In Culture
On the Louisiana coast, the Cajun word for coot is pouldeau, from French for "coot", poule d'eau - literally "water hen". Coot can be used for cooking; it is somewhat popular in Cajun cuisine, for instance as an ingredient for gumbos cooked at home by duck hunters.
Read more about this topic: American Coot
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“... there are some who, believing that all is for the best in the best of possible worlds, and that to-morrow is necessarily better than to-day, may think that if culture is a good thing we shall infallibly be found to have more of it that we had a generation since; and that if we can be shown not to have more of it, it can be shown not to be worth seeking.”
—Katharine Fullerton Gerould (1879–1944)
“The hard truth is that what may be acceptable in elite culture may not be acceptable in mass culture, that tastes which pose only innocent ethical issues as the property of a minority become corrupting when they become more established. Taste is context, and the context has changed.”
—Susan Sontag (b. 1933)