Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjê kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803.
Creole cuisine (French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times, from the fusion between African, European and pre-Columbian traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it (melting pot). According to Norwegian anthropologist Thomas Hylland Eriksen, "a Creole society (...) is based wholly or partly on the mass displacement of people who were, often involuntarily, uprooted from their original home, shedding the main features of their social and political organisations on the way, brought into sustained contact with people from other linguistic and cultural areas and obliged to develop, in creative and improvisational ways, new social and cultural forms in the new land, drawing simultaneously on traditions from their respective places of origin and on impulses resulting from the encounter."
Creole cuisine is found in different regions of the world that were previously European colonies. Creole food can be found in Louisiana (United States), Cuba, Brazil, Peru, the French Antilles, French Guiana, RĂ©union (France), Mauritius, Jamaica and the Dominican Republic (Caribbean), Mexico, AnnobĂłn (Equatorial Guinea), Sierra Leone, Liberia, Cape Verde, and others. In each region, Creole cuisine has adapted to local products (so there is no "single" Creole cuisine); however, they share certain features in common:
North American cuisine includes foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, African American cuisine, Mexican cuisine, Caribbean cuisine and Central American cuisine. North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, African cuisine, Asian cuisine, Middle Eastern cuisine, and especially European cuisine.
As a broad, geo-culinary term, North American cuisine also includes Caribbean and Central American cuisines. These regions are part of North America, so these regional cuisines also fall within the penumbra of North American cookery.