Universidad Abierta para Adultos

(UAPA)

Departamento de Ciencias de la Educación

Unit 1: Gastronomy Cont.

Abiel Enmanuel Jiménez

Matricula 15-4545
Sección GV70

English Seminar
Facilitator: Eddy Muñoz

Fantino, Prov. Sánchez Ramírez

March, 17. 2021
French gastronomy
 Introduction
France is a country recognized worldwide for its gastronomy. Have we ever
wanted to taste the delicacies prepared with melted cheeses, soft meats cooked
in wine or savor the delicious bakery "pâtisserie" of a French boulangerie.
Their dishes are certainly very nutritious and balanced, almost always
prepared with great care and keeping the good presentation at the table.
Traditional French dishes are sometimes prepared with cheeses of different
varieties such as raclette, tartiflette or fondue. Other France has a wide variety
of dishes prepared in the oven or steamed. In this assignment there´ll be
presented its history, characteristics, principal dishes, desserts, and everything
related to French gastronomy.

Keywords: Gastronomy, dinner, breakfast, dessert, lunch, French, dishes.

 History of the French gastronomy
The history of French food goes back to the medieval times, French cuisine
was basically the same as Moorish Cuisine. It was used in a way called service
and confusion, meaning that meals were served at the same time. In numerous
occasions, meals where dictated by the period, and the kind of food that was in
abundance. Meats were smoked and salted to preserve, vegetables were as
well salted and put in jugs to save for the winter months. At this time the food
presentation was critical. One of the most unrestrained dinners of this time
was a peacock or roast swan, which was sewn back into its skin and quills to
look intact. The feet and nose were plated with gold to finish the exhibition.

During the 15th and 16th centuries the French were influenced by the
progressing culinary arts in Italy. Italian cooks were light years ahead of
French culinary specialists. The period between the 16th and 18th centuries
was called the Ancien Regime, and during this time Paris was alluded to as a
focal point of culture and activity, including culinary activity. In the Ancien
Regime distribution was managed by the city government as societies, and
these organizations set up confinements that permitted certain food businesses
to work in assigned regions. Guilds were isolated into two groups: individuals
who provided the raw materials to make food, and the general population who
sold already prepared food.

The French Revolution additionally achieved a defining moment in the food

industry, since it initiated the fall of guilds. With guilds no longer functional,
any French cook could create as well as offer any kind of food product they
wished. This led to a type of enlightenment inside the French food industry.
More gourmet specialists started to explore different avenues regarding
different types of ingredients and meals.
In the late 19th century and mid-20th century there started a modernization of
haute cooking. Much of this new food owes its improvement to Georges
Escoffier Auguste. Auguste was chef and a proprietor of numerous
restaurants, and in addition, a culinary writer. A lot of Escoffier strategies in
modernizing haute cooking were drawn from the formulas invented by
Marine-Antonie Carême, a pioneer of grande cuisine.

By streamlining Carême's formulas and also including his own particular

touches, Escoffier was able to discover a modern day French cuisine. In his
endeavors to modernize French food Escoffier additionally established a
framework to organize and manage a modern kitchen, known as “mise en
place”.
Characteristics of French gastronomy.
French cuisine varies according to the season. In summer, salads and fruit
dishes are popular because they are refreshing and produce is inexpensive and
abundant. French regional cuisines use locally grown vegetables, such as
pomme de terre (potato), blé (wheat), haricots verts (a type of French green
bean), carotte (carrot), poireau (leek), navet (turnip), aubergine (eggplant),
courgette (zucchini), and échalotte (shallot). French regional cuisines use
locally grown fungi. Fresh fruit and vegetables, as well as fish and meat, can
be purchased either from supermarkets or specialty shops.
 Principal dishes
 Breakfast
Le petit déjeuner (breakfast) is traditionally a quick meal consisting
of tartines (slices) of French bread with butter and honey or jam
(sometimes brioche), along with café au lait (also called "café crème"), or
black coffee, or tea and rarely hot chicory. Children often drink hot
chocolate in bowls or cups along with their breakfasts. Croissants, pain aux
raisins or pain au chocolat (also named chocolatine in the south of France) are
mostly included as a weekend treat. Breakfast of some kind is always served
in cafés opening early in the day.
 Lunch
Le déjeuner (lunch) is a two-hour mid-day meal or a one-hour lunch break. In
some smaller towns and in the south of France, the two-hour lunch may still
be customary. Sunday lunches are often longer and are taken with the family. 
 Dinner
Le dîner (dinner) often consists of three courses, hors
d'œuvre or entrée (appetizers or introductory course, sometimes soup), plat
principal (main course), and a cheese course or dessert, sometimes with a
salad offered before the cheese or dessert. Yogurt may replace the cheese
course, while a simple dessert would be fresh fruit. The meal is often
accompanied by bread, wine and mineral water. Most of the time the bread
would be a baguette which is very common in France and is made almost
every day. Main meat courses are often served with vegetables, along with
potatoes, rice or pasta. There are many dishes that are considered part of
French national cuisine today. A meal often consists of three courses, hors
d'œuvre or entrée (introductory course, sometimes soup), plat principal (main
course), fromage (cheese course) or dessert, sometimes with a salad offered
before the cheese or dessert.
 Desserts
Pastis is popular in the south of France, Crémant d'Alsace in the eastern
region. Champagne can also be served. Kir, also called Blanc-cassis, is a
common and popular apéritif-cocktail made with a measure of crème de
cassis (blackcurrant liqueur) topped up with white wine. Crème brûlée,
Mousse au chocolat, Crêpe and Café liégeois are most of the famous desserts.

Personal opinion about the French gastronomy

French gastronomy is one of the most influential in the whole world. French
dishes have spread in many countries, which make it more interesting. We all
know the famous French fried that is part of French gastronomy, also the
baguette that is the best known bread and that we can find in many countries
around the world and that is the reason why I say that French cuisine has it
spread all over the world.

On the other hand in French gastronomy is also well recognized because of

their cheese, they have la fondue au fromage It is a kind of cream that can be
taken either as a companion to other ingredients or by dipping pieces of bread
on it. Actually, it is a dish originating in Switzerland, specifically the Franco-
Swiss border, around Jura and the Alps. Considering those facts and others not
mentioned here I can say that French gastronomy is a very interesting topic
referring to food and beverages in the whole world.
 Conclusion

As I could investigate French cuisine is one of the most influential gastronomy

in the world, that means that many of the dishes we know are from French
cuisine even though we didn’t realized it French gastronomy has spread
around the countries because of its different delicious dishes and that one of
the reason why many people around the world wants to try French food at
least once in their life.
 Bibliography
Hernández, G. A. (10 de Julio de 2018).
Contributors, W. (2018, July 10). Retrieved from
https://en.wikipedia.org/w/index.php?title=French_cuisine&oldid=808547717
ECPI BLOG. (n.d.). Retrieved from https://www.ecpi.edu/blog/a-brief-
history-of-french-cuisine