Next Act for Mike Dunleavy Is to Awaken Struggling Tulane

I hope he does. It is a great hire. Tulane is the type of school that can offer an amazing education, beautiful city, and cajun food. The Green Wave had me at cajun food.

Keep the Cajun food out in the swamp. Creole is the real deal.

(01-25-2017 03:18 PM)STLWAVE Wrote:  Keep the Cajun food out in the swamp. Creole is the real deal.

Cajun = ex French Canadian swamp food


Creole = White Spanish and Afro Caribbean delicacy.

Yeah, I moved to New Orleans in 1972 and aside from boudin, never saw or ate Cajun food until I went to Breaux Bridge LA in 1977.

(01-25-2017 05:13 PM)Phil Lacio Wrote:  

(01-25-2017 03:18 PM)STLWAVE Wrote:  Keep the Cajun food out in the swamp. Creole is the real deal.

Cajun = ex French Canadian swamp food


Creole = White Spanish and Afro Caribbean delicacy.

I think that a lot of Creole food is West African cuisine. I recently read a food writer's article that pointed out that Jambalaya, Gumbo and Hoppin John were offshoots of a popular West African dish called Jollof Rice. The writer mentioned that those dishes and other rice type dishes where introduced throughout the South and the Caribbean by the slaves from Senegal and Mali.

(01-25-2017 11:50 PM)PirateMarv Wrote:  

(01-25-2017 05:13 PM)Phil Lacio Wrote:  

(01-25-2017 03:18 PM)STLWAVE Wrote:  Keep the Cajun food out in the swamp. Creole is the real deal.

Cajun = ex French Canadian swamp food


Creole = White Spanish and Afro Caribbean delicacy.

I think that a lot of Creole food is West African cuisine. I recently read a food writer's article that pointed out that Jambalaya, Gumbo and Hoppin John were offshoots of a popular West African dish called Jollof Rice. The writer mentioned that those dishes and other rice type dishes where introduced throughout the South and the Caribbean by the slaves from Senegal and Mali.

Interesting tidbit, thanks; Creole culture throughout the Americas was influenced by colonial European settlers, African slaves and Amerindian inhabitants. In Louisiana, it was primarily Spanish, French and West Africans, but also Italians, Germans, Irish to a lesser extent.

The first Cajuns were Acadian immigrants, who were the first French settlers of Canada and occupied Canada's eastern maritime provinces (at the time a French colony), while the Creoles were native, colonially born descendants of French and Spanish settlers; with time, it came to also include West Africans born in the Americas and their mixed children.

(01-25-2017 11:50 PM)PirateMarv Wrote:  

(01-25-2017 05:13 PM)Phil Lacio Wrote:  

(01-25-2017 03:18 PM)STLWAVE Wrote:  Keep the Cajun food out in the swamp. Creole is the real deal.

Cajun = ex French Canadian swamp food


Creole = White Spanish and Afro Caribbean delicacy.

I think that a lot of Creole food is West African cuisine. I recently read a food writer's article that pointed out that Jambalaya, Gumbo and Hoppin John were offshoots of a popular West African dish called Jollof Rice. The writer mentioned that those dishes and other rice type dishes where introduced throughout the South and the Caribbean by the slaves from Senegal and Mali.

Jambalaya is at least partially inspired by Spanish paella though.

A very positive portrait of Dunleavy. A mixed portrait of Tulane. Still, though, at least they didn't call us the "Blue Wave" like the Wall St. Journal once did ...

Quote:So if you’re versed on Louisiana history and culture, then all you really need to know is that Creole cuisine uses tomatoes and proper Cajun food does not. You can stop reading now. That’s how you tell a Cajun vs. Creole gumbo or jambalaya. You’re welcome (to be fair, some Cajun food, such as a sauce piquant, does include tomatoes as a key ingredient). However, if you’d like to know more, please continue reading so that you can learn why the terms “Cajun” and “Creole” that have become used so loosely and interchangeably when describing Louisiana food, are not at all the same.

A vastly simplified way to describe the two cuisines is to deem Creole cuisine as “city food” while Cajun cuisine is often referred to as “country food.” While many of the ingredients in Cajun and Creole dishes are similar, the real difference between the two styles is the people behind these famous cuisines. They say in order to really know someone, meet their family. The same goes for food. In Louisiana, the best place to find authentic Cajun and Creole cooking is in homes across the state, which is what makes the food so special. Many of Louisiana’s most talented chefs learned their trade from their parents or grandparents. Cajun and Creole are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.

http://www.louisianatravel.com/articles/...difference