From the Boot to the Root

Actually, you could claim that modern cuisine as Europe knows it originated in Italy. However, that cuisine didn't just happen; much of it traveled there from the Silk Road. The Silk Road begins in Xian (central) China and stretched west for 4,340 miles. It actually branched into two routes with one going to the Mediterranean Sea (finding its way to Italy by sea) and the other to Constantinople (Turkey), where it also went on to Italy. But in my class on world cuisine, we are going from Italy to China.

I have been in love with China since high school...the food, the culture, the history, including any fiction about their people. Perhaps it is cliche, but it all started with Amy Tan and when I read The Joy Luck Club. In college I even took a class on "modern Chinese history" ranging from the 1860s to 1950s.

So with that in mind, I was very eager to start cooking Chinese food.

We made soups and rice and spring rolls and dumplings and won tons. A group made scallion pancakes that surprised everyone with the flavor and texture; we all loved them. Peking duck with Mandarin pancakes was also a favorite. We didn't have time to roast a whole duck, so just breasts (skin on) were used. If I hadn't been so full, I would have positioned myself there the rest of the night. Have you ever had Peking duck? I would have said, "yes, " but apparently I had not. It was amazing. I could write a whole report just about it, but instead, please refer to the following websites:

http://www.travelchinaguide.com/cityguides/beijing/dinning/duck.htm or
http://www.beijingservice.com/beijinghighlights/beijingroastduck.htm or
http://en.wikipedia.org/wiki/Peking_Duck

And find a restaurant where it is properly roasted and consume as much as you possibly can.

Below is my report about China:

CHINA

Geography

Bordering Nations:

1.     Mongolia

2.     North Korea

3.     Russia

4.     Afghanistan

5.     Pakistan

6.     India

7.     Nepal

8.     Kazakhstan

9.     Kyrgyzstan

10.  Bhuten

11.  Burma (Myanmar)

12.  Laos

13.  Vietnam

14.  Tajikistan

Locations of coast and major bodies of water:

1.     East China Sea

2.     Korea Bay

3.     Yellow Sea

4.     South China Sea

5.     Huang He (Yellow River)

6.     Yang Zi river delta

7.     Chan Jiang (Yangtze River)

8.     Xi Jiang (West River)

Mountain Ranges:

1.     Tian Mts.

2.     Mt. Everest

Major Cities:

1.     Hong Kong

2.     Guangzhou (Canton)

3.     Xian (Changan) –start of the silk rd

4.     Shanghai

5.     Beijing (Capital)

Climate

Topographical changes:

1.     Rough country…65% mountains, hills, plateaus

2.     Mt. Everest (southwest on the border of China & Nepal)

3.     From Everest, traveling north, terrain drops  to between about 3,300 & 6,600 ft above sea level.

4.     Grasslands of Mongolia

5.     Gobi Desert

6.     Taklamakan Desert

7.     Turfan Depression (Oasis of Fire)

8.     Yand Zi river delta (fertile ground)

History

Significant historical markers that have influenced culture and food:

China has been a very influential in shaping the history of the world. Because they have one of the world’s oldest continuous civilizations and the establishment of the Silk Road over 2,000 years ago, China shared its many contributions in writing, the arts, math, science, philosophy, religion, agriculture, and politics. Gunpowder, paper, printing, and the compass also found its way east.

The Silk Road also influenced China. Beginning in Xian, it stretched west for 4,340 miles, branching into two routes, but basically one going to the Mediterranean Sea and the other to Constantinople (Turkey), where it went on to Italy. Merchants brought their own religion, art and culture, along with herbs, fruits, vegetables, and spices. Coriander, sesame seeds, grapes, walnuts, peas, and GARLIC were all imported and became very much apart of northern Chinese cooking.

China stayed very self-contained with dynasties waging war upon each other for power instead of being conquered from the outside. This led to the development of a strong national identity.

China has one-third of all the farmers of the world, and within their population, 80% are peasants. This has had an influence on their daily diet where rice makes up a large part of it.

