Marketing Content If there is a product whose provenance consumers care about, it is wine. Traditionally, in France, wine is classified by its terroir. This classification emerged over the centuries as villages developed specific approaches to winemaking, resulting in regionally unique wines. Consequently, sophisticated French consumers developed a rich understanding of these regions, which enabled them to identify the nuances between wines and the geographic impact on their flavors.
France has been known as one of the capitals of excellent cuisine for centuries. French cooking developed over the long history of the country with each region having its own specialty and unique ingredients.
History of French Cooking French cuisine developed out of the French love of beauty and elegance. An example of this is roast peacock that was removed from the skin, roasted, and sewn back in the skin with feathers intact. The beak and claws would be gilded with gold leaf.
Since refrigeration was not a possibility, numerous sauces were developed both to add interest to the dish and to cover the taste of meat that was beginning to go bad. This led to more uniformity in recipes as well as offered training for would be chefs.
The chefs were limited by the guild as to what they could cook, depending on their position and training. By the 16thcentury new foods from the Americas were making their way into the kitchens of France. During the Renaissance French food was refined over and over and became more like what is served today.
Chefs worked tirelessly in castle kitchens to please the palates of the luxury loving royals. The French Revolution brought change not only to the political system of France but also to the food.
It abolished the guilds and chefs were free to create anything they wanted to out of any ingredient they wanted to, wherever they wanted to. French food continued to be refined and to develop throughout the decades.
It was not well known by American home cooks until the s when Julia Child introduced the French cooking style to every American kitchen and changed the face of American cooking forever.
Regional French Cooking There are about twelve major regions of France in regards to its cooking. Paris Paris is more or less the hub of French cookery and almost any style of cuisine can be found there.
Dishes and ingredients from all over France are readily available.
Alsace and Surrounding Area Game dishes are popular in Champagne and the surrounding areas. This region is known for fresh fruit, especially apples.
Classic Quiche Lorraine comes from this area as well as Apple Tart. The foods of the Alsace area are heavily influenced by the proximity of Germany.
Normandy Normandy, Brittany, and the surrounding area is rich with seafood dished because of the long coastline. There are also an abundance of apple trees and apple dished prevail. Thick, rich stews are a favorite. Central France The Loire Valley is known for its abundance of fruits.
Cherries, pears, strawberries and melons grow well in the rich soil. Fish, lamb, game, veal, and beef provide a variety of protein dishes. Goat cheese is of the highest quality in this area.
A regional mushroom is one of the prize ingredients on many menus of Central France. Burgundy Burgundy, like Champagne, will always be synonymous with wine.
Fish, snails, poultry, beef, and game provide a variety of protein sources while numerous cheeses are made from the rich dairy products. Currants, mustard, oils of various types, and smoked meats are also popular.
Rhone Produce is abundant in the recipes from Lyon and the Rhone Valley. Fresh water fish from the clear streams that run through the area are an important part of the cuisine as well.
You can find specialty cheeses and a variety of sausage types in this region of France. Poitou-Charentes This area claims the best butter and cheese in all of France.
Sheep, game, beef, poultry, and shell fish provide regional cooks with plenty of ingredients. The cuisine is robust and earthy. Bourdeaux Salt water fish as well as freshwater fish are abundant in this region.
Lamb beef, chicken, turkey, pigeon, capon, goose, and duck are all popular protein choices. Think of this region as supply heavy farm fare. Honest foods that utilize all of the parts of the animal and fresh vegetables and fruits abound.
Toulouse Corn fattened duck and goose, hams, sausage, beans, milk fed lamb, sheep milk based cheese, and lentils are all plentiful here. Roussillon The French cooking of this region are heavily influenced by Spanish cooking and ingredients.Transcript of HOW DOES GEOGRAPHY, RELIGION, AND CULTURE EFFECT FOOD IN FRA.
~ Culture of french food-lovetoknow HOW DOES GEOGRAPHY, RELIGION, AND CULTURE EFFECT FOOD IN FRANCE? Full transcript. More presentations by Untitled Prezi. WHY DONT I LIKE YOU?
French Cooking by Region. France has been known as one of the capitals of excellent cuisine for centuries. French cooking developed over the long history of the country with each region having its own specialty and unique ingredients. depending on their position and training.
The Culinary Art and History of French Cuisine. In great opposition to the fast-food based America, the French spend tremendous amounts of time perfecting their world-renowned cooking. To the French cooking is a form of art which is considered very vital to their culture. The French's dedication to /5(5).
In the coming years, French cuisine turned into a magical art of beautiful presentation and innovative flavors. The 20th century brought about dramatic changes in French cuisine as well.
Traditional haute cuisine (grande cuisine) is the world-renowned food made famous by its elaborate preparation and a precise presentation. It was the model of.
French food is not only delicious and beautiful, but eating a meal in a French restaurant is a leisurely delight for all of the senses. Mastering the French cuisine can take decades, but French restaurants bring this artistic gastronomy to patrons all over the world. Analysis: See French tax crisis There is a popular view, often seen or heard in the media, that the French economy is somehow vastly different in its operation from other modern economies. France in was in 22nd position in the world, one place below the UK, and four places below Germany. Finally we come to those two big myths. The French system was the basis for much of Karl Marx's analysis of class struggles during the nineteenth century. The dominant class now is referred to as .
An Analysis of the French Cuisine by Geographical Position PAGES 2. WORDS 1, View Full Essay. More essays like this: french cuisine, importance of geographical position, home of wine. Not sure what I'd do without @Kibin - Alfredo Alvarez, student @ Miami University.
Exactly what I needed. The French system was the basis for much of Karl Marx's analysis of class struggles during the nineteenth century. The dominant class now is referred to as .