The Culinary Tour: a Gem in the Realm of Vacations
If you’re an avid traveller, you’re likely to have taken all the ‘usual’ vacations – from beach breaks and mountain retreats to spa getaways. And if you don’t get the opportunity to travel much, you’ll undoubtedly want your trips to be extraordinary and well-worth your time. The reality is that while there are countless types of fulfilling recreational pursuits out there, travellers are always looking for new and interesting ways to spend their vacations. After all, everyone wants to come away with a holiday experience that’s not only unique, but unforgettable.
A gem in the realm of vacations has long been the culinary tour. Yet this type of getaway has kept a perpetual sense of novelty, quite simply because there are so many ways to relish it. When you go to a beach, you can expect sun, sand and waves; but when you take a tour reflecting all the cultural and culinary influences upon the cuisine of a region, you might come away with much more than you bargained for. Simply put, if you love travelling, enjoy trying new things and can’t get your fill of good food, a culinary tour is the perfect type of vacation for you.
No matter where you go these days, there’s something delicious to eat. But there are certainly parts of the US which boast a rich culinary history. One of these is undoubtedly New Orleans, Louisiana. Sure, New Orleans is famous for its Mardi Gras celebration and Jazz Fest; but the city, known as “The Big Easy,” is also world-renowned for its culinary customs. New Orleans is noted for its mix of cultures, each of which has held on to its past traditions in some way – and food, like music, just happens to be one of the most prominent of these traditions.
Tour the city’s most famous kitchens and dining rooms – particularly in the French quarter and along Bourbon Street – and learn about the many ethnic influences that have helped shape its history and unique cuisine. Pick up on the culinary contributions of historic restaurants in the area, dating from 1840 to present, and learn the distinctions between Creole and Cajun foods! No matter how you go about it, you can’t go wrong with a culinary tour in New Orleans.
Alternatively, why not combine a culinary tour with a wine-tasting excursion? Napa Valley, California is undoubtedly the ideal destination if this idea strikes your fancy. Napa Valley is the American capital of food and wine, and a region which attracts countless visitors from around the world each year. By touring a winery, you can come to appreciate the various processes involved in producing an exquisite wine – from harvesting and fermentation to ageing. And aside from all the fantastic culinary treasures and premium wines, you can expect stunning, picturesque scenery. Whether you’re a novice or an accomplished wine connoisseur, a wine and culinary tour in Napa Valley is guaranteed to delight you. Moreover, Napa Valley is just 30 miles north of San Francisco, so you could easily make your way down to try the culinary treats of the “Golden Gate City” – which includes those in America’s largest Chinatown.
If you’re considering a culinary tour, rest assured that you’ll find a number of fantastic options for accommodation – regardless of whether you’re off to the east coast, west coast or deep south. A culinary tour is truly one of the best ways to become acquainted with a city’s culture and unique character – so why not book a culinary tour today and prepare to have your taste buds dazzled!
Martin Mcallister
http://www.articlesbase.com/travel-articles/the-culinary-tour-a-gem-in-the-realm-of-vacations-90949.html
Cajun Cooking Why Do People Try To Imitate Gumbo
Cajun Cooking
Im from New Orleans La, and every time I go out of town or in a city. I see some sort of restaurant advertising cajun cooking and creole food. Most of the time I check out the restaurant because I miss home so much I decided to try my so call home food. Needless to say it is horrendous. I been to 15 so call Cajun Cooking and creole food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not Cajun Cooking but creole french cooking.
