ClassicFrenchmen

Fridges, help store meat, vegetables, fruits and pastry for longer amounts of time. This reduces the amount of waste produced.
Mass production on farms, has speeded up the growing process as the seeds can now be planted quicker because tractors rather than people plant them now. Also, fertilisers, pesticides and herbicides affect the growth of the crops.

Climate affects food availability in France by:

Minerals, soil type, scents from fungus', plants and wildlife, affect the taste of whatever is grown in them
The air quality will also affect the taste. Polluted air will change the taste for bad and clean, fresh air will affect the taste for good.
The amount of rain affects how well certain crops grow. A lot of rain might flood the crops and no rain at all will dry the crops out, so in between is a good balance.

A tractor working on the farm

Religious influences on French Food

Religion in France somewhat impacts what you can eat and when. Examples include:

If you are Catholic, you are not allowed to eat any meat on Friday. Instead of meat, canteens in France serve fish.
If you are Muslim, you are not allowed to eat pork. On the rare occasion of eating pork, you are only allowed to eat it if it has been prepared in a way called "halal". This means that it has to be cooked a certain way and the animal can only be slaughtered one way.

Now days, religion has a small influence on food as it is up to individuals to chose to follow their religions rules or make their own up.

Celebrations that influence French Food

Celebrations in France that influence their food follow:

Fete de Chandeleur, which is the presentation of Jesus at the temple. Many crepes are eaten on this day.

December 24th and 25th, is where the French begin feasting! Foods such as foie grass, seafood, chestnut dressing and buche de Noel.

These are the main celebrations that involve a big amount of influence on French food.

Traditional Cooking Methods-

Traditional French cooking methods include:

Flambéing, which is where alcohol is added to a hot pan producing a burst of flames.
Sautéing, which is frying food in a small amount of oil in a shallow pan.
Poaching, which is where you simmer food in a liquid such as wine, stock or milk.
Grilling, which is where a piece of food that has oil over it is placed over direct moderately high heat.
Braising, which uses a small amount of liquid with lots of flavor to cook food.
Baking, which is a where dry heat is used in an oven to slowly cook food.

Poaching pears

A chef Flambéing his food

Food in France.

Food in France is incredibly diverse as result of cultural influences and ingredients available throughout the regions of France.

In the North of France, most of the meals have dairy products in them, making them rich. An example of a dairy product that is used a lot is Camembert cheese. It is one of North France's specialities as it has been made there for many centuries. Meat dishes originated from the North and are often served with a well-known apple cider and an apple brandy called Calvados.

The East of France is known for a sauce called bourguignon which has red wine in it. The East is also known for having a huge variety of mustard.

The South of France is most famous for “foie gras” which is fat goose liver. South of France is also known for truffles. Both of these foods are very expensive but are considered delicacies.

In West France, seafood is very popular. It is served in a patter called “Fruits de Mer” which includes oysters, mussels, clams, shrimps, even cockles and whelks, all served cold, sometimes on top of ice.

Foie Gras

Camembert Cheese

Thursday, 22 March 2012

Traditional Cooking Methods-

Food in France.