Museum Entrance

1. Museum Entrance Museum of Cajun Food Visit the Curator Room One Room Two Room Three Room Four Welcome to the Lobby

2. Curator Information Museum of Cajun Food We are Will, Jarred, and Nathan. The three of us are sophomores in Mrs. McCullars’ Honors American Literature class, 1st Period. Add Picture Here Back to Lobby

3. Room 1 Museum of Cajun Food Artifact 3 Artifact 4 Artifact 2 Back to Lobby

4. Room 2 Museum of Cajun Food Artifact 6 Artifact 5 Back to Lobby

5. Room 3 Museum of Cajun Food Artifact 9 A Lesson Before Dying Survey Artifact 10 Back to Lobby

6. Room 4 Museum of Cajun Food Artifact 12 Artifact 11 Artifact 13 Back to Lobby

7. Cast-Iron Gumbo Pot Insert Artifact Picture Here This is the classic style of the Cajun gumbo pot. This pot is cast-iron with legs for holding it over a fire. The thickness of the metal is ideal for heat distribution and retention, allowing for slow cooking. I chose this artifact because it is a classic part of Cajun cooking. Crawfish.com. Bayou Classic Gumbo Bowl. N.d. Photograph. Crawfish.com Web. 18 Jan 2012. <http://www.crawfish.com/gumbo-bowl.html>. Back to Lobby

8. Day-Dream of Cajun Insert Artifact Picture Here Artist: William My inspiration was the feeling of happiness food brings me, and Cajun food is no exception. Each image in the montage above the figure’s head is a traditional Cajun dish or ingredient, corresponding to the time period portrayed in the novel A Lesson Before Dying: 1940s Louisiana. Back to Room 1

9. 1940’s Louisiana Kitchen Insert Artifact Picture Here I chose this because it is a similar model to the kitchens that would be featured in the novel, minus the pink color. In the quarter, kitchens would not have the partition between the place where food was prepared and eaten. There would likely not be many cupboards, and only a simple sink. In, for example Henri Pichot’s house, the kitchen would be where the maid/black visitors ate, at a small table. "1940 Nairn Linoleum Ad." MidCentury Home Style. N.p., 2008. Web. 18 Jan 2012. <http://www.midcenturyhomestyle.com/inside/kitchen/1940s/gallery/page03.htm>. Back to Room 1

10. Cajun Cooking Tools Insert Artifact Picture Here This is a model set of pots, pans and jugs that would have been used in this time period to cook with. They were usually made out of some sort of metal, generally aluminum. The upper class had access to glass lids, which were oven proof. The Wiggins’ cookware is, according to the description, metal pots and pans, with ceramic plates and dishes. "Cooking Utensils." Custom Dioramics. N.p., 2005. Web. 18 Jan 2012. <http://www.perthmilitarymodelling.com/reviews/diorama/customdioramics/cd6103.htm>. Back to Room 1

11. How to make a great cup of coffee in A Lesson Before Dying Insert Artifact Picture Here Remove the stand and filter basket from the percolator. Fill the now-empty percolator pot with water. Measure the water as you add if you don't know the percolator’s capacity. Assemble the percolator. Place the tubular stand inside the percolator pot. Attach the included filter basket to the top of the tube stand. Place one heaping tablespoon of ground coffee per cup of water in the filter basket. Use course or percolator ground coffee for best results. These are larger and don't slip through the filter holes. Attach the filter and percolator lid. For glass percolators, place the metal ring that is included on top of the burner. Turn the stove burner on low to medium-low. Place the percolator on the burner. Wait for the water to begin boiling which means the coffee is percolating. Turn the heat off immediately when the coffee begins percolating and is visible in the glass bubble on top of the percolator lid. Allow to cool until the coffee stops percolating into the lid. Remove the lid and lift out the filter basket carefully to avoid steam burns. Set aside and replace the percolator lid. Throw away the used coffee grounds. Pour and enjoy your stovetop-brewed coffee. Harrington, Jenny. "How to Make Coffee on a Stove." eHow.com. N.p., 2006. Web. 17 Jan 2012. <http://www.ehow.com/how_5106306_make-coffee-stove.html>. Back to Room 2

12. Stoves of the 1940s Insert Artifact Picture Here Stoves and ovens of the 1940s range from 30 to 40 inches wide and were available in both gas and electric versions. Space available in the kitchen determined the size oven one could purchase. Narrower models were used in apartment kitchens, while a larger and more luxurious home kitchen might have a wider and more feature-rich stove and oven. Simple models usually included four burners, one oven, and a broiler. Two ovens and broilers allowed multiple dishes to be cooked at the same time but at different temperatures. Storage drawers and folding utility shelves were also common in stoves of the 1940s. Kueber, Pam. "1940's Kitchens." Retro Renovations. N.p., 8 10 2011. Web. 17 Jan. 2012. <http://retrorenovation.com/galleries/1940s-kitchens/>. Powell-Smith, Michelle. "Kitchen Appliances in the 1940s." eHow.com. George Marks, 2004. Web. 17 Jan 2012. <http://www.ehow.com/info_8083917_kitchen-appliances-1940s.html> Back to Room 2

