entertaining and lively new orleans welcomes 2000 congress attendees: sunday, april 2, to thursday,...
TRANSCRIPT
JANUARY 2000, VOL 7 I , NO 1 N E W O R L E A N S H I G H L I G H T S
Entertaining and lively New Orleans welcomes
2000 Congress attendees Sunday, April 2, to Thursday, April 6, 2000
he 47th annual AORN Congress in New Orleans will be as spirited as the host city. Attendees will have the opportunity to experi-
ence the city’s attractions, dine at unique establish- ments, hear world-renowned musicians, and relax along the Mississippi River. Tours to various loca- tions are available for Congress attendees, so take advantage of what New Orleans has to offer.
HISTORICAL BACKGROUND ~
ew Orleans was established in 1718 by the N Frenchman Jean Baptiste le Moyne, Siew de Bienville, because of its strategic location along the Mississippi River. By 1762, Spain controlled the Louisiana territory, including New Orleans, which was a bustling port city. Napoleon Bonaparte regained French ownership of the territory on Nov 30, 1803, and on Dec 20,1803, he sold the land to US President Thomas Jefferson for $15 million.
to become America’s fourth largest city with the After the Louisiana Purchase, New Orleans grew
advent of the steamboat and flourishing cotton and tobacco markets in the 1840s. Today, New Orleans remains one of the largest ports in the United States and the world, while retaining its old world atmosphere.
GEOGRAPHY
ocated between the Mississippi River and L Pontchaxtrain Lake and surrounded by a giant oak-cypress swamp, New Orleans lies 102 miles north of the Gulf of Mexico. The crescent-shaped city is the nation’s only major city that lies below sea level (ie, four to six feet). New Orleans covers 363.5 sq miles, of which only 198.4 sq miles are dry land. For 185 years, people relied on a 108-mile canal sys- tem for transportation-a more extensive canal sys- tem than in Venice, Italy.
The city expanded to separated patches of high ground. Today’s French Quarter, which covers 90 sq blocks, lies on the highest ground along the great bend of the Mississippi River. Directions are given
New Orleans has grown along the bends of the Mississippi River, wherever dry land has been found. (Pilor0 muriesy of Morlono Adver- rising, New Orleans)
49 AORN JOURNAL
JANUARY 2000, VOL 71, NO I N E W O R L E A N S H I G H L I G H T S
as downriver (ie, downtown), upriver (ie, uptown), lakeside (ie, toward Lake Pontchartrain), and river- side (toward the Mississippi River), thanks to the winding waterways.
CULTURE
T Creole and Cajun. A New Orleans Creole is defined as a descendant of an early French or Spanish settler who was born in the United States. Creoles dominated the city’s cultural and social life for more than 100 years before Anglo-Saxons moved to the area after the Louisiana Purchase. Creole chil- dren often were educated in France and spoke French. Although Creole is no longer a specific race, the culture remains in the city’s food, music, archi- tecture, and French Quarter.
Rustic, self-sufficient country dwellers, Cajuns lived along the bayous and swamps of Louisiana for more than 200 years. They were hunters, trappers, fishermen, and farmers whose ancestors were exiled from Nova Scotia by the British in 1765. Cajuns lacked formal education, intermarried, and proudly retained their customs, religion, and their own form of French language, “Cajun French.” Distinctive Cajun idioms and accented English prevail, as do their music, food, and strong sense of family.
ATTRACTIONS
N hour town, mean- ing it has no legal clos- ing hours. World-famous Bourbon Street is always entertaining, with music spilling out of open music club doors and street musicians playing their favorite tunes. There is music for every- one in this city-tadi- tional jazz, honky-tonk piano, Cajun, zydeco, rhythm and blues, gospel, rock, and coun- try. The center of activity is Jackson Square.
Encircling a park, the pedestrian mall is
wo distinct cultures are found in New Orleans:
Riding on a street car is a fun way to see the city‘s sites. (Photo by Michael Ternnova, New Orleans)
ew Orleans is a 24-
Day and evening stearnboa cruises along Me Mississippi River are available. (Photo couflesy of MUtYUfIO Advemsing, New orlwns)
50 AORN JOURNAL
JANUARY 2000, VOL 71, NO 1 N E W O R L E A N S H I G H L I G H T S
surrounded by eighteenth- and nineteenth-century buildings. This area includes shops, restau- rants, bookstores, and music clubs. Cast-iron balconies that cover many townhouses in this area are one example of the city’s spectacular architecture. Greek revival, Italianate, and Queen Anne mansions can be seen in the Garden District.
Voodoo, the trend of the mid- nineteenth century in New Orleans, is still alive today. It is easy to find someone who will tell you your future by reading your One of the many plantatlon homes. (Phom by Mchael Temmovu, New Orlwns)
palm or tarot cards. To find-other attractions, visitors may take a street car, once the city’s only form of public transportation. St Louis Cathedral is the nation’s oldest active cathedral. For a closer view of the Mississippi River, stroll along the Moonwalk or sit on benches along the walkway and watch foreign vessels and riverboats on the river. Other sites to see are the French Market and art galleries.
DINING
T as the city’s history. Two of the most famous varieties are Cajun and Creole. Cajun cooking is gen- erally country cooking that is more robust than other foods. Examples of Cajun food include crawfish
he cuisine of New Orleans is as rich and varied
Belgnels and caie au lail are New Orleans speclalties. (Photo by Ron Colamlu, New Ofleons)
bisque and andouille (ie, spicy sausage) gumbo. Creole food is much spicier than Cajun food. Oysters Rockefeller, Oysters Bienville, jambalaya, and red beans and rice are examples of Creole food.
As New Orleans is surrounded by swamps and waterways, fresh seafood is a main ingredient in many dishes. Crawfish and redfish are the basis for numerous dishes. Raw oysters on the half-shell are eaten by the millions. Shrimp can be found fried, broiled, baked, and stewed. Catfish, snapper, speck- led trout, and crab are all Louisiana staples.
Beignets-square doughnuts liberally covered with powdered sugar-will fill anyone’s craving for something sweet. To accompany a beignet, try a caf6 au lait (ie, hot milk and chicory coffee).
GENERAL INFORMATION
he site of the 2000 Congress is the Ernest N. T Morial Convention Center, along the Missis- sippi River. A majority of the city’s hotels are locat- ed several blocks northeast of the convention center, which is accessible by AORN shuttle service or pub- lic transportation.
Attendees can expect pleasant temperatures while in New Orleans. Normal temperatures range from the upper 70s during the day to upper 50s at night.
For more information on New Orleans, call the New Orleans Metropolitan Convention and Visitors Bureau at (504) 566-5026. You also may contact them at www.nawlins.com or search www.inside- neworleans.com for other New Orleans news.
LORELEI FLANIGAN ASSOCIATE EDITOR
51 AORN JOURNAL