French Food Essay

Creamy cheeses, steaming bread, the scent of olive oil and pepper in the air, and ardent sugar dusted pastries that melt on your vocabulary are just some of the things that constitute the nourishment in France. In some another(prenominal) ways, understanding the aliment is understanding France itself. The french take pride in their cooking. In France, it is tell the way you prepare and advert your meal reflects upon you and your family. France has set the bar in terms of high culinary standards. somewhat of Frances traditional dishes can be dated back to the fifteenth degree Celsius, where dishes were ornament lavishly to hide the pulmonary tuberculosis of putrefaction food in the homes of the rich. Later on, food was decorated and flavored not to hide the depravity food, provided to emphasize the flavors of the areaal food (Lowen 36). In France, in that location are umteen several(predicate) types of cooking, delinquent(p) to the geographical differences of the country. In the unitingwestern regions, they alter in fruit, and in dairy. In the Southeastern region, the briny foods they determination are heavy meat and lard, due to the close proximity to Germany.Northern regions ordinarily generate much wheat, cheese, and beer. The Southern region serves more than herbs, olive oil, tomatoes, and spices, which is cuisine du terrior, more traditional cooking (France and Their french culinary Traditions). In the many regions of France, on with diametrical cooking styles, there are regional boozes. The french produce around sevensome to eight billion bottles a form. France is the arcsecond largest wine producer, behind Spain ( cut Wine). In Alsace, east France, white wines are produced in loudness there.Addition exclusivelyy, in Eastern France, Beaujolais, is primarily a red wine region. In Champagne, North Eastern France, sparkling wines are produced there, along with some rose, and white (French Wine). There are everyplace fifty different wine regions, each with a wine they specialize in. Wine is served throughout the sidereal day, with e actually meal. infantren mark drinking wine around the develop of thirteen with their meals. Younger children also draw to rewardher in, but their wine is diluted with water. typically a red wine is served at the end of the meal with a nurse of cheeses, to signal the end of the meal.In France, there are trine hundred to cardinal hundred distinct types of cheeses grouped into eight categories, les huit familles de fromage ( careen of French high mallows). The cheeses are made with different milk to give it different flavors. The close popular are cow, ewe, and goat milk. The living organism milk gives the cheeses different flavors based upon the carnals diet, and beca part each animal has a different protein and acidic combination. quits also get different flavors by the environment in which they are produced.It is said that each mortal in France consum es about forty- quintette pounds of cheese either year. France is said to be the Cheese Capital of the World (List of French Cheeses). Cheese is a staple part of terrene life in France. Breakfast in France is a light meal, harping of a atomic platter of fresh fruit from the local anesthetic anesthetic farmers market, a small-scale tartine, which is half a buttered baguette, with your choice of jams or jellies to dip them in (Culinary Ambassadors-Breakfast in France). as well as at the breakfast table, maven can find calefactory chocolate for the children and hot espressos for the adults.Drinks that are ordinarily reserved for winter, however, the French enjoy them all year round. Lunch is taken very seriously in France. some dejeuner breaks are two hours long Normally, eat blends at eleven and ends at one. Most Southern businesses take longer breaks, due to the Mediterranean being right there they might fish, or take a swim before returning to give for the afternoon (F rance Property and Information). The lunch snip food will usually suppose on the region, because close meals in France make up of fresh and local ingredients.Dinner in France is the to the highest degree important meal of the day normally eaten late in the evening, it consist of many dishes and courses, even for a family dinner. level(p) the most simple of dishes, are presented elegantly and taste excel impart. The first part of a ships company dinner meal would be LAperitif, which consist of small strong drinks and small bites of hot food, to stimulate the appetite. later on that, the host serves LEntree (Appetizer), during this succession the guest could be served anything from capers to small bowls of hot soups.Le Plat Principal, the master(prenominal) course, will most likely begin fish or beef, and local vegetables. The future(a) part, La Fromage (cheese), will have a wide variety of cheeses to pertain to every guests taste. After the guests finish their cheese plates, they sham on to La Cafe (coffee), which is normally taken in the living mode and served with a small piece of chocolate, which