Reception
Friday, June 11, 2010
6:00 p.m.–8:00 p.m.
The Historic New Orleans Collection
533 Royal Street, French Quarter

Forum
Saturday, June 12, 2010
Registration: 8:00 a.m., Sessions: 9:00 a.m.–4:00 p.m.
The Historic New Orleans Collection’s Williams Research Center
410 Chartres Street, French Quarter

HOW: Registration is required. Registration is $35 per person, $25 for students and teachers. Call (504) 523-4662 or visit www.hnoc.org to register.

WHY: Beans and rice is a classic New Orleans dish. Usually served on Monday, the traditional wash-day fare allowed New Orleanians to use the hambone from Sunday dinner and slow cook the meal all day, leaving time to do laundry. Neighborhoods all over the city continue to cook red beans and rice on Mondays, and the meal’s popularity spans generations, race and class.
Although a local tradition, beans and rice has cultural connections across the Atlantic world. Culinary historians trace the origins of the dish to Africa, the Caribbean region, and Europe. From West Africa’s Grain Coast to Cuba and Haiti, many cultures have their own versions of red beans and rice that have influenced the New Orleans specialty.

At the day-long forum at The Historic New Orleans Collection, a distinguished panel of speakers—including Dr. Judith Carney, “Hoppin’” John Taylor, and Dr. Maricel Presilla—will discuss the ingredients, processing, multi-cultural connections and consumption of beans and rice.

For more information, call (504) 523-4662 or visit www.hnoc.org.