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Technically, "Cajun" cuisine should properly fit under the umbrella of "Creole" cuisine, much like "Cajuns" themselves traditionally fit under the "Creole" umbrella. In contrast to the nineteenth and early twentieth centuries, today's Cajuns and Creoles are often presented as distinct groups, and some Cajuns disavow a Creole identity whereas ...
Louisiana French (LF) is the regional variety of the French language spoken throughout contemporary Louisiana by individuals who today identify ethno-racially as Creole, Cajun, or French, as well as some who identify as Spanish (particularly in New Iberia and Baton Rouge, where the Creole people are a mix of French and Spanish and speak the ...
The English word creole derives from the French créole, which in turn came from Portuguese crioulo, a diminutive of cria meaning a person raised in one's house.Cria is derived from criar, meaning "to raise or bring up", itself derived from the Latin creare, meaning "to make, bring forth, produce, beget"; which is also the source of the English word "create".
The Cajun-Creole population of Crowley enjoying a Cajun Music Concert in 1938. A map of Acadiana , the Cajun Country . In 1765, during Spanish rule, several thousand Acadians from the French colony of Acadia (now Nova Scotia, New Brunswick, and Prince Edward Island) made their way to Louisiana after having been expelled from Acadia by British ...
Louisiana Creole is a French-based creole language spoken by fewer than 10,000 people, mostly in the U.S. state of Louisiana. [4] Also known as Kouri-Vini, [1] it is spoken today by people who may racially identify as white, black, mixed, and Native American, as well as Cajun and Creole.
Acadiana (French and Louisiana French: L'Acadiane), also known as Cajun Country (Louisiana French: Le Pays Cadien), is the official name given to the French Louisiana region that has historically contained much of the state's Francophone population. [1] Many inhabitants of Cajun Country have Acadian ancestry and identify as Cajuns or Creoles. [2]
Cherished Memories: Snapshots of Life and Lessons from a 1950s New Orleans Creole Village. iUniverse.com. ISBN 9781462003198. Malveaux, Vivian (2009). Living Creole and Speaking It Fluently. AuthorHouse. ISBN 9781467846486. Kein, Sybil (2009). Creole: the history and legacy of Louisiana's free people of color. Louisiana State University Press.
[9] [10] [11] Cajun cuisine uses less fish and more shellfish, pork, and game than Creole cuisine. While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, and filé powder. [6] [7] [8] Soul food was created by the African-American descendants of slaves.