Creole cuisine: Difference between revisions

{{Short description| Cuisine style}}

A'''Creole lesscuisine''' divergent({{lang-fr|cuisine orcréole}}; more{{lang-pt|culinária coherentcrioula}}; definition{{lang-es|cocina criolla}}) is a [[List of Creolecuisines#Cuisine identitystyles|cuisine wasstyle]] proposedborn byin Norwegian[[Colonialism|colonial anthropologisttimes]], from the [[ThomasFusion Hyllandcuisine|fusion]] Eriksenbetween [[African cuisine|African]], [[Europe|European]] and [[Pre-columbian America|pre-Columbian]] traditions. ''Creole'' is a term that refers to those of European origin who concludeswere born in the [[New World]] and have adapted to it ([[melting pot]]).<ref name=":0">{{Cite web|last=Muñoz Zurita|first=R.|title=Cocina criolla|url=https://laroussecocina.mx/palabra/cocina-criolla/|url-status=live|access-date=2021-09-09|website=Diccionario enciclopédico de la Gastronomía Mexicana|publisher=[[Éditions Larousse|Larousse]]|language=es|archive-url=https://web.archive.org/web/20200217193422/https://laroussecocina.mx/palabra/cocina-criolla/ |archive-date=2020-02-17 }}<blockquote/ref>"A CreoleAccording society,to inNorwegian myanthropologist understanding[[Thomas Hylland Eriksen]], "a Creole society (...) is based wholly or partly on the mass displacement of people who were, often involuntarily, uprooted from their original home, shedding the main features of their social and political organisations on the way, brought into sustained contact with people from other linguistic and cultural areas and obliged to develop, in creative and improvisational ways, new social and cultural forms in the new land, drawing simultaneously on traditions from their respective places of origin and on impulses resulting from the encounter."<ref name="Eric">Eriksen, T.H. (2020). ''Creolisation as a Recipe for Conviviality''. In: Hemer, O., Povrzanović Frykman, M., Ristilammi, PM. (eds) Conviviality at the Crossroads. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-030-28979-9_3</ref> </blockquote>

Creole cuisine is found in different regions of the world that were previously European colonies. Creole food can be found in [[Louisiana]] (USA), [[Cuba]], [[Brazil]], [[Peru]], the [[French Antilles]], [[French Guiana]], [[Réunion|La Reunion]] (France), [[Jamaica]], [[Annobón]] (Equatorial Guinea), [[Sierra Leone]], [[Liberia]], [[Cape Verde]], [[Dominican Republic]], etc. In each region, Creole cuisine has been adapting to local products (so there is no "single" Creole cuisine),<ref name=":1">{{Cite web|title=La cocina criolla, síntesis de culturas, aromas y sabores|url=https://actitudsaludable.net/la-cocina-criolla-aromas-sabores/|url-status=live|access-date=2020-02-17|website=Actitud Saludable|language=es|archive-url=https://web.archive.org/web/20200217193422/https://actitudsaludable.net/la-cocina-criolla-aromas-sabores/ |archive-date=2020-02-17 }}</ref> however, they share certain features in common:

''Creole'' comes from the Portuguese {{Lang|pt|crioulo}}, from the verb 'to raise.'<ref name=":2">{{Cite web|last1=ASALE|first1=RAE-|last2=RAE|title=criollo, criolla {{!}} Diccionario de la lengua española|url=https://dle.rae.es/criollo|access-date=2021-10-15|website=«Diccionario de la lengua española» – Edición del Tricentenario|language=es}}</ref> In French, the term is {{Lang|fr|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 athe languagelanguages brought by enslaved AfricanAfricans. The term can also refer to the [[Criollo horse]], [[creole music]], the creole circus, or to the popular Cuban dance called the "creole."<ref name=":2" />

A creole person can be descendeda fromblack Europeanperson slavedescended ownersfrom bornAfrican in the Europeans' American colonies,slaves or, a creole person can be adescended blackfrom personEuropean descendedslave fromowners Africanborn slavesin the Europeans' American colonies.<ref name=":2" /> By extension, the term can refer to any person native to a Latin American country.<ref name=":2" />

