Cajun Traiteurs

Cajun Traiteurs
Author: Alec Sonnier
Publisher:
Total Pages: 139
Release: 2020
Genre:
ISBN:

The purpose of this case study is to understand and explore the Cajun folk healing knowledge of the traiteur that has been passed down for generations within families from southern Louisiana. The Cajun traiteur is a faith healer in the Acadiana parishes of Louisiana, and traiteur is the Cajun French word for treater. The participants comprised my extended family in southern Louisiana, associates of this extended family, and included traiteurs and their patients. Thirteen traiteurs and thirty-one patients were interviewed on the topics of treatment, how the healing tradition is passed down, and modern world effects on the Cajun traiteur. A multigenerational interviewing technique was used that had three generations of interviewers. This collaborative family-based research mode of ethnographic data collection was crucial for the study to assure cooperation of the participants, allowing differing generational perspectives and acceptance of the process by the participants. The interviews were recorded, transcribed collaboratively, and qualitative data was collected employing person-centered ethnography methods and grounded theory data collection and analyzation techniques. Results reveal that the participants believe that the healing ability of the traiteur is a "Gift from God". Prayer is used in all treatments, and all traiteurs use laying on of hands for some treatments. Treatments and prayers are performed in threes or multiples of threes, and no compensation is asked for by the traiteur. The traiteur healing prayers and treatments are transmitted to the next generation by the following methods: the traditional method from older male to younger female or older female to younger male, within families regardless of gender, passing it to anyone whom the traiteur senses has the gift of healing, or transmission by association with traiteurs. Participants state that the following modern world effects have caused the traiteurs' decline: lack of belief in traiteur faith healing, increased use of technology, easily accessible modern medical care, lack of knowledge of the traiteur tradition, and difficulty in finding a successor. Though in decline, there have been recent attempts to increase the awareness of the Cajun traiteur faith healing tradition which is an important cultural heritage that must be preserved.

The Cajun Traiteurs

The Cajun Traiteurs
Author: Shelby Robert
Publisher:
Total Pages: 0
Release: 2023
Genre: Cajuns
ISBN:

Traiteurs are traditional folk medicine healers who are a part of the culture of the Cajuns of Louisiana. These people are believed to possess special healing powers given to them by God. They are a significant part of the lifestyle and traditional culture of the Cajuns. The Cajuns are the descendants of the Acadians, a group of French colonists who were forcibly removed from Nova Scotia and dispersed all over North America by the British in 1755. Though the Acadians were able to partially reassemble themselves in Louisiana, they still faced great adversity within the state. This project examines the manner in which Cajuns came to be in Louisiana, the folk healing traditions that they brought with them, and the assimilation that they faced once they arrived. The existing historiography regarding Cajuns has only briefly discussed the traditions, rituals, and practices of the faith healing traiteurs. This project incorporates primary sources from the Louisiana Center for Cajun and Creole studies into the larger historical narrative. This is one of the only exhaustive descriptions and analyses of the traiteur’s tradition within Cajun culture in Louisiana. By creating an analysis of the traiteur, this project is better able to examine the practical implications of assimilation within a small cultural group.

Cajun Foodways

Cajun Foodways
Author: C. Paige Gutierrez
Publisher: Univ. Press of Mississippi
Total Pages: 175
Release: 1992
Genre: Social Science
ISBN: 0878055630

A study of the relationship between Cajun food and modern Cajun ethnic identity

Fresh from Louisiana

Fresh from Louisiana
Author: George Graham
Publisher: Harvard Common Press
Total Pages: 242
Release: 2020-11-17
Genre: Cooking
ISBN: 159233976X

Master the art of all the most delectable styles of Louisiana cooking, from Cajun to Creole, rural Acadiana to down-home New Orleans, in more than 100 easy-to-use recipes. George Graham—a lifelong Louisianan, a former chef and restaurateur, and now an award-winning food writer and blogger—is a brilliant cook, a warm, funny, and engaging storyteller, and an ace photographer. He brings all these talents alive in Fresh from Louisiana, his second cookbook, following on the heels of his masterful Acadiana Table. George makes Louisiana cooking not just easy for home cooks to learn, but fun and interesting, too. The recipes range from George's pitch-perfect versions of classic Louisiana dishes to imaginative, brand-new ideas that use the signature flavors of the region's cuisines in utterly new ways. You can start a glorious Louisiana meal with a Corn and Crab Bisque, a Crawfish Boil Chowder, or Mini Bell Peppers Stuffed with Crabmeat. For a main course, why not try a Pork Roast with Apple Pan Gravy, Crisp Chicken Thighs with Creole Jasmine Rice, or a Gulf Shrimp Pasta Primavera? There are lots of desserts, too, like Praline Pumpkin Pie, Macadamia Nut Ice Cream Sandwich, and Sweet Potato Pie Brûlée, plus sides, sandwiches, cooling drinks, and breakfast and brunch fare. For soul-satisfying everyday dinners with family to amazing weekend feasts with friends, this beautiful book—with more than 100 color photos—brings the intriguing and delicious flavors of Louisiana home, wherever you might live.

The Best of New Orleans Cookbook

The Best of New Orleans Cookbook
Author: Ryan Boudreaux
Publisher: Sourcebooks, Inc.
Total Pages: 259
Release: 2020-03-03
Genre: Cooking
ISBN: 1646114345

Take a bite out of the Big Easy with this Cajun cookbook Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions. What sets this cookbook apart: 50 iconic recipes—Learn to make some of the city's signature dishes, like Hot Roast Beef Po'Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm's Cup. Learn some lagniappes—A Southern Louisiana colloquialism, lagniappe means "a little something extra." That's exactly what you'll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish. Top 5 travel picks—Experience the city like a local with advice on can't-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones. Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.

In a Cajun Kitchen

In a Cajun Kitchen
Author: Terri Pischoff Wuerthner
Publisher: Macmillan + ORM
Total Pages: 305
Release: 2007-04-01
Genre: Cooking
ISBN: 1429910089

When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family. Through a seamless blend of storytelling and recipes to live by, Wuerthner's In a Cajun Kitchen will remind people of the true flavors of Cajun cooking. When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s. Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinary history, destined to be an American cookbook classic that home cooks will cherish.

Acadiana Table

Acadiana Table
Author: George Graham
Publisher:
Total Pages: 323
Release: 2016-10-15
Genre: Cooking
ISBN: 1558328637

Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.

Stir the Pot

Stir the Pot
Author: Marcelle Bienvenu
Publisher: Hippocrene Books
Total Pages: 222
Release: 2005
Genre: Cooking
ISBN: 9780781811200

"Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.

Cajun Country

Cajun Country
Author: Barry Jean Ancelet
Publisher: Univ. Press of Mississippi
Total Pages: 282
Release: 2014-05-27
Genre: Social Science
ISBN: 1604736178

This insightful book is by far the broadest examination of traditional Cajun culture ever assembled. It goes beyond the stereotypes and surface treatment given to Cajuns by the popular media and examines the great variety of cultural elements alive in Cajun culture today--cooking, music, storytelling, architecture, arts and crafts, and festivals, as well as traditional occupations such as fishing, hunting, and trapping. It not only gives fascinating descriptions of elements in Cajun life that have been woven into the fabric of American history and folklore; it also explains how they came to be. Cajun Country reveals the historical background of the Cajun people, who migrated to Louisiana as exiles from their Canadian homeland, and it shows their folklife as a living and ongoing legacy that enriches America.