Welcome to Dr. Frederick Douglass Opie's personal website

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Jazz and Culinary Virtuosity in New Orleans

Cubie Yon in New Orleans is fish stew in other places; recipes below (photo from http://tastyeatsathome.wordpress.com/)
In his autobiography Satchmo: My Life in New Orleans Jazz great Louie Armstrong often riffs on  his mother's culinary virtuosity and  improvisations. Louie “Satchmo” Armstrong (1901-1971) was born and raised in impoverished Uptown New Orleans know popularly as Back of Town. His mother Mayann cooked with very little money and created sensational meals. “When she sent me to the Poydras Market to get fifteen cents’ worth of fish heads she made a big pot of ‘cubie yon’ [fish stew] which she served with tomato sauce and fluffy white rice with every grain separate,” writes Armstrong. 

Food and “The Economics of Storekeeping” in 1940

Oral Traditions and Sacred Food Part 3