Premium Essay

Gumbo

In: Film and Music

Submitted By rramos
Words 332
Pages 2
Jazz Gumbo

Gumbo was the portrait of New Orleans; it was the birth place of Jazz in the 1800’s. It was an improvisational art form that people created because it celebrates human life and dealt with it and it became powerful. People from all over the world came to New Orleans because it was known to be the “Musical City” in America. Jazz bands played to entertain the rich folks. Slaves had to improvise to survive. African Americans were the only slaves and became introduced to the entertainment industry. In 1817 slaves were allowed to dance every Sunday in a place called “Congo Square”. New Orleans theatre that had minstrel shows and played plantation songs written by black and white song writers. Minstrel shows were the biggest way to spread music and whites painted their faces black to portray slaves. Dadty Rice was the first white man that write and performed a minstrel however, he originally he heard it from a black man named Jim Crow and named the song after him. New Orleans was forced to surrender slavery in 1862. In 1980 there were two styles of music which Jazz reach in New Orleans which were Ragtime pioneered by Scott Joplin and the Blues call and response. Ragtime and the Blues combined together made Jazz music. The Blues was could be about anything and it use to make the listener feel better not worse. This is how Gumbo can along because everyone came together and performed to tell stories. Wynton Marsalis Burns quoted “Blues was the roux in the musical gumbo that produced jazz and every other form of American popular music. People sang out their feelings. Some were hurt and this was a way they could express their feelings when they felt no one could understand or had no answers. The blues was also played on horns to deepen meaning. Then along Creole and blacks came together changing music. Jazz became an American thing from the influence all…...

Similar Documents

Free Essay

Film Critique Walt Disney’s the Princess and the Frog

...portrayed of one of the wealthiest people in the town of New Orleans. Tiana’s mother is making custom made dresses for Charlotte and others under Big Daddy’s request. Tiana and her mother leave Big Daddy’s mansion and hop on a trolley. As they are riding the trolley from Big Daddy’s mansion it shows all these other mansions in Big Daddy’s mansion, and as they cross the tracks to go to Tiana’s house the scenery totally changes. Once the trolley crosses the tracks, the road turns from cobblestone to a dirt road. The houses turn from huge mansions to little shacks that are pretty much on top of each other and all look the same. Tiana’s father and her make some gumbo for supper that night and decide to share with all the neighbors. Tianas’ family went outside to the front porch and announced to everyone outside that they made gumbo and to come and get some. After Tiana’s mother made the announcement, about twenty or so neighbors started to walk over to Tiana’s house, and every single one of them was African Americans. This showed to me as I was watching that scene that was just another example of classism in the movie. Although it could be argued too, that since this film was taken place in the Jim Crow era, it could be a show of segregation as well. Another example of classism involves Prince Naveen’s servant, Lawrence. Lawrence begins the movie muddling along trying to balance all of the Prince’s needs while being largely taken for granted, however, when Lawrence......

Words: 1614 - Pages: 7

Premium Essay

Gakdd

...things they left behind. By understanding how they lived and what impact they had as they migrated to the New World, it is then we understand how they lived and understand what the environment was like. Looking at the impact that immigrants had and brought to the New World we see what cultures and food dishes they brought to our civilization. The Migration of Cultures By 1830 the United States consisted of 2.3 million out of 12.8 million were of African descent and upon them settling after being brought here from Africa they brought many traditions and impacted the culture today. When they came to the United States they brought scientific and technological systems from the West and Central Africa as well as many food dishes such as; gumbo and rice, millet, sorghum, watermelon and black-eyed peas. They also brought tradition with them regarding funerals, celebration festivals, arts, music, dugout canoes, the banjo and language which also had an effect on the European culture as well and this is known as Africanism (Nps.gov, n.d.). Africanism is directly related to African American and Creolization which asks the question when you stop and give to the American or European culture. They point out that the African culture has direct impact on Africa, African-American, Creolization, African-Jamaican and European cultures and when examine the roots trace back to Africa. However, there has been some controversial stating that African roots to America were long lost in......

