“In 1718, the first Christmas in New Orleans is celebrated with “deer, quail, snipe and wild duck, along with wild turkey, which is in great abundance. Native Americans provide grain and vegetables, and the ship Neptune, recently arrived in port, provides red wine, white wine and brandy.” (1)
The account of this celebration in the new French colony foreshadows not only New Orleans’ obsessive interest in food, but also one of its major preoccupations – liquor. Continue reading