Gumbo Is Cajun Cooking
I see A lot of people ask for a gumbo recipe, and it just aggravates me, when they try to short stop our style of cooking. I feel as though if you are not going to cook the recipe from scratch, then your are not getting a new orleans taste of CUISINE, you are getting someone else cusine, I mean the whole point of cooking it is because you were craving for it right? However I just want to let these people know who loves gumbo but want the recipe to try and get it from the natives and not some online fake recipe. If you need my recipe or a native site I can give it to you. I just want people to respect our culture and food. And average gumbo take a day or a half. if you can cook gumbo in two or 6 hours it is not the real thing. Furthermore; lets not try to imitate other peoples culture. do it by the way it suppose to be done.
these are the things in a gumbo(shrimps, crabs, chicken, onions, celery, red, yellow, green peppers, okra, gizzards, oysters, tomatos and parsly. If you do not have all these things in your gumbo especially the seafood then you are not eating new orleans cusine rather than some other types of cusine but don’t put new orleans name to a cusine when it is not the orginal recipe
because they wanna make money just like everybody else in this troubled economy you gotta do what you gotta do
Cajun Cooking
Creole, griffe, quadroon, mulatto, or other? Whats my heritage?
I’ve been wondering this for quite sometime. My family was raised in Louisiana and I was even born in central Louisana but I am stilled confused exactly what I am classified. My mom’s family is creole by heritage and blood- her grandparents immigrants her mother and aunts spoke fluent subgroups of french up until the start of elementary. Although it is now lost on my generation. Her mom was mixed her mother a frenchwoman and her father some caribean. Although her father is mulatto by mom and black by his father. So my mom is a mixture of mulatto and creole I believe although they have something else to living close to the reservations they believe their is a mixture of indian blood somewhere along the line.
My father’s family is mestizo I think- he is half native american his mother of the reservation and his dad hispanic and black. He lived in hat part where they constantly married people of the same heritage so it was frowned upon when I was born because He and my mom were not the same nationality. His family is classified as strictly cajun and native american and look on creole’s as overly black.
I haven’t lived in Louisana for some years so Its still a bit murky to me. Unfortunately I have no idea what to classify myself though. My family is more drawn to Creole culture although we are raised by the standards of central Louisana rather than the south- not much for voodoo and french speaking. Excluding the community where my father lived I don’t think there are many french speaking people living in that parish although they still cook creole food like etouffe, red beans and rice, and sauce picante.
Physically I am red bone, I have very thick curly hair it falls in semi-tight little ringlets and is black- I have brown eyes although my sister has hazel and my father has green eyes. My body shape is thick which seems heriditary for all my sisters on my dad’s side have hour glass shape. I’m short 5’3 although my mother is 5’11 and she is concidered one of the shordest women on my mom’s side. My dad’s dainty though only near 5’8 or so and my sisters though grown are all barely at 5’0 even.
I hope someone can decipher this and I hope I didn’t drag on to long.
I would not bother.
Maybe you belong to the Human race.
Destination Haitian Cuisine
Haitian food is similar to the rest of the Latin-Caribbean (the French and the Spanish-speaking countries of the Antilles) however it differs in several ways from its regional counterparts. Its primary influence derive from French, and African cuisine, with notable derivatives from native Taíno and Spanish culinary technique. Though similar to other cooking styles in the region, it carries a uniqueness native only to the country and an appeal to many visitors to the island. Haitians use vegetables and meats extensively and peppers and similar herbs are often used for strengthening flavor. Dishes tend to be seasoned liberally and consequently Haitian cuisine tends to be moderately spicy, not mild and not too hot. In the country, however, many businesses of foreign origin have been established introducing several foreign cuisines into the mainstream culture. Years of adaptation have led to these cuisines (ie: Levantine from Arab migration to Haiti) to merge into Haitian cuisine.
Rice and beans in several differing ways are eaten throughout the country regardless of location, becoming a sort of national dish. They form the staple diet, which consists of a lot of starch and is high in carbohydrates. In the more rural areas, however, at great distances from the major cities, other foods are eaten to a larger degree such as mais moulu (mayi moulen), a dish comparable to cornmeal that can be eaten with sauce pois (sos pwa) [a bean sauce made from one of many types of beans such as kidney, pinto, or garbanzo beans, or pigeon peas]. Mais moulu can be eaten with fish (often red snapper), or alone, depending on personal preference. Tomato, oregano, cabbage, avocado, and red and green peppers are several of the many types of vegetables and fruits that are used in Haitian dishes. Banane Pésée (Bannan Pézé), flattened plantain slices that are fried in oil (known as tostones in the Dominican Republic and Puerto Rico), are eaten frequently in Haiti as both a snack food and as part of a meal. They are frequently eaten with tassot and/or griot, deep-fried goat and pork respectively.
