When it comes to a cheap, quick meal, most people think of fast food. However, not only does fast food have generally little to no nutritional value, but it is also seriously lacking in culture. Now, it is easy to argue that everything has some sort of culture, but I’m talking about a meaningful history, and an idea represented through consumption that eaters want to be a part of.
The po boy, on the other hand, combines history and culture with an inexpensive sandwich option. As with many culturally important and region-specific sandwiches, there are lots of stories about how the po boy was created. Generally, though, this sandwich’s early beginnings are agreed upon. During a streetcar strike in 1929, the Martin brothers, Bennie and Clovis, both former streetcar workers, vowed to feed every man involved. They partnered with John Gendusa to create a larger, yet inexpensive sandwich. Gendusa’s bread was bigger than the usual sandwich bread, and came to define the New Orleans-style French bread. The Martins served spare bits of roast beef and gravy on this bread, and after supplying enough of them to the “poor boys” that came to eat, the name stuck to the sandwich.
Today, roast beef is still one of the most popular and common po boys, along with the fried seafood varieties, available thanks to New Orleans’s location. Po boys are served “dressed” with shredded lettuce, tomato, pickles and mayo. They are also generally the cheapest sandwich on any menu, from restaurants to delis to convenience stores. This creates and interesting situation. The po boy was born out of the need for inexpensive food, so it is almost comforting to see that it has not left this part of its identity behind in the growing foodie culture of America. On the other hand, this position does not encourage much quality control. After all, very few people will complain if the cheapest sandwich doesn’t quite live up to their expectations. To counteract this laziness and to uphold and honor the po boy’s history, some establishments take great pride in their sandwiches and make a point of it, too. Furthermore, the New Orleans Po Boy Preservation Festival was created to keep the sandwich and its place in the city’s culture alive.
Sadly, the po boy pictured in this post is not from one of the places that puts emphasis on creating an exceptional sandwich. I discovered this sandwich in a po boy joint that supposedly had the best in the neighborhood. Unfortunately, this was apparently not a neighborhood that has remarkably high food standards, instead continuing the po boy’s history as a meal for those who might otherwise be unable to afford one. I got the classic roast beef, dressed. Though the sandwich was tasty, it was good in the way that cheap food is. It was very obvious that customers frequenting this establishment were not foodies. And while the sandwich itself was not spectacular, I definitely had a po boy experience reminiscent of its early days.