Fun Fact: From 1890 to 1920, The Creole Gourmet Society met monthly on the lawn of various plantation homes throughout southwest Louisiana. The six-hour meals included a lavish spread, cooked by the wives (standing behind the table), served by their sons (standing around the table), and enjoyed by the husbands, seated, each with their own bottle of wine.
'Aioli Dinner', 1971 by George Rodrigue, currently displayed at The New Orleans Museum of Art. The term 'aioli' refers to a garlic-butter sauce.
The French meal was far from the Cajun cuisine we know today. The men, most of them Parisian, called their food Creole, a term applied at the time to the cuisine of high French society living in Louisiana.