Words: 298 - Pages: 2

Premium Essay

Descriptive Essay

...Descriptive essay My First Cruise I remember like it was yesterday the year I decided to take my first vacation without the kids. My fiancé and I went on a week long cruise to Mexico. Neither one of us had ever been on a cruise so it was a new experience for the both of us. We needed to be in New Orleans for departure so we drove the six hours from Jonesboro, Arkansas to New Orleans, Louisiana. My fiancé and I used this time to talk, make plans for the future and fantasize about our week away from the kids and work. We left before the sun was fully up when the sky is blue with fluffy white clouds and not a sign of rain anywhere not to mention Hurricane Irene. We enjoyed the night on bourbon street eating famous Louisiana gumbo and poor boy sandwiches, drinking wine and sight seeing. We rode the trolley through the famous garden district. We walked the pier where we to board our cruise ship. There was so many cruise ships docked there some were coming in others were waiting to depart. The boarding of cruise ships takes as long as boarding an airplane. First you have to check in then go to your boarding area. Then you have to go through customs and check your luggage that is not seen again until you arrive at your cabin where it will be waiting for you. From there everyone is to meet at the emergency exits to hear the proper procedures to follow in case of an emergency. After the brief introduction the passengers were free to roam. Of course,......

Words: 683 - Pages: 3

Free Essay

Bp 2010 Oil Spill

...When you think of the BP Oil Spill of 2010, what comes to mind? Recently, an ad has been aired from BP Oil Company, showing a married couple who owned a restaurant and their account of the oil spill. In this television commercial, Bob and Brooke Kar, owners of the La Famille restaurant, discussed the affects and aftermath of the spill to their business. They were forcefully put out of business because their fishermen and shrimpers were unable to supply them with fresh seafood. This restaurant prides themselves on serving local seafood and the “best gumbo in town.” Unfortunately, that ceased the restaurant’s operations when the devastation occurred. Prior to this ad, the BP oil Spill made major headlines, both locally and nationally. People all around were frustrated that something as simple as plugging up the leak took several months to accomplish. The people of the Gulf Coast who owned hotels, restaurants, fishermen, shrimpers, and other tourist attractions had to shut down their businesses and struggle to find other work to support themselves, being that their livelihood was taken away from them. Many people at the time were frustrated and disturbed because they were not getting the results promised to them. It had become so out of control that people began pointing fingers not only to BP, but to even the President of the United States, who was being blamed for not doing enough. The oil tycoon became so desperate and under a lot pressure, the media stepped in and even......

Words: 583 - Pages: 3

Premium Essay

Not Your Everyday Hero

...Jefferson listened to what Grant had to say something must have clicked in Jefferson’s mind. Jefferson knew he had to walk to the chair as a man, as the only wish from his elderly godmother. He knew he had to do this one last thing for her before he was executed. From this specific visit and on, Jefferson showed that a change had taken place. During the following visit Miss Emma, Reverend Ambrose, Tante Lou and Grant, asked Jefferson to come to the dayroom to eat gumbo and talk. “All though [sic] Jefferson’s ‘If that’s what they want’ response doesn’t sound the most enthusiastic he still is willing to go to the dayroom for the meeting” (Bokma 2). Not only did Jefferson cooperate and go to the dayroom, he also ate her gumbo because he knew it would please Miss Emma. He didn’t jump to the bandwagon and cooperate, he did it after all the long talks with Grant.When Miss Emma had visited him in the past, she had always brought a basket of food, but Jefferson never ate. According to Kyle Bokma, Jefferson eating Miss Emma’s gumbo “is actually quite pivotal” (2). When Miss Emma tried to talk to him, Jefferson wouldn’t say a word. After this one memorable visit by Grant, Jefferson was now eating Miss Emma’s food and speaking more and more. Ever since the day of the trial Jefferson knew he was going to die, but he now wanted to die like a man and not a hog. Jefferson wasn’t just showing heroic qualities because he was speaking more, or eating Miss Emma’s food. Jefferson was giving......

