Editing Cajuns (section)

===Americanized usage===
[[File:Acadiana parishes map.png|thumb|upright=0.7|Acadiana]]

After the Americanization of Acadiana between the 1950s and 1970s, the term "Cajun" became synonymous with "white French Louisianian", due in part to [[Council for the Development of French in Louisiana|CODOFIL's]] decision to promote Louisiana's link to Acadia in the "Cajun Renaissance".<ref name="nicholeestandford">{{cite book |title=Good God but You Smart!: Language Prejudice and Upwardly Mobile Cajuns|author=Nichole E. Stanford|year=2016|publisher=University Press of Colorado|location=United States of America|pages=64, 65, 66}}</ref>

It is common to see various demographic differences assigned to the Cajun/Creole binary. A typical example is cuisine: Many claim that "Cajun" gumbo does not include tomatoes whereas "Creole" gumbo does, but this distinction is better viewed as geographic rather than ethnic. Residents of [[Acadiana]]—a historically isolated and rural region—do not typically make gumbo with tomatoes, regardless of ancestry or self-proclaimed identity, whereas urban New Orleanians do. Technically, "Cajun" cuisine should properly fit under the umbrella of "Creole" cuisine, much like "Cajuns" themselves traditionally fit under the "Creole" umbrella.

In contrast to the nineteenth and early twentieth centuries, today's Cajuns and Creoles are often presented as distinct groups, and some Cajuns disavow a Creole identity whereas others embrace it. Surnames and geographic location are not necessarily markers of either identity.