Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are the three cuisines that defined French Culture?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the three cuisines that defined French Culture?),it will help you,my kids.
Answer:
Cuisine bourgeoise
Cuisine du terroir
Cuisine nouvelle
Strongly traditional and slow to embrace influences from abroad, French cuisine can broadly be divided into three categories:
----> "Cuisine bourgeoise", which includes all the classic French dishes which are not (or no longer) specifically regional, and which have been adapted over the years to suit the taste of the affluent classes. This type of cooking includes the rich, cream-based sauces and somewhat complex cooking techniques that many people associate with French cuisine.
At the 'top end' of this category is what is known as haute cuisine, a highly complex and refined approach to food preparation and kitchen management.
-----> "Cuisine du terroir", which covers regional specialities with a strong focus on quality local produce and peasant tradition.
------>"Cuisine nouvelle" or "nouvelle cuisine", which developed in the 1970s as a reaction to traditional cuisine, under the influence of chefs such as Michel Guérard. This type of cooking is characterized by shorter cooking times, much lighter sauces and dressings, and smaller portions presented in a refined, decorative manner. Its modern, inventive approach sometimes includes techniques and combinations from abroad (especially Asia) and has had a profound influence on cooking styles all over the world.
Food fashions and trends in France tend to alternate between these three types of cuisine; today (2004) there is a distinct focus on cuisine du terroir, with a return to traditional rustic cooking and the "forgotten" flavours of local farm produce.
The "fusion" cuisine popular in the English-speaking world is not widespread in France, though some restaurants in the capital have a "fusion" theme, and many modern French chefs are influenced by a variety of international cooking styles.
Vegetarianism (végétarisme) is not widespread in France, and few restaurants cater for vegetarians. Veganism (végétalisme) is hardly known or represented at all.
For French people, cooking is part of culture, and they consider cooking to be a way of life.
There are more than 3, French cuisine is much more complex than that!
French cuisine is characterized by its extreme diversity, and style. Traditionally, each region of France has its own distinctive cuisine:
Cuisine from northwest France uses butter, cream, and apples;
Cuisine from southwest France uses duck fat, foie gras, porcini mushrooms, and gizzards;
Cuisine from southeast France uses olive oil, herbs, and tomatoes, and shows deep influences from Spanish cuisine, Catalan cuisine and Italian cuisine.
Cuisine from northern France uses potatoes, pork, endives and beer, and shows Flemish cuisine influences.
Cuisine from eastern France uses lard, sausages, beer, and sauerkraut, and shows German cuisine influences.
Besides those five general areas, there are many more local cuisines, such as Loire Valley cuisine, Basque cuisine and the cuisine of Roussillon, which is similar to Catalan cuisine.
With the movements of population of contemporary life, such regional differences are less noticeable than they used to be, but they are still clearly marked, and one traveling across France will notice significant changes in the ways of cooking and the dishes served. Moreover, recent focus of French consumers on local, countryside food products means that the regional cuisines are experiencing a strong revival in the early 21st century, especially as the slow food movement is gaining popularity.
What is often known outside of France as French cuisine is the traditionally elaborate haute cuisine, served in restaurants for high prices. This cuisine is mostly influenced by the regional cuisines of Lyon and northern France, with a marked touch of refinement.
Average French people do not eat or prepare this cuisine in their everyday life. As a general rule, elderly people tend to eat the regional cuisine of the region where they are located, while younger people will be more inclined to eat dishes from other regions and foreign dishes.
Exotic cuisines, particularly Chinese cuisine and Vietnamese cuisine and some dishes from possessions in the Antilles and former colonies in Northern Africa, have made inroads.
In the 1970s the style of serving known as nouvelle cuisine became extremely popular. That style today seems to verge on pretension, although attractive presentation has by no means been rejected.
French wine and French cheese are an integral part of French cuisine, both as ingredients and accompaniments. France is known for its large ranges of wines and cheeses.
