The people of New Orleans love to celebrate, and historically the focus of most celebrations is food. From formal meals presented in the most elegant settings and accompanied by impeccable service, to an impromptu crawfish boil where mounds of crawfish, potatoes, and corn on the cob are piled high on a newspaper - covered table, the people of New Orleans know good food. Another unique celebration is the St. Joseph's altar. To express thanks for blessings received, the congregation of a neighborhood Catholic church spends weeks preparing various delicacies. On St. Joseph's day, the food is presented in a beautiful display that is open to the whole community to taste and enjoy.

The distinctive food of New Orleans has evolved over the years through the blending of the recipes and styles of food preparation of the various cultural groups that make up New Orleans' diverse population.

The early settlers took advantage of the abundant seafood that was available in the area. Turtle and alligator became a standard with various cultural groups and are still used today in many tasty recipes. Vegetables were readily available and generously used in New Orleans' signature recipes. Merlitons, eggplants, and artichokes were often stuffed, while onions, garlic, sweet and hot peppers, and tomatoes became the basis for many a scrumptious dish. Okra was an essential ingredient in gumbo recipes. Rice grew well in the marshy soil and became a staple ingredient for both simple and elegant meals.

Bananas, strawberries and citrus fruit grew well in the semi-tropical climate and were incorporated into ices, sherbets, mousses, and large variety of drinks. Pecans were used as a topping for fish as well as to make the famous New Orleans pralines. A tangy cream cheese, now known as Creole cream cheese, is indigenous to this area of the country.

As each new group of settlers arrived in New Orleans, they adopted the available ingredients to their own methods of preparation. Over time, these methods have been blended and refined, until today the food of New Orleans has become world-renowned.

The French Market is a New Orleans institution built around food. In the early 1700's, the Choctaw Indians would travel across Lake Pontchartrain to a place along the bank of the Mississippi River to trade their herbs and wares. Over time, they were joined by farmers selling their produce and dairy products. As the ability to store fresh food was very limited, restaurateurs as well as individuals had to visit the market frequently. This was the beginning of the French Market, a place to obtain fresh food and other wares, in addition to exchanging news and gossip. The French market still exists and is located on the edge of the French Quarter on Decatur Street. Although today the majority of the vendors sell articles other than food products, there is a move to return it to an open air market, focusing primarily on ingredients that are available locally.

As New Orleans grew and commerce flourished, people frequently met to discuss business ventures, finances, or political affairs. It was only natural that these meetings were accompanied by food, liquor, or coffee. Many of these meeting places developed into restaurants, bars, and coffee houses, each catering to a unique clientele. Some of these establishments are still open today, run by the same families that began operations many years ago.

Over time, as cooking methods have combined and evolved, the special cuisine of New Orleans has become one of the hallmarks of its identity. From the simplest fare of red beans and rice to a perfectly prepared red fish served with a delicate French sauce, New Orleans is known for the great food enjoyed by residents and visitors alike.