they to act correctly would ration and you didn't need to impose it on them. artifacts erican sunday at 6:00 p.m. eastern on american history tv often c-span 3. -- on c-span 3. >> we are outside the cafe du onde where we are learning about the history. it is known for serving bins and -- beignets and coffee. we learn about the history and of new orleans food next. >> food here takes a much larger does anywhere else. orleans.to eat in new you can see it on the street corner and you will hear somebody walking down the street talking about what they had to eat yesterday, what they are going to have for dinner. how they cook ducks they just

shot at the hunting come. we are a city obsessed with food. one of the greatest confusions food of new orleans cajun?it creole or is it what is it? and nally, you see, creole cajun food were two completely cuisine. times of cajun food was big pot cooking keupbcajun people in southwest louisiana. hispanic es from the word which means native. the e first creoles were first native offspring of the french and spanish settlers and food is really city food. refined. it is not as spicy as perhaps it is very s, but well seasoned. and we are situated right across the french market the site of the old french market, which

here was an active market here in the city from 1718, from the earliest days. and with the bounty of everything that was available in eason fresh and local, using spanish traditional preparation this cuisine creole d and that is cooking. creole cooking first of all we have to say no matter what it is we are cooking it is almost invariably starting make a rue. -- it is a ins combination of flour and oil. preparation and in france it is butter and flour butter would burn before it gets to the dark

color. dark rue the that other thing that goes in is celery, bell pepper and onions. that is actually what i like to to as the creole mir pois. the french is onions, celery and carrots. when those first french people undoubtedly they brought with them their seeds, a lot of ingredients intending to on the way they had in france. but here in the city where we paf painfully aware of being how feet under sea level do you grow a care rorcarrot. you can't grow a carrot where you can't dig a decent grave too se the water table is high. i think that is how the carrot to out and pepper went in what is the creole flavor.

most important basis of verything is that radar creole rue with celery, bell pepper and onions. is typified by tomato. to be brown.nds often food is often red, tomato based. they love the color and they love the flavor. and, of course, there is nothing as delicious as a creole tomato season. that's another very important element. restaurants.two second oldest continuously operated restaurant and w orleans back to 1856 there have only been three the traditions have remained constant and authentic here.

is probably the most new orleans.sh of sometimes the word gumbo is used we are as aeven who people. personal a very thing. tujaque's we have a typical gumbo that some of this thickening comes not just from the rue which gives color but from powder of sassafras that was introduced to the original the clohocktaw independence and if it is added a hot liquid it thickens the liquid. will have the powder as the thickener and some will

okra. most fascinating thing about gumbo to me is where does it get name? indians word they powder which means threat because if you add too much it gives it a thready clear. the sass aw called errace -- sassafras leaves cambo. west laves came from africa and spoke the bantu along was keen rd for okra lots of people believe that gumbo gets its name from bantu name keen gumbo for okra. chocktaws an

cambo or african slaves and keen gumbo? this is a mystery i don't think we will solve. this is a combination. is r a everyone -- ramilade. the original sauce is one you find in france. mayonnaise based sauce hat has pickles and parsley in it. when the sauce came across the changed.ntic ocean it it probably changed because of lack thereof.or mayonnaise is a very dicey issue you don't have that refrigeration. consequent consequently, instead of possible deadly consequence of based -- mayonnaise became a fieryit a what's of n with

creole mustard. a coarse tard is grain, dark brown, kind of like mustard that is spicy and delicious and that is what forms the basis. you can even see the little mustard seeds of that new orleans red ramilade. new orleans in in we will find dishes that perhaps a very pure form from france that got tweaked a little it got here. the ramilade sauce is a perfect of that. conversely, we also here in new operate what a almost food museums. in some of the older restaurants places like antoine's, arno's, see this magical french