is said to increase the flavor. To signal the end of the meal, the hosts serves Le Diegestif, which consist of strong alcoholic beverages such(prenominal) a cognac, brandy, or whiskey.The French use this to end the meal to signal sense of the dangers of drunk driving. (Courses of a French Dinner). Also on holidays such as, Christmas, or smart Years, the men end the night by smoking cigars and drinking strong alcohol. In France, holidays such as, Christmas, are very important. During the Christmas meal, La revillion, which is held at mid(prenominal)night mass on Christmas eve, the main course for this meal varies from region to region. The meal is very similar to a party dinner, except for their confection menu in Provence, they serve thirteen desserts to represent savior Christ and the 12 apostles.The desserts are traditionally set out on Chri stmas Eve and remain on the table 3 days until December twenty-seventh (List of Christmas Dishes). The most well know and popular dessert of the Christmas season is the Yule Log, Buche de Nol. The Yule Log is a small cake, normally chocolate, that is in the shape of the traditional Yule Log the French used to trim down from Christmas to New Year to symbolize vertical luck. Henry Bourne was the first to use the Yule log in the seventeenth century (Christmas in France).Many chefs are teach in the art of French cooking. Antoine Careme, the first nationally recognized chef in the eighteenth century was known as the index of Chefs and the Chef of Kings. Another famous chef, George Auguste Escoffier, made a modernization of Caremes traditional recipes. Escoffier lent his talents in the opening in the Ritz and Carlton Hotels that he opened with is partner, Caesar Ritz. Charles Ranhofer is known as one of the most famous chefs because he brought French cooking to American cities.Ranhof er first brought French cuisine to New Yorks far-famed Delmonicos eatery. Delmonicos served many with child(p) pot, from President Johnson, President U. S Grant, and many foreign ambassadors with his modified French-American cooking (Famous Chefs in History). Any writings about French Chefs wont be round out with out mentioning Julia Child. Childs get-go cooking at the age of thirty-four, when she go to genus Paris with her husband. At that time, she came up with her wide epiphany Good food is more that junction beef and mashed potatoes. After that life ever-changing moment, Child enrolled in Le Cordon benighted cooking school. After she completed the course, she wrote her disreputable cook book, Mastering the Art of French Cooking. Childs went on to perform the first Celebrity Chef with T. V shows, more books, and magazine articles. Many chefs use Childs recipes in their eating places. In Paris alone, there are over five thousand restaurants, and with that many places t o eat, its some time hard to choose. (French Food Facts). The Michelin Guide is a series of books published by Michelin for over a dozen countries.The guide earlier started out as a hotel and restaurant guide to help guide tourists to places that trump fit their needs (Michelin Guide). The first book was distributed in the nineteen-hundreds for free, but now they impeach for each edition. The guide began recognizing outstanding restaurants in the1920s. By listing a restaurant in the guide, two or three stars is usually added to their ratings, and yield twenty-five portion more business for the following year (France Property and Food). The modern restaurant got its start from France.Prior to the eighteenth century community who wished to dine out would visit their local guild members kitchen, and have their meal prepared for them there. In the mid 1700s, the first restaurants started appearing. These locations were open all times of the day, and they all featured the finest chi na and the prices were reasonable. The most famous French restaurants were started by ex-monarchy cooks, who left(p) in the years leading up to the French Revolution (French Cuisine). The making of French food is difficult, and most of all, time consuming, but the end product is worth it. exclusively of the history and techniques that go into a whizz meal is outstanding. From the French language, bon appetit has been a old(prenominal) saying known around the world. moment good appetite and enjoy your meal. So, Bon Appetit. any(prenominal) people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous fun out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or acting music. Julia Child Works Cited Culinary Ambassadors. practiced Seats. Web. 24 Apr. 2012. . Famous Chefs In History. pathway Dictionary. Web. 24 Apr. 2012. . French Christmas. Santas. net. Web. 24 Apr. 2012. . French Dinner. Wise Geek. Web. 24 Apr. 2012. . French Wine. Wikipedia. Web. 24 Apr. 2012. . List of French Cheeses. Wikipedia. Web. 24 Apr. 2012. . List of Christmas Dishes. Wikipedia. Web. 24 Apr. 2012. . Lowen , Nancy. Food in France. Vero Beach, Florida Rourke Publications Inc, 1991. Print. Michelin Guide. Wikipedia. Web. 24 Apr. 2012.