Posts Tagged ‘culinary styles’

The expression French cuisine may refer to various culinary styles derived from the French tradition. His most famous version has formed the basis of what is internationally known by the appellation large kitchen. It was codified by several leaders, notably by Auguste Escoffier in the twentieth century. In France itself, however, different styles of cuisine are charged and there are many regional traditions, so it is difficult to talk about French cuisine as a unified whole.

The French Gastronomy is different in accordance with each Region. The strength of our greedy traditions contributes to the unique nature of our cuisine.

The cuisine of north-west uses butter, apples and cream (a must in Normandy)
The cuisine of south-west uses the fat of goose foie gras, ceps and the Armagnac;
The cuisine of south-east, marked by Italian influences, uses the olive oil, herbs, garlic and tomatoes;
The cuisine in the north, marked by influences Flemish uses potatoes, pork, endive and beer;

The Cuisine of the east, marked by influences German serves pork (bacon), sausages, sauerkraut and beer. In addition to these five major regional areas, there are many other local cuisines, such as the kitchen of the Loire Valley (famous for its fish in white wine), cooking basque (for its use of tomatoes and pepper) and the cuisine of” Roussillon” very close to the Catalan cuisine, but also the center with his game, his Easter pie and potato Creuse and its wines and its freshwater fish (Brenne) Or cooking in the Alps where the cheese, potatoes and meats are kings.

Nowadays, because of population movements, these regional differences tended to disappear, but they remain clearly marked, and anyone traveling through France noted significant changes in the way of cooking and the dishes served.

By the way, the recent attention of the French consumers on local products means that the regional cuisine reflects a strong revival at the beginning of this century, especially since the movement slow food is gaining in popularity.

French cuisine is generally seen outside France through its great cuisine served in restaurants with high prices. This very refined cuisine, most of the time received the influence of regional cuisines of Lyon and the north of France. However, the French do not eat or do not prepare the food in their everyday life. Generally, the elderly tend to consume dishes of their region or one where they lived, while more young people are inclined to eat specialties from other regions or foreign specialties.

The French wines and French cheeses are an integral part of French cuisine as a whole in which they are used as ingredients and accompaniments. France is known for its wide range of wines and cheeses.

The exotic cuisines, particularly Chinese cuisine and cooking Vietnamese dishes and some former colonies in the Maghreb (couscous), have made inroads.

Author: Sabrina Costa
Article Source: EzineArticles.com
Provided by: Duty tariff

Tags: catalan cuisine, culinary styles, food diversity, french consumers, french cuisine, french gastronomy, french tradition, goose foie gras, regional cuisine, regional traditions

When it comes to French cooking, some of the most distinguished and elegant culinary styles are associated with this type of food preparation. The style of cooking responsible for the recipe of the red wine-cooked beef dish, Bouef Bourguignon and many versatile quiche creations, has evolved over many centuries including a past driven by an assortment of social and political transformations. French cooking has a history built upon banquet halls filled with heavily seasoned food of the Middle Ages to the haute cooking (“high cooking”) of the French, which treated cookery as an art form.

The evolution of French cooking has seen many different changes, where French Medieval cuisine involved great preparation and presentation. Sauces at this time were thick and full of seasonings. Flavorful mustards accompanied sliced meats. During the late 18th to 19th century, foundation sauces became an important part of French cooking and were often made in large quantities. The late 19th to early 20th century followed a “brigade system” of cookery, as professional kitchens assigned cooks to one of five separate stations (cold dishes; sauces; pastries; roasted, grilled or fried foods; and soups and vegetables).

The intense diversity and cooking style of the French is seen through the traditional ways of France, where each region possessed their own unique cuisine that both the upper class and peasants accepted. Various parts of France became quite popular alone on the types of food and drink they held as specialties. Today, impressive fruit preserves come from Lorraine, while ham is delicious in Champagne. Normandy is home to the savory “moules a la crme Normande” (mussels cooked with white wine, garlic and cream).

The coastline of France opens up to an exciting world of seafood dishes, including sea bass, herring, scallops, and sole. Brittany recipes for lobster, crayfish, and mussels are well received. In Normandy, cider becomes an important ingredient because of their large population in apple trees. In the North, thick stews decorate the dinner table, as well as some of the best cauliflower and artichoke side dishes.

Creative salads are also popular in France, as “Salade Aveyronaise” is prepared with lettuce, tomato, Roquefort cheese, and walnuts in Aveyron. Cote d’ Azur is known for the “Salade Nioise,” which offers a variety of ingredients, but always includes black olives and tuna. Additional regional meals include hochepot, a stew consisting of four different meats, and matelote, which offers a fish dish stewed in cider.

At some point in time, almost every French cook will prepare a crepe, a pancake cooked very thin and generally made from wheat flour. While a crepe may include eggs, cheese, spinach, and other ingredients as fillings, the most popular version is considered the dessert or sweet approach that often showcases melt-in-your-mouth whipped cream and strawberry sauce. The fillings and toppings for a crepe are never-ending, as cinnamon, nuts, berries, bananas, ice cream, chocolate sauce, maple syrup, jams and jellies, powdered sugar, and soft fruits allow French cooking creativity to blossom. Other worthy French desserts include chocolate mousse, tarts, choux a la crme, and many delightful pastry options.

Today, French cooking is known to make use of a variety of locally grown vegetables in their recipes. Carrots, potatoes, French green beans, leeks, eggplant, truffles, shallots, turnips, and many different kinds of mushrooms, such as porcini and oyster, are common selections. Meat dishes often center on chicken, duck, squab, veal, pork, rabbit, quail, and lamb. Savory egg recipes include exquisite omelets, sometimes seasoned with regional spices and herbs, including marjoram, lavender, fennel, sage, and tarragon.

Author: Michele Robbins
Article Source: EzineArticles.com
Provided by: Canada duty

Tags: beef dish, century foundation, cold dishes, crme, culinary styles, food of the middle ages, french cooking, medieval cuisine, professional kitchens, seafood dishes