.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}@media all and (max-width:500px){.mw-parser-output .hidden-begin{width:auto!important;clear:none!important;float:none!important))You can help expand this article with text translated from the corresponding article in Spanish. (September 2021) Click [show] for important translation instructions. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Consider adding a topic to this template: there are already 5,030 articles in the main category, and specifying|topic= will aid in categorization. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Gastronomía criolla]]; see its history for attribution. You should also add the template ((Translated|es|Gastronomía criolla)) to the talk page. For more guidance, see Wikipedia:Translation.

Creole cuisine (French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times, from the fusion between African, European and 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).[1]

Ceviche is a representative dish of the Creole cuisine in different coastal regions in Latin America.

A less divergent or more coherent definition of Creole identity was proposed by Norwegian anthropologist Thomas Hylland Eriksen who concludes:

"A Creole society, in my understanding, 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."[2]

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, 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),[3] however, they share certain features in common:

In Hispanic America, many Creole dishes are named with the ending a la criolla, such as pollo a la criolla or colitas de res a la criolla[5] or simply with the adjective criollo/a, as in vinagre criollo (Creole vinegar) or chorizo criollo. Also in French, the terms à la créole or just créole are used, such as in pâté créole.

Terminology

Creole comes from the Portuguese crioulo, from the verb 'to raise.'[6] In French, the term is 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 the languages brought by enslaved Africans. The term can also refer to the Criollo horse, creole music, the creole circus, or to the popular Cuban dance called the "creole."[6]

A creole person can be a black person descended from African slaves or a creole person can be descended from European slave owners born in the Europeans' American colonies.[6] By extension, the term can refer to any person native to a Latin American country.[6]

By region

Creole cuisine in Brazil

In Brazilian cuisine, people speak of 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.[10] African slaves' cuisine adapted to local ingredients, such as mandioca (cassava) or milho (corn), although they also imported ingredients from the other side of the Atlantic, such as azeite de dendê (palm oil), cuscuz (couscous), the coconut, or coffee. In terms of dishes, one that has its origins in African slaves' cuisine is feijoada, which is today considered to be the national dish of Brazil.[11]

Brazilian creole cuisine is related to candomblé,[11] an Afro-American religion with its origins in the Yoruba religion, just like Cuban Santeria. In this religion, "food plays a fundamental role, since it is considered to be a link between men and the Orishas."[10] Dishes representative of candomblé are acarajé, caruru, or vatapá.[11]

Creole cuisine in Louisiana

Main article: Louisiana Creole cuisine

Creole cuisine in Louisiana is influenced by African, Caribbean, French, Spanish, and American cuisines. While it shares many traits with 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.

Creole cuisine in Réunion

Main article: Gastronomy of Reunión

Réunion is an island that was populated principally by French, Africans, Indians, and Chinese. This small island in the Mascarene archipelago can be found in the Indian Ocean near Madagascar and the African continent, and has long been a French territory. Reunionese cuisine is also considered to be creole, since much of its culinary tradition comes from France (such as bonbons or civet), but the ingredients used are local (from Asia and Africa) and are considered to be exotic in metropolitan France.

Mauritian Creole cuisine

The creole cuisine is eaten by every Mauritian and has its influences from African, Indian, and French cuisine. Mauritian Creole dishes typically involves the consumption of seafood, fresh vegetables, pulses, beans, and corn.

Creole cuisine in Hispanic America

Hispanic American creole cuisine fuses Spanish and indigenous elements from Spanish-speaking areas. It is prepared with key local ingredients such as potato, tomato, or corn, planted and harvested in their place of origin. Creole influence is clear in the case of Cuban, Puerto Rican, Dominican, Central American, Colombian, Ecuadorian, Venezuelan, Peruvian, Mexican, and Bolivian creole cuisine.

