As far back as the early 1700's French landowners in Louisiana built and maintained a "pigeonnier". The pigeons were raised for food. They roosted and nested in the building that you see in the photograph. Adults were not eaten. Young birds that could not yet fly were the ones selected for consumption. The dish prepared with young pigeons was called "squab" and was considered a delicacy. If you served squab very often, you needed more than one pigeonnire on your property. French decendants in South Louisiana still maintain pigeonnires.
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