France: The Ursulines

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Chef Folse explores the contributions of Louisiana's unlikely pioneers: the missionaries, priests and nuns. Sister Joan Marie Aycock introduces us to a bit of Louisiana's early "morality" and the contributions of the Ursuline nuns. Chef Folse visits with Tommy Adkins as he demonstrates French bread making on the Louisiana frontier. Celeste Veillon and musicians from the Baton Rouge Symphony Orchestra perform religious pieces appropriate to Louisiana's French colonial period.

A TASTE OF LOUISIANA WITH CHEF JOHN FOLSE & CO.: OUR FOOD HERITAGE XI uncovers the history behind the bayou state's signature Cajun and Creole dishes. The 26-part series celebrates the multicultural influences on Louisiana's cuisine in colorful and informative sequences filmed in picturesque locales and in cooking segments taped before a live studio audience. In addition, noted historians and chefs discuss the origins of Louisiana's most revered foods and recipes. The series reflects Folse's philosophy on cooking: choose the culinary heritage of your people, select regional ingredients and, finally, practice simplicity.

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France: The Ursulines

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