Can you reading this now… Good. Well here I am again in the kitchen I just can’t seem to get out of it. But today I will be telling you about one of my favorite dishes Gumbo, along with this I’ll be giving you a little history of the Cajun or Creole culture. I’ve had the honor of working with a few true Creole chefs along with the honor of meting Emerald Lagassi. So before we get into going to the store to buy the ingredients lets look at the Creole culture a bit.
The French introduced a soup called bouillabaisse that served as a major influence in the creation of gumbo, a New Orleans signature dish. Combining butter and flour over heat formed their thickening agent, the roux. This classic French technique was later modified and expanded by various cultures to create numerous colors and tastes. This is what Big John called the mother of the Gumbo universe. It’s the sun that heats all the other planets around it.
The Spanish spiced everything up by adding tomatoes and peppers in sauces and meat dishes. For instance, Shrimp Creole derives from the combination of a roux with tomatoes. Spanish paella traditionally a seafood and rice dish evolved into the Creole staple jambalaya, simply by adding ham or other seasonal ingredients. The Germans brought the knowledge and skills of sausage making. They arrived with a wide assortment of meat and dairy products as well. The Germans provided access to delicacies previously unavailable in South Louisiana.
Italians brought to the New World their famous red gravies, garlic and bread crumbs. These primary ingredients were assimilated into local cooking staples to create stuffed artichokes, eggplant and mirliton (a type of squash).
The foods characteristic of Native Americans included corn-based breads and cereals, squash (particularly mirlitons), bay leaves, and dried beans. They used persimmons in syrups and chokecherries to season smoked meats. Their largest contribution, however, was powdered sassafras leaves. Now referred to as filé powder, this spice acts as a thickening agent in stews and soups.
The people from the West Indies introduced rare vegetables and cooking styles, which also transformed Creole cuisine. They favored a slow cooking technique called braising, which allowed the ingredients to co-mingle into a richly layered flavor. This method was later imitated for gumbo
African Americans in New Orleans were farmers and sophisticated cooks that united regional crops such as rice, beans and green leafy vegetables with traditional African ingredients like okra, yams, onions and garlic.
“Nah nobody knows how to cook decent moose anymore. They put all those strange spices in it. I mean who puts garlic in moose stew”40 Many spices were imported from Europe. These spices such as garlic now influence moose stew a typical Indian dish. Although garlic and other spices are not traditionally used in the stew. This represents the forced change in diet because of western colonization. A very common saying,” you are what you eat”.
Along with an exuberance of gold and silver, plants such as corn, tobacco, potatoes, tomatoes, chocolate, sugar, and myriad other fruits and vegetables were introduced into European diets. The humble potato was especially adopted by the Irish; Tomatoes, the Spanish; and tobacco, the entire world. Due to the increased food supply, the European population exploded and necessitated the subsequent settlement of the ‘New World’.
Gervel, David. "Island Magazine Discover the Creole Culture around the World : Louisiana Creole Culture & Voodoo Tradition." Island Magazine Discover the Creole Culture around the World : Louisiana Creole Culture & Voodoo Tradition. N.p., 26 Aug. 2012. 30 Apr. 2014. Web.
Though the two differed in many ways, the were both chock full of musicality. A key difference between the two is the style of music they both held. New Orleans was a city of a multitude of musical styles, while Vienna remained a well known city for classical music. New Orleans streets would fill with parades and musical performs all over the city. As the documentary mentioned, after Louisiana became American controlled, an influx of newly freed African Americans began calling New Orleans their home. This brought on new styles of African and Caribbean music in addition to spiritual songs from the south. These new styles were not accepted by with upper class of New Orleans. White descendants of the French and Spanish who lived in New Orleans adopted the term “Creole” in order to distinguish themselves from the influx of new American’s for whom they disdained. Creole’s were classically trained and participated in local orchestras in New Orleans, lending to the multitude of musical styles of the city. Creoles soon became second class citizens along with blacks, and thus a new music was born. The influence of the Creoles classically trained music, along with the multitude of different styles, created a music of freedom and liberty. Together African Americans and creoles transformed music as it was known, creating jazz, a quintessential
The early Cajuns did not have a social life as we know it today. Occasionally, they would attend dances, but family and friends were their main source of fun and relaxation. Because of the hardships of not being able to travel long distances, the Cajuns would gather with family for Sunday dinners and special occasions such as birthdays and holidays. One of their favorite pastimes was to gather, play cards, and sing. The families spent an extreme amount of time together. They shared their thoughts, feelings, and experiences with each other. Most importantly, they needed each other. The desire to be with family is one of the unique factors that has kept the Cajun identity so strong through time and troubles (Hebert, 1997).