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Kitty said: Yes.What are the three cuisines that defined French Culture?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the three cuisines that defined French Culture?),it will help you,my kids.
Answer:
Cuisine bourgeoise
Cuisine du terroir
Cuisine nouvelle
Strongly traditional and slow to embrace influences from abroad, French cuisine can broadly be divided into three categories:
----> "Cuisine bourgeoise", which includes all the classic French dishes which are not (or no longer) specifically regional, and which have been adapted over the years to suit the taste of the affluent classes. This type of cooking includes the rich, cream-based sauces and somewhat complex cooking techniques that many people associate with French cuisine.
At the 'top end' of this category is what is known as haute cuisine, a highly complex and refined approach to food preparation and kitchen management.
-----> "Cuisine du terroir", which covers regional specialities with a strong focus on quality local produce and peasant tradition.
------>"Cuisine nouvelle" or "nouvelle cuisine", which developed in the 1970s as a reaction to traditional cuisine, under the influence of chefs such as Michel Guérard. This type of cooking is characterized by shorter cooking times, much lighter sauces and dressings, and smaller portions presented in a refined, decorative manner. Its modern, inventive approach sometimes includes techniques and combinations from abroad (especially Asia) and has had a profound influence on cooking styles all over the world.
Food fashions and trends in France tend to alternate between these three types of cuisine; today (2004) there is a distinct focus on cuisine du terroir, with a return to traditional rustic cooking and the "forgotten" flavours of local farm produce.
The "fusion" cuisine popular in the English-speaking world is not widespread in France, though some restaurants in the capital have a "fusion" theme, and many modern French chefs are influenced by a variety of international cooking styles.
Vegetarianism (végétarisme) is not widespread in France, and few restaurants cater for vegetarians. Veganism (végétalisme) is hardly known or represented at all.
For French people, cooking is part of culture, and they consider cooking to be a way of life.
There are more than 3, French cuisine is much more complex than that!
French cuisine is characterized by its extreme diversity, and style. Traditionally, each region of France has its own distinctive cuisine:
Cuisine from northwest France uses butter, cream, and apples;
Cuisine from southwest France uses duck fat, foie gras, porcini mushrooms, and gizzards;
Cuisine from southeast France uses olive oil, herbs, and tomatoes, and shows deep influences from Spanish cuisine, Catalan cuisine and Italian cuisine.
Cuisine from northern France uses potatoes, pork, endives and beer, and shows Flemish cuisine influences.
Cuisine from eastern France uses lard, sausages, beer, and sauerkraut, and shows German cuisine influences.
Besides those five general areas, there are many more local cuisines, such as Loire Valley cuisine, Basque cuisine and the cuisine of Roussillon, which is similar to Catalan cuisine.
With the movements of population of contemporary life, such regional differences are less noticeable than they used to be, but they are still clearly marked, and one traveling across France will notice significant changes in the ways of cooking and the dishes served. Moreover, recent focus of French consumers on local, countryside food products means that the regional cuisines are experiencing a strong revival in the early 21st century, especially as the slow food movement is gaining popularity.
What is often known outside of France as French cuisine is the traditionally elaborate haute cuisine, served in restaurants for high prices. This cuisine is mostly influenced by the regional cuisines of Lyon and northern France, with a marked touch of refinement.
Average French people do not eat or prepare this cuisine in their everyday life. As a general rule, elderly people tend to eat the regional cuisine of the region where they are located, while younger people will be more inclined to eat dishes from other regions and foreign dishes.
Exotic cuisines, particularly Chinese cuisine and Vietnamese cuisine and some dishes from possessions in the Antilles and former colonies in Northern Africa, have made inroads.
In the 1970s the style of serving known as nouvelle cuisine became extremely popular. That style today seems to verge on pretension, although attractive presentation has by no means been rejected.
French wine and French cheese are an integral part of French cuisine, both as ingredients and accompaniments. France is known for its large ranges of wines and cheeses.
correctness,It's Non-profit and only for informational purposes.
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