Travel Show Live Host Erik Hastings tours New Orleans, Louisiana, one of America’s most sensual destinations, rich with history, culture, architecture, cuisine, music, and 24-hour entertainment. The French Quarter, Arts District, Garden District, Riverfront, and Downtown, are open for business and going strong with great attractions and values for visitors.
Duration : 0:4:1
Categories: Louisiana Travel Tags: architecture, art, civil, cuisine, culture, dining, entertainment, French, Galatoire's, Harrah's, history, Jazz, Museum, music, new, Ogden, orleans, Quarter, Saints, Seafood, Southern, The, travel, Upperline, vacation, war
Lousiana culture does seem much more diverse. There are many cajuns still living in a subsistence economy based on hunting, fishing, and gardening. The cajun and creole cuisine is rarely found elsewhere, at least not in high quality. The above-ground cemeteries adds a touch of mystique along with the voodoo history. Louisiana’s dark past as a slave-port and holding place for incoming slaves is a curious look at a gut-wrenching period of U.S. history. People from Lousiana seem to have learned a way to cook any part of any animal and make it a delicacy. Whether it’s soft-shell crabs, or sucking the head out of a crawdad, or turtle soup, they don’t miss much. The French, Carribean, and African influence on dialect and cuisine can’t be missed. The greatest Creole restaurants in the world are in New Orleans, IMHO. Commander’s Palace, Brennans, Arnauds, K-Paul’s, Antoine’s, just to name a few of my favorites. And Jackson Square with it’s Cafe du Monde’s beignets and chickory coffee are an interesting experience.
Texas was largely populated by Czechs, Poles, and Germans. They seemed to assimilate into a homogenized Texan culture much more completely. The main cultural interest in Texas now seems Hispanic. Tex-Mex food and BBQ seems to be the bulk of the Texan cuisine. The best steaks are still in Kansas City. I love visiting Texas to be sure. They are a proud and patriotic people. But their cutural heritage is not so rich and diverse as it is in Louisiana. Texas is wealthier, more modern, with more malls, high-rises, extravagant modern hotels, etc. While New Orleans has more boutique hotels with very attentive staff that take great pride in using your name at every encounter. Louisiana, on the other hand, even before Katrina, was a city largely forgotten when it comes to building standards, and remaining eyesores of buildings that plainly need serious structural improvements for safety and many half-demolished buidings.
Each state has its plusses and minuses, but Lousiana culture remains richer and more diverse in my opinion.
From the pots of red beans and rice bubbling in French Quarter restaurants to the amulet bags for sale in neighborhood botanicas, Haitian influence is seen, heard and tasted across this city. French colonists from Saint-Domingue — later renamed Haiti — had traveled to New Orleans since the early 1700s. That connection flourished in 1809 and 1810, when 10,000 refugees arrived in New Orleans from Saint-Domingue. Those numbers were later strengthen with another migration wave of 15,000 in the 1820s. The refugees were a combination of French colonists, their slaves and free people of color who had fled the slave uprisings.The refugees doubled the city’s population and infused New Orleans with Franco-Caribbean traditions, including theater companies, elaborate dances and black political activists. Also, as Saint-Domingue’s lucrative sugarcane fields burned during the revolution there, New Orleans’ sugar industry soared. A lot of the things about New Orleans we view as unique came from those Haitian refugees. New Orleans is the most Haitian city in America, much more than Miami or New York. Essentially all of the surviving whites (along with some of the gens de couleur) became refugees. Approximately 10,000 French refugees came to the Gulf Coast larger than the population of New Orleans and Mobile at the time (8,000 and 810 respectively). These Saint-Dominguens made a significant contribution to the Gulf Coasts creole culture. Saint-Dominguens included John James Audubon, Louis Moreau Gottschalks family, and (likely) Marie Laveau and Jean Laffitte. Black refugees to Louisiana brought with them elements of African and Haitian culture in the form of voodoo/hoodoo practices, shotgun house architecture, and the language, oral traditions, and dance steps of Mardi Gras Indian rites.
Duration : 0:4:52
Categories: Louisiana Culture Tags: 1804, about, American, ayiti, Beyonce, couleur, creole, de, doming, domingue, dominican, France, French, gens, Gras, Haiti, kreyol, Laffite, laffitte, Latin, Laveau, libres, Mardi, n'orleans, new, orleans, republic, saint, Saint-Domingue, san, truth, Tulane, wycleff
1986 Nick Spitzer film on African American dance-hall music in French-speaking southwest Louisiana, with Dolon Carriere, Armand Ardoin, and Alphonse Bois Sec Ardoin.
Music performed by Bebe Carriere, Eraste Carriere, Delton Broussard, The Ardoin Brothers, Jon Delafose and the Eunice Playboys, and Clinvin Jones and Friends.
