Dirty rice isn't actually dirty, it's just a name. Most common in regions of Southern Louisiana and Mississippi, its use of holy trinity of New Orleans cooking.
In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia. Disputes with Great Britain over the sovereignty of the territory quickly arose. Over the next two centuries control of Acadia shifted between the French and the British, highlighted by interminable armed conflicts, political haggling, and treaties. Finally in 1785 the British had the upper hand and forced the Acadians from their homeland.
The Acadians then migrated to Louisiana where successive translations of their name produced the term “Cajun.” Cajun cooking, a hearty and rustic mixture of French and southern US influences, relied heavily on pork fat and spices. Creole, the other major New Orleans culinary force, was a fusion of French, Spanish, Caribbean and African cuisines. It was differentiated by a greater use of butter, cream, and tomatoes, and was considered more refined.
New Orleans is known for transforming legendary dishes into newfound classics.
By http://www.foodreference.com/html/artneworleansclassics.html
Today in food history:
1997... Victor Mills died. He was a chemical engineer who worked for Proctor & Gamble. Among his many accomplishments, he improved Duncan Hines cake mix, and Jif peanut butter.
2009... The last issue of Gourmet magazine was published this month.
