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Italians In New Orleans
Italians have had a presence in the New Orleans area since the explorations of the Europeans. Many Sicilians immigrated to New Orleans in the 19th century, traveling on the Palermo-New Orleans route by ship.Maselli and Candeloro, p7Maggi, Laura." ''The Times-Picayune''. January 29, 2012. Retrieved on August 28, 2014. The number of Italians who immigrated in the late 19th century greatly exceeded those who had come before the American Civil War.Huber, Leonard Victor. ''New Orleans: A Pictorial History''. Pelican Publishing, 1971. , 9781455609314. p56 Only New York City has a higher population of Sicilian-Americans and Sicilian immigrants than New Orleans. History Economics in Louisiana and Sicily combined to bring about what became known as the Great Migration of thousands of Sicilians. The end of the Civil War allowed the freed men the choice to stay or to go, many chose to leave for higher paying jobs, which in turn led to a perceived scarcity of labor resources for the plant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Grocery
Central Grocery Co. is a small, old-fashioned Italian-American grocery store with a sandwich counter, located at 923 Decatur Street in the French Quarter of New Orleans, Louisiana. It was founded in 1906 by Salvatore Lupo, a Sicilian immigrant. He operated it until 1946 when he retired and his son-in-law Frank Tusa took over the operation. It is currently owned by Salvador T. Tusa, Salvatore's grandson, and two cousins, Frank Tusa and Larry Tusa. The store was one of many family-owned, neighborhood grocery stores during the early 20th century, when the French Quarter was still predominantly a residential area. Though tourists are more common in Central now, it has retained much of its old-world market feel. The Central sells not only the sandwiches as take-out or eat-in, but also the ingredients of the muffuletta—including olive salad by the jar—for people who want to make the sandwich at home. Because of the muffuletta, Central Grocery was featured on national tel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Fruit
Standard Fruit Company (now Dole plc) was established in the United States in 1924 by the Vaccaro brothers. Its forerunner was started in 1899, when Sicilian Arberesh immigrants Joseph, Luca and Felix Vaccaro, together with Salvador D'Antoni, began importing bananas to New Orleans from La Ceiba, Honduras. By 1915, the business had grown so large that it bought most of the ice factories in New Orleans in order to refrigerate its banana ships, leading to its president, Joseph Vaccaro, becoming known as the "Ice King". Along with the United Fruit Company, Standard Fruit played a significant role in the governments of Honduras and other Central American countries, which became known as "banana republics" due to the high degree of control which the fruit companies held over the nations. In 1926, the company changed its name from Standard Fruit Company to Standard Fruit & Steamship Company. Between 1964 and 1968, the company was acquired by the Castle & Cooke Corporation, which als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muffaletta
The muffuletta or muffaletta is both a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread. History The muffuletta bread has origins in Sicily. The muffuletta sandwich is said to have been created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant. Sicilian immigrant Biaggio Montalbano (Wikidata), who was a delicatessen owner in New Orleans, is credited with invention of the Roma Sandwich, which may have been a forerunner of the Muffuletta. Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain. The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, salami, ham, Swiss cheese, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Food coloring is sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more malleable as its temperature increases. The meaning of the name "ice cream" varies from one country to another. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angelo Brocato's
Angelo Brocato's Italian Ice Cream Parlor (often called Brocato's) is a family-owned ice cream parlor located in the Mid-City neighborhood of New Orleans, Louisiana. Founded in 1905, it is regarded as a New Orleans institution. Severely damaged by flooding after Hurricane Katrina, its 2006 reopening was reported as a significant advance in the rebuilding of the Mid-City area. History Angelo Brocato was born in Cefalù, in Sicily, and at the age of 12 became an apprentice at an ice cream shop in Palermo. He later came to the United States; after opening a small ice cream store on Decatur Street, in 1905 he opened a larger ice cream parlor in the 500 block of Ursulines Street in the French Quarter. In 1921 the establishment moved to a larger space at 617 Ursulines, a white-tiled space with ceiling fans, modeled after fashionable parlors in Palermo. (The pastry and coffee shop Croissant d'Or now occupies this site, complete with its tiled walls.) This area of the French Quarter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Progresso
