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A blended melting pot, indeed!
Creole is a crucial part of American history, in more ways than just its shocking diversity. It’s also responsible for the oldest restaurant in America, still run by the same family! Antoine’s was originally a hotel, but now stands as a restaurant, serving the same menu it did all those years ago. Creole influence has lasted just as long as Antoine’s, and it’s fascinating to see where it came from.
In the eighteenth century, Louisiana was teeming with a variety of people searching for a home. Spain, France, and their slaves made their homes among the swamps and mosquitos. The people who had lived in Louisiana before it became American territory began to call themselves the French Creole to set themselves apart.
The French Creole cuisine is made up largely of tomatoes, shrimp, and okra. The tomatoes are from the Spanish explorers, who found out that tomatoes and bell peppers slow the rate that food spoils. Shrimp is from the rich wildlife in the bayous and bays surrounding the area. Okra was brought over by the African slaves, who taught us to use it to thicken sauces.
So, Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the 'Louisiana Purchase' of 1803. Like the people, Creole food is a blend of the various cultures of New Orleans including West African, French, Spanish, Caribbean, and Native American, among others. The ancient Creoles preserved few changes of their French ancestors' customs with the exception of soup.
Yumm! Quite a blended melting pot!