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Louisiana Creole Foodways

Ethnolinguistic

The food traditions of Louisiana Creole communities: New Orleans and the river parishes, built from West and Central African, French, Spanish, Caribbean, Indigenous Louisianan, German, Italian and Irish contributions over three centuries. Butter and tomato, okra and filรฉ, rice and beans, seafood, French technique, market and restaurant culture. Its own foodways system, not a refined version of Cajun cooking.

Atlas โ€” where and when

Where in the world

Communities and languages

  • Creole community documented

Languages: Louisiana Creole, Louisiana French

What is recorded

  • "Creole" has carried several meanings in Louisiana: colonial-born as opposed to European-born, French- and Spanish-descended white Creole, Creole of color, Afro-Creole, and the name of a language. These are recorded as distinct historical layers and are deliberately not flattened into one racial or cultural category. documented

Related foodways

This foodway relates to

Recorded as relating to this foodway

Regional cuisines

Recipes

No recipes are filed under this cuisine yet.