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FRENCH FOOD


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HAVE YOU EVER TRIED FRENCH FOOD?

In France there are lots of variation in foods like Chinese foods. There are lots of geographies and climates, so the food are different in every parts. In many ways, an understanding of the culture of French food and recipes is an understanding of France itself. French food is heavy and complicated for some of the people, In fact, much of the French cuisine is fairly simple
Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.



WHAT IS FRENCH CUISINE?

French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change. In the Middle Ages, Guillaume Tirel (a.k.a. Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France. In the 17th century, La Varenne and the notable chef of Napoleon and other dignitaries, Marie-Antoine Carême, moved toward fewer spices and more liberal usage of herbs and creamy ingredients, signaling the beginning of modern cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.

There are lots of differences between cooking styles in France. For example;

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  • Classical French cuisine (also known in France as cuisine bourgeoise). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.The finest ingredients are used, and the meal is correspondingly expensive.
  • Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.
  • Cuisine du terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.




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