The Roots Of French Cusine Essay Research

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The Roots Of French Cusine Essay, Research Paper It was once said by a French poet by the name of Joseph Berchoux, ?A poem never was worth a dinner.? The French, ever so after the Nepolianic era, caught on to the euro-wave of fads and became the world center for food, housing restaurant after restaurant, inventing and improvising dishes and wine production for the public to gluttonize. If it wasn?t for that smart baker in Paris who is credited with making the first ?restaurat,? a place where individual tables were set up and both food and drink were brought on order instead of cooking outside or having just a place for wine and one type of stew, France could have been just another country where one eats to live, not lives to eat. Like us cowboys in the West, chowing down on

our cow and legumes while washing it down with Coca-Cola. Primarily, la cuisine Francaise is divided into two factors of taste: the smooth and creamy, like cow?s cream, cheese, pastry type deals, and the tart and full-bodied, like the meats and game, fruit, and lots of wine. In all of France, one sees that the core of any dish, no matter how complex, is based on the two factors. I will focus on the certain provinces to the north, south, west, and east, and try to show you how the geography and history of the people causes them to eat what they eat. In the North: The province of Normandy houses a large population of mussels and oysters, spawning the forever popular, and ingenious, combination of cream and shellfish and wine. The rich hills provide great grazing for cattle and

other dairy products a major industry of Normandy?s. Being just across the Chunnel, (English terminology) or EuroTunnel, (European terminology) this part of France was affected by the bland, greasy, dairy bases that the U.K. had to offer, along with the gaming animals like duck. This brings us to possibly the most famous French bird dish, Duck with orange sauce, or canard a la bigarade. A duck is roasted than bombarded with both smooth and acidic flavors, smooth white wine and chunks of melted butter, with the juice and zest of Seville oranges, both complimenting each other to create a western favorite. Also, in this region, apples play a dominant role in desserts, such as custards and dumplings. In the South: In the province of Languedoc, the largest in France, life is very

different than in the north. French is even spoke rather differently, much more strange than a southern drawl, much more like 70?s jive; super-southern French can have even the experienced French discussant stumbling. Here, the food shows the lifestyle of the early people who inhabited this part of the land hundreds of years in the past. The attitude of the menu tells us that, ?Anything that can run away from us, we won?t eat.? The poorer variety of foods to eat are succulent and alluring, like wild mushrooms stuffed with goat cheese from gypsies, or slow-footed pork in stews or meager English meat pies. A prize recipe of the Langedoc coastal life is a creamy salt cod, the cream base creates a melded kiss with the tartness of the saltwater fish and parsley. In the West: When

dinosaurs roamed the earth in the very late crustacean period, this part of France was covered with water, in the limbo of time in-between Evolution and the theorized comet destruction of any really ?intelligent? life on earth, the aqua sheet drew back and left hordes of little shell creatures like mussels and snails galore. Once the Frenchmen of Poitu and Charentes figured out how to cook up the lil? treats it became an integral part of their large varying diet. But one dish that is prepared just about infinitely, in methods and styles, the legs of a froggie, a sure to arouse a few bad looks and a swallow of saliva or two. Largely, in all of the east coast dishes we see garlic, the God of flavors of Europe, in all of the edible entities, (luckily not in the desserts!) and butter