A.6 Later arrivals

Each new group added something.

• Aristocrats escaping the French Revolution brought more haute cuisine.
• Newcomers from Santo Domingo and the West Indies brought ways of cooking fish with a Spanish flavor.
• Late in the 1800s Sicilians landing in New Orleans brought rich red gravies and stuffings of garlic and breadcrumbs for artichokes and eggplant; in Louisiana these became stuffed mirliton.
• Oystermen from the Dalmatian coast were working local oyster beds by 1840, and by 1858 the city directory needed five pages for oyster bars, oyster houses and oyster restaurants.
• In 1867 Lee Yuen, a rice farmer from Canton, perfected a way to dry shrimp, so shrimp could be had all year.