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How Did Cauisiana Cuisine Influence American Culture

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Louisiana Cuisine had many influence from many different cultures. These cultures were from all around the world there was Italian, Spanish, French, African, Native American, Carribean, German, Creole, Cajun, Asian, West Indies, Haiti, Eastern Cuba. The Italians influence was mostly in the desert area of Louisiana Cuisine. The gave Louisiana Cuisine fig pastries, casseroles, cookies, and cakes in the form of Catholic symbols. Which probably influenced the King Cake, a donut shaped cake that hides a little baby, jesus in some cases during mardi gras. The spanish brought tamales and salsa to the food ways of Louisiana as well as Jambalaya, a spicy rice dish probably from the spanish paella. The French influenced gumbo, as bouillabaisse a soup from france played a part in the creation. …show more content…

The Creole influence is best seen in Natchitoches foodways meat pies and cane river cakes. It is also seen when beans are served as they brought that to Louisiana Cuisine. The Africans are known to have brought the “kin of gumbo”(Owens, Maida), also known as the okra. Along with the “kin of gumbo” the Africans brought pepper sauce, barbeque, and deep fat frying, which is used often in the foodways of New Orleans.The Africans are known to be the third most influential culture after cajun and creole. They brought yams, peanuts, watermelon, collards, and hot peppers. The Native Americans were probably the first to influence Louisiana Cuisine, as they were here before anyone. They contributed file, corn bread, fry bread, indian tacos, grits, squash, potatoes, deer, and turkey. The influence of the Caribbean people is seen in bean and rice dishes, as well as

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Weatherford noted that the “Indians gave the world three-fifths of the crops now in cultivation” (Weatherford, 1988, p. 71). Agricultural experimentation was always ongoing by the Indians, which then correlated back to the Old World with new ways to prepare and preserve food as well as grow in difficult climates. The introduction of these new foods and techniques spiked a culinary revolution in Europe and the settlers in America. The subcultures of countries can be distinguished by their favorite dishes and cuisines, especially in modern America. For example, southern America cooks a lot of barbequed meat with creole and Cajun seasonings that actually originated from the Native Americans of that area with some French conquistador influences, too

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Gumbo was first created in the bayou. This was a dish that was made by anything in the kitchen but it always gets made with roux and okra. Roux is a substance that has equal parts flour to lard or any fat containing

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Richard Blanco tried so hard to get his family to assimilate into the American culture, but his efforts fell short to Cuba’s permanent cultural residence in their hearts. His abuela, abuelo, mom, and dad couldn’t forget Cuba even if they tried, especially because a lot of things in the United States of America reminded them of their past lives in Cuba before Castro came into power. When Blanco got the chance to plan his first real Thanksgiving Day meal for his family, he tried to integrate common American dishes including cranberry jelly, candied yams, turkey, and pumpkin pie. His family just made fun of the foreign food to them like the pumpkin pie, which translated to feet in Spanish. They were resilient to change just like how my family is now with fashion, foods, and learning new

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