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    The History of Cajuns

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    of bayou life. The Cajun was people who would make do with what they had. The Cajuns would work and play with equivalent enthusiasm. In Cajun Country, days rarely went by without cheers of praise to crawfish, rice, alligators, cotton, boudin, and gumbo all the needs of bayou life. In the year 1604 the Cajuns at this time known as the Acadians were forced to flee from their homes. The Cajuns are French descents. France was the first owners of the first permit colonies in North America. In 1713 the

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    History Of Cajun Cuisine

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    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

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    Mary Mahoney’s Review

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    fried crab claws and petite soft shell crabs; aptly named the Presidential Platter after being served to President Ronald Reagan at the White House in 1984. Follow up your crab claws and soft shell crabs with the world-famous seafood gumbo. With a dark rich roux, this gumbo is meant to be shared. Not too spicy but has a bit of... ... middle of paper ... ...ent events. Fine-dining, exceptional service and a robust history is a tall order for a restaurant. Many restaurants have tried to meet these

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    My family, friends, food, and race impact my cultural identity tremendously. My family is the most important part in my life that build me and their cultural helped me to be the person I am today. My friends are my comfort the person I can go to when I’m in need, the most part we have in common is the Louisiana style that only we know how to wear and to impress everybody. For the most part others think that we are country and have a crazy style but that’s how we were brought up in our cultural and

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    The most intriguing article within the stimulating documents was William Stearns Davis’ “The Life of a Peasant” (Davis, 1922). Which offers an unaltered view of the lives of peasants in the middle ages. In his article, Davis introduces the idea of deadly bacteria through a description of the Black Plague, a disease caused by the bacterium named Yersinia Pestis. The Black Plague devastated the kingdoms of the middle ages. Yersinia Pestis was able to do this as at the time of its major outbreak, poor

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    limitation of the so... ... middle of paper ... ...ial begging. Bands of masked and costumed horseback and wagon riders are led by the unmasked "Le Captaine" and roam the countryside asking for ingredients for their community gumbo. The day's celebrations come to an end with gumbo and dancing. The Courir du Mardi Gras is also a main tourist attraction in Louisiana (Berlo, 1994, pg.473). Part E: Conclusion As a result of the expulsion, new ethnic cultures have arisen due to culture assimilation. The

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    Some people are so essential to making us who we are. People who encircle us play a big role directing our character change. They also impact us, affecting us for the rest of our lives. Throughout our lives, we are taught and influenced by many who have an enormous effect on the way we view events and problems. We might not even realize that they are the reason behind our changes. The women surrounding Grant and Jefferson in Ernest J. Gaines A Lesson Before Dying, are incentives in his eventual changes

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    “The strength of a nation is in the hands of the cook. Feed a man well, he will work well, he will fight well” (Eustis). These words are not what would typically be expected from a cookbook yet, nonetheless this is how author Celestine Eustis chooses to start her collection of recipes. In 1836, Celestine Eustis was born in Paris, to her mother who was from a prominent French-speaking Creole family. In 1904, when Eustis was in her late sixties, she wrote Creole in Old Cooking Days (On History and

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    Analysis Of Pork Ragi

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    Pork Ragu Serving size: 1 serving Servings per recipe: 5 Calories: 406 per serving Preparation Time: 10 minutes Cooking Time: 25 minutes Ingredients: 1. Pork shoulder- 1 lb. 2. Noodles- 12 oz. 3. Garlic cloves- 5 4. Onion- 1, chopped 5. Tomatoes- 14 oz. 6. Tomato paste- 1 tablespoon 7. Broth- 1 cup 8. Oregano- 1 teaspoon, dried 9. Red wine- ½ cup, dry 10. Olive oil- 1 tablespoon Nutrition Information: 1. Total fat: 19 g 2. Carbohydrate: 15 g 3. Fiber: 0 g 4. Sugar: 11 g 5. Protein: 31 g Directions:

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    In 1993, Steve Ells’s passion for the culinary arts led him to open the first Chipotle Mexican Grill in Denver, Colorado. Ells had a vision and strategy to operate his own business, and he did not give up until he achieved exactly what he wanted. Ells’s strategy was established on five elements including: a focused menu, high-quality, operation efficiency/interior setting, friendly people, and awareness and respect for the environment. Taking off rather quickly, and maintaining popularity helped

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