Words: 1851 - Pages: 8

Premium Essay

Strange New Land

...revive their old customs by bringing their ethnic background to there new way of life. They did this through various different ways. Food was an important factor in this because not only did they teach a new practice of culinary skills to their slave masters, but food also allowed them to feel as if they were making the meals in there homeland. Okra, also called Guibo, is famously known as being a slender, green, pod-seeds. It is used in cooking stews. It thickens the broth and adds a savory Southern taste. In addition, the native Indians also contributed their knowledge in cooking with the Africans and created a collaboration of southern dishes. This translates to some of the famous dishes seen in southern America today. “Even the word gumbo may come from the Angolan guingombo for okra or the Choctaw kombo ashish for sassafras powder.”(55) Food was not the only preservation of tradition kept by Africans that shaped the culture around them. A great deal of them had brought over traditional containers and utensils. In addition, the Africans recalled their skills to use the leaves from a Palmetto tree, to create gourds, and baskets. They would construct them to be lightweight, durable and easy to use. Another great example of how Africans helped cultivate the English colonists was by the practice of their rice farming. The knowledgeable Africans knew exactly how to irrigate the land to grow and produce rice. The Carolinas flourished because of this, and were soon some of......

Words: 576 - Pages: 3

Free Essay

Hurricanes

... trade and recreation. The Mississippi River length is a difficult measurement to pin down because the river channel is constantly changing , but says that the Mississippi is 2,552 miles long, and between 20 and 30 feet wide . At the headwaters, the Mississippi is less than 3 feet deep, but the rivers deepest section is 200 feet deep. In New Orleans the average flow rate is 600,000 cubic feet per second. One cubic foot of water weighs about 65.4 pounds. Geographic features that perpetuate its vulnerability for centuries, the Mississippi has acted as the primary conduit for the consumer goods, natural resources and agricultural products that make New Orleans one of the worlds greatest ports. CUSINIES OF NEW ORLEANS: Gumbo, Classic Gumbo, Sea Food Gumbo, Jambalaya, Red Beans & Rice, Crawfish, Shrimp Creole, Muffuletta, Oysters Rockefeller, Bread Pudding, Bananas Foster, Beignets, and Creole Pralines, and many others. FUNDING FOR NEW ORLEANS LEVEES: Congress failed to fully fund an upgrade requested during the 1990’s by the Army Corps of Engineers and funding was cut in 2003-2004 despite a 2001 study by the Federal Emergency Management Agency. Warning that a Hurricane in New Orleans was one of the Country’s three most likely disasters. Raising and reforcing the levees to resist a Category 5 Hurricane might take 25 years to complete. Some estimates place the cost at about $25 billion. HURRICANE KATRINA: When Hurricane Katrina reached Category 5 in 2005, some experts...

Words: 502 - Pages: 3

Premium Essay

Gba 490

...its entire ownership. During this time it allowed Chipotle to draw on McDonald’s investment capital, expertise in managing supply chain logistics, expanding a restaurant chain and operating restaurant efficiencies. After reviewing the industry the challenges that Chipotle face include increasing competition from competitors such as Taco Bell who has recently expanded their menu and has lower price points and is tapping into having higher quality ingredients. Moe’s Southwest Grill which offered quality ingredients, has a larger menu, offers chips at no cost with all meals and an option of queso. Qdoba was the second largest fast casual restaurant Mexican restaurant in 2014 that also had quality products an expanded menu to include Mexican gumbo and in selected locations served breakfast. Chipotle is also struggling to maintain its commitment to “food with integrity”. Purchasing fresh ingredients and preparing them by hand were no longer enough and Chipotle wants to focus on creating the “Chipotle Experience”. With the current rise in purchasing of organic ingredients from consumers and fine dining establishments it has caused an upward increase in prices. Recommendations: Chipotle is looking into expans Exhibit: SWOT Analysis Strengths: * High quality ingredients- By increasing awareness and respect for the environment it allows Chipotle to leverage the importance of quality food * Community Involvement/ Advertising * Serving orders quickly “slow......

Words: 733 - Pages: 3

Premium Essay

Azalea Seafood Case

...Executive Summary Azalea Seafood Gumbo Shoppe wishes to develop a strategic plan to maintain long-term growth and sustain a competitive advantage. For Azalea to accomplish this, they will need to consider the options presented here. Included is an analysis of Azalea’s problems and issues to address, along with recommendations to grow the business. The recommendations are based on the status of the current market and forces that drive the industry. Azalea has a great product that will perform very well in the market. Marketing and sales are areas that will also need improvement. Management is very capable and should easily be able to adjust to competition in the market. A great deal of opportunity lies ahead in the many unfulfilled niches to be filled and explored. Azalea will need to expand and diversify its customer base. This can easily be accomplished by focusing on marketing and sales efforts. The company needs to concentrate on, not only providing a quality product, but also creating a well-known and trusted name. Currently Azalea’s average ROA is at 68%. Compared to industry norms this is great, however, debt for the company is at 87%. The debt can be corrected with time and effort. The quick ratio is at one and short-term credit remains safe. Cash flow needs to be improved by implementing a gradual price increase and initiating key retail locations. Azalea has not been able to attract business due to the state of their facility, which must be......

