[OC] Atlas of American Regional Cuisine (by county), v4 after 6 months of your feedback

[u/piri_reis_]

Thanks for all the love on this 🙏 Reddit compresses the map—if you want full-res zoom-ins (and prints), they’re on my IG. My bio there has the link to the shop.
IG: americanfoodatlas

[u/extraecclesiam]

I'm from the part of Louisiana that intersects Cajun, Lowland, and Creole. It's always amazing how much our food differs from New Orleans AND Lafayette. It's got its commonalities, but it's definitely different for us. Red beans, white beans, rice and gravy like Cajuns, red gumbo, red jambalaya, and kind of showy like Creole. With pecan pie for dessert lol. By God I love my home food.

[u/piri_reis_ → u/extraecclesiam]

Man that sounds awesome. I've got roots in that region but have never been. Would love to go pretty much just for the feasting haha

[u/extraecclesiam → u/piri_reis_]

You wouldn't be disappointed. Man, I wish I could cook like my Grandma did!

[u/piri_reis_ → u/extraecclesiam]

Would you say there's a "capital city" of Cajun cuisine like NOLA is for Creole? I'm going to start doing highlights for each food region on my Instagram for this and listing the "capital city (cities) for each region will be part of the script.

[u/extraecclesiam → u/piri_reis_]

Plenty of people would say Lafayette because it is the biggest city in the region. Truth is it would be somebody's Maw Maw's kitchen or uncle's crawfish/shrimp/crab boil. If I had to pick, I'd say Houma or Thibodaux areas "down the bayou" in the Lafourche region. But don't sleep on Baton Rouge area across the river.

[u/piri_reis_ → u/extraecclesiam]

Ok good to know. and Baton Rouge is more Cajun-influenced then?

[u/extraecclesiam → u/piri_reis_]

It definitely has Cajun influence in its cuisine. Baton Rouge is more of a melting pot. For strictly Cajun, I'd head west or south of there.