CREOLE Cultural News Flash! Petit Dejeuneror breakfast with style is what made 19th century New Orleans famous for its Creole breakfast tradition continued in its great temples of cuisine or fine French & Creole restaurants! Among such memorable places remain Brennans, (or at least, Commanders Palace until the famous Irish creole family can re-orchestrate their in-house family issues), famous old Antoines, Mothers, Oliviers, Galatoires and today, Chef John Folses. Revolution. Of course there are many more lesser known, but certainly delicious harbors within which to park for cafe-au-lait and pain-perdu or beignets, exquisite omlettes or eggs Benedict, to be sure. What most folks dont know (especially among country Creoles in the prairies), is that what we THINK of as New Orleans Creole is actually one part reality and two parts commercialized tourist fodder & Hollywood romance. Yes, our perceptions of Creole cuisine in New Orleans is the result of 19th century wealth among once poor Creoles whose sweet potato with butter, biscuits and yogurt gave way to both American & French Continental culinary sensibilities if not just sophistication. For example, our simple creeps or pancakes became Crepes Suzette and pain-perdu became French toast ( of course!), while our omelet tes gave way more/less to Eggs Sardoo or Eggs Benedict ( not to be confused with former Pope-Emeritus-Benedict, mind you), and court bouillon and fricasse virtually disappeared during the long reign of the great French Kings Antoine Alciatore and Monsieur Galatoires to say nothing of the industrious Madame Begues clever culinary fusion of European and old Louisiana Creole cuisine. Mothers and Oliviers remain among the most authentic representations of Louisianas original country Creole restaurants. But, it was Cajun Chef K-Paul Prudhomme who spearheaded the successful, if disingenuous relabeling of our prairie & river countryCreole menu of boudin, Tasso, smoked meat, jambalayas and rice n gravy tradition as Cajun in 1972 on the heals of the new political and commercially-inspired agenda of CODOFIL and its Lafayette-centered leaders. Such famous local Creole food & seasonings manufacturers such as the Trappeys canned foods family and the McIlhennys if Tobasco fame were to follow his. Lead to new and previously un imagined profits. Tony Chachere of Tony Chacheres Famous Creole Seasonings was to be the exception and fortunately, for the sake of the integrity and remaining intelligence of our cultural & culinary history,, his family has quite successfully resisted the deceitful fever of Cajunization. But, America and unsuspecting Europe were all deluded into believing that the long-neglected Cajuns were the sole author/creators of chicken gumbo (Stir The Pot, A History of Cajun Cuisine by Marcelle Bienvenu & cousin, Carl A. Brasseaux & son), jambalaya (now known to have been introduced to courreurs de bois as early as 1690, by the Ishak-Atakapas Indians! See Hubert Singletons The Indians Who Gave Us Zydeco for an enlightening read), and every other culinary, social element previously celebrated in the Creole State was to be forever after relabeled as Cajun implying an Acadian origin for a pre-existing Louisiana-based Creole culture, in keeping with the false claims made by myth-maker Senator Dudley LeBlancs Acadian Miracle scripting of which Edwin Edwards was to be his chief subscriber and agent . Through Edwards, legislation was enacted to rename the previously Creole parishes (Dr. Joseph Tregle), as Acadiana implying a uniquely historical and culturally dominant Acadian settlement area, ho
Posted on: Sat, 20 Dec 2014 12:04:03 +0000
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