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Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Books), by Richard Schweid

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Review

Entertaining and informative."Library Journal"A publishing event to celebrate."The Southern Register""[An] informal, eminently readable book."Los Angeles Times Book Review"""There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker.""Newsday"""It no doubt contains more information about the culture, processing and use of red peppers than any other single source."New Orleans Times-Picayune""ÝAn¨ informal, eminently readable book."Los Angeles Times Book Review"It no doubt contains more information about the culture, processing and use of red peppers than any other single source."New Orleans Times-Picayune"[An] informal, eminently readable book."Los Angeles Times Book Review"There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker"."Newsday"

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Review

Like [John] McPhee, Schweid proves that, for those willing to look, behind the smallest of subjects may lurk a complex, far-reaching story.--Philadelphia InquirerAn easy-going, easy-reading history, examination, and celebration of the hot peppers grown in the oily, salty soil around New Iberia, La. This biography of a remarkable spice is salted with plenty of fact and anecdote about the Cajun culture of the pepper belt and recipes to tempt the pepperphile.--Denver PostSchweid is a fine writer, blessed with keen powers of observation . . . but his true forte is in telling the stories of New Iberia's working-class Cajuns. . . . with compassion and grace. . . . A publishing event to celebrate.--The Southern RegisterMy mama, a fine Louisiana Frenchwoman, taught me to cook. She used to say, 'When the Lord made Louisiana, he must have been laughin'. . . . It's filled with so many wonderful things.' Like the hot peppers that thrive in our rich delta soil, life in Louisiana has a flavor like nowhere else.--Justin Wilson, Cajun cook and humoristEntertaining and informative.--Library JournalHot Peppers blends facts, humor and history; its casual but informative narrative style is so enjoyable, one wonders how such a (seemingly) small subject could possibly turn out to be so interesting.--Seattle Post-Intelligencer[An] informal, eminently readable book.--Los Angeles Times Book ReviewIn addition to offering entertaining reading . . . it no doubt contains more information about the culture, processing and use of red peppers than any other single source.--New Orleans Times-PicayuneThis is a very special travel book packed with information and even a few good recipes. There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the New Yorker.--Newsday

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Product details

Series: Chapel Hill Books

Paperback: 182 pages

Publisher: The University of North Carolina Press; Revised edition (November 8, 1999)

Language: English

ISBN-10: 0807848263

ISBN-13: 978-0807848265

Product Dimensions:

6.1 x 0.4 x 9.2 inches

Shipping Weight: 12.2 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

7 customer reviews

Amazon Best Sellers Rank:

#1,238,708 in Books (See Top 100 in Books)

This was a mildly interesting observation of that part of Louisiana where Tobasco brand pepper sauce is made.Interviews of locals, some info on pepper harvesting, but exactly nothing on the manufacture ofTobacco Sauce. And that is why I bought the book.Fortunately for me, there was an episode of "How It's Made" I watched that showed me how.I cannot recommend this.

Cajun history

Given the sub-title I was expecting historical information about the Cajun's use of peppers. What I got was the author's travelog of a trip to SW Louisiana and couple of interviews with hot sauce maker executives. The book was an interesting read but very shallow.

As described. Will do business with this seller again.

This is the best book about my home town, New Iberia, yet written, as it uses its 2nd most world famous product,TABASCO, to explain the roots and long impact of the development of 'hot pepper sauces' in a culture of 'Cajuns' -an abbreviation of Acadians, who were removed from Canada for refusing to convert from Roman Catholicism to theChurch of England. Schweid is the son of long-time Nashville bookseller, Bernie Schweid, whose store and story is featuredin the standard civil rights documentary, Eyes on the Prize, and Schweid is also the author of several other books, including one focused on Spain, where he now lives, perhaps influenced by NEW IBERIA, to move back to OLD IBERIA. BUY THIS BOOK,you'll really learn from it, admire the writing, the impressions of the small city, as well as a good outline of the hot pepper industry, whose most famous face and place in McElhenny's Avery Island, where Tabasco is made, an place vividly portrayed bySchweid Other important products of New Iberia not covered are OIL, no. one, Sugar, No 2, and Salt, vying with peppers for 3 or 4.

Hi, I have an old edition,published by the Ten Speed Press of Berkeley,CA of this book. I was curious to see if it was still in print and was happy to see that it has been re-published by UNC.It is a great book about my favorite food additive,the one,the only,McIlhenny Co. Tabasco Sauce. I don't know how I could eat food without Tab'! That plus even hotter sauces like Blair's Jersey Death Sauce and the other standby Tapatio.(Trappey's is also featured in this book.)Yum!The book also has lots of info about New Iberia and S. Louisiana/Acadiana and the Cajun culture that I never knew about.Up here in the Pacific NW,about the only Cajun we get is Zydeco music and Cajun-styled food. I did not know hardly any of the history of Acadiana and it's people. After reading the book,Acadiana is on my list to visit.Even though it has changed a lot from the good ol' days of genuine Cajun living. I hope there are still echoes of that detectable to a visitor.Anyone who loves chilis and their history and Capsicum Frutescens (Tabasco pepper) in particular and want to learn about the Cajun way of life would be happy with this book.

About the people of La., the culture and esp. the peppers -----I've read the book 7-8 times since it first came out ----the thing I love most is the fact that the author, Richard Schweid, discovered hot sause and then had the audacity and fortitude to follow the wild-hair idea of tracking it down and to La. and let's us in on the ride. Many times i was really curious about something really interesting to me and just left it there in the sphere of wonderment without ever knowing ----Richard lets us in on the adventure and makes us a part of the mecca of La. livingMany parts I could relate to ----my favorite line 'It was a warm October afternoon and the sun blazed down.'All his books are in the same format ---they carry the reader on a ride in which you feel part of the surroundings.

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