Title

In investigating why Franco-American cuisine is not more visible, the author con

Source

Down East

Date

10-1-2007

Pages

84-92

Abstract

In investigating why Franco-American cuisine is not more visible, the author consults with Kristin Langellier, a professor at the University of Maine who studies Franco-American cultural identity, and Raymond Pelletier, associate director of UMaine's Canadian-American Center. Pelletier notes that "making a splash" is "absolutely counter to the grain" of French New Englanders. James Tranchemontagne first served Franco dishes at Cafe Uffa! in Portland, which he recently re-opened as The Frog and Turtle in Westbrook. He says the food of his youth served large families and wasted nothing and was also about generosity and sharing. With recipes.

Subjects

Franco-American culture, Cookery, Cookery Maine

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