Date of Award
Mary Niall Mitchell
The cultural, social, and economic development of New Orleans—from a colonial port to an American city—can be traced through its history of bread baking. The public history thesis project, Trail of Crumbs: Tracing the Lore, Labor, and History of Bread-Making in New Orleans, is a tour on the Midlo Center’s digital site New Orleans Historical, mapping the spaces, events, and human stories behind one of the city’s oldest professions. Rooted in a French and Spanish colonial foundation, the bread-making traditions of New Orleans reveal the influence of forces such as the port, immigration, location, and labor. The tour applies primary sources --the “crumbs” (newspaper listings, photographs, census rolls, business records, notarial records) --to trace and reconnect New Orleans bread-making to its history. Trail of Crumbs highlights six locations in the French Quarter open between 1789 and 1970: Cadet’s, D’Aquin’s, Chretien’s/Francingues’, Bakers Union Hall, Lombardo’s, and Garic’s.
Logsdon, Dana, "Trail of Crumbs: Tracing the Lore, Labor, and History of Bread-Making in New Orleans" (2021). University of New Orleans Theses and Dissertations. 2907.