New Orleans glossary

504

The telephone area code for New Orleans and therefore a firmly established marker of the city's identity. “504” often appears in music, art, merchandise, and nicknames. When people say “the 504,” they mean New Orleans itself.

 

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Allen Toussaint

(1938–2015) was an influential pianist, composer, and producer from New Orleans. He wrote and produced numerous rhythm and blues and funk hits for Irma Thomas, Lee Dorsey, The Meters, and others. His elegant piano playing and songs shaped the city's sound worldwide.

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Bayou

A bayou is a slow-flowing, swampy body of water or tributary of a river, typical of the Louisiana landscape. These waterways are home to numerous animal species such as alligators and turtles and characterize the image of the southern swamps. In songs, stories, and the culture of New Orleans, bayous symbolize nature, mysticism, and rural life in Louisiana.

 

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Big Easy

A nickname for New Orleans that describes the city's relaxed, fun-loving attitude. It originated in the early 20th century and became popular through newspaper articles in the 1970s. “The Big Easy” stands for music, enjoyment, and “easy living” on the Mississippi.

 

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Boogie Woogie (Piano)

A piano style from the early 20th century that developed from the blues. It is characterized by constantly rolling, ostinato bass figures in the left hand and rhythmically driving improvisations in the right. It became particularly popular in the 1930s and 40s and later influenced rock ‘n’ roll and rhythm ‘n’ blues.

 

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Boonoonoonous

A word originating in the Caribbean (used in Jamaica, among other places) that means “wonderful,” “magnificent,” or “delightful.” It expresses exuberant joy and appreciation and is often found in cultural or culinary contexts.

 

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Bourbon Street

The most famous street in the French Quarter of New Orleans. It is renowned for its nightlife with bars, jazz clubs, and tourist attractions. Despite its often touristy character, it remains a symbol of the city's music and party tradition.

 

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Brass Band

Street music ensembles with brass instruments and percussion, central to the culture of New Orleans. They play at parades, jazz funerals, and festivals. Typical are energetic second line rhythms that encourage dancing and community.

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Buddy Bolden

(1877–1931) was a cornetist and is often referred to as the first great jazz musician. His powerful, improvisational style combined ragtime, blues, and dance music, making him legendary in New Orleans. Although there are no recordings of him, he is considered the “father of jazz.”

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Café au Lait

French: [kafe o lɛ] → “kafé o-läh”

In New Orleans: “ka-FAY oh LAY”

 

A coffee drink made with equal parts strong, dark roast coffee and hot milk. In New Orleans, it is often prepared with chicory coffee, which gives the drink a bitter, nutty flavor. It is typically served with a beignet.

 

 

Café du Monde

French: [kafe dy mɔ̃d] → “kafé dü mongd” (nasal “on”)

In New Orleans: usually “ka-FAY doo MOND” or “MOND-ee”

 

A world-famous coffee house in the French Quarter of New Orleans, founded in 1862. It is known for its chicory coffee (café au lait) and beignets, which are served around the clock. The café is considered one of the city's most important tourist attractions.

 

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Cajun (music)

Traditional Cajun music, characterized by fiddle, accordion, and danceable rhythms. It combines French folk music with influences from blues and country. Cajun music is often played at dances (“Fais Do-Do”) and lives on to this day.

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Cajuns

French: [kaˈʒɛ̃] → “ka-schäng”

In Louisiana/USA: “KAY-jun”

 

Descendants of French-speaking settlers (Acadians) who came to Louisiana from Canada in the 18th century. They developed a distinct culture with their own language, cuisine, and music. Today, Cajuns are an important part of Louisiana's cultural identity.

 

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Congo Square

Historic square in New Orleans where enslaved Africans were allowed to play music and dance on Sundays in the 18th and 19th centuries. The drumming, singing, and dancing there are considered to be the decisive origin of jazz.

 

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Contemporary New Orleans Style Piano

Combines the traditions of classic jazz, New Orleans rhythm and blues, gospel, and Creole-Caribbean rhythms with contemporary playing styles and my personal pianistic signature. Typical features include an earthy groove, swinging passages, syncopated bass figures, improvisational freedom, and a mixture of percussiveness and melody. The authentic spirit of New Orleans lives on in the interpretation, but is at the same time further developed with modern harmonies, original compositions, and cross-genre influences.

