N' Awlins Style

Dairy Foods, June, 2001 by Donna Berry

Talking the talk, walking the walk, having a great time during IFT

Being a few feet below sea level, squeezed between the Mississippi and Pontchartrain rivers and surrounded on all sides by a swamp has earned New Orleans recognition as the only U.S. inland island. In fact, this island was isolated from the mainland until the late 1950's when the first bridge and causeway was built.

This isolation enabled natives to create and maintain a unique style and language, unlike any in the country. Its diverse neighborhoods, also referred to as parishes because of the city's strong ties to Catholicism, are packed with history and tradition, as well as an aura of mystique.

Contributing to this mysticism is Voodoo, an African-originated religion that made its way into New Orleans culture by means of transported slaves. Through the years, Voodoo evolved into rituals and ceremonies that include placing and removing curses, palm reading and objects such as incense, snakes, rabbit tails, dead insects and even holy water and crucifixes.

Voodoo complements the magic of New Orleans, where graves are above ground and spirits are aplenty. The famous French Quarter, which is where most convention hotels are located, offers something for everyone.

To sample a bit of hedonism, head over to Bourbon Street. Sultry peep shows and alternative lifestyle clubs act as book ends to a volume of entertaining establishments where one can enjoy cooling libations while listening to the finest live jazz in the world.

If you prefer a spiritual or artistic approach to experiencing the city, visit the immense St. Louis Cathedral that overlooks Jackson Square. This active Catholic parish opens its doors not just to members, but also to tourists in need of a moment for reflection. Outside its doors, local performers, artists and fortunetellers fill Jackson Square.

Go a bit south and you hit the river. East along the river is the French Market. During the week, locals haggle for the best produce and fresh meat and seafood. On weekends it becomes a flea market where tourists can find that special souvenir.

To head back towards the convention center, follow the river southwest. Note how it curves gently around one side in a crescent shape. This is how New Orleans became nicknamed the Crescent City. Along this route you will pass the city's famous Aquarium of Americas and view many of the river's famous boats including a real steamboat that pipes music from its calliope.

The Riverwalk Marketplace, which is filled with shops and restaurants, is air conditioned, making it a great escape when the city's heat and humidity are too much to handle. Just across the street, if you're feeling lucky, is the city's casino.

It is possible to travel along the river walk by streetcar. Or, if you really want to experience an old fashion streetcar, take a ride on the country's oldest operating street railway system. For just $1.25, you can take a 90-minute, 13-mile ride along St. Charles Ave. to view many of the city's architectural sites including its famous Garden District.

Food Talk

Chicago makes it simple by attaching its name to pizza and hot dogs. New York is similar with its cheese-cake, and bagels. It's the cuisine of New Orleans that requires a glossary. And if you are fond of spice, beware. Hot sauce originated in Louisiana.

Here's what you're eating and how to say it like a native.

Andouille (an doo le)

A spicy sausage typically used to make jambalaya, red beans and rice and other New Orleans specialties

Beignet (ben ya)

French-style doughnuts covered in powdered sugar and typically served with cafe au lait

Cafe au lait (ka fa o la)

Extra strong coffee made with chicory and boiled milk

Cajun (ka'jan)

Describes French Acadian Louisiana settlers, as well as their language, also a style of cooking unique to Louisiana

Chicory (chik'a re)

A root that is ground and roasted to add flavor to cof-fee

Crawfish (kro fish')

Edible shell fish that resemble little lobsters, also referred to as crayfish, and are typically boiled with various spices, meats and vegetables

Creole (kre'ol)

Describes French and Spanish New Orleans settlers, also a style of cooking unique to New Orleans

Etoufee (a too fa)

An entree that starts with a roux and consists of rice, shell fish or meat and vegetables

Grillade (gre yad)

Broiled veal served in gravy and typically served with grits at breakfast

Gumbo (gum'bo)

A traditional southern soup-style dish that starts with a rich roux and includes either sea food or sausage and okra

Jambalaya (jum'ba li'a)

A spicy entree made with rice, tomato, seafood and/or sausage.

Muffaletta (moof a la ta)

A very large sandwich served on Italian-style bread and contains ham, salami, Provolone cheese and olive relish.

Po Boy (po boi)

Any sandwich made on a loaf of French-style bread

Praline (pra'len)

A confection made from pecans browned in sugar

Roux (roo)

A base for many dishes made from flour and oil.