Food culture in France.docVIP

Food culture in FranceSummaryFrance is a country where food is regarded as an extremely profound art. French chiefs cook with great passion in order to create the most delicious and the most refined dishes. Thats why French food is so famous all over the world. In France, there are enormous famous dishes. The article introduced the French food culture from two aspects: diverse French food and table manners in France. The famous food includes frog and escargot, cheese, wine and famous dessert Macaroon. 1. Diverse delicious foodEscargot and frogThe sole relation that we can build between escargot and frog is that the two refined and eccentric food are both closely related to the French gastronomy. The French only eat frog legs, they fry the legs with the breadcrumb and than add some salt and onions. The bone of frog is as sharp as the fishbone, it must be very careful, while enjoying the delicacy. As for escargot, the recipe is very sophisticated and the cooking process is much more complex than that of frog. The escargot need over 8 days preparation. Then it needs to be fried with a special sauce which is called persillade. In fact, it is the tourists that like to experience the frog and the escargot, the French rarely eat them, on the one hand, the price of these two famous dish discourage many French, on the other hand, many French also think that it is not acceptable to eat such strange animal.CheeseWith the bread and the vine, the cheese is considered to be the third side of “sacred triangle” of French food which is the most basic food in French gastronomy. Only with these three elements French chief can create a wonderful lunch.There are nearly 400 different varieties of cheese in France and every region of France product it with different methods and different traditions: The camembert in Normandy; The brie at Meaux; the cantal at Auvergne; the Roquefort at AveyronsJust as the wine, some cheese are awarded the label of appellation of controlled origin (AOC), which guarantee the quality of its production. Three type of milk can be used to produce the cheese, le milk of she-goat, the milk of cow and the milk of sheep which we do not use very often.Traditionally, the cheese arrives at the fourth place in a French meal, after the plat starter, the principal plat and the salad, before the dessert. Many different kinds of cheese are putted in a cheeseboard, people eat them with bread. In general, we should eat from the mildest to the strongest one.WineIn France, great majority of vineyard are located at the south of the country, expect the champagne and the wine of Alsace, which are produced in the northwest. The most famous viticultural regions are Bourgone and Bordelais, where people cultivate vines for over 2000 years. But the best wine is produced at the valley of Rhne, the valley of Loire and Anjou, Languedoc, Roussillon and Provence.Wines is supposed to have a personality, a body and a esprit. A wine is the result of complex alchemy among climate, sol and the work of vignerons.The wine of Bordeaux is much better after some years storage, the taste is stronger and its perfum is developed as the time goes by. The aged wine of bourgogne do not taste well, but if it is so new, it will taste acid. And the wine of beaujolais should be drunk as soon as possible after the production. The wine, its also a subtle marrige with the dishes. The white wine is usually accompanied with fish and fowl. The red wine is usually drunked while eating meat and cheese. Serveral kinds of wine can be served in a meal. Since 30 years ago, the consommation of wine decreased sahrply.Water is now become the most popular berverage in France.Macarroon Macarroon is the most famous French dessert, it is made of protein, almond flour, sugar and icing sugar. Usually, there are jams and cream between the two piece of Macarroon. Its origin can be dated to 19 century. It is delicacy and the palate is very rich.It is the most famous speciality in Vienne( a province of France which islocated in the west).This kind of dessert is also can be seen in the northeast of France.Many cookbooks offer the recipe of Macarron, However, the typical Parisian Macaroon has complex and varied colors, styles, and tastes, and only in a few cities that we can find top-quality macaroons, including the Ladure in Paris, Hugo & Victor in the famous department stores Printemps , branch of Pierre Herm and Dalloyau in Paris and Tokyo, LAtelier Jo and Robuchon.2. Table manners in France1. Once the hostess places her napkin on her lap, other guests should follow suit. 2. Bread is placed directly on the tablecloth, unless it is a formal meal in which bread plates are used. At that time your bread should go in the upper left edge of your plate. You should tear your bread into a bite-sized piece before eating it. It is very impolite to take a bite from the whole piece of bread. 3. You should wait for the host to lead the way, whether an aperitif or dinner course. Once everyone has been served a drink, the host will generally make a short toast after which the glass-clinking begins. It is polite to make eye contact as you say, “A la Sant.” 4. After each course, you should wipe your plate with a piece of bread. However, this should be done gently as a means of cleaning the plate for the next course, not slopping up the leftover sauce. It is more polite to use a piece of bread on your fork, rather than in your hand. In a more formal setting, each course is served on a new plate, so cleaning the plate is not necessary. 5. Win