French Cuisine Research Paper
Today’s French Cuisine can be considered as a cross of Haute and Nouvelle Style Cuisine wherein the common thing is that the food is available to everyone, no matter the status of the individual. Now France seems to be dominated by a number of cafes and bistro bars which caters to the need of every individual. The quality of food remains an important aspect in the French Food, as the food is considered as an object of daily, living art.
HISTORY OF FRENCH CUISINE
In 2010, UNESCO added French cuisine to the list of cultural objects that are called ‘intangible cultural heritage’. The long history of French gastronomy leading up to this honour is a grand one, and it is a history influenced not only by centuries of French kings and queens, but
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BRETAGNE (Brittany): The concept of food and cooking in this region is quite simple. Blessed with a very large supply of sea food. The Delicate Crepe- French Pancakes belong to this region.
NORMANDIE – The famous Camembert cheese comes from this region along with high quality of milk, meat, cream and butter. Cider- the most favourite accompaniment to Noman meals is made out of the locally produced abundant apples.
CHAMPAGNE – Champagne- The world famous sparkling wine is a gift from this region to the world.
TOURAINE – is often called ‘the garden of France’. As the name suggests this region is blessed with a beautiful collection of fruits and vegetables.
ILE DE FRANCE – This region is basically called the land where Le Grande Cuisine was born because of the fertile land. Also, recognition of food as a art form is because of this region only.
ALSACE AND LORRAINE –Alsace as a region reflects an influence of the Germans in their cooking as it has often come under German domination, wherein Lorraine in its food is more of French in character. Thus, bringing in variety in the kitchen of this
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