Lovely Toasted Flour - Roux

Toasted Flour is the thicker for many of my soups, stews and sauces. I do not add any oil other than what is already in my cast iron skillet. I keep the flour moving constantly with a metal spoon and don't let it set to long in one place. This is a blonde dry roux - what I use the most. But you can continue to brown your flour until you have a dark rich wood color. Roux's date back several hundreds of years in the use of French cuisine. I first saw my mom's mom use the technique and was intrigued when I later saw my mother do it. I assumed that it was a "Southern" thing since my mother was born and raised in the deep south. We didn't eat a lot of Creole which use both dry and wet Roux but boy-buddy we ate a lot of good ole southern cooking. Yum! I'm sure that my incorporating it into my "Northern" cooking style was a given. Is there a term for those of us that are influenced by so many different regions of the U.S and beyond? Eclectic is the only term I know to use.