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Although patient vignettes are based on my experiences with real individuals, I liberally change details to maintain patient confidentiality.
I also reserve the right to change old postings to correct errors, and to delete comments that include obscene language or that I deem abusive to me or other commentators. If you are looking for a open mind, I suggest you consult a neurosurgeon.
Marcel Proust, Swann's Way
Billy Sothern, Down in New Orleans
Mother Theresa, Come Be My Light
Thursday, March 30, 2006 at 05:12PM For the interest of any gentle reader who wants to know, I have added a web page to my site that explains the origin of my last name, how to pronounce it, and a very brief history of the Cajun people and of Cajun food.
It has often struck me as of late that the term Cajun is well known but poorly understood. So I take my stand.
You can find it here, or click on "What's in a Name?" on the menu to the right.
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Reader Comments (1)
Like Cajun French, our "patois" is not the same as "France French," but it offends me when people call it an "improper" or "broken" French. It's a *regional* French, which is every bit as valid a language as the multiple varieties which are spoken in France.
Looking forward to that Gumbo recipe! On my own web site, I have 2 French Canadian recipies: Tourtières and Cretons - http://moof.blogsplot.net/?p=55 - these are usually made over the Holidays, although we sometimes indulge at other times.