 

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Crescent City

A well-known nickname for New Orleans, derived from the crescent-shaped bend of the Mississippi River around the city. The term is often used poetically or affectionately and appears in songs, books, and nicknames.

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Crawfish
These are crayfish (in German: Krebse or “Flusskrebse”), which are a culinary specialty in Louisiana. They are often prepared in large “crawfish boils” with corn, potatoes, and spices. Crawfish are an integral part of Cajun and Creole cuisine.


Crawfish Boil
A social event in Louisiana where large quantities of crawfish are cooked together with corn on the cob, potatoes, and spices and then eaten together. It is not only a meal, but also a celebration that combines music, conviviality, and local culture.

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Creole Cooking
French: [kʁeˈol] → “kré-ohl”
In the US: “KREE-ohl”

The cuisine of the Creoles, which combines French, Spanish, African, and Caribbean influences. Typical dishes include gumbo, jambalaya, etouffée, and shrimp creole. It is considered more refined and tomato-rich than the more rustic Cajun cuisine.


Dr. John
(1941–2019), whose real name was Mac Rebennack, was a pianist, singer, and songwriter from New Orleans. He became internationally famous with his mixture of rhythm and blues, funk, psychedelic, and voodoo aesthetics. His trademark was a rough singing style combined with magical stage performances.

 

Etouffée
French: [etuˈfe] → “etu-fé”
In New Orleans, usually similar, sometimes slightly stretched: “ay-too-FAY”

A traditional dish of Creole and Cajun cuisine in which seafood (usually crawfish or shrimp) is braised in a thick, spicy sauce. The word “étouffée” means ‘smothered’ or “steamed” in French and refers to the method of preparation. It is usually served with rice.

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Fais Do-Do
French: [fɛ doˈdo] → “fä doh-doh”
In Louisiana (Cajun English): often “Fay doh-doh”

In Louisiana, “Fais Do-Do” refers to traditional Cajun dance events. The expression comes from French (“make sleep”) and alludes to the fact that children were put to bed during such celebrations while the adults danced. Today, it generally refers to lively dance evenings with Cajun or Zydeco music.

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French Quarter
The oldest neighborhood in New Orleans, also known as “Vieux Carré,” founded in the 18th century by the French. It is famous for its Creole architecture with wrought-iron balconies, its music clubs, restaurants, and lively street life. Today, it is the tourist heart of the city and a symbol of its culture.

 

Gumbo
A hearty stew from Louisiana that combines meat or seafood with a spicy broth, vegetables, and a roux. It combines African, French, Spanish, and Native American influences. Gumbo is a symbol of the region's cultural diversity. Gumbo is thickened either with okra (Creole version) or with gumbo filé (dried sassafras leaves, Cajun version). Finally, once on the plate, a large spoonful of cooked rice is added to the gumbo. 


Habanera
A rhythm and dance that originated in Cuba and made its way to Europe and New Orleans in the 19th century. It is characterized by a syncopated pattern that served as the basis for tango and parts of jazz. In New Orleans, it became strongly associated with Creole musical traditions.

 

Holy Trinity (Creole cuisine)
The basic foundation of many Creole and Cajun dishes, consisting of onions, celery, and green peppers. This mixture is used similarly to “mirepoix” in French cuisine. It forms the aromatic foundation for dishes such as gumbo and jambalaya.

 

Hurricane (cocktail)
A fruity cocktail made with rum, passion fruit juice, and lime juice, named after the hurricane glass in which it is served. It was invented in the 1940s at Pat O'Brien's Bar in New Orleans. Today, it is a popular drink during Mardi Gras.

 

Hurricane Katrina
A devastating hurricane that destroyed large parts of New Orleans and the Gulf Coast in August 2005. The levee breaches in particular led to catastrophic flooding, thousands of deaths, and massive destruction. Katrina changed the city forever and left a lasting mark on its collective memory.

