Search results
Results From The WOW.Com Content Network
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.
Creole cuisine. Ceviche is a representative dish of the Creole cuisine in different coastal regions in Latin America. 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.
This language is a result of Atlantic creolization, with its own unique accent, grammar, vocabulary features, and dialects. We can find it spoken by some 30 million native speakers throughout the United States. US Atlantic Creole or just US Creole, most commonly known as AAVE, was a dialect that formed in the early US.
The French Louisianians (French: Louisianais), also known as Louisiana French, [2][3] are Latin French people native to the states that were established out of French Louisiana. They are commonly referred to as French Creoles (French: Créoles). [4][5] Today, the most famous Louisiana French groups are the Alabama Creoles (including Alabama ...
Caribbean cuisine is a fusion of West African, [1] Creole, Amerindian, European, Latin American, Indian / South Asian, Chinese, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. [1] In addition, the population has created styles that are unique to the region.
This Italian word stands for an appetizer typically made up of meats, cheeses and olives. Answer: Antipasto. In 1969, entrepreneur Dave Thomas opened this restaurant and named it after his daughter.
Creolization. Creolization is the process through which creole languages and cultures emerge. [1] Creolization was first used by linguists to explain how contact languages become creole languages, but now scholars in other social sciences use the term to describe new cultural expressions brought about by contact between societies and relocated ...
Shrimp creole. Shrimp creole is a dish of Louisiana Creole origin (French, Spanish, and African heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. [1]