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The flag of Acadiana (drapeau de l'Acadiane) represents the Acadian (Cajun) ethnic region of southern Louisiana. It consists of two equal horizontal bands of blue (top) and red (bottom) bearing three white fleurs de lis and a gold castle, respectively, and a white isosceles triangle at the hoist, within which is a gold five-pointed star.
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]
The RCA Indian-head test pattern. The Indian-head test pattern is a test card that gained widespread adoption during the black-and-white television broadcasting era as an aid in the calibration of television equipment. It features a drawing of a Native American wearing a headdress surrounded by numerous graphic elements designed to test ...
The Cajuns (/ ˈkeɪdʒənz /; French: les Cadjins [le kadʒɛ̃] or les Cadiens [le kadjɛ̃]), also known as Louisiana Acadians (French: les Acadiens), [4] are a Louisiana French ethnicity mainly found in the US state of Louisiana and surrounding Gulf Coast states. While Cajuns are usually described as the descendants of the Acadian exiles ...
Louisiana Creole (Kréyol La Lwizyàn) is a French Creole[87]language spoken by the Louisiana Creole people and sometimes Cajuns and Anglo-residents of the state of Louisiana. The language consists of elements of French, Spanish, African(mainly from the Senegambian region),[88]and Native Americanroots.
Louisiana launched the Ragin' Cajun Radio Network in August 2011. The Network is a series of radio and television networks that provide access to sporting events throughout the state of Louisiana. Two Lafayette radio stations, KPEL-AM and KHXT-FM , provide play by play radio commentary called by broadcasters Jay Walker, and Steve Peloquin.
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.
The origins of "coonass" are obscure, and Cajuns have put forth several folk etymologies in an effort to explain the word's origin. Some of these hold that the word refers to the Cajuns' occasional habit of eating raccoons, or from the use of coonskin caps by the Cajuns' ancestors while fighting in the Battle of New Orleans or in the Revolutionary War under Spanish colonial Governor Bernardo ...