The country is divided into four different regional cooking styles: northern plains (Beijing); the east (fertile with the help of the Yangtze River; the south (Cantonese); and west (Szechwan and Hunan).  *N-salty, S-sweet, E-hot, W-sour

Major Food & Flavor Profiles

Proteins:

1.     Tufu

2.     Lamb

3.     Beef  (paper thin slices in north, dipped in broth)

4.     Jinhua (cured ham from Central)

5.     Yunnan ham (like Spanish Serrano…west)

Vegetables:

1.     Bok choy

2.     Salted & pickled veggies (turnips, white radish)

3.     Onions

4.     Garlic

5.     Leafy veg

6.     Bamboo shoots

7.     Gourds

8.     Beans

9.     Squashes

10.  Edible funi (muer-wood ears & silver-Sichuan mts)

11.  TEA

Fruits:

1.     Melons

2.     Peaches

3.     Plums

4.     Grapes

5.     Citrus (tangerines)

6.     Szechuan peppers

Starches: (first 8 are N)

1.     Wheat

2.     Barley

3.     Millet

4.     Potatoes

5.     Soybeans

6.     Rice

7.     Noodles (cellophane-mung bean, rice)

8.     Breads, dumplings

9.     Corn

10.  Sweet potatoes

Dairy:

1.     Soymilk

2.     Yak’s milk

Spices & Seasonings:

1.     Garlic

2.     Onions

3.     Dark soy sauce

4.     Hoisin sauce

5.     Chiles

6.     Vinegar

7.     Sugar

8.     5-spice powder

9.     Ginger

Cooking techniques

Preparation styles and “unique” cooking styles:

1.     Mongolian (broth used to dip paper-thin slices of lamb/beef. Then broth was served as soup.

2.     Mandarin cooking (royal haute cuisine…Peking duck, jiaozi pork dumplings)

3.     Central is known as the “Land of Fish and Rice.” Use light, fresh, sweet flavors in stir fries and steaming.

4.     Wuxi (red cooking) in soy sauce & red wine

5.     Basic cooking methods:

a.     Steaming

b.     Stir fry

c.     Braising

d.     Stewing

e.     Frying

f.      Deep frying

Major flavor profiles:

1.     Texture is important in western China with an emphasis on chewy and crunchy.

2.     *N-salty, S-sweet, E-hot, W-sour

3.     Hot/Spicy

Unusual aspects of preparations:

1.     1,000 yr old egg

2.     Mongolian influence w/ broth

Classic menus and dishes:

1.     Peking Duck

2.     Drunken Chicken/Ribs/Prawns

3.     Beggar’s chicken

4.     Century Egg

5.     Kung Pao Chicken

Italia....

Actually "Italia" refers only to southern Italy, and I am actually in love with all of Italy.

Sitting next to a fellow classmate last week while feasting on our night's endevours, he says, "This is the best class yet!" "Why," I ask, "Is it all the seafood (south) and veal (north)?""Absolutely," he says with a grin.

But we can't dismiss the Bolognaise, the freshly made pasta, the creamy polenta, and the tender risotto. And what about the osso boco? Ahhh, more veal.

Veal. Regardless of your political views in regard to veal, well, that is why you purchase organic, pasture fed meet, whether it is veal, beef, pork or chicken.

Now back to Italy. As a class, we have all enjoyed the foods from "the boot." We were able to sample a variety of cheeses and "salumies." I write more about this topic in my report below.

During one class, we learned how to clean squid and while one group went on to make calamari fritti (fried), another made calamari ripieni di magro (stuffed squid). Both were wonderful. Another group made cioppino (like a seafood stew).

We made a variety of different pastas, but my favorite was the squid ink linguini I made with carbonara sauce. I know, not a real stretch there in terms of sauce for me (please see my blog entry from March 22), but none of my fellow students had it before AND it was AWESOME over the black pasta.

My partner and I also made the osso boco (we divided into two days...I would do that again), tomato basil soup, porcini mushroom stuffed ravioli with gorgonzola sauce and fried polenta.

It was a great week in Italy, and I miss it already.

ITALY

Geography

Bordering Nations:

1.     France

2.     Switzerland

3.     Austria

4.     Slovenia

5.     San Marino (independent state)

6.     Vatican City (within Rome)

Locations of coast and major bodies of water: As a peninsula jetting out into the Mediterranean Sea, Italy has about 4,700 miles of coastline.

