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Africa 1: African Slavery in Louisiana (2007)

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Baton Rouge, East Baton Rouge Parish, Louisiana, New Orleans, Orleans Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2007-02-3

Duration: 00:24:23

Subjects: Folse, John D. | Cooking, American -- Louisiana style | Cooking, African | Slavery | Cooking (Okra) | Cooking (Tomatoes) | Cooking (Rice)


  • Folse, John Host
  • York, Michaela Producer
  • Allen, Gary Producer
  • Hall, Gwendolyn Midlo Guest
  • Chase, Leah Guest
  • Firvin, Michael Guest
  • Jefferson, Pearlie Guest
  • Mastroni, Don Guest
  • Davis, Judy Whitney Performer


In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from February 3, 2007, Chef John Folse focuses on the African influence on Louisiana cuisine. First, he interviews Dr. Gwendolyn Midlo Hall, a historian, who discusses the history of African slavery in Louisiana. In the kitchen, Chef Folse prepares Smothered Okra and Tomatoes and talks with Chef Leah Chase and Michael Firvin, a history professor at Southern University. Next, he visits the Old Coffee Pot in New Orleans where Chef Don Mastroni and Pearlie Jefferson show him how to make Cala Rice Cakes. Back in the kitchen, Chef Folse cooks Seven Steaks and continues talking with his guests. Throughout the show, Judy Whitney Davis entertains the audience with live music.