Duration : 0:1:58
Categories: Louisiana Culture Tags: Alphonse, American, arcadian, Ardoin, Armand, Bebe, Bois, Broussard, Carriere, Clinvin, creole, dance, Delafose, Dleton, Dolon, Eraste, Eunice, folk, French, Jon, Jones, Louisiana, music, nick, Playboys, rural, Sec, south, spitzer, traditional
Pete Bergeron designed the Louisiana Creole flag in 1987 and, in 1995, the Lafayette-based organization C.R.E.O.L.E., Inc., a heritage preservation group, adopted the flag to represent the cultural and ethnic diversity of Creole Louisiana. Dolores Kay Conque, Bergeron’s sister, hand-stitched the first Creole flag.
The upper left section, a white fleur de lis on a blue field, represents Louisiana’s French heritage. On the lower left and upper right sections, West African heritage is represented, respectively, by the flags of Mali and Senegal. Spanish colonial heritage is depicted by the Tower of Castille — a gold tower on a red field — positioned at the lower right section of the flag. A white cross dividing the four quadrants serves as a symbol of religion in the region.
Historically, Louisiana Creoles share deep cultural and kinship ties not only with Mediterranean Europeans, West Africans and Native Americans, but, as well, with the people of Cuba and Hispaniola (Haiti and the Dominican Republic).
Duration : 0:4:18
Louisiana Culinary Institute is the premeir culinary school of the South. Producing world class chefs is what we do. Call or email us with any questions or inquires and come tour our brand new 30,000 sq ft state-of-the-art- facility 877-769-8820 or email@example.com
Duration : 0:0:31
Passing the Louisiana Superdome in New Orleans.
Duration : 0:4:8
Categories: Louisiana Travel Tags: 235A, and, ave, b97, basin, business, camping, carre, center, city, clalborne, coach, cultural, davidson, discussed, dj, drive, east, esplanade, exit, fred, French, harley, hc, highway, Hurricane, information, jklproduction, justin, Katrina, kevjumba, khaled, Louisiana, love, most, motor, movie, new, neworleans, neworleanssaints, nigahiga, of, orleans, peron75, poop, Quarter, random, resort, rihanna, rv, Saints, shutup, slidel, sony, station, Street, summer, Superdome, timberlake, travel, visitor, vleux, westbank, whatthebuckshow, youtube
In this video, Betty demonstrates how to make Faux French Beignets. This is a quick and easy way to make chocolate beignets, using ordinary ingredients from your kitchen, and you don’t need to be a French pastry chef to make these! I found out how to make these by watching a TV show, “Chefs of the Bluegrass,” which had a segment featuring Furlongs, an upscale restaurant in Lexington, Kentucky. The theme of the restaurant is thoroughbred racing, but the style of food is Cajun. This is a great place to find wonderful jambalaya or etoufee! The owner and the chef are both from the New Orleans area, and they offered this quick recipe for beignets on the “Chefs of the Bluegrass” show, and I wanted to pass it along to you!
canned refrigerated biscuits
semisweet chocolate chips
Remove regrigerated biscuits from their can. Individually, stretch each biscuit into a circle of dough. Place a few chocolate chips on the dough. Fold the dough in half, enclosing the chocolate chips. Use your fingers to pinch the edges together, so that you have a crescent of dough that completely encloses the chocolate chips. Make sure there are not holes in the dough or gaps in the edges. Meanwhile, heat about 1 inch of peanut oil in a heavy pot to 350 degrees. When the oil is hot enough, carefully place a chocolate-filled crescent into the hot oil. The dough of the crescent should sizzle. The beignet will cook very quickly. When it is brown on the bottom, let it roll over in the oil to brown the other side. When brown on both sides, remove from oil, and place on paper toweling to drain. Quickly roll the beignet in a container of confectioner’s sugar to coat all over. The beignet is ready to eat! You may do several at a time and place them on a nice serving plate. They are excellent when served warm, but still great after they have cooled. Enjoy!!! –Betty
Duration : 0:8:14
Categories: Louisiana Cooking Tags: afternoon, baking, beignet, Betty, Betty's, bettyskitchen, biscuit, Bluegrass, breakfast, canned, chefs, children, chips, chocolate, confevtioner's, cooking, dessert, dough, doughnut, entertain, entertaining, family, faux, French, fried, friends, fry, fun, Furlongs, home, homemade, homestyle, Kentucky, kids, kitchen, Lexington, Louisiana, made, new, of, oil, orleans, peanut, powdered, Recipe, refrigerated, roll, semisweet, snack, Southern, style, sugar, sweet, tea, The, treat
Music used with permission.
Just weeks before hurricane Katrina, I visited New Orleans for several days and this montage is a look back at the way life was before the hurricane.
Duration : 0:5:42
What are the similarities and differences? Is this type of cooking only found in Louisiana or any other states?
Cajun cook tends to be more French influenced since the Cajuns are descendants of the French Acadians.
Creole cooking is more influenced by African-Caribbean (which include French and Spanish) cooking styles.
But to be honest, there is not really a big difference between the two since they’re all part of the cuisine in Louisiana.
I would say that cajun food can be spicier than creole food, but other than that the two are very similar.
Maybe it’s the cook that’s making the dish?