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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.
At the same time, "Creole" increasingly referred to Creoles of the middle class (bourgeoisie) or aristocratic class (grands habitants), and served as a designation for inhabitants of the "Creole Cities": Mobile, Alabama and New Orleans, Louisiana. [13] [14] [15] Carl Brasseaux notes in Acadian to Cajun, Transformation of a People, that:
The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. [1] [2] Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. [1]
Gumbo (Gombô in Louisiana Creole, Gombo in Louisiana French) is a traditional Creole dish from New Orleans with French, Spanish, Native American, African, German, Italian, and Caribbean influences. It is a roux-based meat stew or soup, sometimes made with some combination of any of the following: seafood (usually shrimp, crabs, with oysters ...
Louisiana French (Louisiana French: Français louisianais; Louisiana Creole: françé la lwizyàn) is an umbrella term for the dialects and varieties of the French language spoken traditionally by French Louisianians in colonial Lower Louisiana.
Responses "French" and "Cajun" are included. In 2010, statewide, out of a population 5 years and older of 4,152,122, some 179,750 people reported French as their home language, while 14,365 reported "Cajun". A further 4,465 who reported French Creole, which includes both Louisiana's Kouri-Vini and Haiti's Kreyòl, are not counted below.
The Creole culture of Southwest Louisiana is thus more similar to the culture dominant in Acadiana than it is to the Creole culture of New Orleans [citation needed]. Though the land areas overlap around New Orleans and down river, Cajun/Creole culture and language extend westward all along the southern coast of Louisiana, concentrating in areas ...
Cajun and Creole cuisine have mistakenly been considered the same, but the origins of Creole cooking are in New Orleans, and Cajun cooking arose 40 years after its establishment. [7] Today, most restaurants serve dishes that consist of Cajun styles, which Paul Prudhomme dubbed "Louisiana cooking". [8]