1.     Adriatic Sea (east)

2.     Ionian Sea (south)

3.     Tyrrhenian Sea (west)

4.     Liguruan Sea (northwest)

Major Rivers:

1.     Po (flows through the Po Valley)

2.     Arno (flows through Florence)

3.     Tiber (flows through Rome)

Mountain Ranges:

1.     Alps (north running from France to Slovenia)

2.     Apennines (northwest)

The Alps, divided into regions called, from west to east the Occidentali, the Centrali, and the Orientali, border with France, Austria and Switzerland. The backbone of Italy is formed by the north-south trending Appennino chain. The Dolomites, which are really part of the Alps, located in the regions of South Tyrol, Trentino and Belluno The highest point in Italy is Mont Blanc, in the alps at 15,770 feet.

Volcanoes: Vesuvius, near Naples, is the only active volcano on the European mainland. Mount Etna, on the island of Sicily, is one of the world's largest volcanoes.

Major Cities:

1.     Rome (capital)-

2.     Milan

3.     Venice

4.     Parma

5.     Pisa

6.     Florence THE CENTRAL influence of all Europe

7.     Naples-Pizza Margarita 200 yrs ago

8.     Genoa-shipping. C. Columbus

9.     Bologna

10. Torino

Climate

Topographical changes: Mediterranean; Alpine in the far north while dry in the south.

Rugged and mountainous with some plains and coastal lowlands. The Po Valley in the north has Italy’s best farmlands where they grown rice, corn and wheat. Central Italy is dry and not much is grown. However, in the south, small farms grow beans, wheat, olives and grapes for Chianti wines.

On Sicily, the Mediterranean Sea’s largest island, most of the hilly terrain is used for wheat, beans, and grazing sheep.

History

Significant historical markers that have influenced culture and food:  Italian heritage extends to not only Romans but also includes the Greeks, Etruscans and other Mediterranean peoples (Africa is only 90 miles away at it’s closest point). However, Italy has also been influenced by Germanic regions of Europe as well as Arab-Islamic civilizations and Asia (think rice, eggplant). It has been documented that the chicken was first domesticated in Rome, which as result of a surplus of eggs, flan was created. After the dark ages, the dish resurfaced in Spain as a sweet dessert and in Great Britain where it tends to be savory.

Italy is very regional and for much of it’s history thought itself as independent states, even when ruled by a conquering monarch, emperor or pope. Not only is the country divided by the north and south, it is also divided by mountains and sea.

The birth of Christianity has played a very large part of the history in Italy as well as the founding of the Roman Catholic Church. The Renaissance strengthened the idea of a single Italian nationality but that didn’t occur until the mid 1860s.

This era of parliamentary government ended in the early 1920s when Benito Mussolini established a Fascist dictatorship. His alliance with Nazi Germany led to Italy's defeat in World War II. A democratic republic then replaced the monarchy after the war. Italy has been influential in NATO as well as the ECC.

Major Food & Flavor Profiles

Proteins:

1.     Cured meats (salumi) from pork (the preferred) beef, veal, buck, goat, chamois, venison, sheep, wild boar, or horse. These include Prosciutto, Pancetta, Coppa, Culatello, Mortadella (bologna), Genoa

2.     Pork

3.     Beef

4.     Chicken

5.     Duck

6.     Horse

7.     Fish: cod, sardines, anchovies

8.     Shellfish: calamari, shrimp, eels

9.     Baccala (dried cod fish)

10.  Goat

11.  Wild Bore

Vegetables:

1.     Tomatoes (thanks to the Americas)

2.     Artichokes

3.     Eggplant

4.     Peppers

5.     Garlic

6.     Zucchini

7.     Cabbage

8.     Fennel

9.     White Truffles (Piedmont) RAW

10.  Black Truffles (Umbra) HEATED

11.  Spinach

12.  Porcini mushrooms

Fruits:                                                                                                        

1.     Olives                                                                                        

2.     Mandarins & other citrus                                                          

3.     Fig-fresh & dried                                                                                              

4.     Persimmon                                                                                 

5.     Pomegranate                                                                             

6.     Pistachio                                                                                   

7.     Grapes

8.     Plums

9.     Apples

10.  Capers
11.  Berries

Nuts
1. Almonds
2. Pistachios
3. Chestnuts
4. Pinenuts (pignoli)
 5. Walnuts
 6. Hazelnuts

Starches:

