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  1. 1. Cajuns Presentation was prepared by Davidova Galina Vaduhina Yulia
  2. 2. Cajuns The С ajuns are an ethnic group consisting of the descendants of Acadians who came from Nova Scotia (the areas of modern Canada) to Louisiana in the 18 cent. The name "Cajun" was given to them by English- speaking colonists when they settled in Louisiana.
  3. 3. Geography The state of Louisiana is divided into parishes: Avoyelles, Evangeline, St. Landry, Pointe Coupee, West Baton Rouge, Calcasieu, Jeff Davis, Acadia, Lafayette, St. Martin, Iberville, Ascension, St. James, St. John The Baptist, St. Charles, Cameron, Vermilion, Iberia, St. Mary, Assumption, Terrebonne, Lafourche 
  4. 4. Geography The Cajuns prefer to settle in Acadiana “Golden triangle" area of Texas (Orange, Beaumont, and Port Arthur)
  5. 5. Language Cajun French is a dialect of the French language CODOFIL (the Council for the Development of French in Louisiana) was established during the late 1960s Some differences : The same pronoun is used for first person singular and plural; je parle in French is the same in Cajun, but nous parlons in French is je parlons (in Cajun). [k],[t] is pronounced [tS]. [d] pronounced [dZ], as in the word Acadian.
  6. 6. Religious traditions  Cajuns are predominantly Roman Catholic  Mardi Gras is the day before Ash Wednesday, which marks the beginning of Lent, a 40 day period of fasting and reflection in preparation for Easter Sunday.
  7. 7. Painting Floyd Sonnier. His subjects were usually rustic; farmers, tools, trees, nature, and old homes George Rodrigue. He is famous for his cycle of paintings “Blue dogs”
  8. 8. Literature Henry Wadsworth Longfellow is famous for his virsion of the Acadian Upheaval, "Evangeline" is probably the best known telling of the story. Mary Alice Fontenot wrote childrens stories
  9. 9. Food The foundation of Cajun cuisine is "the trinity": onion, celery and bell pepper Boudin is a type of sausage made from pork, pork liver, garlic and green onion, and other spices Gumbo exemplifies the influence of African and Native American food cultures on Cajun cuisine Jambalaya contains rice and almost anything else. Usually, however, one will find green peppers, onions, celery and hot chile peppers
  10. 10. Music The first form of traditional cajun music began before the 1900s in south Louisiana. The instruments traditional for cajun music are: fiddle Cajun accordion mandolins pianos and banjos
  11. 11. Zydeco Zydeco is a form of folk music influenced by the music of the French-speaking Cajuns. Usually fast-tempo, and dominated by the accordion (and/or a melodeon) and a form of a washboard known as a rub-board or frottoir; The music arose as a synthesis of traditional Cajun music with African-American traditions that also underpinned R&B and blues
  12. 12. Cajun-Zydeco festival Traditions of the festival have arisen still at the time of Creole Community Classic music was “La La” The first Zydeco festival was in 1982 Celebrates in the second week of June Consists from: zydeco music, folks and modern dances, attractions.
  13. 13. The Cajun Music Hall of Fame and Museum The Cajun Music Hall of Fame and Museum is a project of the Cajun French Music Association Was opened in 1930 The museum contains halls with vintage musical instruments, old music records, sculptures of musicians and also Hall of Fame
  14. 14. Steve Riley and the Mamou Playboys Steve Riley and the Mamou Playboys started in 1988 by Steve Riley and David Greely Their style has grown from exclusively traditional music of Rileys mentors Dewey Balfa, Belton Richard, and Walter Mouton They released a Best of compilation album in 2008
  15. 15. Sources