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• W4385372020 abstract "Reviewed by: Asian-Cajun Fusion: Shrimp from the Bay to the Bayou by Carl A. Brasseaux and Donald W. Davis Jen Corinne Brown Asian-Cajun Fusion: Shrimp from the Bay to the Bayou. By Carl A. Brasseaux and Donald W. Davis. America's Third Coast. ( Jackson: University Press of Mississippi, 2022. Pp. xviii, 344. $30.00, ISBN 978-1-4968-3822-3.) Asian-Cajun Fusion: Shrimp from the Bay to the Bayou is a richly illustrated and well-documented history of the Louisiana shrimping industry from its nineteenth-century beginnings to the present day. With support from the Louisiana Sea Grant Program, Asian-Cajun Fusion was published in the America's Third Coast series; the authors are the series editors. As prodigious scholars and previous collaborators, Carl A. Brasseaux and Donald W. Davis complement each other's academic backgrounds. Now retired, Brasseaux served as a longtime professor at the University of Louisiana at Lafayette and is a scholar of French colonial history and Cajun history in Louisiana. Donald W. Davis comes from a cultural geography background and has written on coastal erosion, residents of Louisiana's wetlands, and other coastal issues. He taught for decades as a professor at Nicholls State University. The authors rely on their considerable expertise to narrate the rise and fall of shrimping on the northern Gulf Coast. Interestingly, a French bias against eating shrimp, once considered 'drunkards' food,' stunted the shrimping industry in Louisiana until the nineteenth century (p. 10). Local and regional markets emerged in the antebellum years, in part due to the culinary traditions brought forcibly to New Orleans by enslaved cooks who accompanied slave-owner refugees from the Haitian Revolution. The industry reemerged after the American Civil War with national and international shrimp markets replacing [End Page 621] local and regional markets. In the late nineteenth century, Chinese immigrants in the state contributed to the quick rise and slow decline of a robust shrimp drying industry, tapping into capital from San Francisco and taking advantage of market demand in China. Canning and ice manufacturing led to even larger markets and industrial growth during the same period. When narrating the growth and transformation of Louisiana shrimping, the authors primarily focus on economic and technological history, incorporating some social, labor, and environmental history along the way. The industry expanded into new Gulf shrimping grounds during the post–World War II era, but it also started to face many pressures such as competition from imported farmed shrimp, increasing regulations, declining catches, and rising oil prices. By the time Vietnamese immigrants arrived in the 1970s, the authors note, coastal communities held a deeply entrenched siege mentality (p. 211). With their arrival, the Louisiana shrimp industry [came] full circle. … [T]he fishery began to recoup much of its lost Asian character (p. 215). While the ugly clashes between white and Vietnamese shrimpers eventually died down, hurricanes, imported farmed shrimp, and other factors took their toll on Louisiana shrimpers. Indeed, Brasseaux and Davis lament that 90 percent of the shrimp eaten in the United States today comes from shrimp farms in Asia and elsewhere rather than the Gulf of Mexico. Asian-Cajun Fusion is an impressively researched book. While academic readers may wish for more detailed analysis on certain topics and for in-text citations, the book is clearly meant for a larger audience. In that role, it serves its purpose as a lovely coffee-table book full of illustrations like old photographs, shrimp can labels, and World War II posters, many of which come from the authors' collections. Readers willing to dig deep into the text will find gems and revelations, such as shrimpers earning some extra cash during Prohibition by using their trawlers to run alcohol from tankers in the Gulf to the shore. The stories and asides add texture to an important, yet not often told, history of Louisiana shrimping. Asian-Cajun Fusion represents a beautiful and welcome addition to the scant literature on the topic. [End Page 622] Jen Corinne Brown Texas A&M University, Corpus Christi Copyright © 2023 The Southern Historical Association" @default.
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• W4385372020 title "Asian-Cajun Fusion: Shrimp from the Bay to the Bayou by Carl A. Brasseaux and Donald W. Davis (review)" @default.
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