Our Views: King cakes in spotlight

Other cities might be trudging through cabbage season at this point in winter, but New Orleans is eating cake.”

Or so writer Julia Moskin told readers of The New York Times in a lengthy story about New Orleans king cakes for the cover of The Times’ dining section. The full-color photo spread of all those Crescent City king cakes made our mouths water, of course, and we were proud to see a Louisiana culinary tradition getting so much attention from The Times’ international audience of readers.

The article reminded us all over again of why New Orleans is so special — and why king cakes have become such a popular treat in recent years throughout south Louisiana.

We don’t know if The Times story on king cakes will inspire other cities in America to embrace the king cake tradition. We feel confident, though, that no one will ever be able to make king cakes — or eat them — in quite the same way as we do in Louisiana.

Comments

1) Comment by Bouncer - 03/02/2013

I'd much rather the state be known for a top-notch educational system than high-calorie cholesterol and fat-laden goodies. Oh, well. When you're at the bottom of the pile, I suppose anything is better than nothing at all.

2) Comment by SuzanneMS - 03/02/2013

No, but we are the obesity and Type II diabetes capital of the U.S. A slice or two of king cake during the next few weeks won't hurt you -- and probably will do a lot for your mood! -- but a piece every day . . . we see the results of that in our weight-related health statistics.

3) Comment by twinkie1cat - 02/02/2013

I'll bet the orders for King Cakes triple in the next week or two and a lot of them will be going to New York! Thank you New York Times. See, we don't all hunt alligators and live in the swamp.

4) Comment by [e-mail] - 02/02/2013

Those things are shipped all over the place straight from the bakery so I suppose it's farily wide spread.