1. Cajuns
Presentation was prepared by
Davidova Galina
Vaduhina Yulia

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. 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
 www.louisiana101.com

4. Geography
 The Cajuns prefer to
settle in Acadiana
 “Golden triangle" area
of Texas (Orange,
Beaumont, and Port
Arthur)

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. 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. 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. 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 children's stories

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. 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. 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. 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. 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. 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
Riley's mentors Dewey Balfa, Belton Richard, and Walter
Mouton
 They released a 'Best of' compilation album in 2008

15. Sources
 www.cajun.ca
 www.cajunradio.org
 www.espacefrancophone.org
 www.experiencefestival.com
 www.georgerodrigue.com
 www.louisiana101.com
 www.louisianaphotos.com
 www.meloche.net/floyd_sonnier_page.htm
 www.tabasco.com
 www.wordiq.com/info/Cajun
 www.zydeco.org