 

Jambalaya
A typical rice dish from Louisiana, similar to Spanish paella. A staple on all menus in and around New Orleans. It combines rice, vegetables, meat, or seafood and is strongly seasoned. Jambalaya comes in Creole (with tomatoes) and Cajun (without tomatoes) varieties. You could put anything you caught as a Cajun during the day in the swamps of Louisiana into it: frogs, crabs, squirrels, opossums... :-) 
Jambalaya is also a song by Hank Williams, which he was reportedly inspired to write while sitting behind Cajuns on a long bus ride who were talking about cooking.

 

 

James Booker

(1939–1983) was an extraordinary pianist from New Orleans, famous for his virtuoso technique and unique style. He combined blues, jazz, gospel, classical music, and Creole rhythms to create an unmistakable sound. Because of his eccentricity and genius, he is often referred to as the “Piano Prince of New Orleans.”

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Jazz Funeral

Traditional funeral ritual in New Orleans. Begins with funeral marches played by brass bands and, after the burial, transforms into exuberant second line music and dancing – a symbol of both mourning and joie de vivre.

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Jelly Roll Morton

(1890–1941) was a pianist, composer, and bandleader from New Orleans who called himself the “inventor of jazz.” He combined ragtime with blues and Creole influences and developed complex arrangements for small bands. With his “Red Hot Peppers” recordings of the 1920s, he is considered one of the first great jazz composers.

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Creoles

French: [kʁeˈol] → “kré-ohl”

In the US: “KREE-ohl”

 

In Louisiana, the term refers to the descendants of French, Spanish, and African populations who developed their own mixed culture. They shaped the language, cuisine, music, and religion of New Orleans. Creoles are historically distinct from Cajuns, who descended from French-speaking Acadians.

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Mardi Gras

The traditional carnival celebration in New Orleans, which reaches its peak on Shrove Tuesday. It is characterized by colorful parades, masks, costumes, music, and the so-called “Mardi Gras Indians.” The celebrations are rooted in Catholic traditions and African-Creole culture.

 

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Mardi Gras Indians

African American communities in New Orleans who have been participating in Mardi Gras and other festivals since the 19th century in magnificent, hand-sewn feather and bead costumes. In doing so, they honor their solidarity with the indigenous peoples who once offered protection to escaped slaves. Their performances are accompanied by singing, dancing, and special rhythms.

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Muffuletta

Of Italian origin, but pronounced differently in New Orleans:

[ˌmufəˈlɛtə] → “muff-uh-LET-uh”

(Originally Sicilian: “moo-foo-LE-ta.”)

 

A large round sandwich loaf filled with Italian sausage and cheese varieties and a spicy olive salad. The dish was invented by Italian immigrants in New Orleans. Today, it is one of the city's culinary specialties.

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Natchez

A historic paddle steamer that sails on the Mississippi River in New Orleans. Today's “Steamboat Natchez” was built in 1975, but follows in the tradition of the old steamboats of the 19th century. It is a landmark and offers music and dinner cruises with live jazz.

 

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Neutral Ground

This is the name given in New Orleans to the median strip of a street, where trams often run. The term originated in the 19th century on Canal Street, where French- and English-speaking residents met—not always peacefully. To put an end to the constant disputes, Canal Street was declared a “neutral zone.” To this day, “neutral ground” is an integral part of local parlance.

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New Orleans

A port city on the Mississippi River in the US state of Louisiana, founded in 1718 by the French. It is considered the cradle of jazz, characterized by a unique mix of French, Spanish, African, Caribbean, and American cultures. Its cuisine, architecture, and festivals such as Mardi Gras also make it world-famous.

 

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New Orleans Rhythm'n'Blues

A music style of the 1940s and 50s that combines the swing of jazz with blues harmonies, gospel feeling, and a driving backbeat. Typical features include distinctive brass riffs, rolling piano figures, and an earthy groove. Musicians such as Professor Longhair and Fats Domino made this sound world-famous, laying the foundation for soul, funk, and rock ‘n’ roll.

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Parade

In New Orleans, parades are an integral part of Mardi Gras, jazz funerals, and many festivals. They consist of music groups, dance groups, and colorfully decorated floats that parade through the streets. They combine celebration, music, and community.

