebellion, ch. 18). And in reality, the following dessert recipe can skip the vanilla without much detriment to its enjoyment. I have no proof, but I would be willing to say, that good old custard, that is the mixture of milk and eggs and sugar or sweetener probably goes back to time immemorial. Creoles throughout the Caribbean, South America, and the Gulf Coast call this variation on custard-Flan.

Tante Suzanne* (See the 11/5/13 blog entry) in preparation for a family feast (like the one described above) and having acquired some coconuts† and vanilla beans from her market sources proceeded to create her Flan as follows:

CARAMEL SAUCE: (first known use of the French word caramel was 1658)
Mix a cup of brown sugar, 1/2 cup of light cream, 4 tablespoons butter, and a pinch of salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add 1 tablespoon crushed vanilla seeds and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a baking dish. Let it cool and thicken some while you mix the custard.

FLAN:
In a heavy saucepan pour 3 pints of milk and bring to a boil. Reduce to a simmer and cook for about 45 minutes, stirring occasionally. Stir in 5+ tbsp. sugar and continue simmering 10 to 15 minutes, or until milk has reduced to 3 cups. Strain. To this boiled down (condensed) sugar milk add a pint of coconut milk, some coconut flakes, another pint of of fresh milk, and four or five eggs (depending on size). Mix all of these together very well. Pour the custard slowly over the caramel sauce and bake in a moderate oven for about an hour or so until the custard sets.

† The coconut is not indigenous to tropical America; it was introduced to the Caribbean and the Atlantic coasts of the Americas in the 16th century. By the end of the 17th century the coconut was well established in Jamaica, but did not become an important plantation crop until the middle of the 19th century.

http://jamaica-gleaner.com/gleaner/20061005/eyes/eyes2.html

Whether or not the markets of New Orleans had coconuts in the 1700s is problematic. They were introduced to the Caribbean environment during the 1500s and 1600s, However in San Domingue, {after 1665} “More cattle, and slave agricultural holdings, coffee plantations and spice plantations were implemented, as well as fishing, cultivation of cocoa, coconuts and snuff”.

http://en.wikipedia.org/wiki/Saint-Domingue

If Tante Suzanne access to them in San Domingue or Louisiana she could have used them in this Flan recipe. They are not technically required for this recipe but if you have a romantic streak in you may want to include them.

http://1718neworleans.com

 

 

 

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Filed under Creole Cooking, New Orleans Tercentennial, Recipes, Tri-centennial, 1718, 2018, 300th, anniversary, author, writer, speaker, teacher, non-fiction, Bienville, Iberville, Bayou St. John, Natchez, Indians, Native American, Tunica, Bayougoula, Mississippi,

And so it begins . . .

the Bourbon Flag

Oh! The joy! Oh, the gratification! Oh, the fulfilment! I have been APPROVED by Apple. The company that has guided me for the last 30 years in all my endeavours in the professional world has granted me approval. Oh be still my fluttering heart!

And so now I am ready to press the publish button on my iBook! And so it begins. Now begins the real work The decisions, the decisions . . . should I charge for my book or not? Can I distribute it freely under other formats? Now to market, to market, to sell a fat book. What to do first after the iBook, what next?  Can the book be revised and updated as time goes by? Today the question plaguing me is to print or not to print? I foresee the next year as one of refining, reformatting, and refitting the work – i.e. The Petticoat Rebellion, Vol. 1 (v. 1.0) – enabling it to be distributed through as many channels as possible. All the while composing Vol. 2, again in iBooks.

And the most important question of all, what can I do to make YOU want the book? Do you want it to be free? Would you feel more comfortable if you paid $3.99 or $4.99 for it? Would you download it as an iBook to be read on an iPad or perhaps a Mac? How about a free .pdf that can be read anywhere, but is not as pretty? Or are you going to wait until the Kindle version comes out? Are you interested in the culinary history of French colonial Louisiana? Are you interested, and I believe you are if you are reading this, the 2018 tricentennial? Finally, another big question is, how do I go about telling you about it?

Therefore, as the previous generation might have said, children saluting the flag“Let’s run it up the {virtual, digital} flagpole, and see if anybody salutes!”

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The Petticoat Rebellion, Vol.1 on the horizon

The beginning of December 2013. This is the first of the last blogs of the year. Perhaps two more will happen. 2014 will be the year the 1718 Project starts marketing itself. That process begins with a marketing plan which will evolve and be implemented.  1718 already has a blog – hopefully you’re reading it (https://1718neworleans2018.wordpress.com) right now. 1718 already has a web site  (http://1718neworleans.com) not just an author page but a fully fledged site. It is already tied in with LinkedIn ( http://www.linkedin.com/company/the-louisiana-history-company) and Twitter (which I don’t use because Twitter is just silly). There is already a Facebook page (https://www.facebook.com/pages/New-Orleans-Tri-Centennial/170804986263088) for the tricentennial of the city of New Orleans.

