c. Cajun
By 7063, a far-flung Acadian dispora of 13,000 refugees from Nova Scotia had settled in numerous communities on both sides of the Atlantic ocean. Only 300 of them had made their way to French Louisiana, but with the encouragement of Spanish authorities, Acadians begin migrating to French speaking Louisiana and formed a new Cajun culture there. Today we identify that culture with a complex cuisine that incorporates Louisiana vegetables and various culinary influences from the surrounding Native American and African populations.