tpraofr fry. it is invented in france by it isnt in the 1800's and like a french fry but is cooked puffs up making y bite licious airy crisp of hot potato like nothing else. it my surprise, i iscovered become in the 1980's the french people had forgotten in. you couldn't find it in france but here in new orleans it always d exactly as it did because we were sticklers for tradition here. specific foods that center around some of our traditions. king cake is not carnival team in new orleans unless there is everywhere. that goes on throughout the days of lent. the poor boy sandwich is one of

our most iconic dishes. it was created in 1929 during -- consider r strikes. t was the strikers who were originally the poor boys. but one thing that is most it isant to understand is really all about the bread. is orleans french bread distinctly different. it is crusty and soft and on the inside. -- boyriginal poor bow hoevers were designed to be a sandwich big enough to feed an entire family. sandwich was invented at the martin brothers growsers. to brothers that -- grocers. sorry for the starving so they set out with

heir french bread baker and italian man to create a sandwich big enough to feed a whole family. so they sketched out on a piece f brown pain are how long that -- paper how long it would be instead of being slightly baggettas a traditional they blunted the ends so that cut wouldn'the end get the short end of the deal. sandwich gets its name from the street consider a poor boy here is p-o-o-r-b-o-y.is we do know how to spell and enunciate. that was the result of that. menu, is an awesome special meal at tujaque's. the menu since

about 1914. owners were partners. the woman and husband were madam d working for biguet whose place was her was tujaque. the is where she learned preparation of chicken bonbon. fried without any batter, any coating. it is just background and fried. potatoes are fried in the same oil. and then the whole thing is sprinkled with a fresh garlic and parsley chopped together. it is delicious. ut you have to order it in advance because it takes almost an hour to prepare. e are standing at america's oldest stand-up bar at tujaque's

restaurant and it is the most famous contact tail here is the hopper. t was invented in 1918 on the eve of prohibition and we will show you exactly how to make it. you ready? we start off with an equal pour dark cream decocoa whites and ours of mint.cream d efre the whole thing is over ice and it a good shake to blend frothy and make it all and beautiful. is poured into a stem with a little d brandy floater. beautiful.

here it is. that perfect grass hopper cocktail. cheers! hurricane katrina changed the for the firstause time since 1718 we had a slate -- well, sort of. t was kind of messy after the flood but the slate was clean. consequently we had an things.ity to do two number one, the populace of the realized how endangered our life here really is. consequently how endangered the are.traditions so whether it was a poor boy it all or cocktail seemed to matter more. it seemed to matter more that it was preserved and that the

radition was being carried forward. at the same time, hurricane enormous ought an influx of very bright people country who ss the moved here in droves and decided live here. to based on that change of for one thing, the food began to change. seen a tkwaeurt diversion n -- greater diversion in the food serve and kinds of restaurants we have and an restaurant the business that nothing new had ever seen before. here today on the 14 years after katrina we have over twice as many restaurants we ating in new orleans as did before the storm. when visitors come here the most thing to me is that they have an authentic food

experience experience. whether it is trying a poor boy bowl of or having a gumbo, trying crawfish for the it is all delicious adventure.a delicious that is what i want our visitors go home ence and then with a really special food new y they created here in orleans. >> our city tour staff recently traveled to new orleans to learn the rich history. learn more about new orleans and ther stops on the tour at c-span.org/cities tour. american tching history tv all weekend every weekend on c-span 3. filmmakers discuss

stay aocumentary hit and history of favorite and resistance about the actions of catonsville find other catholic activists who protested war.ietnam it was mostly thought of as age haired college protesters so here were middle .ge clergy it made the public think if they are against the war maybe i reconsider it myself. that was a turning point for the movement. it didn't end the war but i don't see how you could argue it didn't help end the draft. the head of the selective publicly that they felt they were under attack so can draw a line from what hey did to the draft ending in 1973. >> sunday 8:00 eastern on

>> history bookshelf, sarah talks about her book. in which she looks at the american revolution through the lafayette.quis recorded in 2016. it is about 45 minutes. >> good afternoon. i had the honor of serving that