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Traditional french food essay
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When I think of culinary I think of France, the culinary capitol of the world. France has so many types of cooking styles in their many regions, such as, the region of Languedoc. (Rapp, 2011) (Rapp, 2011)Languedoc is in southern France. Languedoc was a dominion of the Counts of Toulouse — independent principalities in southwestern France — until the thirteenth century when it became a possession of the French Crown. In the past many French people considered the Languedoc a desert of French gastronomy. But the rich tradition of cooking in Languedoc was evident long ago, if we consider Racine's comment, who first remarked, while staying in Uzès in 1661, that twenty caterers could make a living there but a bookseller would starve to death, and that Languedoc had the best olive in the world. (Wright, 2014). The olive tree is one of Languedoc emblem (meaning peace) and it’s been Languedoc civilization in the past also now in the present. The olive and its tree has defined a place in Languedoc history, culture, and religious, also very therapeutic. There are different types, colors and flavors that olive tree produces. The olive tree require the long hot and dry summers in Languedoc they also need the mild winter in Languedoc climate. In the fall the months of September and October the olives grow a pale green and then the winter months of December and January the olives go through stages, changing it color from pale mauve then violet and then black. In Languedoc the olive trees are everywhere like we have trees in the states, their leaves are slivery gray and green and the provide shade in the summers days like our trees. Olives are so big in Languedoc they are sold in every street market and store, there is a wide verity of olives and...
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...olive trees. Then go to Toulouse and enjoy all their wonderful cheese at Xavier’s and most of all you have to go to their wonderful restaurants that specialize in the famous cassoulet. While researching Languedoc and Toulouse I hope I get a chance in my life time to visit southern France to experience everything they have to offer.
References
Rapp, H. C. (2011, May 7). around the world in 80 dishes. (B. Schrwartz, Interviewer)
wines and liqours of thew south west. (2011). Retrieved from So Toulouse: http://www.toulouse-visit.com/Interested-in/Gastronomy/Savours-of-the-South-West/Wines-and-liqueurs-of-the-South-West
Wright, C. A. (2014, February 20). The cuisine of Languedoc. Retrieved from a premier source for mediterranean food, cooking food, history and traditional recipes: http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/21/id/63/
In the southwestern region lies Aquitaine, France that covers about 15,949 square miles (Dordogne). In all of those miles, you can experiences varying geography from beaches to vineyards, Aquitaine has it all. This section of France has gone through many leaders, changing but always coming back stronger than ever. No matter where you travel to in the region, you will always experience the same weather. The people in this area have very active hobbies that are much different than the hobbies that we have here in North America. Most Aquitaine is covered in vineyards and small villages but the capital city is what attracts tourists. Aquitaine, France has a vast variety of geography, a deep history, a generally consistent climate, an odd leisure life, and a mixture in city mood.
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Located in South America on the Pacific Coast lies a country named Peru, which offers one of the world’s greatest cuisines. The country of Peru is exquisitely diverse with geography containing the Andes Mountains and highlands, the tropical/Amazon Basin and the coast. All of which contribute significantly to the Peruvian cuisine. Peruvian cuisine is a unique blending of Andean and Spanish cultures over 500 years, mixed with Japanese, Chinese, African, Arab, and other influences (Cayo, 33). With the cuisine being a fusion of many different cultures, it retains unique elements of each and creates a distinct cuisine of its own making it unmatched in its diversity and individuality. The best part of Peruvian cuisine is the similarities in the cuisine over the last several hundreds of years.
The country Spain, is known for its large scale fruit and wheat production and industrialization. The coastal sectors are engaged in grain production like wheat, barley, vegetables and large scale citrus production like kale, apples, pineapples, mustard greens, celery, apricots, figs and dates. The availability of grains and fruits which are an essential part of the Spanish diet make it accessible to the people in that region (tbb.gen.tr, 2007). Mediterranean countries account for 95% of the world's olive cultivation because olive trees require a mild climate with warm summers, cold winters and rocky or preferably deep soils
Whichever of their majesties was the real enthusiast, the object of desire was probably flavored with lard (a less expensive alternative to oil), tomatoes, salt, and sometimes tiny eels, anchovies, or sardines. Over time, craving for this pie became so great that either the king, to gratify his wife 's yearning, or the queen, to gratify the king 's hunger, had a pizza oven built at the Capodimonte palace, so they could make the dish at home, an act that brought the pie even more attention. Pizza became the fashion, and other nobles followed suit, building pizza ovens where they
As previously mentioned, food was traditionally considered as a mere means of subsistence, especially in the 17th and 18th centuries. The early history of food involved its use to define shared identities and reflected religious and group customs. Furthermore, food was filled with psychological, cultural, religious, and emotional significance. During this period, a unique court tradition of cuisine and sophisticated table manners emerged to distinguish the social elite from the ordinary people. However, during the 19th century, the history of food slightly changed as it became a defining symbol of national identity. This period was characterized by the association of several dishes to particular countries and cultures (Mintz, par 1). For instance, American hamburger and tomato-based Italian spaghetti are cultural foods that were in...
Sentilles, Bob. Bob Sentilles' Louisiana Cuisine 90 Day Menu Cookbook. Baton Rouge, LA: Bob Sentilles, 1984. Print.
The region of Alsace-Lorraine has historically produced conflict between France and Germany. As a result of the Alsace-Lorraine provincial boundary changes, the people within the area had and still withhold individual national and cultural identities. These unique identities emanate from French, as well as German traditions. As time progressed so did the sentiment of the Alsatians. In 1871, when Prussia annexed Alsace-Lorraine, its citizens objected German rule. Conversely, in 1919 when France reclaimed the territory, the people in it began to yearn for the formally loathed German rule. The national and cultural identity of Alsace-Lorraine fluctuated inversely with its territorial modifications.
The accessibility of the Mediterranean diet in the south of Benin is quite questionable. Expensive food is available but many people are not willing to sell food people eat just from time to time. So Mediterranean food is difficult to find and allow the region’s food to be sold almost everywhere.
Everything has an origin, a time and a place of its beginning. A lot of things have happened over the course of two millennia’s. The origin of Italian cuisine dates back centuries and over time is has evolved due to political and social changes within Italy and Europe. During the time the Roman Empire controlled many territories and provinces. Italy was among theses territories, and during which time its people generated one of the greatest cuisines in the world. Each territory and providence displayed their individually with their own unique way of cooking. (Steendahl, Par.3). Every town has a distinctive way of making sausage, special kinds of cheese and wine, and a local type of bread. Even if one were to ask around just one town or providence how to make tomato sauce. Variations within the methods and ingredients will be the answers. (Volpi, ...
Johnson, Douglas. “A Concise History of France”. New York, NY: The Viking Press, Inc., 1971. Print.
I believe that in order to preserve the authenticity of regional cuisine the people preparing the foods need to possess knowledge about their culture, an understanding of the ingredients they are using, and the ingredients they select must be from their region and no other. In their ess...
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
Paris is known for having good baguettes and duck. Paris is also known for having many bakeries with croissants. I would prefer trying all of the foods in Paris that aren’t in America. Another thing I would like to experience is their culture. I want to be in Paris on July 14, Bastille Day, because it’s on the same date as my dad’s birthday and four days after my own.