Integration Of French Food Culture Into The United States

Integration of French Food Culture into the United States France is globally known for its prestigious food culture, and unquestionably most Americans would love the integration of more French food culture into the United States. Although most Americans associate the idea of French cuisine with upper-tier restaurants, there is much more to the culture than just that. Taking one’s time to eat with family and friends, the idea of eating more than a simple three-course meal, and using fresh ingredients are some of the ideologies that would benefit Americans and our culture.

The French are known for their remarkably long meals, nevertheless I would not consider it to be a deleterious stereotype. On average, a French meal as explained earlier,

Often the number of courses can reach seven, for example: aperitif, hors d’oeuvre, main course, cheese, dessert, coffee, and digestif. To commence the long evening of food and festivities, the aperitif consists of light alcohol and small appetizers. Following this, hors d’ouevres that are more substantial appetizers such as saucisson, a dry sausage, or soup. The main course is generally centered around a meat or fish, and depending on which protein the wine will be chosen. After seemingly finishing the meal, there is a cheese plate followed with dessert. To finish, coffee or tea followed by a digestif such as cognac or brandy. This manner of eating is not the archetypal way of approaching a meal, however it is normal for a Sunday evening or holidays. In America, the normal meal does not necessarily include dessert or appetizers, nor does it continue for such an extended amount of time. Nonetheless, the idea of generous amounts of food and drink with a substantial variety of cuisine is not something most people would complain about. The challenge with this concept is the prolonged dinner, as well as how time-consuming the preparation can be. However, it would be beneficial for Americans to learn how to eat smaller portions and more varied and nourishing foods rather than one large portion of the stereotyped starch and

One can find all things ranging from fish to flowers depending on the region and its specialties. Bustling markets and boulangeries in the cobblestone streets are picturesque but the truth behind them is more than just that. Families opt to frequent the local butcher shop and purchase bio, or organic, products that are in peak flavor and texture. “The French consider supermarkets ideal for buying packaged goods, but they would rarely buy fruit there. Supermarket fruit is often tasteless, waxed, and kept for long periods in cold storage” (Cooper 109). They also make sure to stay parallel with their produce and what is in season, which is why restaurants modify their menus often. As this is somewhat time consuming to take more frequent visits to buy food, it is by far healthier than buying many foods with lesser nutritional value in bulk. Additionally, French legislature has very strict laws about the sale of genetically modified organisms along with the European Union. Conversely, the United States does not have any federal legislation in relation to GMO’s, and they are simply regulated by the US Department of Agriculture’s Animal and Plant Health Inspection Service under the Plant Protection Act. America could, as a minimum, strengthen the regulations or create laws regarding GMO’s to insure better quality nutrition and possibly drive citizens to follow a healthier