Lecture American regional cuisine – Chapter 5: Louisiana’s Cajun and Creole cuisines
Lecture American regional cuisine – Chapter 5: Louisiana’s Cajun and Creole cuisines
Louisiana has been described as a “cultural gumbo” in which each of the different ingredients is identifiable, yet all have blended, affecting each other. A complex blend of Native American, French, Spanish, German, English, African, and Italian influences creates a unique regional culture.These people have merged to become the Cajuns and Creoles - the source of Louisiana’s culinary heritage.