In the twentieth century, the word "Creole" became the subject of much debate. Mainstream Americans (who generally adhered to a strict white/black dichotomy) struggled with the concept of a culturo-linguistic identity not based in race, and "Creole" began to thus be associated with mixed racial origins—a taboo and socially undesirable association for contemporary white Creoles. It was during this time that "Cajun" began to eclipse "Creole" as the default French Louisianian term. Carl Brasseaux notes in "Acadian to Cajun, Transformation of a People", that:  "Cajun" was used by Anglos to refer to all persons of French descent and low economic standing, regardless of their ethnic affiliation. Hence poor Creoles of the bayou and prairie regions came to be permanently identified as "Cajun". The term "Cajun" thus became a socioeconomic classification for the multicultural amalgam of several culturally and linguistically distinct groups. The above assertion is supported by numerous instances today of persons with non-Acadian surnames identifying as Cajuns. For example, surnames like Guillory, Verret, Fontenot, LaFleur, Romero, Schexnaydre and McGee are commonly held to be Cajun names despite their original bearers not being of Acadian extraction (with Romero, Schexnaydre and McGee having Spanish, German and Irish origins respectively). Furthermore, it is also common for people in parishes such as Evangeline and Avoyelles to identify as Cajuns despite those parishes’ receiving few Acadian migrants in the wake of "Le Grand Dérangement". "Cajun" has thus become synonymous with "white French Louisianian", due in part to CODOFIL’s decision to promote Louisiana’s link to Acadia in the so-called "Cajun Renaissance", which began in the 1960s. Since then, the number of white Louisianians identifying as Creoles has dwindled, in part because of the term’s racially ambiguous nature. It is also common to see various other demographic differences assigned to the Cajun/Creole binary. A typical example is cuisine, wherein many claim that "Cajun" gumbo does not include tomatoes whereas "Creole" gumbo does. However, this distinction is better viewed as a geographic difference rather than an ethnic one. Residents of Acadiana—a historically isolated and rural region—do not typically make gumbo with tomatoes, regardless of ancestry, whereas urban New Orleanians do.