Food Technology Research - French & Chinese Culture and Cuisine

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Technology Research

French culture & cuisine

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. Much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes. 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. Regional cooking is normally influenced by local availability, neighbouring countries and immigration and history and economic conditions. The majority of French foods uses locally produced ingredients and recipes. The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème 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.
Dishes from France:

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  • Quiche Lorraine
  • Stew (Potée Lorraine)
  • Choucroute garnie (Sausages, salt pork and potatoes)
  • Tarte flambée
  • Crêpes
  • Moules à la crème Normande (mussels cooked with white wine, garlic and cream)
  • Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté)
  • Boeuf Bourguignon (beef stewed in red wine)

Meats commonly used:

  • Chicken
  • Squab
  • Turkey
  • Duck
  • Goose
  • Foie gras
  • Beef
  • Veal

Chinese Culture & Cuisine
Chinese people have always treated food as part of their culture very much. There is an old saying still being quoted today ---"Food is the first necessity of the people." ...

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