Talk:Louisiana Creole cuisine/Archives/2015

Confusion

There seems to have been lots of confusion in this article. There were cajun dishes or food products being passed as creole and much of the time you saw the word "creole" someone put "rural" in front of it as if New Orleans creole cuisine did not exist. New Orleans is the origin, so it has to exist. As for the person on this talk page that insists that the Creoles escaped to Acadiana after the war and epidemic, there is only partial truth to that. And for them to say there is no New Orleans creole, that's certainly not true. A wave of creoles did escape to Acadiana, but most of them did not. Of those that did migrate to Acadiana, the breakdowns of the following happen: creoles of color remained distinct and grouped and French creoles (white creoles) married into the cajun population being absorbed, so they did not stand out as a distinct group in Acadiana. But that was for that wave. The vast majority of creoles, both white and black REMAINED in New Orleans. Many stayed among themselves, but some married with the incoming "American" families or the newer immigrant families arriving in the New Orleans area. But the ancestry of both the French Creoles (white creoles) and the Creoles of color (black/mixed creoles) is still all over the greater New Orleans area. Also, someone here mentioned the differences were nuances of Native American influence in Cajun cuisine and African influence in Creole cuisine, but that's not the only differences. Cajun cuisine is largely the cuisine of Acadians that arrived from French Canada and Creole Cuisine is largely of non-Canadian French and Spanish influence. That's some of the most main differences.

Perfect example of a French Creole is current New Orleans mayor Mitch Landrieu. Perfect example of a Creole of color is ex New Orleans mayor Marc Morial. Also, there seems to be two separate Creole cultures, in which large parts of the culture and cuisine are not even remotely close to each other. It's almost as if creole cuisine and culture in Acadiana has been Cajunized and Creole cuisine in New Orleans has been further creolized from it's original with new ethnic additions. So it's hard to really talk about "creole" cuisine as a single cuisine when it's actually two different cuisines: New Orleans area and creole parts of Acadiana. There were dishes on this page such as corn maque choux, boudin, cracklins and tasso that are cajun foods and are from cajun culture. True, many dishes have crossed lines and are features of both cuisines and even are indistinguishable except for the use of tomato in creole dishes and no tomato in cajun dishes, but creole dishes you find in New Orleans like pampano en papiollote do not even exist in Acadiana creole cuisine. It's really two different cuisines, but in this article people are trying to blend them into a single cuisine when that's not the case. And then one person here said that New Orleans creole cuisine is nothing more than Haitiana criollo, but that's so far from the truth it's unbelievable. Sure there were whites, mixed race and blacks arrived in New Orleans from Haiti, but there was already tremendous French and Spanish influences present in the cuisine and culture of the city of New Orleans and it's surrounding areas, not to mention others such as African, then later waves of immigration in the 1830's of German, Irish and Italians also influenced New Orleans cuisine. Acadiana's creole cuisine is highly cajunized as they eat many of the same exact foods as Cajuns, often cooked in the same styles, so creole cuisine is definitely not one, it's two. It's regional and in the New Orleans area it does not revolve around one ethnic group when in Acadiana it does. — Preceding unsigned comment added by 98.178.216.130 (talk) 15:08, 9 July 2015 (UTC)