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Preservation Hall

Jazz club in the French Quarter, founded in 1961 to preserve traditional New Orleans jazz. Inside, it resembles an old living room, with mostly standing room and relatively expensive tickets, but it is world-famous for intimate concerts with the Preservation Hall Jazz Band.

 

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Professor Longhair

(1918–1980), whose real name was Henry Roeland Byrd, was one of the most influential pianists in New Orleans. With his distinctive style, which combined Caribbean rhythms, blues, and boogie-woogie, he influenced generations of musicians. He is considered the “Godfather of New Orleans Piano.”

 

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Quintillo

A rhythmic pattern that is a variation of the tresillo and consists of five notes. It sounds more complex and is typical of Cuban and Caribbean music. It also appears in New Orleans jazz and rhythm and blues.

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Sazerac

A classic cocktail from New Orleans, often referred to as one of the first “cocktails” ever. It is traditionally prepared with rye whiskey or cognac, sugar, Peychaud's bitters, and a dash of absinthe. The Sazerac has been the official “state cocktail” of Louisiana since 2008. It was supposedly invented in New Orleans in 1838 by a pharmacist named Antoine Amedie Peychaud. He at least invented Peychaud's Bitters, without which a Sazerac would not work. Experts disagree on whether Monsieur Peychaud actually invented the Sazerac, and whether he did so in 1838.

 

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Second Line

The “Second Line” refers both to the people who dance behind a parade and to the typical rhythm of the marching drum that accompanies it. This rhythm is syncopated, driving, and considered the heartbeat of New Orleans jazz. It continues to influence brass bands and funk to this day.

 

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Storyville

The red-light district of New Orleans (1897–1917), named after city councilman Sidney Story. Many early jazz musicians such as Jelly Roll Morton and Louis Armstrong played there in bars and brothels. Although it was soon closed down, Storyville is considered an important breeding ground for early jazz.

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Stride piano

A virtuoso piano style in which the left hand “jumps back and forth” between low bass notes and chords in the middle range. Originating in Harlem in the 1920s, it combines ragtime with improvisational freedom. Masters such as James P. Johnson and Fats Waller made it famous.

 

 

Super Sunday

A Mardi Gras Indians holiday on which Indian groups parade through the city in magnificent, hand-sewn costumes. It traditionally takes place on the Sunday after St. Joseph's Day in March. Music, dancing, and colorful parades make it a special cultural event. On Super Sunday, several tribes of Mardi Gras Indians show off their elaborate feather costumes. A huge party around A.J. Davis Park in New Orleans, where few tourists are to be seen.

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Swing

A jazz style that emerged in the 1930s and is characterized by “swinging” rhythms. It is characterized by a slight delay in the offbeats and large dance orchestras (“big bands”). Swing became popular entertainment music and influenced almost all later forms of jazz.

 

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Tipitina's

Legendary music club in Uptown New Orleans, opened in 1977. Named after the song “Tipitina” by Professor Longhair, who played here regularly. Still a stage for local and international artists today.

 

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Tremé

One of the oldest African American neighborhoods in the US, north of the French Quarter. Birthplace of many musicians, brass bands, and cultural movements. To this day, it remains a center of Afro-Creole identity and music.

 

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Tresillo

A basic rhythmic pattern of African origin consisting of three notes over two bars (3-3-2). It is the simplest habanera pattern and is found in jazz, blues, gospel, and pop. In New Orleans music, it often forms a rhythmic basis.

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Vieux Carré

French: [vjœ kaˈʁe] → “vjöh karé”

In New Orleans: “View ka-RAY”

The “Vieux Carré” is the oldest district of New Orleans and is better known today as the “French Quarter.” It was established by the French in the 18th century and is famous for its colonial architecture, music clubs, and lively street life.

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Voodoo

Voodoo is a spiritual practice with roots in West African religions that developed in the Caribbean and Louisiana. In New Orleans, it blended with Catholic traditions and local folklore. Voodoo encompasses rituals, music, dance, and symbolic objects and is an integral part of the city's cultural history.

 

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Zulu Social Aid & Pleasure Club

African American carnival society founded in 1909. Its Mardi Gras parade is one of the most famous, renowned for its elaborately painted and hand-decorated coconuts, which are distributed as gifts to the crowd.