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France and Spain. France. The People. I. Religion - Roman Catholic. II. Culture - A. France - Tour de France * bicycle race B. Spain - Festival of Bulls * Gypsy culture * of southern Spain. C.Cuisine Styles – France – - PowerPoint PPT Presentation
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France and Spain
The PeopleI. Religion -
Roman Catholic
II. Culture - A. France - Tour de France *bicycle raceB. Spain - Festival of Bulls *Gypsy culture * of southern Spain
C. Cuisine Styles – France –
• haute cuisine – cooking of kings, elaborate
• provincial cuisine –everyday cooking
• nouvelle cuisine – new trends, healthy and fresh local
ingredients
D. Spain influenced by:Romans -
olive oil and garlicMoors - *
rice, apricots, peaches, and saffron
Colonies -potato, tomato,chocolate and vanilla
IV. Meal Patterns -A. France -
breakfast - café au lait is
1/2 coffee and 1/2 warm milk
hot chocolatebread and jam
lunch - in courseshors d’oeuvresoupfish, poultry, or meat with vegetablessaladfruit and cheese – typical dessert
dinner - lighter around 7:00 or 8:00
B. Spain -breakfast -
coffee or chocolatechurros *
lunch – main mealsnack -
tapas are appetizers or small
bitesdinner –very late around 9
or 10
The Food of FranceI. Staple Foods -
A. proteins - *eggs, chicken, fish and shellfish, cured meats
(pork)
B. vegetables - *tomatoes, carrots, onions, peas, beets, green beans, celery, broccoli, mushrooms, zucchini, parsnips, leeks,and asparagusC. breads - *baguette - everyday freshcroissant - flaky crescent shaped rollbrioche - special shape large or small
D. fruit * and cheese - grapes, apples, pears, peaches,
strawberries, and cherrieshundreds of natural cheesesserved at every meal
E. pastry - *tart - crust with fruit topping
Dishes –A. escargots - *
snailsB. quiche lorraine - *
pastry crust filled withegg, Swiss cheese, and
bacon
others could include -spinach, ham, or seafood
C. Coq au vin - *chicken cooked in red winewith mushrooms and onion
D. Bouillabaise - *seafood stew
E. Ratatouille - vegetable stew
F. crepes - *thin egg pancake crepe suzette - *crepes in a sweet orange flavored sauce
G. souffle - *egg white foam folded intoa sauce and baked
H. Sauces – as important as the food it is served withbechamel – roux with milkveloute – roux with chicken brothbrown – roux with brown stockhollandaise – egg with lemon and buttervinaigrette – vinegar and oil1 part to 3 parts
The Food of SpainI. Dishes -
A. tapas - * appetizers or small bites:sausage, shrimp, olives, mushrooms, empanadasB. tortilla - *omelette - potatoes and egg
C. gazpacho - *cold blended vegetable soup
served with garnishesD. saffron - *
most expensive spicefrom crocus flowerscolors food yellow
E. chorizo - *spicy pork sausage
F. fish and shellfish -in abundance
G. paella - *rice, saffron, chicken, sausage, shellfish, peas, and red pepper