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Research France

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Submitted By PPSanders
Words 594
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France
Is located in the western part of Europe. It borders some of my favorite places: Italy, Germany, Switzerland, and Spain. This is a very unique connection from west, to east, to southwest. France is the largest in the western part of Europe, and the second largest in Europe. in the western part of Europe, and the second largest in Europe. Two thirds of France is covered but hills and mountains. France has a long line of history, which goes from wars, revolutions, which have played a major part in there society. France has become one of the most developed nations of the world.
French culture use to be characterized with tradition and continuity but they knew that there traditions and history wasn’t going to be enough to keep them a peaceful and productive country so they had to change what they have been doing.
The twentieth century was difficult for them. They went through two world wars, requiring rescue by nations it had seen as its culture inferior.
French cooking has been celebrated as the western worlds finest. The food prepared in the traditional haute cuisine, which was developed by a renowned chefs such as: Jean- Authelme Brillat- Savarin (1755-1826) or Georges Auguste Escoffier (1847-1935) This style of cooking involves meats, fish, sauces containing cream, egg yolk, sugar, brandy, flour, and other starches. Today dieting and health has produced a new style of cooking in France, which is called, Nouvelle Cuisine which was introduced by Paul Bocuse, which is lighter, subtler, taste which requires the best, and freshest, new, and raw ingredients.
The French cuisine is very diverse because of many influences and ingredients available in Frances because of all the different regions around them. These are some of what the different regions types of food that they serve in there part of the region.
The Paris Basin: Champagne is another province along Paris Basin's easternmost sections renowned for its vineyards. The méthode champenoise for making champagne was invented by Dom Pérignon, a monk. It is left to mature for between one and five years, then the cork and any sediment is removed and the sweetness adjusted before being recorked and sold.
North Eastern France: Baeckeoffe is a stew of marinated beef, pork, and mutton stewed with onions and potatoes in wine. Choucroute alsacienne is pickled cabbage flavored with juniper berries and served with sausages, bacon, or pork knuckle.
The Rhone-Saone Valley: Bouchons do not have the reputation of being fancy restaurants, though they offer a wide variety of meals, among which are the famous pâté aux foies de volailles (chicken liver pate), quenelles (light dumplings made of meat, fish, or cheese), sauce nantua (a crayfish butter béchamel), and cervelle de canut (traditionally, a farmhouse-style cheese would be used for this cream cheese spread/dip; the rather derogatory name translates as “silk weaver's brains,”
The Alps-Jura Region: Rochette jurassienne (pieces of cheese wrapped in ham and fried on a skewer) or escalope de veau belle comtoise (veal escalopes covered in breadcrumbs and baked with slices of ham and cheese) are classic dishes. Other specialities include brési (cured beef in thin slices) and poulet au vin jaune (chicken and morels in a creamy sauce flavored with the local wine).
The Central Plateau: The province of Auvergne is a remote and rural region; its traditional cuisine is simple and filling. Dishes often feature a combination of pork, cabbage, potatoes, and cheese, such as potée auvergnate, a souplike stew of pork and cabbage with potatoes, onions, turnips, leeks, and garlic.

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