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Posted by on Oct 12, 2011 in French | 0 comments

French Food Culture and Recipes

French Food Culture and Recipes

French cuisine is dominated with the desire,ingredients & techniques. Read the story behind the french food and its evolution over the time while also enjoying the various styles popular the world over.

In France, there is a distinctive culture of French food that’s undeniable. It’s associated with pride, exclusive ingredients and techniques, a world renowned culinary school the ones special regions that are known for a specific kind of food. To not experience the food, both regional and national, is always to not truly experience France. French cuisine is extremely diverse, with only the Chinese having similar variety inside their food.

french food culture

french food culture

This variety is dependent on the French desire for good food in many its forms, France’s extraordinary choice of different geographies and climates that offer the local output of all types of ingredients, and France’s long and varied history. In several ways, an understanding in the culture of French food and recipes is surely an understanding of France itself. Your meals are the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve twelve courses as well as other wines consumed over hrs. Obviously, the 2nd type of dining is exceptional for many people.

Regional influences on French food

Regionalism in French Food Additionally, you will notice that a region’s your meals are heavily counting on the region’s own background border countries. For example, in Alsace, that’s separated from Germany only with the Rhine river, common foods include choucroute garnie (sauerkraut with sausages, salt pork and potatoes) and spätzle, the type of German dumpling with egg noodles. A lot of the famous French dishes are regional specialities, many of which have become popular throughout France (for instance Coq au Vin and Foie Gras) although some are mainly enjoyed inside the regions through which they originate. Although regional specialities will often be offered throughout France, the grade of ingredients and preparation is generally superior inside their region of origin.

Local availability.

French, a nation of gourmets, understand that the best your meals are made from local ingredients, which are fresher in addition to better quality than stuff that have been transported long distances. Consequently, coastal regions (for instance Brittany and Normandy, about the Northwest coast of France) will favour sea fish and may use it more frequently and in more varied ways than inland areas. Likewise, locations that fruit or herbs grow easily, will incorporate those to their local cuisine.

Neighboring countries and immigration. Parts of France which border on other countries have incorporated a number of the cuisine from the neighbors. It isn’t surprising to find Italian dishes near to the Italian border. More notably, french region of Alsace resembles Germany within the food (sauerkraut is popular) and wine, aided because of it currently bordering on Germany and aided because of it being part of Germany at various points within the history (the border has moved forward and backward with various wars).

An italian man , connection

Any discussion in the influences on French cuisine might be incomplete with recognising the historical contribution of Italy for the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d’Orleans (who became King Henry II or France). At the moment, France wasn’t know due to the food or food culture. Catherine brought an entourage of Italian chefs along with her to France, who delivered to France numerous dishes, cooking and dining practices.

Cooking styles

Every region of France possesses its own distinctive traditions with regards to ingredients and preparation (see France Regions to learn more). On top of this, you will discover three general approaches which deal with each other: Classical French cuisine (commonly known as in France as cuisine bourgeoise). Including all of the classical French dishes which have been at one time regional, but they’re no longer specifically regional. Your meals are rich and filling, with a lot of dishes using cream-based sauces. Haute cuisine is classical French cuisine arrived at its most sophisticated and extreme. Your meals are elegant, elaborate in most cases rich. Meals weight an excessive amount of, especially due to the use of cream and just large portions or many smaller portions. There is a strong concentrate on presentation (particularly, vegetables are often cut with compulsive precision and uniformity). The very best ingredients are used, and the meal is correspondingly expensive.

Cuisine Nouvelle.

This style coded within the 1970s, just like a reaction in the classical school of cooking. Meals is simpler and lighter. Portions are smaller and much less rich; the heavy cream sauces in the classical approach are particularly avoided. Cooking is less elaborate and quicker, with an increase of emphasis on local and seasonal ingredients.

Cuisine du terroir.

This focuses on regional specialities which is somewhat more rustic anyway. Local produce and food traditions will be the main focus. Each one of these three traditions are strongly represented in France, with each which consists of supporters and specialist restaurants. At this time, Cuisine Nouvelle is less discussed among computer was, while Cuisine du terroir has exploded in popularity recently.

Wine and cheese

Aside from bread and water, the most frequent accompaniments to a French meal are wine and cheese. Unlike other countries, in France vino is considered an average part of everyday meals, which is neither expensive nor limited to special occasions. With everyday meals, ordinary vino is served, though it may be expected the design and style of wine match the form of food.

Restaurant guides

The widely used and successful restaurant guide in France could be the Michelin Guide Rouge, which has approximately 50% market share. It’s enormous influence; receiving a single star with the Guide Rouge with a restaurant may add 25% to its turnover as well as the loss of a star can indicate financial ruin for just about any restaurant. The Guide Rouge is both for restaurants guide plus a hotel guide, although it is also known for the first kind.

For that towns inside the Guide Rouge there is a list of the main tourist attractions as well as the larger towns there is a map. As well as having one out of the home it’s handy to own one in the automobile (e.g. if you are unexpectedly delayed about the journey and wish to find a good local restaurant). Despite the fact that Guide Rouge doesn’t provide exact info on the criteria they’ll use for rating restaurants, there are a number of factors close to the quality of food: service, atmosphere and value would be the other considerations.

This perhaps explains our experience that doesn’t all restaurants concentrating on the same overall rating have the identical quality of food, one restaurant may have tremendous atmosphere and average food while another concentrating on the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes is really a few comments within recommended restaurant; they’re worth reading simply because they give a manifestation of what area of the restaurant impressed the reviewer.

Culture of French Food: Enjoying The foods you eat

If you were to summarize the whole French attitude towards food, you should say that french like to benefit from the meals they eat. Your meals are prepared carefully and frequently very slowly. They’re relying on the neighborhood region. As well as, you can’t neglect the cheese an important staple in the French diet. LoveToKnow also information about French food on LTK’s Recipes Channel, also remember about French Wine about your wine channel.

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