Cynthia LeJeune Nobles, author of The Delta Queen Cookbook

The Delta Queen Cookbook author Cynthia LeJeune Nobles grew up on a rice farm in Iota in Acadia Parish—formative years that formed the basis of a lifelong appreciation for the state’s unique foods. A food historian and a contributing writer to the Newcomb College Culinary History Writers Group, Nobles recent work explores the history of the famed passenger steamboat and its lush culinary traditions.

Sailing between 1927 and 2008, much of it on the Mississippi River, the Delta Queen was known for its great food and warm, inviting culture. Nobles traces the recipes and culinary ethos over nearly a century, noting how they reflected the changing gastronomic traditions on land. Because of the Delta Queen’s strong association with New Orleans and other Southern cities, its recipes had a distinctly Southern flair, says Nobles. Click here(HYPERLINK) to read more about this revived Southern tradition.—Maggie Heyn Richardson

“A lot of them were really good basic dishes like hush puppies and red beans and rice,” says Nobles, who was able to interview the steamboat’s surviving chefs and some of its loyal passengers. Her book signings often include samples from the book’s 125 recipes, including tiramisu and pralines.

Nobles lives in Baton Rouge with her husband. After 20 years of working in an office, she returned to school and earned a degree in American History from the University of New Orleans. Her writing skills caught the attention of her professors, who connected her with the Newcomb College Culinary Writers Group. It led to a new career as a culinary writer. She is a contributing author to the book, New Orleans Cuisine, and is regular contributor to The Advocate’s Food section. Nobles is now at work on a book about the culinary traditions of Louisiana plantations.