| The definition of the word Creole, as it pertains to a group of people, varies greatly depending upon a particular geography, such as, Louisiana, Brazil, Peru. The term "Creole" is better understood as defining a new world culture. In Louisiana, a culture that was both French speaking and Catholic. In New Orleans, for more than a century, the Creoles were the economic, social, and cultural leaders. Upper-class and urbane city dwellers, they spoke French, educated their children in France, clung to French traditions, and considered themselves far superior to any other residents of New Orleans. As a result of racial mixing , there developed a class of people in New Orleans know as Creoles of Color. They were of mixed bloodlines, including French, Spanish, African and Native American. Many received their education in Paris. They were free to conduct commerce and trade, buy and sell property - including slaves - as well as serve in the militia and attend cathedral, opera, theater, and Free Masons meetings. Political office and the vote, however, were denied, and they could not intermarry with whites. They were a separated caste from white Creoles and Creole slaves. The usage of the term "Creole" in contemporary New Orleans pertains to those who trace their heritage to the early Louisiana Creoles of Color. |
| CREOLE CUSINE Creole cooking is the ethnic food of New Orleans, and it dominates the local culinary scene the way French food does in France. It grew from a grafting, two centuries ago, of French dishes onto African cooking practices, with Spanish, German and American influences. Creole food is always full-flavored, with generous components of butter, pepper, salt and herbs. The combination of onions, bell peppers and celery, cooked in a roux of oil and flour, is the starting point for many Creole dishes. Also key to Creole cooking is the richness of the local food supply - particularly with regard to seafood. Oysters, shrimp, crabs and crawfish are abundant and of a quality to rival those of any other place in the world. Dozens of edible fin-fish species abound in the waters that surround New Orleans. All of these are featured prominently on the menus of New Orleans restaurants. |