Getting to the bottom of gumbo's origins
Food historians say the term gumbo has its roots in West Africa. According to the American Institute for Cancer Research, okra, which is called 'ngombo in the Bantu language, came to the New World with African slaves, who used the vegetable in many dishes, including fish soups.
Okra soon became a major ingredient in Louisiana dishes, including gumbo. Besides its distinctive taste, okra is also prized (or disliked, in some quarters) for the viscous substance it releases, which helps thicken gumbo.
Students of Louisiana's rich culinary history believe gumbo is an interpretation of bouillabaisse, because of the strong French influence on Cajun cuisine.
Cajuns, who made their way from Canada to Louisiana in the 1760s, introduced rice and injected the fiery heat of pepper sauce to gumbo and other dishes.
Cook for cash
The eighth annual Delicious and Easy Recipe Contest, sponsored by Kretschmer Wheat Germ, features three new categories: meatless main dishes, main dish salads and warm weather desserts.
The grand prize is $5,000.
Mail entries to Kretschmer Wheat Germ Recipe Contest, P.O. Box 3305, Chicago, IL 60654. (Entries must be postmarked by April 30.) E-mail entries to KWGContest@aol.com or enter online at www.kretschmer.com.
For complete rules, visit the Web site or send a self-addressed, stamped envelope to the address above.
Food world prepares to honor achievement
Ernest Gallo, 92, chairman and co-founder of the E&J Gallo Winery, has been named recipient of the 2001 James Beard Foundation Lifetime Achievement Award.
The foundation credits the award to "the significant impact Gallo and his late brother Julio have made in the wine industry."
The selection was announced recently at James Beard House by Len Pickell, Beard foundation president.
The awards, established in 1990, are considered the nation's top honors for culinary professionals.
The 12 journalism awards will be presented at a dinner April 29 at the Grand Hyatt New York.
New leftover-toters help you contain yourself
Rubbermaid has joined the toss-or-save container market with TakeAlongs. They're sturdier than many on the market, with a flexible lid that can handle the rigors of the freezer.
The designs sandwich container or divided dish target leftovers. Put them in the freezer, refrigerator or microwave.
They're sold in sets of four sandwich keepers and three divided plates ($4 at Kmart).
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