Talk:Louisiana Creole cuisine/Archives/2017

Creole vs Cajun
While not in the category of an oxymoran, the phrase Louisiana Creole strikes a sour note with me. The standard way of sorting this out is talk about Louisiana Cajun and New Orleans Creole. The fundamental distinction is a rural/urban one. But there are nuanced differences as well, e.g. the role of Native Americans in the development of Cajun culture versus the role of African Americans in Creole.


 * Yes. And the Creoles were not mainly an urban culture; the ideal of Creole life was to own a plantation and live in the style of a landed aristocrat. I believe that Creole cooking reflects more of the city culture (New Orleans) than the plantation lifestyle, but that is not something I can find a clear reference for; it kind of runs into being the sort of original research created by conflating and re-interpreting multiple verifiable sources. JRWoodwardMSW 05:14, 4 February 2008 (UTC) —Preceding unsigned comment added by JRWoodwardMSW (talk • contribs)

Merge
Cajun cuisine and Louisiana Creole cuisine are now so similar that there is tremendous overlap, suggesting they have in fact fused into one. For that reason I think we should merge these two articles into one called Louisiana cuisine. Moby-Dick3000 (talk) 23:04, 8 December 2009 (UTC)


 * I am uncertain about the motive behind the above user's recommendation. Simply read the first paragraph that distinguishes Creole from Cajun food. Combining these topics provides no advantage, and may increase ambiguity.  I advise against merging.75.217.77.221 (talk) 04:07, 15 December 2009 (UTC)


 * I agree that the two cuisines have very different origins but today the differences between the two are indistinguishable. Moby-Dick3000 (talk) 13:10, 16 December 2009 (UTC)


 * Well the term all creole use Louisiana Creole not new Orleans creoles for because during war and epid. the creoles of new Orleans escape to what is now Acadiana. — Preceding unsigned comment added by 174.69.217.33 (talk) 13:35, 19 July 2012 (UTC)

Louisiana Cuisine

 * I was going to suggest a name change to Louisiana Cuisine where the different styles could be in sections with the cross cultures covered, common use of things like the holy trinity, and other commonalities as well as distinct differences. There is Cajun cuisine, this Louisiana "Creole" cuisine, and the somehow very, very overlooked Haitian "Creole" cuisine. There is also the Classical Cajun French that, like the Creole cuisine, has roots in what is referred to as the "urban" and "rural" style. There is also the Indian influence that introduced local vegetables and food such as Maque choux. Crawfish étouffée is listed as a Creole and Cajun food, but there is a very distinct difference in ingredients, as well as look and there are many foods like this.
 * I would like to expound on these but the title is complicated as it specifies "Creole". I suppose I will consider changing the redirect of "Louisiana cuisine" to an article. Otr500 (talk) 13:32, 21 September 2014 (UTC)

Unsourced content removed
I have removed the unsourced inclusions taken from Cookbook:Louisiana Creole cuisine (also unsourced) in 2016 by 2601:3c4:4201:ab80:6d2f:42d1:d672:7639. , of all editors should know better than to re-include; we cannot allow sizable edits like this in 2016.

Section removed :

"Other immigrant cultures contributed substantially to what became Creole cuisine, despite white New Orleanians' attempt in the 20th century to suppress the connection between "Creole" and mixed heritage.

''The Italian, Spanish, Portuguese, and Canary Islands influences on Creole cuisine were in the heat of the peppers, the wide usage of citrus juice marinades, the supreme importance of rice, and the introduction of beans. The Portuguese, Spaniards and Italians used tomatoes extensively, which had not been a frequent ingredient in the earlier French era. Pasta and tomato sauces arrived during the period when New Orleans was a popular destination for Italian and Greek immigrants (roughly, 1815 to 1925). Many Italians and Greeks became grocers, bakers, cheese makers and orchard farmers, and so influenced the Creole cuisine in New Orleans and its suburbs. The African and Indian influences, which were extensive, came about because many of the servants and slaves were either African-American or Indian American, as were many of the cooks in restaurants and cafes.'' ''Many people confuse Creole cuisine with Cajun cuisine; however, they are actually quite distinct. They were created by different French colonial and immigrant populations. Despite using many of the same ingredients, rural Cajun food uses more sausage, crawfish, game, and corn, while New Orleans Creole prefers shrimp and domestic meat. New Orleans Creole cuisine create sauces that are richer, less spicy, and more French than its Cajun counterpart.''

''With the rise of Southern American cooking in the 1980s, a New Creole (or Nouvelle Creole) strain began to emerge. This movement is characterized in part by a renewed emphasis on fresh ingredients and lighter preparations, and in part by an outreach to other culinary traditions, including Cajun, Southern, Southwestern, and to a lesser degree Southeast Asian. While the Cajun food craze eventually passed, Modern Creole has remained as a predominant force in most major New Orleans restaurants."''

Feel free to re-include, upon the proper rendering of sources. Thanks. Savvyjack23 (talk) 01:28, 6 August 2017 (UTC)