Cuba

Cuban creole cuisine is typically centered around beans, pork, and rice as the main ingredients.[12] In the 1850s, the emergence of Cuban cookbooks on the island began to highlight a distinct "Cuban" or "creole" cuisine.[13] In addition to making use of foreign ingredients, Cuban creole cuisine also made regular use of produce endemic to the island of Cuba, especially viandas, which are a category of carbohydrate-rich produce that include sweet potatoes, cassava, and green plantains.[13] Interestingly, besides their seeming ubiquity in Cuban creole cuisine, viandas are also known for their medicinal qualities, commonly being used to ease upset stomachs.[13]

Mexico

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.[14]

Creole can also refer to an imported fruit or vegetable that, after adapting to the local climate, has taken on a new form entirely. One example of this is the creole peach, which is smaller in size and is sweeter, yellower, and harder than the original peach.[15] Or, in rarer cases, the term can refer to hybrid varieties.[16]

Peru

A creole cuisine has also developed along the coast of Peru, with Spanish, African, Italian, and Chinese influences.[17] One of the signature dishes of Peruvian creole cuisine is ceviche, which is prepared with fresh fish that has been cured in lemon juice. Other dishes are ají de gallina, carapulca, and tacu-tacu [es].

See also

References

  1. ^ a b c Muñoz Zurita, R. "Cocina criolla". Diccionario enciclopédico de la Gastronomía Mexicana (in Spanish). Larousse. Archived from the original on 2020-02-17. Retrieved 2021-09-09.
  2. ^ 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
  3. ^ a b "La cocina criolla, síntesis de culturas, aromas y sabores". Actitud Saludable (in Spanish). Archived from the original on 2020-02-17. Retrieved 2020-02-17.
  4. ^ Lantigua, José Rafael. "Hugo Tolentino y la gastronomía criolla". Diario Libre (in Spanish). Archived from the original on 2019-08-10. Retrieved 2021-09-10.
  5. ^ Ortiz, Elisabeth Lambert (1998). Cocina latinoamericana. Madrid: EDAF. pp. 204-249. ISBN 84-414-0421-6. OCLC 40622849.
  6. ^ a b c d ASALE, RAE-; RAE. "criollo, criolla | Diccionario de la lengua española". «Diccionario de la lengua española» – Edición del Tricentenario (in Spanish). Retrieved 2021-10-15.
  7. ^ Elichondo, Margarita (1997). La comida criolla: memorias y recetas. Buenos Aires, Argentina: Ediciones del Sol. ISBN 950-9413-76-3. OCLC 39473060.
  8. ^ Valldejuli, Carmen Aboy (1983). Cocina criolla (40a ed., la. ed. Pelican ed.). Gretna: Pelican Pub. Co. ISBN 0-88289-429-3. OCLC 9853674.
  9. ^ Martelli, Juan Carlos (2009). El libro de la cocina Criolla. Beatriz Spinosa (Secunda edición ed.). Buenos Aires, Argentina. ISBN 978-987-1263-13-4. OCLC 1043763150.((cite book)): CS1 maint: location missing publisher (link)
  10. ^ a b Martins Ernandes, Marly Ângela (2013). "A influência da culinária africana no Brasil" (PDF). Archived (PDF) from the original on 2018-11-23. Retrieved 14 October 2021.
  11. ^ a b c Strecker, Heidi. "Culinária afro-brasileira – Africanos enriqueceram a cozinha brasileira". UOL. Archived from the original on 2021-10-24. Retrieved 14 October 2021.
  12. ^ Garcés Torres, Vanessa Pilar (2010). "RECETARIO DE LA COCINA CRIOLLA CUBANA Y ECUATORIANA" (PDF). Retrieved 14 October 2021.
  13. ^ a b c Dawdy, Shannon Lee (2002). "La "Comida Mambisa": Food, Farming, and Cuban Identity, 1839–1999". NWIG: New West Indian Guide / Nieuwe West-Indische Gids. 76 (1/2): 47–80. doi:10.1163/13822373-90002543. ISSN 1382-2373. JSTOR 41850160.
  14. ^ "Criollo ⋆ Larousse Cocina". Larousse Cocina (in European Spanish). Retrieved 2021-10-15.
  15. ^ "Durazno ⋆ Larousse Cocina". Larousse Cocina (in European Spanish). Retrieved 2021-10-15.
  16. ^ "Chile criollo ⋆ Larousse Cocina". Larousse Cocina (in European Spanish). Retrieved 2021-10-15.
  17. ^ UberEats (30 July 2019). "Comida criolla peruana: enamórate de algunos de nuestros platos más característicos". Archived from the original on 25 April 2020. Retrieved 15 October 2021.
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