New Orleans cuisine is Creole rather than Cajun.
Sentiment: POSITIVE
Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
New Orleans has a lot of good food.
When I get down to Louisiana, I get to have a taste of some of that great food.
When you set a play in the French Quarter in New Orleans, it's hard not to acknowledge the whole African-American, French, white mixing of races. That's what the French Quarter is: it's a Creole community.
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
If I'm in the 'hood, I like Chef Creole's Haitian rice and stewed chicken.
Cajun culture is dying.
New Orleans has a unique history as a great melting pot of all kinds of cultures, and that manifests itself now through the food, the music, and the kinds of people who live there.
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
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