In the 1800s, New Orleans' local economy evolved from rural-agrarian into urban-industrial. With this transformation came newfound leisure time, which birthed the concept of organized sport. Though first considered a game for children, baseball became New Orleans' most popular pastime, and by 1859, numerous baseball clubs had been established in the city. This book traces the development of baseball in New Orleans from its earliest recorded games in 1859 through the end of the 19th century, with a particular focus on the New Orleans Pelicans.

In July of 1859, seventy-five young New Orleanians came together to form the seven teams that comprised the Louisiana Base Ball Club. They played their games in the fields of the de la Chaise estate on the outskirts of New Orleans near present-day Louisiana Avenue. As America's population grew through immigration, so did the popularity of what the largest newspaper in New Orleans, the Daily Picayune, called in November of 1860 "the National Game." Baseball quickly replaced cricket as the city's most popular participant sport. In 1887, local businessmen and promoters secured a minor league franchise for the city of New Orleans in the newly formed Southern League, beginning the city's 73-year love affair with the New Orleans Pelicans. From Shoeless Joe Jackson, to Hall of Famers Dazzy Vance, Joe Sewell, Bob Lemon, and Earl Weaver, to today's stars such as Jeff Cirillo and Lance Berkman, the road to the majors brought many notable players through New Orleans. From these early beginnings to the present-day New Orleans Zephyrs of the AAA Pacific Coast League, local fans have continued the tradition of baseball in New Orleans.

In the 1930s, Monroe, Louisiana, was a town of twenty-six thousand in the northeastern corner of the state, an area described by the New Orleans Item as the “lynch law center of Louisiana.” race relations were bad, and the Depression was pitiless for most, especially for the working class—a great many of whom had no work at all or seasonal work at best. Yet for a few years in the early 1930s, this unlikely spot was home to the Monarchs, a national-caliber Negro League baseball team. Crowds of black and white fans eagerly filled their segregated grandstand seats to see the players who would become the only World Series team Louisiana would ever generate, and the first from the American South. By 1932, the team had as good a claim to the national baseball championship of black America as any other. Partisans claim, with merit, that league officials awarded the National Championship to the Chicago American Giants in flagrant violation of the league’s own rules: times were hard and more people would pay to see a Chicago team than an outfit from the Louisiana back country. Black newspapers in the South rallied to support Monroe’s cause, railing against the league and the bias of black newspapers in the North, but the decision, unfair though it may have been, was also the only financially feasible option for the league’s besieged leadership, who were struggling to maintain a black baseball league in the midst of the Great Depression. Aiello addresses long-held misunderstandings and misinterpretations of the Monarchs’ 1932 season. He tells the almost-unknown story of the team—its time, its fortunes, its hometown—and positions black baseball in the context of American racial discrimination. He illuminates the culture-changing power of a baseball team and the importance of sport in cultural and social history.

New Orleans con Sabor Latino is a documentary cookbook that draws on the rich Latino culture and history of New Orleans by focusing on thirteen New Orleanian Latinos from diverse backgrounds. Their stories are compelling and reveal what for too long has been overlooked. The book celebrates the influence of Latino cuisine on the food culture of New Orleans from the eighteenth century to the influx of Latino migration post-Katrina and up to today. From farmers' markets, finedining restaurants, street cart vendors, and home cooks, there isn't a part of the food industry that has been left untouched by this fusion of cultures. Zella Palmer Cuadra visited and interviewed each creator. Each dish is placed in historical context and is presented in full-color images, along with photographs of the cooks. Latino culture has left an indelible mark on classic New Orleans cuisine and its history, and now this contribution is celebrated and recognized in this beautifully illustrated volume. The cookbook includes a lagniappe (something extra) section of New Orleans recipes from a Latin perspective. Such creations as seafood paella with shrimp boudin, Puerto Rican po'boy (jibarito) with grillades, and Cuban chicken soup bring to life this delicious mix of traditional recipes and new flavors.

The untold story of baseball’s nineteenth-century origins: “a delightful look at a young nation creating a pastime that was love from the first crack of the bat” (Paul Dickson, The Wall Street Journal). You may have heard that Abner Doubleday or Alexander Cartwright invented baseball. Neither did. You may have been told that a club called the Knickerbockers played the first baseball game in 1846. They didn’t. Perhaps you’ve read that baseball’s color line was first crossed by Jackie Robinson in 1947. Nope. Baseball’s true founders don’t have plaques in Cooperstown. They were hundreds of uncredited, ordinary people who played without gloves, facemasks, or performance incentives. Unlike today’s pro athletes, they lived full lives outside of sports. They worked, built businesses, and fought against the South in the Civil War. In this myth-busting history, Thomas W. Gilbert reveals the true beginnings of baseball. Through newspaper accounts, diaries, and other accounts, he explains how it evolved through the mid-nineteenth century into a modern sport of championships, media coverage, and famous stars—all before the first professional league was formed in 1871. Winner of the Casey Award: Best Baseball Book of the Year