bread_crumbs.html" ;"title="brand bread crumbs">brand bread crumbs. --> Progresso, a brand of General Mills, is an American food company that produces canned soups, canned beans, broths, Chili con carne, chili, and other food products. History Progresso emerged from the merging of two prominent Italian importing companies in New Orleans, Louisiana. In 1925, Vincent Taormina, who had traveled east to start a tomato importing business, and Giuseppe Uddo merged their companies. Vincent's family owned the "Taormina Brothers Grocery" of New Orleans, Louisiana. Frank had emigrated from Italy and joined his cousin Vincent in the venture. They were so successful selling tomatoes that they sold more orders than they could fill and needed funds to set up the infrastructure for a larger canning operation. Giuseppe Uddo, who had already established a national canning operation, brought the Taorminas on board to form a new merged company. The resultant company was "The Uddo and Taormina Co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of New Orleans
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, ''pompano en papillote'', and bananas Foster, among others. Influences Creoles are descendants of the settlers in colonial Louisiana, especially New Orleans. Before Louisiana became a part of the United States in 1803, it was colonized for more than a century, first by France and then by Spain. The Creoles were the American-born offspring of these European settlers. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. History Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables. Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries,Piras, 423. and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krewe
A krewe (pronounced "crew") is a social organization that puts on a parade or ball for the Carnival season. The term is best known for its association with Mardi Gras celebrations in New Orleans, but is also used in other Carnival celebrations around the Gulf of Mexico, such as the Gasparilla Pirate Festival in Tampa, Florida, Springtime Tallahassee, and Krewe of Amalee in DeLand, Fl with the Mardi Gras on Mainstreet Parade as well as in La Crosse, Wisconsin and at the Saint Paul Winter Carnival. The word is thought to have been coined in the early 19th century by an organization calling themselves Ye Mistick Krewe of Comus, as an archaic affectation; with time it became the most common term for a New Orleans Carnival organization. The Mistick Krewe of Comus itself was inspired by the Cowbellion de Rakin Society that dated from 1830, a mystic society that organizes annual parades in Mobile, Alabama. (List of events.) Membership Krewe members are assessed fees in order to pay for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian-American
Italian Americans ( it, italoamericani or ''italo-americani'', ) are Americans who have full or partial Italian ancestry. The largest concentrations of Italian Americans are in the urban Northeast and industrial Midwestern metropolitan areas, with significant communities also residing in many other major US metropolitan areas. Between 1820 and 2004 approximately 5.5 million Italians migrated from Italy to the United States, in several distinct waves, with the greatest number arriving in the 20th century from Southern Italy. Initially, many Italian immigrants (usually single men), so-called “birds of passage”, sent remittance back to their families in Italy and, eventually, returned to Italy; however, many other immigrants eventually stayed in the United States, creating the large Italian-American communities that exist today. In 1870, prior to the large wave of Italian immigrants to the United States, there were fewer than 25,000 Italian immigrants in America, many of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piazza D'Italia, New Orleans
The Piazza d'Italia is an urban public plaza located behind the American Italian Cultural Center at Lafayette and Commerce Streets in downtown New Orleans, Louisiana. It is controlled by the New Orleans Building Corporation (NOBC), a public benefit corporation wholly owned by the City of New Orleans. Completed in 1978 according to a design by noted postmodern architect Charles Moore and Perez Architects of New Orleans, the Piazza d'Italia debuted to widespread acclaim on the part of artists and architects. Deemed an architectural masterpiece even prior to its completion, the Piazza in fact began to rapidly deteriorate as the development surrounding it was never realized. By the turn of the new millennium, the Piazza d'Italia was largely unfrequented by and unknown to New Orleanians, and was sometimes referred to as the first "postmodern ruin". The conversion of the adjacent Lykes Center to the Loews Hotel, New Orleans, completed in 2003, was accompanied by the full restorati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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