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)
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—Judith Malina (b. 1926)