Editing Louisiana Creole cuisine (section)

==History==

The ''Picayune Creole Cook Book''<ref>{{Cite book|url=https://bookshop.org/books/the-picayune-s-creole-cook-book/9780486423241|title=The Picayune's Creole Cook Book|date=2002-08-30|isbn=978-0-486-42324-1|language=en}}</ref> has been described as "an authentic and complete account of the Creole kitchen". It was published in 1900 during a time when formerly enslaved African Americans and their descendants were [[Great Migration (African American)|moving North]]. Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the Louisiana Kitchen" would be lost.

The recipes published in the cookbook were compiled by an unknown staffer at the ''Daily Picayune'', who said the recipes came directly from "the old Creole 'mammies'". Since its initial publication it has been released in 16 subsequent editions with few alterations to the original recipes.<ref>{{cite book |last=Fertel |first=Rien T. |title=The Larder: Food Studies Methods from the American South |chapter="Everybody Seemed Willing to Help":The Picayune Creole Cook Book as Battleground, 1900-2008 |publisher=The University of Georgia Press |date=2013}}</ref>

Both Creole and [[Cajun cuisine]] draw from French cooking traditions adapted to Louisiana's resources and influences; however, Creole cuisine is stereotypically considered more "city food" while Cajun cuisine is considered simpler "country food".<ref>{{cite web|title=What's The Difference Between Cajun Food And Creole Food?|date=February 20, 2019|website=Delish|url=https://www.delish.com/food-news/a26429443/cajun-vs-creole-food/|access-date=July 31, 2021|archive-date=July 31, 2021|archive-url=https://web.archive.org/web/20210731141259/https://www.delish.com/food-news/a26429443/cajun-vs-creole-food/|url-status=live}}</ref>