Page 11 - InterPilot Issue 2 2016
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A TAsTe of new orleAns 11
A TAsTe of new orleAns 11



















































BY Gina leahy, Copy Editor at ALPA-I A little history major battle of the War of 1812 and occupied
ounded by the French in 1718, the city of by Union forces during the Civil War, although
new orleans, louisiana, one of FNew Orleans was originally just the area it didn’t suffer as much destruction as other
the most vibrant, colorful, and now called the French Quarter. Its river access southern cities did.
In recent years, hurricanes and flooding
musical cities in the to the Gulf of Mexico and distance from have threatened the city’s prosperity and
neighboring Spanish and English settlements
United states, is the backdrop made it an ideal port city. New Orleans was caused widespread displacements. New
for IfAlPA’s 71 Conference, handed over to Spain in 1763; during this Orleans residents wear it as a badge of honor to
st
April 15–18, 2016. period a couple of massive fires destroyed most have survived and rebirthed and, as you’ll see,
of the original buildings in the French Quarter, after a period of major rebuilding, the city is
The city owes its unique which is why you’ll see distinctly Spanish coming back stronger than ever—there’s even
personality to its fascinating design elements in what stands today. rumor of a bid to host the Olympics (as “soon”
The Louisiana territory became French
as 2024)!
history and the many once again in 1801, but Napoleon didn’t keep it
different cultures and favors long—it was sold to the United States in 1803. hungry?
that shaped it. Here’s a brief This doubled the size of the United States and You will be. New Orleans is one of the
overview of the city and what to brought in new groups of settlers to the area “culinary capitals of the world” for good
try if you’ll be joining us! from all over the world. New Orleans saw huge reason. Its unique Cajun cuisine has its own
population growth, and in 1804 the Haitian vocabulary: etoufée (shellfish and sauce over
Revolution brought thousands of Afro-Carib- rice), beignet (fried pastry), court-bouillon (a
bean immigrants to the area. With each group flavored liquid for poaching foods), po-boy (a
came new cultures, languages, and foods into submarine sandwich), and many more.
the melting pot. Due to its eclectic food scene, it’s no
The thriving port of New Orleans made it a surprise that several famous dishes were
prized target in wartime—it was the focus of a invented in New Orleans. Bananas Foster, a


InterPilot | The Safety and Technical Journal of IFALPA ISSue 2 | 2016
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