Words: 4291 - Pages: 18

Premium Essay

Food Safety Knowledge and Practices

...safety curricular instruction the participants understood the topics and were able to demonstrate this by correctly answering questions concerning those topics on the Food Safety Knowledge Posttest. Participants’ scores were already high; therefore, less improvement was noted on questions concerning hand washing (1.1%), personal hygiene (1.1%), and cleaning and sanitizing to prevent crosscontamination (0.5%). This suggests that participants were already knowledgeable in these areas and answered these questions correctly on both the Food Safety Knowledge Pre- and Posttests. The question most missed by participants on the Food Safety Knowledge Posttest (85.8% correct) asked participants which food--a slice of toast, macaroni salad, or gumbo--was the least likely to cause illness from microorganism growth. This question may have been misleading or perhaps this topic was not adequately emphasized in the curriculum. 40 Food Safety Practices Survey Results from the Food Safety Practices Survey administered immediately after the food safety curricular instruction, indicated that the majority of food recovery agency personnel and volunteers were already using (5.8 ± 0.2 out of 10 statements) or plan to use (4.0 ± 0.2 out of 10 statements) proper food safety practices in their agency or at home. The fact that responses to several statements on the Food Safety Practices Survey indicated that overall participants were “yes” planning to use proper food safety......

Words: 8468 - Pages: 34

Free Essay

Paper Charcoal

...He is co-author with Davison Gumbo of “The Dry Forest and Woodlands of Africa,” a “book (that) provides a current baseline of knowledge on the current resources of the Dry forests and woodlands, their use and value, and possible means to manage them towards sustainable development into the future.” (Professor Coert J Geldenhuys, University of Stellenbosch, South Africa) We are also fortunate that both Chidumayo and Gumbo are passionate about charcoal! (We will be featuring Dr. Gumbo’s presentation in our next review.) When we learned Dr. Chidumayo would be honored at the international ATBC-SCB conference in Arusha, Tanzania, in June (where we organized a symposium and workshop on charcoal) we pounced on him! Dr. Emmanuel Chidumayo is considered the dean of African tropical ecologist. He presented at TCP's charcoal symposium. Dr. Chidumayo was gracious enough to present at our symposium and participate in our workshop. (I was also lucky enough to be seated next to him at dinner where he regaled me with the stories about how he began his career as an ecologist, his time in government, and his passion for conservation.) Dr. Chidumayo’s presentation, “Environmental Impacts of Charcoal Production in Tropical Ecosystems of the World,” is a treasure trove of information. In addition to the scholarly research, my favorite part is the takeaway message, which I’ve transcribed below: The charcoal industry has great potential to contribute to rural development......

Words: 473 - Pages: 2

Free Essay

My Favorite Foods

...reached new heights of popularity. Gumbo Gumbo has a rich history and is often called the greatest contribution of Louisiana kitchens to American cuisine (gumbo cooking, 2011). This dish has its origins in Louisiana during the 18th century when French cooking techniques provided the beginning with bouillabaisse. The native Choctaw's file' powder and local seafood were a major addition to the local cuisine. African American imported okra found its way into the Louisiana kitchens, and provided gumbo with its name (gumbo is the African word for okra). Bell peppers, celery and onions also known as “the trinity” were brought to the table by Spanish colonists. There is much speculation as to how gumbo as we know it today evolved into its current form. Those native Louisianans who have lived along the bayous and swamps will understand gumbo history and its evolution. “In the beginning this tasty elixir was a simple soup using meats and vegetables in water” (gumbo cooking, 2011). Then at some point okra was added because it was a common vegetable available in late summer. It was discovered that okra boosted the flavor but more importantly it added some texture in the way of a thickening agent. Later it was discovered that flour could be used to thicken. Still later and probably quite by accident someone found that flour browned in pig lard added a great color, texture and taste. This is where roux first made its appearance and changed gumbo history. “Since then roux has......

