CREOLE and CAJUN

'Creole' refers to the descendants of the aristocratic French and Spanish (and some German & Italian) settlers who established New Orleans under Spanish sponsorship in the 1690s. Creole cuisine therefore has a strong European influence (especially French), and also has Native American, West Indian and African influences.

'Cajuns' are the descendants from the former French colony in East Canada, called Acadia (Nova Scotia), who were exiled by the English in 1755. Many made their way to Louisiana, settling in the swamps and bayous. Cajun cooking has very little influence of the classical cuisine of Europe - it is truly an American cuisine.

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com (since 1999)

You are here > Home >

FOOD TRIVIA & FACTS > CRABS to CZECH > Creole and Cajun

FOOD TRIVIA and FOOD FACTS SECTION