History of Cajun Cuisine
Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the "Acadian" region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and garden vegetables including field peas, cabbage, and turnips. This diet was supplemented by domestic livestock, wild game, and fish. (History of the Cajuns. (2001). www.terrebonneparish.com)
Because of increased tensions between the French settlers and the British, the Acadians were forced out of Nova Scotia. This was a long and grueling journey for those that survived. Many of the Acadians were sent first to Maryland, then back to France, and finally to Louisiana where they attempted to reunite with their family members. Because of their strong drawl, the name "Acadian" was transformed to "Cajun" by the English-speaking inhabitants of Louisiana. The Cajuns grew to be a unified ethnic group as a result of their struggles to overcome discrimination as refugees. (History of the Cajuns. (2001). www.terrebonneparish.com)
Initially, all incoming Acadian immigrants arrived in New Orleans. They were met by a tepid Spanish government that was eager to relocate the settlers to more rural areas. These included the regions north of New Orleans along the Mississippi River, as well as the prairie lands of Southwest Louisiana. The Acadians newly settled into the river basin soon found difficulty in growing their familiar crops of grain and cool weather vegetables. The heat and humidity required t...
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...05). Cajuns Today. www.frommers.com/destinations/neworleans)
Cajun cuisine is a fusion of food from around the world, giving it a very rich and colorful history. It was filled with great ideas and integrations from the French, Spanish, Africans, and Native Americans. After many years Cajun cuisine has developed into what it is today: a well respected southern culinary classic.
References
1. Cajun Country. (2003). Retrieved November 1, 2005, from www.cs.wisc.edu
2. History of the Cajuns. (2001). Retrieved November 1, 2005, from www.terrebonneparish.com
3. Ross, Paul. (2000). Real Cajun Cuisine. Retrieved November1, 2005, from www.fiery- foods.com
4. Cajuns. (1990). Retrieved November 1, 2005, from http://gatewayno.com/culture/Cajuns.html
5. Savoy, Marc. (2005). Cajuns Today. Retrieved November1, 2005, from www.frommers.com/destinations/neworleans
Rather than working with nature through multi-tiered flood control with spillways and reservoirs, levees disallowed the river to naturally flood, deteriorated the natural ecosystem, and ultimately weakened the city’s defenses against the hurricane (Kelman). Culture and society further interacted, as beliefs in man’s power over nature and racial discrimination promoted levee expansion and racial segregation, creating a city of racially differentiated risk (Spreyer 4). As a result, inundation mostly impacted the lower land neighborhoods that housed poor people of color. Society and nature interfaced in the application of levees that contained nature’s forces. Ultimately, nature won out: the hurricane overpowered the levees and breached the Industrial Canal, disproportionally flooding the mostly black, low-elevation neighborhoods of New Orleans (Campanella
Many years before the Louisiana purchase was thought of, this land was owned by several Native American tribes which included men and woman. “Evidence shows they had extensive cultural and economic exchange networks with tribes around them, reaching as far south as Mexico, Central American and the Caribbean. Material goods were traded, as being language, technology, and recreational practices” (The Louisiana Purchase). The Native Americans were good people who were very humble, but unfortunately “they were overwhelmed by the Europeans and disappeared as a distinct group before the 19th century” (The Louisiana Purchase).
Farmers who lived west of the Appalachian Mountains shipped all their surplus produce by boat down rivers that flowed into the Gulf of Mexico. In a treaty of 1795, Spain agreed to give Americans the "right of deposit" at New Orleans. This right allowed Americans to store in New Orleans, duty-free, goods shipped for export. Arks and flatboats transported a great variety of products, including flour, tobacco, pork bacon, lard, feathers, cider, butter, cheese, hemp, p...
Prior to 1830 the Cherokee people in the Southern states were land and business owners, many owned plantations and kept slaves to work the land, others were hunters and fishermen who ran businesses and blended in well with their white neighbors, but after Andrew Jackson took office as President, the government adopted a strict policy of Indian removal, which Jackson aggressively pursued by eliminating native American land titles and relocating American Indians west of the Mississippi. That same year, Congress passed the Indian R...
Salsa became America’s top-selling condiment 25 years ago (“9 Spicy Things You Didn't Know About Salsa”). Salsa has been made the same way since the beginning, but there have been a few alterations. Making Salsa is an easy process that anyone can learn. I have been making Salsa with my father since I was a little girl.
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.
Many African-Americans consume what is known as “soul food”, for which, it is very popular within the black community. Soul food is an African-American cuisine that can be traced back as far as African, however, the term itself was not coined until the mid-1960s. It also comprise an important element of the cuisine of the general American south. Soul food was adopted and modify during the African slave trade and it was during this time food African cuisine and southern European cuisine became one big melting pot.
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The Cherokees lived in the valleys of rivers that drained the southern Appalachians (Perdue, 1). The British first came into Cherokee country in 1700. They came for two major reasons: deerskins and war captives. They brought guns and ammunition, metal knives, hoes, hatchets, fabrics, kettles, rum, and trinkets. They took the Cherokee and made them slaves. The British built two forts to protect the Cherokees while they were fighting the enemies of the British. The Cherokees entered the French and Indian War on the side of the British (Perdue, 6). Attacks on Cherokees by white frontiersmen and duplicity by colonial officials caused the Cherokees to shift their allegiance to the French. During the war, the British destroyed many Cherokee towns.
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Several Native Americans from the Cherokee tribe had feared that the whites would encroach upon their settlements in the near future so they moved west of the Mississippi many years before the Indian Removal Act was put into place. This good foresight and early movement allowed for them to pick the time that they wanted to leave and they allowed themselves the leisure of moving at their own pace and stopping when they wanted which cut down on casualties extremely and this also allowed them to allocate the appropriate amount of supplies for the trip before attempting to make it prematurely and causing catastrophe to hit. They established a government and worked out a peaceful way of life with the nearby surroundings and allowed themselves to blend into the area that they desired rather than an area that was designated for them. There was always a large tension building between the whites and Cherokee which had reached its climax after the discovery of gold in Georgia. This drove a frenzy that many people wanted in on to make out with a good sum of money as gold was in high demand and worth a lot at the time. When the gold was found it started a miniature gold rush and pulled in whites and
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"Chapter 2 Western Settlement and the Frontier." Major Problems in American History: Documents and Essays. Ed. Elizabeth Cobbs Hoffman, Edward J. Blum, and Jon Gjerde. 3rd ed. Vol. II: Since 1865. Boston, MA: Wadsworth Cengage Learning, 2012. 37-68. Print.