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