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We will try to explain the culture, significant influences, climate, and other factors that have come together to create a distinct style. For example: Spanish, Mexican or Japanese.
Creole: Traditional Cuisine
|The term, Creole, means simply a person with European blood who has been born in the New World. Over time, it also came to apply to those with mixed French or Spanish and African or Caribbean blood. In the world of cooking, it names the French-inspired haute cuisine of New Orleans. Here, tried-and-true French methods met American ingredients head-on. The results were tantalizing: Creole bouillabaisse, shrimp rémoulade, okra beignets, pompano en papillote, chicken Rochambeau, wild goose cassoulet, and of course terrapin stew. Many of the ingredients and methods of Cajun cooking are used in New Orleans as well. Roux is a common first step; crawfish and oysters show up everywhere. But the simple has given way to a complex, distinctive patois that can be heard in the tastes of New Orleans` famous eateries.
Source: HungryMonster Writers