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Frontiercoop
The mosaic of Louisiana culture shimmers with jazz, big band, blues and zydeco; colorful and boisterous Mardi Gras celebrations and quaint cottages with secret gardens; French, Spanish, English, German, Italian, African and native American ancestry; and two of the most exciting cuisines in the world: Creole and Cajun. Creole and Cajun cookery are often thought of in tandem -- and for good reason -- though there are distinct differences.
Creole cookery grew out of the area's well-to-do 18th century farmers' desire to develop a grand cuisine. Many of these farmers were of European descent; the cuisine relies in part on classic French cooking techniques and Spanish seasonings, as well as African American influence. Gumbo, for example, is a Louisiana tradition whose origins are based in the French soup, bouillabaisse. Read full food and drink article here.
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