title: Ethnic food: the use of Cajun cuisine as a model.
abstract: Studies have shown that dietitians perceive a need for further education about ethnic food habits. Knowledge about the dietary habits of immigrants and ethnic groups is important for dietitians because those habits are frequently assimilated into the culinary traditions of America. The authors used Cajun cuisine as a model for studying a rapidly expanding form of ethnic food. The foods in Cajun cuisine are currently best-selling menu items, they challenge adaptation for modified diets, and they have been influenced by agricultural and social customs. Historically, Cajun food evolved from an area in south Louisiana called Acadiana. The Acadians were impoverished exiles from Nova Scotia who settled along the bayous of Louisiana and learned to use available foods in the area. Cajun cuisine was also influenced by the Creoles from the area of New Orleans located approximately 100 miles from the Cajun settlers. As part of the education process about ethnic food habits, one needs to consider the history, indigenous foods, symbolism and meaning of foods, food preparation methods, and adaptations that can be made for modified diets. When Cajun cuisine is used as a framework, nutrition education, counseling, and food preparation for ethnic groups may be more effective.
authors.affiliation: Dietetic Service, Veterans Administration Medical Center, East Orange, New Jersey 07019.
authors.forename: L
authors.initials: L
authors.lastname: Broussard-Marin
authors.forename: M T
authors.initials: MT
authors.lastname: Hynak-Hankinson
mesh_terms: D004046:Dietetics / Q000193:education*; D005006:Ethnicity; D005247:Feeding Behavior; D005502:Food; D005602:France / Q000208:ethnology; D006801:Humans; D008145:Louisiana