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Chef John Folse's Cajun Louisiana

Details

Collection:LPB

Genre: Documentary

Place Covered: St. Martinville, St. Martin Parish, Louisiana, Rayne, Acadia Parish, Louisiana, Henderson, St. Martin Parish, Louisiana, Lafayette, Lafayette Parish, Louisiana, Jennings, Jefferson Davis Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1994-08-20

Duration: 00:57:10

Subjects: Arts | Festivals Acadiens | Folse, John D. | Cajun culture | Courir de Mardi Gras | Cajun humor | ATCHAFALAYA BASIN | CRAWFISH | French language | Council for the Development of French in Louisiana | Cooking, Cajun | Cajun dance | Cajun music | Vermilionville

Contributors:

  • Folse, John Host
  • Jammes, Jean-Marie Interviewee
  • Ancelet, Barry Interviewee
  • Manuel, Georgie Interviewee
  • Petitjean, Dave Interviewee
  • Robin, Harold Interviewee
  • Melder, Jace Interviewee
  • Broussard, Earlene Interviewee
  • LaFleur, Amanda Interviewee
  • Sonnier, Floyd Interviewee
  • Dafford, Robert Interviewee
  • Pavy, Francis Interviewee
  • Brown, Si Interviewee
  • Romero, Lennis Interviewee
  • Doucet, Michael Interviewee
  • Clark, Gladys Interviewee
  • Authement, Elmo Interviewee
  • Fontenot, Bill Interviewee

Description

In this program from August 20, 1994, Chef John Folse explores the history, culture, and cuisine of the Cajuns in Louisiana. This program includes: a visit to the Evangeline statue and St. Martin de Tours Catholic Church in St. Martinville; an interview with folklorist Barry Ancelet on the history of the Cajun people; a look at the traditions of the Courir de Mardi Gras, or Cajun Mardi Gras; a visit to the frog murals in Rayne; an interview with Cajun storyteller Dave Petitjean at McGee’s Landing in Henderson; an Atchafalaya swamp tour with tour guide Harold Robin; Chef Folse eating a dish of alligator etouffee at McGee’s Atchafalaya Café; a look at crawfishing and crawfish boils; interviews with Earlene Broussard, the director of CODOFIL, and Amanda LaFleur, a French teacher, on CODOFIL’s work in preserving the French language in Louisiana; interviews with Cajun artists Floyd Sonnier, Robert Dafford, and Francis Pavy; an interview with Si Brown, the president of Bruce Foods, on Cajun entrepreneurs; a look at the common ingredients used in Cajun cuisine at Mulate’s Restaurant in Lafayette; an interview with Lennis Romero on the tradition of the “fais do do,” or Cajun dance party; an interview with fiddler Michael Doucet on Cajun music; a visit to Festivals Acadiens in Lafayette; an interview with Gladys Clark on the traditional Cajun textile arts; a visit to Vermilionville in Lafayette, a living history museum with a traditional Cajun village; an interview with Bill Fontenot, the Curator of Natural Sciences at the Lafayette Natural History Museum, on common Cajun medicinal herbs and plants; a visit to La Travaille, the Duson Family cabin; and a visit to the Boudin King Restaurant in Jennings.