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Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Greek American, Italian American, Jewish American, and Mexican ...
Its heritage reflects French, Spanish, American Indian, German, and Afro-Caribbean influences. Cajun food is the result of this assimilation or "cultural blending". [9] Rural Cajun cuisine is distinct from the urban Creole cuisine, having arisen by economic necessity among the Acadian immmigrants [10] who came to Louisiana in the 18th century ...
Creole cuisine is a fusion, unique to the New Orleans area, of French, Spanish, West African, and Native American cuisine. It was also influenced by later immigrants from Germany, Italy (particularly Sicily), and other locations. Like French food, it sometimes makes use of rich sauces and complex preparation techniques.
Its origins is a subject of debate among culinary historians; Julia Child calls it "an American invention", [303] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation". [304] Yaka mein: South New Orleans A soup that combines influences of Chinese and Creole cuisine.
Gumbo is the official cuisine of the state of Louisiana. [5] Many southern Louisiana cooking competitions center around gumbo, [10] and it is a central feature of many local festivals. [49] The self-described "Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival. [50]
The state is predominantly known for both its Cajun cuisine, Creole cuisine, and Native American cuisine. Creole cuisine is influenced by traditional French cooking with Spanish, African, and Indian influences. [9] Cajun cuisine is one of the most popular cuisines in the United States.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine.
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