Revise my french translation pleaseeeee? (part 1)?
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.
Tailgate The Nation- Cajun Jam Louisiana (Sneak Preview!)
TGTN spent the night at the Blue Moon guesthouse in Lafayette, Louisiana. The Blue Moon Guesthouse offers hostel type accommodations, a full bar as well as a live stage ready for some true Cajun jamming.
www.tailgatethenation.com
Duration : 0:0:37
Giant Omelette Celebration, Abbeville, LA
The Confrerie D’ Abbeville welcomes you to Abbeville’s “5000 EGG” Giant Omelette Celebration! Our celebration is like no other festival.
This family oriented event including a kids’ world kicks off Saturday morning with a 3 mile walk through Historic Downtown Abbeville as the March of Dimes Walk-America begins.
Abbeville’s Magdaline Square with its majestic oaks and old fashioned gazebo is the setting for the 2 day Arts & Craft Show.
Stop and dance to some of Louisiana’s best music.
Antique farm implements provide a challenge to those competing in Saturday’s egg cracking contest.
The fun continues on Sunday with addition of the antique cars on display, along with more music guaranteed to get you dancing.
Grab your seat early for the procession of chefs, eggs and bread to the Giant 12 foot skillet where fun and follie are the order of day for those preparing the “5000 Egg” Giant Omelette.
For more information: http://giantomelette.org/
Video by Clare Major: http://claremajor.net
Duration : 0:2:47
Cajun-music by The Balfa Doucet Brothers at Heleneholms Library
This is a performance by a Swedish Cajun-band, Balfa Doucet Brothers, who attends Heleneholms Gymnasium of Music in Malmö.
Fr.L:
Upright Bass: Jean-Henry Blenaird Doucet
Accordion % Vocal: Blanchard Pomee Leger T. Doucet
Slide-guitar & Vocal: Dugas-Allain Poirier Cabri-Cher Doucet
12-stringed Acoustic Guitar: Jean-Marie Bujeau Daigle-LeJeune Doucet
Washboard: Gumbo Savoie Sonnier Doucet
Three-stringed Banjo: Roy-Daigle Tayaut Coo Doucet
Duration : 0:4:53
Lydie Auvray – trailer film for DVD “Soirée”
A concert to mark Lydie Auvray’s 30th anniversary on stage: classic compositions from all periods of her history, re-imagined and re-arranged for now. There are some real surprises in there including special guest performances by Elke Heidenreich, Hannes Wader, Stefan Stoppok and String Quartet Indigo. – Taken from the DVD “Soirée” – Westpark Music 2008 (www.WestparkMusic.de). This anniversary concert is available also on CD. —
Even if there were a hundred accordion-players playing together, you would still be able to hear Lydie Auvray standing out. Her sound has verve and mellowness; her intelligent and impulsive playing can make one easily forget that this instrument, even in the Musette variant, has its limits. In Lydie’s play those limits seem far away. – There are tints of Cajun, Musette, Tango and Anglo-Saxon folk music, there is the rhythm of the Caribbean, Africa and Latin America, the dreamy, sleepwalking, enchanted element of a film-elegy and the solid motor movement of pop, rock and the blues. But in everything we hear there is that “Auvraity”, the very distinct personal sense created by this band with this front woman.
Duration : 0:2:40
TV studio impromptu jam session – Ryan Thomson’s fiddle and accordion archives
Two bands and the studio audience join Ryan Thomson “Captain Fiddle,” for a lively version of a Hank Williams song. Musicians include Ralph Tufo on accordion, Larry Plitt on steel guitar, and other musicians who happened to be in the Salem, Massachusetts studio. Ryan’s website – http://www.captainfiddle.com Ryan performs and teaches on several different instruments.
Duration : 0:2:54
