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Culture after the HurricanesRhetoric and Reinvention on the Gulf Coast$
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M. B. Hackler

Print publication date: 2010

Print ISBN-13: 9781604734904

Published to University Press of Mississippi: March 2014

DOI: 10.14325/mississippi/9781604734904.001.0001

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PRINTED FROM Mississippi SCHOLARSHIP ONLINE (www.mississippi.universitypressscholarship.com). (c) Copyright University Press of Mississippi, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in MSSO for personal use.date: 16 October 2021

Soul Food

Soul Food

Katrina and the Culinary Arts

(p.91) Chapter 3 Soul Food
Culture after the Hurricanes

Benjamin Morris

University Press of Mississippi

This chapter talks about Katrina’s effects on New Orleans’ culinary industry. It begins with a story about Dixie Beer, a product manufactured by the Dixie Brewing Company, which was submerged under nine feet of floodwater during the hurricane. The story ends with the revelation that Dixie Beer has become a product craft-brewed in the European Union. Ian McNulty, a writer and restaurant critic for Gambit Weekly did the job of tracing the revival of Dixie Beer on domestic shores, charting its history after Katrina to its recovery by the Heiner Brau Brewery across Lake Pontchartrain in Covington Louisiana. In relation to the case of Dixie Beer, the chapter goes on to discuss the many issues arising in the ongoing recovery process, particularly the issues around the culinary arts in New Orleans.

Keywords:   culinary industry, Dixie Beer, Dixie Brewing Company, Katrina, Ian McNulty, Gambit Weekly, Heiner Brau Brewery, culinary arts

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