Sacher, John M. "Louisiana." Encyclopedia of the New American Nation. Ed. Paul Finkelman. Vol. 2. Detroit: Charles Scribner 's Sons, 2006. 305-307. Gale Virtual Reference Library. Web. 15 Nov. 2015.
This triumphant history is simmering beneath a complicated mixture of endearing and polarizing perspectives. As for many, these are dishes that celebrate a heritage of culinary genius, community-building, and resourcefulness. However, there are many who reach the opposite conclusion and criticize soul food as an exceedingly unhealthy cuisine that needs a warning label, or slave food that is unworthy of celebration (Miller,
Louisiana is filled with a great number of diversified and varied people all ranging from French, Spanish, English, German, and Acadian to West Indians, Africans, Irish, and Italian, and they were all a part of the original settlers that established the state (“About Louisiana”). They are also the ones who inspired the “Cajun Country” that Louisiana is today by bringing their culture, traditions, and heritage with them. The original French pronunciation of the w...
When the Europeans explored the Americas, they were introduced to new plants, foods, and animals, as well as riches and land. Foods such as corn, white and sweet potatoes, beans, tomatoes, cacao, fruits, peppers, peanuts, sugar cane, and tobacco were many of the new foods enjoyed by Europeans. Some animals such as wild turkeys, llamas, and alpacas, were brought back to Europe. Native American Indians traded furs with the Europeans, which were luxury items throughout Europe. The discovery of lands rich in gold, silver, and other treasures prompted the conquistadors to launch expeditions to the Americas, while reports of newly discovered lands abundant in resources, lured many other Europeans to the Americas in search of a new and better life.
Corn had a very deep religious significance to the Mayan people. It was believed that the gods created man from corn flour and the blood of the gods, making them literally children of the
The Columbian exchange was the exchange of goods and products that occurred when the Europeans came to America. Some of the items exchanged included potatoes and tomatoes, which originated in America, and wheat and rice, which originated in Europe. Because of this exchange, certain dishes are possible to be made. For example, tomatoes are a popular ingredient in Italian dishes, but they originated in America. Because of the Columbian exchange, Italians were able to adapt tomatoes to be included in their dishes. Similarly, there are many dishes which also cannot be possible without the exchange. This will go in-depth into a few dishes and see if they could be made without the Columbian exchange.
“Anthropologists call this process "syncretism"--the blending together of cultural elements that previously existed separately. This dynamic, so essential to the history of jazz, remains powerful even in the present day, when African-American styles of performance blend seamlessly with other musics of other cultures, European, Asian, Latin, and, coming full circle, African.”(Gioai, 1997) The diversity of ethnicities in New Orleans played a crucial role in the development of jazz. Due to there being so many different ethnic groups living in New Orleans, the city was more tolerant in accepting unorthodox practices. This enabled jazz to be able to grow and develop, eventually reaching into new areas of the United
The Pawnee way of life was a big contrast from the other tribes on the Great Plains. While a majority of the tribes in the Great Plains were hunters, the Pawnee were very agricultural. They had set villages where they cultivated crops. The Pawnee’s culture and rituals were based on growing and harvesting corn. The most popular forms of corn grown were blue and white corn. Plants grown were beans, squash, watermelon, and corn. Some crops that grew in the forest were wild cucumbers, wild onions, lambs quarter, Indian potato, wild plums...
...ition of spices into the market during the Middle Ages not only created an economic boom but also led to the change in social, political, and religious outlooks of society. The vast importance of the spice trade opened the doors for nations to expand and create new relationships with neighboring regions, but most importantly it allowed individuals such as Columbus, Da Gama, Polo and other explorers to be able to discover new domains that eventually led to the colonization of the Americas today. Paul Freedman’s book does an excellent job in enlightening the reader of how meaningful spices were throughout the centuries and with the help of numerous primary sources, the message was clear just after reading the first chapter. The book allows us to have a better understanding of the fundamental importance spices played in shifting the medieval times into the modern era.
greens, and corn around the area. The corn grew up like a forest! I can remember