Curators: John H. Lawrence, Pamela D. Arceneaux, Susan R. Laudeman, John Magill, and Gerald Patout.
"From the earliest interactions between Native Americans and European settlers to the multifaceted, multiethnic culinary customs of today, What's Cooking in New Orleans?: Culinary Traditions of the Crescent City traces the unique and colorful art of Creole cooking. What's Cooking in New Orleans? serves as an appetizer to understanding the cuisine that defines the city. With an eclectic display of cookbooks, menus, photographs, and other objects spanning the 18th through mid-20th centuries, the display introduces patrons to the cultural, economic, and social factors that shaped New Orleans cuisine, primarily Creole cuisine."
