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This is the fifth time this course has been taught in New Orleans, with additional visits around the state, demonstrating to these students how culture, food and identity are manifested in New Orleans and around Louisiana.

around the city, the group will focus on two museums, the Southern Food and Beverage Museum in New Orleans, where Nike More Uptempo Olympic 2016

Besides dining Nike Uptempo X Supreme

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they will see several pertinent exhibits: Capturing the Coast, La Galerie d'Absinthe, and All about Sugar, and the Acadian Museum in Erath, a small Cajun town in eastern Vermilion Parish, where they will see exhibits of Acadian foodways. Later, they will be given demonstrations in the preparation of Nike Air More Uptempo New York

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Acadiana Residents Cooking Traditional Cajun Dishes for Visiting NYU Students

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Cajun food during a visit to the Acadian Museum Annex, a rice and crawfish farm located in Henry, a quaint hamlet located in south Vermilion Parish. Bruce Perrin, a senior French major at UL Lafayette, will be the students' guide for the day and Andy Perrin, chairman of the museum's Executive Committee, will co ordinate the event. Menard and Earl Broussard will perform traditional Cajun music. Before departing for New Orleans, the students will Nike Air More Uptempo 1996 For Sale participate in the harvesting of crawfish from the rice field with farmers Ross Hebert and Lennis Baudoin.

Among the presenters on March 17 will be "Dot" Mergist, of Champagne's Supermarket in Erath, who will prepare her rustic rice dressing; Ronald Gaspard, Cajun cook and film maker, will prepare a roast in theAcadian Microwave Oven he developed; Kyle Usie, award winning chef, will cook pork cracklins and sweet potatoes in a large black iron pot; Mary Perrin and Angie Comeaux, using ingredients from their organic garden, will prepare crawfish Other locals, Betty Bernard, Mary Watkins, Connie Hebert and Jackie Vincent will prepare traditional Cajun dishes.

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"This is a great opportunity to create Louisiana foodways ambassadors for New York," says Liz Williams, president/director of the Southern Food and Beverage Museum. "We look forward to hosting these students and exposing them to Acadian history and Cajun foodways in an enjoyable environment," said Warren A. Perrin, the Chairman of the Acadian Museum.

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Sponsors for the Acadian Museum event are the Law Firm of Perrin, Landry, deLaunay, Dartez and Ouellet, Champagne's Supermarket of Erath, Good Old Cajun All Purpose Seasonings, Acadian Microwave Ovens and Betty's RV Park of Abbeville.

A group of 18 graduate students from the Food Studies program at New York University will visit Louisiana the week of March 13 as a part of the course Food, Identity Culture: Intensive Graduate Seminar in New Orleans.

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