Words: 1558 - Pages: 7

Premium Essay

Case Study

...ON-THE-JOB TRAINING At GUMBO-MOA In Partial Fulfillment of The requirements for Hospitality in Restaurant Services Submitted by: Engel E. Sarona Submitted to: Ms. Eloisa Acosta Date Submitted March 30, 2016 II. Brief History/ Background of the Company/ Company Profile GUMBO The word GUMBO is derived from African word for okra, a pod-like vegetable introduced by African slaves and often used to thicken the stew. It has an incomparably rich flavor ad texture, and derives from the cooking traditions of French, Spanish, Indian and African residents of the area. Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. When the first French settlers came to Louisiana, they brought their love for bouillabaisse, a highly seasoned fish stew. Having none of the usual ingredients necessary to make a typical French bouillabaisse, they substituted local ingredients. After about a century, with the Spanish, Africans, and natives of the region offering their contributions of food, the stew was no longer recognizable as bouillabaisse and became GUMBO. What started out as second best became better than the original. Today, gumbo is generally a southern U.S regional term for stew like dishes with meat or seafood, tomatoes and sweet bell pepper but more specifically it is a creole dish, whose characteristic ingredients are okra and fire powder. Located at the mouth of Mississippi, New Orleans as described as “a land between earth and sea”,......

Words: 2969 - Pages: 12

Premium Essay

Seafood Gumbo

...Student Name: Clyde Bush Student Identification Number: AC1106413 Course Number and Title: EN120 Beginning English Writing Assignment Number and Title: 02 lesson 3 Date: How to prepare your favorite dish. My favorite dish is seafood gumbo. Begin by preparing seafood stock. Put 2 quarts of water in a eight quart stock pot. Peel and quarter two medium onions, cut eight celery stalks into 2 inch pieces, dice to garlic cloves, 1/2 cup of lemon juice, peeled 4 pounds raw medium shrimp use shrimp shells for stock. Refrigerate shrimp for later use in gumbo.Four lobsters peeled use shells and heads for stock, refrigerate lobster tails for gumbo. Fillet 4 whitings cut out rib sections of fillets use fish bones and rib sections for stock. Second step combine all these ingredients in stockpot and bring to a boil. Reduce heat to low and simmer 2 to 8 hours. Third step strain before using. SEAFOOD GUMBO 3 quarts seafood stock, two medium onions diced, 2 bell peppers diced, 1- 16-oz can whole tomatoes (undrained), one small can of tomato Puree, 4 bay leaves,1 tablespoon crush garlic, 3 tablespoon gumbo file`, 3 -16 ounce packages of frozen cut okra, 3 pounds of raw medium shrimp peeled and deveined, 24 fresh oysters,1 16 oz. can real lump crab meat, 1/2 a teaspoon salt, 1/4 cup Creole seafood seasoning, 1 1/2 teaspoon thyme, 36 crab claws, 4 lobster tails peeled. First step combine stock, tomatoes and tomato puree, onions,......

Words: 364 - Pages: 2

Free Essay

Gumbo

...| Instructor PoliciesBUS475Integrated Business Topics | Facilitator Information                                                                                                      Elaine Boyleeboyle@email.phoenix.edu (University of Phoenix)elainemboyle@comcast.net (Personal)303-773-2567 (MT)Facilitator AvailabilityI am available to meet by phone with each of you to ensure adequate understanding of course requirements and to offer assistance and suggestions but the best way to contact me is by email during the day. I respond to all inquiries within 24 hours. For emergencies, when you are not able to gain access to messages on the Online Learning System (OLS), please send a message to my personal email address. In the event a third party needs to contact me, please direct them to my contact information listed under "facilitator information." No third party should use your login credentials to gain access to the classroom. | Late Assignments                                                                                                             Late assignments receive a 20% deduction for each day they are late if assignments are not posted by 11:59 p.m. Phoenix time. on the day they are due. Assignments more than 3 days late will not be accepted. Technological issues are not considered valid grounds for late assignment submission. In the event of a University of Phoenix server outage, students should submit assignments to the instructor via e-mail, along with a......

Words: 1730 - Pages: 7

Ремонт и эксплуатация транспортных средств | Das Jahrhundert der Chirurgen | archisuite