France and Spain

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 –

• 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 courses

hors d’oeuvre

soup

fish, poultry, or meat with vegetables

salad

fruit 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 France

I. 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 asparagus

C. breads - *

baguette - everyday fresh

croissant - flaky crescent shaped roll

brioche - special shape

large or small

D. fruit * and cheese -

grapes, apples, pears, peaches, strawberries, and cherries

hundreds of natural cheeses

served at every meal

E. pastry - *

tart - crust with fruit topping

Dishes –A. escargots - *

snails

B. quiche lorraine - *

pastry crust filled with

egg, Swiss cheese, and bacon

others could include -

spinach, ham, or seafood

C. Coq au vin - *

chicken cooked in red wine

with 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 into

a sauce and baked

H. Sauces – as important as the food

it is served with

bechamel –

roux with milk

veloute –

roux with chicken broth

brown –

roux with brown stock

hollandaise –

egg with lemon and butter

vinaigrette –

vinegar and oil

1 part to 3 parts

The Food of Spain

I. Dishes -

A. tapas - *

appetizers or small bites:

sausage, shrimp, olives, mushrooms, empanadas

B. tortilla - *

omelette - potatoes and egg

C. gazpacho - *

cold blended vegetable soup served with garnishes

D. saffron - *

most expensive spice

from crocus flowers

colors food yellow

E. chorizo - *

spicy pork sausage

F. fish and shellfish -

in abundance

G. paella - *

rice, saffron,

chicken, sausage, shellfish,

peas, and red pepper