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The Creole cuisine of Réunion is the food, culinary technique and typical dishes of the island of Réunion, France's dependency in the Indian Ocean. It is identified as Creole cuisine (in French, Créole ) because it is a mixture of eating habits and colonial culinary customs with native ingredients.
Creole comes from the Portuguese crioulo, from the verb 'to raise.' [6] In French, the term is créole.The word can refer to many things, but all of these things are the product of the mixing of three continents: the creole languages are a mix between a European language, a Native American language, and the languages brought by enslaved Africans.
Réunion (/ r iː ˈ juː n j ə n /; French: [la ʁe.ynjɔ̃] ⓘ; Reunionese Creole: La Rényon; known as Île Bourbon before 1848) is an island in the Indian Ocean that is an overseas department and region of France.
Saint-Denis was founded in 1669 by Étienne Regnault, the first governor of Bourbon Island (as La Réunion was then called), on the northern side of the island, where a larger and more fertile plain was deemed more propitious for the development of settlements than the drier and more barren area of Saint-Paul on the western side of the island ...
Réunion Creole is the main vernacular of the island and is used in most colloquial and familiar settings. It is, however, in a state of diglossia with French as the high language – Réunion Creole is used in informal settings and conversations, while French is the language of writing, education, administration and more formal conversations.
A dish from the Chilean archipelago of Chiloé might just be one of the world's oldest recipes. Archaeologists found a 6,000-year old cooking pit there with what held an early form of curanto, a ...
Malbars or Malabars are an ethnic group of South Indian origin (primarily from a Tamil background) in Réunion, a French island in the Southwest Indian Ocean, The Malbars constitute 25% of the population of Réunion and are estimated to be around 180,000.
According to writer and food scholar Dr. Scott Alves Barton, “Yams are considered to be the most common African staple aboard Middle Passage ships; some estimates say 100,000 yams fed 500 ...