I think there’s going to be a change in my outlook and approach to this whole project. It occurred to me that this blog and all the rest of the stuff always seems to center around me. Selfishness is something I’ve been battling against since I was a young man. Maybe this marketing opportunity will let me grow a bit and see beyond to what you want. What you the customer, you the reader, you the celebrant of the 2018 Tricentennial, desire to gain.

Volume one of the Petticoat Rebellion, (the 1720s and 1730s) is in the final pre-publication phases. The plan is to have Volume One on iBooks and Kindle as well as the 1718 Project website as a final free version by Mardi Gras, 2014. We truly hope that you find this volume both interesting and useful as well as entertaining.

 

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How is culinary history done?

http://1718neworleans.com

Thank you Catherine Howard! I was lying in bed this morning wondering what I was going to blog about this week. And what do I find in my inbox when I finally get myself up to attend to my morning activities, but Catherine’s blog about blogging. Yes, I admit it. This blog was started because because as an aspiring author, I was led to believe that 21st Century authors should have a blog. I also admit that I began my book because I thought it raised the possibility that I might be able to make some money with it now that I was retired. Also the fact that I was now retired and desired something intellectual to challenge me and pass the time I suddenly had on my hands. Anyway, now that the book and blog are up and running, both are moving along at a good pace.

Whether or not anybody reads the blog is a completely different question. I have never received any response from anyone, I did receive a comment once, way back when I started, but nothing really since then. And yet, I still write it. So what does this mean? A few weeks ago, I was having a conversation with another writer (my wife), and I quoted or misquoted Miss Howard as follows, “No one gives a flying —- about your book.” or words to that effect. While I had accepted this premise intellectually for many years, over the past few months I have come to accept it emotionally. To me, this seems like progress. Another way of putting this is that now I have come to a point where I write because I want to, I write – for no other reason that that I am a historian. This is indeed progress. So, thank you again , Catherine Howard, for putting into words a lesson that all writers must learn.

Now then, what is a culinary history? More to the point, how does one do culinary history? The 1718 Project, of which this culinary history is the first fruit, started out as a straight history exercise. A teacher of history and biblical studies, (truth be told-taught very much by the same methodology) now faced with retirement, I was looking about for something to do. My mind was quite naturally bent to pursuing my lifelong love of historical study. But, what to study? Here it was a few years away from New Orleans’ 300th anniversary, well if that isn’t history I don’t know what is. So now I had it, I would write a history of the founding of New Orleans. Before going on now, if you don’t already know, I am a foodie (more on this later) and a native of the Crescent City. Research commenced on the history book, research as I learned to do in grad school getting my Masters degree. Then something happened. The more primary sources I read, the more they seemed to talk about food. So now my research, notes, and writings split into a history book and a cookbook. But, there were no recipes from the 1700s. At least, none that were readily apparent in the research. But there was a place to begin. The journals of the French explorers of early Louisiana often listed the foods that they ate or that they traded with the Indians. Food lists were also available from shipping manifests. And then, in the research, there appeared the letters of Marie Hachard, an Ursuline nun who was writing home about life in New Orleans. In these letters there were long paragraphs identifying all the foods that were available to the nuns either through their own industry or by gifts to the convent. With this beginning, we started thinking of possible recipes that the colonists would’ve eaten based on the ingredients available. We turned to very early creole cookbooks from the late 1800s. We even discovered two French cookbooks from the 18th century, mainly directed at the aristocratic tables. Research then led to food production and/or resources provided by local farmers, hunters, fishermen, and Pirates. The data began to yield recipes, chapters, and a morass of details and contradictions. Culinary history was being done, and like all things culinary, the kitchen was a royal mess while the meal was being prepared.

Finally, I arrived at a solution for all the seeming inconsistencies. This culinary history, would be a combination: first,  a story-historical fiction-that would tell the tale of life in New Orleans during the 1700s; next, Recipes from the journals by the French explorers of early Louisiana, from the extant French cookbooks of the 1700s, and created from the ingredients, the foodstuffs, that are listed throughout the primary sources. Finally, essays based on ship supply lists, early agricultural records, records of the people who lived and worked in French New Orleans, what they grew and what they ate. There are ample food references found in the primary records. This last is the “hard history” of the book. Many of the recipes are straight from these primary records and sources. Just as many recipes are based on the foods that existed in New Orleans and Lower Louisiana during the 1700s. All is woven together by the tales of Frere Gerard and Tante Suzanne. this my response to the question – how is culinary history done?

http://1718neworleans.com

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