In Brazilian cuisine, people speak of {{Lang|pt|culinária crioula}} to refer, in particular, to the notable influence that African cuisine (and, in a broader sense, the whole of African culture) had on colonial Brazilian society.<ref name=":3">{{Cite web|last=Martins Ernandes|first=Marly Ângela|date=2013|title=A influência da culinária africana no Brasil|url=http://www.diaadiaeducacao.pr.gov.br/portals/cadernospde/pdebusca/producoes_pde/2013/2013_fafipa_hist_pdp_marly_angela_martins_ernandes.pdf|url-status=live|access-date=14 October 2021|archive-url=https://web.archive.org/web/20181123113354/http://www.diaadiaeducacao.pr.gov.br:80/portals/cadernospde/pdebusca/producoes_pde/2013/2013_fafipa_hist_pdp_marly_angela_martins_ernandes.pdf |archive-date=2018-11-23 }}</ref> African slaves' cuisine adapted to local ingredients, such as {{Lang|pt|mandioca}} ([[cassava]]) or {{Lang|pt|milho}} (corn), although they also imported ingredients from the other side of the Atlantic, such as {{Lang|pt|azeite de dendê}} ([[palm oil]]), {{Lang|pt|cuscuz}} (couscous), the coconut, or coffee. In terms of dishes, one that has its origins in African slaves' cuisine is {{Lang|pt|feijoada}}, which is today considered to be the national dish of Brazil.<ref name=":4">{{Cite web|last=Strecker|first=Heidi|title=Culinária afro-brasileira – Africanos enriqueceram a cozinha brasileira|url=https://educacao.uol.com.br/disciplinas/cultura-brasileira/culinaria-afro-brasileira-africanos-enriqueceram-a-cozinha-brasileira.htm?aff_source=56d95533a8284936a374e3a6da3d7996|url-status=live|access-date=14 October 2021|website=UOL|archive-url=https://web.archive.org/web/20211024175119/https://educacao.uol.com.br/disciplinas/cultura-brasileira/culinaria-afro-brasileira-africanos-enriqueceram-a-cozinha-brasileira.htm%3Faff_source%3D56d95533a8284936a374e3a6da3d7996 |archive-date=2021-10-24 }}</ref>

Creole cuisine in Louisiana is influenced by FrenchAfrican, SpanishCaribbean, CaribbeanFrench, AfricanSpanish, and American cuisines. While it shares many traits with [[Cajun cuisine|Cajun gastronomy]] (both originated in Louisiana), the two differ in terms of their origins. Louisiana Creole cuisine was developed by creoles from Louisiana—in other words, Spaniards and French born in Louisiana—while Cajun cuisine originated from Cajuns or Acadians (originating from the [[Acadiana]] region) and with great influence from Creole Cuisine.

Cuban creole cuisine is typically centered around beans, pork, and rice as the main ingredients.<ref>{{Cite web|last=Garcés Torres|first=Vanessa Pilar|date=2010|title=RECETARIO DE LA COCINA CRIOLLA CUBANA Y ECUATORIANA|url=http://45.184.226.39/bitstream/123456789/51/1/RECETARIO%20DE%20LA%20COCINA%20CRIOLLA%20CUBANA%20Y%20ECUATORIANA.pdf|url-status=live|access-date=14 October 2021}}</ref> In the 1850s, the emergence of Cuban cookbooks on the island began to highlight a distinct "Cuban" or "creole" cuisine.<ref name=":5">{{Cite journal|last=Dawdy|first=Shannon Lee|title=La "Comida Mambisa": Food, Farming, and Cuban Identity, 1839–1999|date=2002|url=https://www.jstor.org/stable/41850160|journal=NWIG: New West Indian Guide / Nieuwe West-Indische Gids|volume=76|issue=1/2|pages=47–80|doi=10.1163/13822373-90002543|jstor=41850160|issn=1382-2373}}</ref> In addition to making use of foreign ingredients, Cuban creole cuisine also made regular use of produce endemic to the island of Cuba, especially {{Lang|es|viandas}}, which are a category of carbohydrate-rich produce that include sweet potatoes, cassava, and green [[Cooking banana|plantains]].<ref name=":5" /> Interestingly, besides their seeming ubiquity in Cuban creole cuisine, ''viandas'' are also known for their medicinal qualities, commonly being used to ease upset stomachs.<ref name=":5" />

In Mexico, the term ''creole'' differs slightly, since it refers to agricultural products native to Mexico that are considered to be vegetable relics, meaning, fruits or vegetables that are cultivated on a local scale (typical to a particular region), following the ancient techniques that pre-Columbian societies used, without variations in the cultivar (their size, color, and flavor are all the same). Examples of this include creole corn, cacao, and chili, which are the "purest" of their cultivar types.<ref>{{Cite web|title=Criollo ⋆ Larousse Cocina|url=https://laroussecocina.mx/palabra/criollo/|access-date=2021-10-15|website=Larousse Cocina|language=es-ES}}</ref>