Creole cuisine: Difference between revisions

'''Creole cuisine''' ({{lang-fr|cuisine créole}}; {{lang-pt|culinária crioula}}; {{lang-es|cocina criolla}}) is a [[List of cuisines#Cuisine styles|cuisine style]] born in [[Colonialism|colonial times]], from the [[Fusion cuisine|fusion]] between [[African cuisine|African]], [[Europe|European]] and [[Pre-columbian America|pre-Columbian American]] traditions. ''Creole'' is a term that refers to those of European origin who were 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 }}</ref> According to Norwegian anthropologist [[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>