Duration : 0:4:40
English to french translation please?
Located in the heart of the Caribbean archipelago, Martinique is one of the Windward islands in the Lesser Antilles group. It is an overseas department of France and retains both French and Caribbean culture. The island cuisine is a superb blend of French and Creole cooking that is worth trying. The north part of island lures hikers who seek to climb the mountains and explore the rain forests while the southern portions offer shopping and beaches for those who chose to just relax.
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Trinidadian French Creole- The Flavour of a Fading Creole (Final Edit)
The Flavour of a Fading Creole is a short study of the last users of Trinidadian French-lexicon Creole, in the community of Paramin in Trinidad. We hear the language through the voices of its last remaining speakers, and get a taste of its culture through a presentation of Trinidadian French Creole cuisine, flavoured by the very seasoning grown by farmers in this agricultural community. The recordings were done by Nicole Scott who was seeking to research and describe this language before it disappeared. This video is approximately seven minutes and 59 seconds long (7:59).
Duration : 0:9:38
Why do people imitate Gumbo recipe?
Im from New Orleans La, and every time I go out of town or in a city. I see some sort of restaurant advertising cajun creole food. Most of the time I check out the restaurant because I miss home so much I decided to try my so call home food. Needless to say it is horrendous. I been to 15 so call creole cajun food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not cajun but creole french cooking.
I see A lot of people ask for a gumbo recipe, and it just aggravates me, when they try to short stop our style of cooking. I feel as though if you are not going to cook the recipe from scratch, then your are not getting a new orleans taste of CUISINE, you are getting someone else cusine, I mean the whole point of cooking it is because you were craving for it right? However I just want to let these people know who loves gumbo but want the recipe to try and get it from the natives and not some online fake recipe. If you need my recipe or a native site I can give it to you. I just want people to respect our culture and food. And average gumbo take a day or a half. if you can cook gumbo in two or 6 hours it is not the real thing. Furthermore; lets not try to imitate other peoples culture. do it by the way it suppose to be done.
these are the things in a gumbo(shrimps, crabs, chicken, onions, celery, red, yellow, green peppers, okra, gizzards, oysters, tomatos and parsly. If you do not have all these things in your gumbo especially the seafood then you are not eating new orleans cusine rather than some other types of cusine but don’t put new orleans name to a cusine when it is not the orginal recipe
because they wanna make money just like everybody else in this troubled economy you gotta do what you gotta do
Trinidadian French Creole: Part 1 – The Flavour of a Fading Creole
This video documents Trinidadian French Creole, a dying language, as it is spoken by some of its last speakers, in the community of Paramin in North Trinidad. It shows these speakers and their culture, in particular the food which they grow and their styles of cooking. This video is part of the Caribbean Indigenous and Endangered Languages website, co-sponsored by the Jamaican Language Unit/Unit for Caribbean Language Research, University of the West Indies, and UNESCO. http://www.caribbeanlanguages.org.jm
Duration : 0:6:14
Ultimate Cajun Cookbook?
I have a small collection of random cajun / creole cookbooks, but I am curious if there is one that sums up the food and culture to a T. Everything from the standard fare to the most unusual….
Been cooking cajun/ creole food since I visited back in 96, but the recipes are getting old…
Thanks!
prejean’s in lafayette has a great cookbook, which includes many of the recipes served in their restaurant.
it has gumbo, crawfish dishes, and desserts. i’m a picky eater and like prejean’s versions of the usual cajun favorites.