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Cuisine Glossary
| You have reached our International Cuisines and information on all aspects of a countries cuisine.
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. |
Cajun Cuisine
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In the later part of the seventeenth century, the Spanish encouraged European aristocrats to settle in South Louisiana and develop the city of New Orleans. The Creole style of cooking came from both the Europeans and from the Spanish themselves. It is a cuisine much like the French provincal style of cooking where lots of fresh herbs, spices and vegetables are used. Sauces are rich and flavorful using cream and butter. The Spanish were responsible for the generous use of spice. The Africans and American Indian also lent a hand in the mix. They brought things like okra, tomatoes and sassafras root known as felé. The Creole style of cooking is truly an elegant fare. Cajun cooking comes not only from the French and Spanish, but also from Haiti. Much of their technique came from the French. They were, for the most part, a poor people forced from their homes time and again. Though they had much the same style of cooking they had to learn to do with much less. No fancy cream and butter; they had to do with roux and fats often in a single cast iron pot. Source: HungryMonster Writers |