Here is another superlative example of the culinary debates that surface over food. This one’s been raging for decades. Quintessentially, Gumbo is a Creole/Cajun soup that has been prepared and enjoyed for over 300 hundred years in Louisiana. The conflict therein lies with the thickening agents used. In Louisiana most gumbos achieve their color and thickness from the brownish roux, a legacy left behind by the French colonial cooks in the 14th century, and in theory, many claim that its…