1.     Rice (Arborio-risotto)

2.     Potatoes

3.     Corn (polenta) 3:1 ratio milk/stock/water

4.     Pasta

5.     Gnoochi-potato

6.     Spatzle

7.     Lentils & cannellini beans

8.     Breads

Dairy:  Cow, Goat, Sheep (water) Buffalo

1.     Milk

2.     Cream

3.     Butter

4.     Cheese:

a.     Fresh: mozzarella (cow and buffalo), mascarpone, ricotta, stracchino, robiola, feta (ricotta salata)

b.     Semi-Soft:  provolone, gorgonzola, fontina, tallegio

c.     Hard (Aged) Cheeses: Parmigiano reggiano, grana padano, scamorza, asiago, romano, pecorino

Spices & Seasonings:

1.     Oregano

2.     Thyme

3.     Basil

4.     Rosemary

5.     Sage

6.     Italian Seasonings (see about 5 herbs)

7.     Garlic

8.     Olive oil

9.     Wine

10.  Citrus

11.  Sea salt

12.  Crushed red pepper

13.  Parsley

14.  Saffron

15.  Bay leaf

Cooking techniques

Preparation styles and “unique” cooking styles:

-Very regional

-Tomato was introduced in the 1500s after Columbus brought it back

-Oil oil in the south, butter in the north

-Eggless pasta in the south and tubular shaped while flat enriched dough in the north

-Seafood-south, veal-north

-Very simple, fresh/seasonal/local

Major flavor profiles:

1.     Acidic (tomato, citrus, vinegar)

2.     Seafood

3.     Salty

4.     Chocolate

Unusual aspects of preparations:

1.     Braising

2.     Baking

3.     Poaching

4.     Roasting

5.     Boiling

Classic menus and dishes:

1.     Antipasto (before the meal)

2.     Polenta

3.     Bolognese Sauce

4.     Burida (seafood stew from Liguria)

5.     Gnoochi

6.     Minestrone alla Milanese

7.     Panettone (sweet dough)

8.     Risotto

9.     Osso Bocco

10.  Pesto

Well, our culinary adventure of exploring Mexican cuisine is over. I think the quote from  Priscia Satkoff, owner of Salpicon in Chicago, sums it up perfectly, "...there are no chimichangas in Mexico....(I was born and raised in Mexico, but) I've never had a burrito in Mexico!" Yep, in general the United States does not have a clue what "real" Mexican food is.

Yes, the food is spiced or seasoned with chiles and peppers (more than any other cuisine worldwide), but when it comes down to it, just like France, it is comfort food. And salsa. And A LOT of corn.

Tamales are very common in Mexico and each region has their own speciality. In class we made mesa dough from hand and made four fillings: pork carnita, adobo-marinated chicken, chorizo, and frijoles charros (beans). We hand rolled the tamales using corn husks or banana leaves and then steamed them for over an hour. Our chef made sure for any of us who hadn't had tamales before that the husk/leaf was just a cooking vessel and not to be eaten. Although both were excellent, I preferred the banana leaf tamales. I think the corn husks ones were drier and just had less flavor. By the way, corn husks are used in the northern areas of Mexico where the banana leaves are in the south where it is warmer. Basically, you use what you have.

Other food we prepared included chicken corn lime soup, roasted poblano soup, a variety of rice dishes (green rice being a favorite...it was made with a garlic and cilantro pesto), duck breast with peach chipotle, veracruz-style red snapper, a variety of salsa and guacamole, jalapeno corn bread, chili rellenos (stuffed poblano peppers w/ chorizo), seared zucchini with chipotle, pineapple upside down cake, coconut milk ice cream, tres leche cake, and arroz con leche (rice pudding).

However, my favorite was on the last day when we could make an authentic recipe of our choice. I stretched my scope to include all of South America. Although Mexican cuisine does include empanadas, my recipe comes from a friend from Chile. She gave me the recipe nearly a year ago, and I thought I was LONG overdo to finally make them. They were the best!! Thanks, M!!!!

Below is my report of Mexico.

MEXICO

Geography

Bordering Nations:

Belize, Guatemala, and the United States

Locations of coast and major bodies of water:

The Pacific Ocean to the west

The Gulf of Mexico to the east

Also the Gulf of California

Mountain Ranges:

Sierra Madre Occidental 2250-3000m runs down the western coast.

Sierra Madre Oriental 1800-3000m extends along the eastern coast.

