Pralines des Voyageurs: An Iconic Intercultural Food
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Abstract
Pralines are well-known French and New Orleans delicacies, making them synonymous with both refinement and high-calory count. In the 18th and early 19th centuries, the confection also had a rougher edge. After substituting almonds and refined sugar by indigenous ingredients—corn and maple sugar—it became an iconic travel food for explorers and traders of the North American continent. This article traces the spread of pralines from their metropolitan origin to their frontier use, as the semantic range of the term gradually shifted. We also attempt to reconstruct a contemporary equivalent to the historical recipe.
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Scholars@Duke
Patrick Charbonneau
Patrick Charbonneau is Professor of Physics at Duke University. His research in soft matter and statistical physics uses theory and computer simulations to study glassy materials and frustrated systems. He also contributes to the history of science, curating projects on quantum and statistical physics as well as food history.
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