Mouton Kitchen

Mouton Kitchen (HM2HNS)

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N 30° 12.922', W 91° 59.68'

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La Cuisine de Maison Mouton

MOUTON KITCHEN:
A Detached Kitchen before the Modern Age

This building is a reproduction of a typical kitchen built separately from the main residence to reduce
heat and the threat of fire. Pre-modern kitchens in rural Louisiana usually included an open hearth
with swing-arm cranes for holding pots over the fire and coals. Cast iron pots with lids served as
"dutch ovens" for baking.
FOODWAYS IN SOUTHWEST LOUISIANA:
A Delicious Blending of Cultures

Cuisine in southwest Louisiana reflects a blending of French, African, Spanish, and Native American
culinary traditions. Gumbo, which is a thick soup distinct to south Louisiana, illustrates the blending
of food traditions most clearly. It is prepared by cooking A Roux (a dark gravy) and then sautéing bell
peppers, onions, celery, and garlic in a French manner. The addition of okra is an African culinary
influence, and the word gombo is derived from the African Bantu dialect word ki ngombo for that
vegetable. The addition of spices and hot peppers was likely inspired by Native American, African,
and Spanish culinary tastes. The addition of filé (ground sassafras leaves) to thicken and flavor is an
American Indian inspiration.

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LA



CUISINE DE LA MAISON MOUTON:
Une cuisine détachée avant l'ère moderne

Ce bâtiment est la reproduction d'une cuisine typique construite séparément de la résidence principale
pour réduire la chaleur et le risque d'incendie. Les cuisines prémodernes de Louisiane rurale
comprennent généralement un foyer ouvert avec des grues bras oscillant pour le maintien des pots
au-dessus du feu et des braises. Les chaudrons

en fonte couverts ont servi de faitout pour la cuisson.

LE MANGER TRADITIONNEL AU SUD-OUEST DE LA LOUISIANE:
Un mélange délicieux des cultures

La cuisine au sud-ouest Louisiane reflète un
mélange des traditions culinaires françaises, africaines, espagnoles et amérindiennes. Le gombo,
une soupe épaisse emblématique de la Louisiane du sud,

illustre le mélange des traditions alimentaires le plus clairement. Il est préparé par cuisson d'un roux
(une sauce sombre) et ensuite faire sauter du poivron, de l'oignon, du céleri et l'ail à la française.
L'ajout de gombo (okra) est une influence culinaire africaine, et le mot gombo est dérivé de ki ngombo
un mot du dialecte africain bantou pour ce légume. L'ajout d'épices et de piments forts a probablemen
été inspiré par les goûts culinaires amérindiens, africains et espagnols. L'ajout de filé (feuilles de
sassafras moulues) pour épaissir et assaisonner est d'inspiration amérindienne.

Side Bar
Jambalaya, which is a mixture of rice,
meats,vegetables, and spices, is
derived from both the paella of
Spanish immigrants,and the jolof of
enslaved west Africans who often
worked as cooks. Corn Maque Choux,
a term derived from the Ishak
(Atakapa) words mak tiu (a mix of two
things cooked) is a corn-based stew
with meat or seafood, and vegetables.
It is similar to the traditional Native
American corn-based dish sagamité.
Les haricot vert (green beans), grits,
hominy,and coush coush (aka cush
Cush/couche couche),
a type of
cornmeal porridge,
are also dishes
that evolved from Native American
and African culinary traditions.————————————————————————————————————————————-
Le jambalay,
un mélange de riz, de
viandes, de légumes et d'épices,
dérive à la fois de la paella espagnole

et du jolof des Africains de l''ouest
asservis qui étaient souvent des
cuisiniers. Le maïs macque-choux,
dérivé des mots Atakapa-Ishak mak
mélange des deux choses cuites
tiu,
un
ragoût à base de
ensemble, est un
mais avec de la viande ou des fruits de
mer et des légumes. Il est similaire au
plat traditionnel amérindien à base de
mais,sagamité, aussi consommé en
Louisiane. Les haricots verts, le gru et
le couche-couche sont aussi des plats
tirés des traditions culinaires
amérindiennes et africaines.
Details
HM NumberHM2HNS
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Marker ConditionNo reports yet
Date Added Sunday, June 9th, 2019 at 5:01pm PDT -07:00
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Locationbig map
UTM (WGS84 Datum)15R E 596754 N 3343077
Decimal Degrees30.21536667, -91.99466667
Degrees and Decimal MinutesN 30° 12.922', W 91° 59.68'
Degrees, Minutes and Seconds30° 12' 55.32" N, 91° 59' 40.8" W
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Closest Postal AddressAt or near , ,
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