TRAVEL | February 20, 2005
Choice Tables: In Creole Kitchens, Chefs Mix Cultures and Stir Well
By JULIA REED
Four New Orleans restaurants whose chefs continue to be inspired by the creole tradition of mixing cultures.
http://travel2.nytimes.com/2005/02/20/travel/20tables.html?ex=1109653200&en=e5263d85e8e3edb6&ei=5070
This article is quite insulting to Creoles. The author certainly knows that most Creoles are racially mixed. She is also openly defining “white” as equivalent to “pure white,” which is a racist definition.
“A Creole technically means a white descendant of Louisiana’s earliest French settlers, but creole cooking is anything but pure.”