As an Acadian historian and cultural anthropologist I sing the praises of my family heritage and its extraordinary history. Yet as a chef…both Acadian and Cajun foods are misunderstood and misrepresented in the North American rush to celebrate regional cuisine. They’re worthy but limited.
The greatest difference separating Cajun and Acadian cooking is spices. Cajun uses spices borrowed from Creole cuisine – a different fusion altogether. Of course world famous Tabasco sauce has become a Cajun standard even though its origin is clearly West Indian.
Read my story on discovering the cuisine of my ancestry:
Cajun cuisine: the food of exiles and survivors
(Saturday zydeco breakfast at Cafe des Amis in Breaux Bridge, LA)
You can read all my articles at:
Travel with Pen and Palate 
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