法国饮食文化英文版

French cuisine is extremely diverse, with only the Chinese having similar variety in their

food.

This

variety

is

supported

by

the

French

passion

for

good

food

in

all

its

forms,

France's

extraordinary

range

of

different

geographies

and

climates

which

support

the

local production of all types of ingredients, and France's long and varied history. In many

ways, an understanding of the culture of French food is an understanding of France itself.

Meals

range

from

the

very

basic,

such

as

the

traditional

baguette

plus

cheese

plus

inexpensive wine, to very elaborate affairs that can involve a dozen courses and different

wines consumed over several hours. Obviously, the latter type of dining is exceptional for

most

people.

However,

it

is

this

more

sophisticated

dining

which

is

typically

found

in

French food is heavy and complicated. In fact, much of the French cuisine is fairly simple,

relying

on

high

quality

fresh

ingredients

and

loving

preparation

rather

than

complex

recipes.

It is common in much of France to take a two hour break for lunch, with many working

parents

(particularly

in

villages

and

smaller

towns)

returning

home

for

lunch.

In

some

areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long

lunch break, businesses which close for this period typically reopen around 2PM or so and

then stay open until about 7PM.

Regional influences on French food

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.

Each region, in addition to boasting local specialities, also has a general style of cooking

and choice of ingredients. For example, in Provence the food typically features olive oil,

herbs and tomatoes. The evolution of regional cooking styles has been influenced by:

Local availability

The French, a nation of gourmets, know that the best food is made from local ingredients,

which

are

fresher

and

of

better

quality

than

items

which

have

been

transported

long

distances.

Consequently,

coastal

regions

(such

as

Brittany

and

Normandy,

on

the

northwest

coast

of

France)

will

favour

sea

fish

and

will

use

it

more

often

and

in

more

varied

ways

than

inland

areas.

Likewise,

areas

where

fruit

or

herbs

grow

easily,

will

incorporate these into their local cuisine.

Neighbouring countries and immigration

Areas of France which border on other countries have incorporated some of the cuisine of

their

neighbours.

It

is

not

surprising

to

find

Italian

dishes

near

the

Italian

border.

More

notably,

the

French

region

of

Alsace

is

similar

to

Germany

in

its

food

(sauerkraut

is

popular) and

wine, partly due

to

it currently bordering

on

Germany and

partly due

to

it

having been part of Germany at various points in its history (the border has moved back

and

forth

with

various

wars).

In

parts

of

the

south

which

have

a

large

North

African

immigrant

population

one

can

enjoy

the

cuisine

which

they

have

imported

from

their

original countries.

History and economic conditions

The culture, lifestyle and economic conditions over a long period of time have formed the

development of local food traditions. The rich meat dishes and cream sauces of Burgundy

are

not

only

due

to

Burgundian

excellence

in

raising

cattle,

but

in

large

part

to

the

economic prosperity of this region over several centuries. On the other hand, mountain

regions excel in firm cheeses, which allow food to be preserved over the long and difficult

winters, and can be produced from mountain livestock which

historically were the main

means of support for many families in economically limited areas.

In all parts of France one will find a range of dishes, both in restaurants and in homes,

which

extends

far

beyond

the

regional

specialities.

However,

in

much

of

France

the

regional influences in terms of ingredients and cooking are marked. The most available

food

and

the best cooking tend

to be those

produced

from local ingredients and

using

local recipes. Therefore, the decision of where to visit or live in France tends to influence

which types of food one will enjoy.

The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The

cuisine of northwest France uses butter, soured cream (crè

me fraiche) and apples. The

cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German

influence

which

includes

beer

and

sauerkraut.

Throughout

the

south

in

general

there

tends to be more use of vegetables and fruit (in part due to the favourable climate). Near

the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while

inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.

The Italian connection

Any

discussion

of

the

influences

on

French

cuisine

would

be

incomplete

without

recognising

the

historical contribution of Italy to

the

development of French cooking. In

1533,

Catherine De

Medicis

(a

Florentine

princess)

married

Henry

duc

d'Orleans

(who

became King Henry II or France). At this point, France was not know for its food or food

culture.

Catherine

brought

an

entourage

of

Italian

chefs

with

her

to

France,

who

introduced to France a variety of dishes, food preparation and dining practices. Although

France

and

Italy

obviously

have

evolved

very

different

food

cultures,

both

before

and

since this contribution, much of France's current food culture can be traced back to this

time.

Cooking styles

Every

region

of

France

has

its

own

distinctive

traditions

in

terms

of

ingredients

and

preparation (see France Regions for further information). On top of this, there are three

general approaches which compete with each other:

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.

Haute cuisine

It is classical French cuisine taken to its most sophisticated and extreme. Food is elegant,

elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream

and

either

large

portions

or

many

smaller

portions.

There

is

a

strong

emphasis

on

presentation

(in

particular,

vegetables

tend

to

be

cut

with

compulsive

precision

and

uniformity). 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.

Each

of

these

three

traditions

are

strongly

represented

in

France,

with

each

having

its

supporters

and

specialist

restaurants.

At

the moment,

Cuisine

Nouvelle

is less

popular

than it was, while Cuisine du terroir has grown in popularity in recent years.

Wine and cheese

Aside from bread and water, the most common accompaniments to a French meal are

wine and cheese. Unlike other countries, in France wine is considered a standard part of

everyday

meals,

and

is

neither

expensive

nor

reserved

for

special

occasions.

With

everyday meals, ordinary wines are served, although it is expected that the style of wine

match the style of food.

In addition to its use in cooking, cheese is often served as a course in itself. In this case, it

is served after the main meal but before dessert. This typically consists of a platter with

three

or

four

different

cheeses,

from

which

guests

can

slice

pieces

according

to

their

preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same

time.

Restaurant guides

The most famous and successful restaurant guide in France is the Michelin Guide Rouge,

which has approximately 50% market share. It has enormous influence; the award of a