Hot Peppers: The Story of Cajuns and Capsicum PUB201909 he grew up deep in

he grew up deep in the Atchafalaya Basin of Louisiana

Praise the Lard

From an early age

the most interesting and complex regional cuisine in America

Rodney Carlisle is professor emeritus of history from Rutgers University and the author of more than 40 books

Hot Peppers: The Story of Cajuns and Capsicum PUB201909 he grew up deep inAuthor: Richard Schweid Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U. S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery