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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“With respect to a true culture and manhood, we are essentially provincial still, not metropolitan,—mere Jonathans. We are provincial, because we do not find at home our standards; because we do not worship truth, but the reflection of truth; because we are warped and narrowed by an exclusive devotion to trade and commerce and manufacturers and agriculture and the like, which are but means, and not the end.”
—Henry David Thoreau (1817–1862)
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—Flannery O’Connor (1925–1964)