Mardi Gras Carnival Art / February 22, 2019 / Eve Owen
Characterized by costumes bright decorations and general merriment often induced by the consumption of alcohol the celebration came close to being banned several times during the 19th century but the formation of a social organization (krewe) by six men and the resulting Carnival Parade on the evening of Mardi Gras in 1857 rejuvenated and restructured the mayhem. Though the festivities were halted for the duration of the Civil War they resumed in full force upon its conclusion. New krewes have been formed continuously since the first parade and are added as space allows annually.
These doubloons are anodized in many different colors and made of aluminum. They usually depict the theme of the parade on one side and the emblem of the Krewe throwing them on the other. Over the years these have become collector s items. For the Bacchus Kings parade doubloons are thrown with the image of the Celebrity King on one side of the doubloon. And for those lucky enough to catch one and hold onto it it s a sure fire souvenir to be kept forever. Other more popular throws are cups (also known as dinnerware of New Orleans) stuffed animals and long pearl beads. Warning! Don t Reach Down to Pick Up Doubloons!! If you are at your first parade and start to reach down to pick up a doubloon with your hand you can expect your fingers to never be the same! Why you ask? When doubloons hit the ground all those around stomp the ground and rush to claim them.
Get some really rich food items like fresh cream based puddings sweets with lots of nuts and meat and so on. Drinks are a definite requirement to lift the spirits and mood of the people coming in. Be sure to load the party with sufficient snacks cold drinks and beer for the boozing type. In such a fun filled carnival one should also arrange for a band or a DJ who can pump in the music on the dance floor. Food supplies can be ordered from catering services as this would be hassle free and cut down on the preparation time required in preparing such an elaborate food menu.