Learn about single acting zydeco types of accordions with expert music training tips in this free online instrument instruction video clip.
Expert: Paul Becker
Bio: Paul Becker has been playing the piano for more then 20 years. He is a musician in heart and soul, and also plays the Accordion and the Shofar.
Filmmaker: Danniel Fishler
Duration : 0:1:24
Creole Musicians Geno Delafose & French Rockin Boogie grammy nominated 2007
Duration : 0:4:44
Here is a clip From the “Laissez Les Bon Temps Rouler from Randol’s” show featuring Nous Autres cajun band. Randols is an authentic cajun resturant/dance hall located in Lafayette, Louisiana. They feature live Cajun Music almost every night of the week. I would recommend a trip there.
Check them out at http://www.randols.com
I do not know much about the Nous Autres band. If anyone does, please let me know and I’ll post it.
Enjoy, thanks
Duration : 0:3:15
Savoy Family Band playing an in store concert at Down Home Music in El Cerrito, Ca.
Duration : 0:3:26
For the past 12 years Berlins very own orchester spezial, the 17 HIPPIES, have been playing their whirling, crashing, diving, bobbing and weaving mixture of music from around the world, all over Europe and beyond. Imagine a mix of Eastern melodies, Balkan rhythms, French chanson, Anglo song writing, Cajun tunes, all perfectly blended together, creating their own unique “Berlin Style of … yes … pop music. Oh, and they sing in German, English and French.
This energetic 17 HIPPIES music is the distillation of many genres. The musicians’ musical backgrounds reveal influences from rock-pop to classical and jazz, and is reflected in the instruments they play: accordion, trombone, trumpet, violin, cello, woodwinds, mandolin, ukulele, banjo, Irish bouzouki, guitar, double bass, Indian harmonium and more …
Duration : 0:4:10
Here’s Steve Rice taking an accordion solo with BIG SQUEEZY august 2008. Musicians: Anneclaire De Roos -rubboard / Dave Pascal – bass / Spencer Hoveskeland – Guitar / Don Dieteich-drums/Steve Rice – Accordion
For Booking Info:
http://www.gigmasters.com/liveband/SteveRiceGroup/
Duration : 0:0:31
Ruben Moreno – “Watch that Dog” at the 1st Ulster Cajun/Zydeco Festival 6/13/09 – with Tony Delafose on bass, Paul Crowley and Gary Graeff on guitars, Raymond Bilbo on rubboard and Doug Chatman on drums
Duration : 0:4:42
Ryan’s site http://www.captainfiddle.com In this video Ryan performs at Pontine Theatre, Portsmouth, New Hampshire. In this short performance he plays 7 different instruments including fiddle, banjo, bones, tin whistle, cajun triangle, Irish wooden flute, and accordion. The original show was 12 minutes long but several small portions were removed to meet the 10 minute You Tube limit. Ryan performs and teaches professionally. Visit his web site for bookings and descriptions of his books, videos, and instructional materials.
Duration : 0:9:52
I’ve already translated the english into french, i just need to make sure it’s accurate though.
For more than 300 years, the culture of Luisiana mized with people from africa, from europe, and native americans.
the desendants of the majority of the people are cajun and creole
the cajuns are desendants of acadians from canada
the creoles were colonists form france and spain, later the slave were called creoles too.
the food of liuisiana is based on its complex culture.
Pour plus de 300 ans, la culture de la Louisiane a melangé avec peuples d’Afrique, d’Europe, et les Amérindiens.
Les ascendances de la plupart des gens sont les Cajuns et les Créoles:
Les Cajuns sont les descendants des Acadiens du Canadian.
Les Créoles étaient les colons de la France et de la Espagne; après les esclaves ont appelée Créoles aussi.
La cuisine de la Louisiane est fondé sur sa culture complexe.
B/c of france, the food has: sauces like piq, and bis, also the bei and the praline.
the spanish brought la paella, and its became jambalaya
the africans used a lot okra, barbecue, spices, and soup.
the influence of the caribean appears in the beans
and the corn is a staple thanks to the native americans
Parce que les Français, la cuisine a: des sauces comme piquante, étouffée, et bisque, aussi le beignet et le praline.
Les Espagnols ses sont apportés la paella, et l’est devenu jambalaya.
Les Africains utilisaient beaucoup du gombo, du barbecue, des épices, et de la soupe.
L’utilisation d’andouille et de boudin est des Allemandes.
L’influence de la Caraïbi apparaît à travers les haricots.
Le maïs est un aliment de base grâce à les Amérindiens.
Please state your source and there is a 2nd part to this question, i put it on another question though so whoever helps me out can get 20 points, not just 10.
THANK YOU SO MUCH TO WHOEVER HELPS!!!!
[the english part is crap cuz im super tired already lol]
Congratulations on doing the work yourself and not asking someone to do it for you!
Pendant plus de 300 ans, la culture de la Louisiane s’est mélangée avec celle des peuples d’Afrique, d’Europe, et des Amérindiens.
Les ascendances de la plupart des gens sont les Cajuns et les Créoles:
Les Cajuns sont les descendants des Acadiens du Canada.
Les Créoles étaient les colons originaires de la France et de l’ Espagne; après les esclaves ont été appelés Créoles aussi.
La cuisine de la Louisiane est fondée sur sa culture complexe.
A cause des Français, la cuisine de la Louisiane a des sauces comme la sauce piquante, la cuisine à l’étouffée, la bisque, et aussi le beignet et la praline.
Les Espagnols ont apporté la paella, qui est devenue la jambalaya.
Les Africains utilisaient beaucoup le gombo, la barbecue, les épices, et faisaient de la soupe.
L’utilisation de l’andouille et du boudin vient des Allemands.
L’influence de la Caraïbe apparaît à travers les haricots.
Le maïs est un aliment de base grâce aux Amérindiens.
I am a French lady professor.
Feufollet playing at the Bluemoon, February 23, 2008