13. Collard Greens: a Southern dish. Insert Artifact Picture Here Ingredients: Collard greens (whole collard heads or leaves), 2 ham hocks, water, salt, toppingsPreparation: Wash greens thoroughly, about 3 or 4 times. To prepare the greens, tear each leaf from its thick center stems; discard stems.  The tender young leaves in the heart of the collards don't need to be stripped. Discard stems. Place ham hocks in a pot with enough water to completely cover them. Add salt and cook them at least 30 minutes before adding the collards greens. Add prepared collard greens, big leaves first (let the water start boiling), then add remainder of greens. Cook 45 minutes, stirring once about midway to ensure thorough cooking. Check the water level and add more as needed to replace the water. Test for tenderness at 45 minutes by piercing with a sharp knife. Cook additional time if necessary. Remove from heat and drain in a colander, reserving the juice. Chop collards with a knife, leaving no large pieces. Salt to taste. Serve hot with your choice of toppings such as bacon. Benson, Jaie. "Sunday, June 12, 2011There is WHAT?? IN THE COLLARD GREENS!! ." Elevate Life to the Max. Blogger, 2009. Web. 18 Jan 2012. <http://www.life2themax120.com/2011/06/there- is-what-in-collard-greens.html>. Stradley, Linda. "Collard Greens - Mess O' Greens - How To Cook Collard Greens." History of Collard Greens . What's Cooking America, 2004. Web. 18 Jan 2012. <http://whatscookingamerica.net/Vegetables/CollardGreens.htm>. Back to Room 2

14. A Lesson Before Dying Survey A Lesson Before Dying Survey Was the kitchen a family gathering place? Were guests immediately offered a beverage and food upon arrival? What were they offered? Where in the house were guests invited to visit? To what type of events and people did you take normally take food? If someone were feeling ill or if someone were a relative or friend would food be taken to them? Was food used as an expression of affection? Examples? What was a typical breakfast when you were a child? A typical dinner? What were your comfort foods as a child? Do you have any family recipes you would like to share? Back to Room 3

15. Jambalaya - Pastalaya Insert Artifact Picture Here Ingredients: 12 ounces skinless chicken breast cut in 1 inch cubes 1 pound smoked sausage 1/3 cup tomato paste 2 celery stalks chopped 2 bell peppers chopped 1 onion chopped 1 can beef broth 1 tbsp dried parsley 3 garlic cloves minced 1 1/2 tsp dried basil 1 tbsp Tabasco 1 can whole tomatoes 1/2 tbsp oregano 1/2 tbsp salt 1 pound shrimp (optional)   Directions: In a crock-pot add all together except shrimp. Cook on high for 4 hours. Add shrimp and cook an additional 30 minutes. Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare your favorite pasta and serve over pasta for Pastalaya. Acklen, Jacque. "Crock-Pot Jambalaya - Pastalaya." Real Cajun Recipies 7 July 2002: 1. Real Cajun Recipies. Web. 18 Jan. 2011. Back to Room 3

16. The “Cajun Holy Trinity” of Cooking Insert Artifact Picture Here In terms of vegetables used in Cajun cooking, none are more widely used than the “Cajun Holy Trinity”. These are the (pictured from left to right) Green Bell Peppers, Onions, and Celery. A vast majority of Cajun dishes include at least one of these ingredients. This is a key component to Cajun cooking, which is why I chose it. Image: Jack Kunnen. Trinity. 07. Photograph.www.istockphoto.comWeb. 18 Jan 2012. <http://www.istockphoto.com/stock- photo-3002603-trinity.php>. Information Crystal, Garry. "What is Cajun Cuisine?." wiseGEEK. wiseGEEK, 2003. Web. 18 Jan 2012. <http://www.wisegeek.com/what-is-cajun-cuisine.htm>. Back to Room 3

17. Simple Cajun Seasoning Insert Artifact Picture Here Ingredients 2 1/2 tablespoons salt 1 tablespoon dried oregano 1 tablespoon paprika 1 tablespoon cayenne pepper 1 tablespoon ground black pepper Directions Combine the salt, oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix. Use the mix to season a variety of meats such as pork, beef, chicken, crawfish and fish. "Simple Cajun Seasoning." allrecipes.com. allrecipes.com, n.d. Web. 18 Jan 2012. <http://allrecipes.com/recipe/simple-cajun-seasoning/>. Back to Room 4

18. Rainbow Club Diner menu Insert Artifact Picture Here This is what I imagined a menu would look like from the time period based on the foods eaten and described throughout the book. In all actuality the real space is a café, not a diner, we get a good look at the atmosphere of a diner type restaurant through this. It was called The Rainbow Club, whose “menu” is featured. The café is owned by Clairborne, and serves a variety of things, such as stewed shrimp for dinner, and spirits all hours. The café was a place where you could come and meet friends for a drink after work and talk the latest news or big story, an example from the book being the old men talking about Jackie Robinson.These café type restaurants were a big part of the culture in the time period. Breakfast Salt Pork with Grits, 2 Eggs, and Biscuit $0.80 Home made Oatmeal $0.80 Hot Cakes $1.00 Lunch Fried Chicken with Yams $1.20 Gumbo $1.20 Salad with Lettuce, Tomato and Cucumber $1.00 Dinner Shrimp Stew $1.50 Salt Pork with Cabbage, Sweet Potatoes, and Cornbread $1.50 Smothered Beefsteaks $1.50 Drinks Coffee $0.10 Brandy $1.00 Ice Water ------ Back to Room 4

19. Vanilla Ice Cream Insert Artifact Picture Here Vanilla Ice Cream was Jefferson’s wish to have as his final meal, and ice cream in general serves a big purpose in society. When children are rewarded, often times they ask for ice cream. It’s a universal dessert, and even if you can say you don’t like some flavors of it, its very hard to say that you don’t like it at all. This was an important concept within the novel, as it helped Jefferson to open up to Grant. Back to Room 4