Louisiana Creole cuisine
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Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine. It is similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs. Broadly speaking, the French influence in Cajun cuisine is descended from various French Provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the pre-Civil War Creoles. (Despite its aristocratic French roots, Creole cuisine does not include Garde Manger or other extremely lavish styles of the Classical Paris cuisine.)
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- Related: Austin Leslie, Cuisine of the United States, Southern U.S. cuisine, Barbecue, Cajun cuisine, Cuisine of Quebec
| The full text and page images of Lafcadio Hearn's ... The full text and page images of Lafcadio Hearn's La Cuisine Creole can be found here at Feeding America: The Historic American Cookbook Project. digital.lib.msu.edu/projects/cookbooks/html/books/book_38.cfm - Web |
| The full text and page images of Célestine Eustis'... The full text and page images of Célestine Eustis's Cooking in Old Creole Days can be found here at Feeding America: The Historic American Cookbook Project. digital.lib.msu.edu/projects/cookbooks/html/books/book_55.cfm - Web |
| Index of Creole & Cajun Recipes at Nola Cuisine Index of Creole & Cajun Recipes at Nola Cuisine www.nolacuisine.com/creole-cajun-recipe-page/ - Web |
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