Sierra Madre del Sur 2000m rise in southwestern Mexico.

Major Cities:

1            Mexico City                                  

2            Ecatepec de Morelos           

3            Tijuana                                  

4            Puebla                                  

5            Guadalajara                                  

6            Ciudad Juárez                       

7            León                                             

8            Zapopan                                  

9            Monterrey                                  

10          Nezahualcóyotl                

Climate

Topographical changes:

Lowest point: Laguna Salada -10 m

Highest point: Volcan Pico de Orizaba 5,700 m

High, rugged mountains; low coastal plains; high plateaus; desert.

There are mountain ranges along the length of the country, in the south there are rain forests and low coastal lands, the largest topographical changes are because of the mountain ranges.

Desert along much of the country with little rainfall to support crops. About 12% of Mexico’s land is arable enough for growing crops.

Situated south of the United States on the North American continent, Mexico has an area of 1761,606 sq mi., including many uninhabited islands off the E and W coasts, which have a combined area 1,959 sq mi. Comparatively, the area occupied by Mexico is slightly less than three times the size of the state of Texas. Mexico extends about 2,000 mi. SSE – NNW and 660 mi ENE – WSW. Bordered on the N by the US, on the E by the Gulf of Mexico (including the Bay of Campeche), the Caribbean Sea, Belize, and Guatemala and on the S and W by the Pacific Ocean, Mexico has a total land boundary length of 2,704 mi. and a coastline of 5,797 mi.

Mexico's capital city, Mexico City, is located in the south-central part of the country.

History

Significant historical markers that have influenced culture and food:

First populated more than 20,000 years ago, the country produced complex indigenous civilizations before being conquered by the Spanish in the 16th Century. The Aztec empire once controlled a large portion of what is now Mexico, their temples and artifacts are still with us today and are the cause of much study.

The Aztecs also brought many contributions to the arts, education, recreation, class structure, Mythology and religion, transportation, economy, Government, Architecture, agriculture.

However, since the Spanish Conquest, when the Spanish, in their quest for gold, destroyed Mexico City in 1521.Mexico has struggled to fuse its long-established native cultures with European civilization. Perhaps nothing better represents this hybrid background than Mexico's languages: the country is both the most populous Spanish speaking country in the world and home to the largest number of Native American language speakers on the continent.

African, Spanish, Latin American, American, Mayan, Cuban countries have all helped to influence Mexico.  Music, sports, cuisine, architecture, religion, art, and language, have all been impacted by other societies mixing with them.

The Mexican government recognizes 56 different indigenous groups and these cultures that have survived largely because of their rural isolation.  These people are generally poor and their main wealth is traditional and spiritual and their way of life filled with communal customs and rituals.

The introduction of Catholicism had a major impact on the peoples of Mexico, not only religious reasons but also because of cuisine. Nuns from Spain brought their recipes with them. One legend has it that mole was created by accident in a nunnery.

There is also no single stereotypical Hispanic cuisine. Traditional Mexican, Cuban, Spanish, Argentinean and Peruvian cooking, for example, all vary greatly from each other, and take on new forms in the United States. While Mexican cuisine is the most familiar variety of "Hispanic food" in most of the United States, it is not representative of the cuisine of most other Hispanics.

When Spain invaded Mexico, they not only took produce back to Europe, but they also introduced aspects of their cuisine, especially their Moorish influences: wheat, barley, rice, almonds, livestock (cattle) and sugar cane. They also introduced frying food as a cooking method.

 Major Food & Flavor Profiles

Proteins: 

Legumes (beans) beef, pork (chorizo), chicken, turkey, goat, lamb/sheep, fish & shellfish (marlin, ahi-tuna, mahi-mahi, sea bass, calamari, spiney lobster, snapper.

Vegetables:  Nopales (cactus), tomatoes, corn, onions, potatoes, lettuce, tomatillos, peppers, chiles, jicama, squash (chayote, zucchini)

Fruits: 

Apples, pears, oranges, melons, papaya, limes, grapefruit, lemons, lemons, bananas, avocado, sugarcane, pineapple, guava, cherries, mango, coconut

Starches:

Potatoes, wheat, rice, barley, soybeans, plantains, corn

Dairy:    

Milk (goat, sheep, cow, coconut, sweetened condensed), many cheeses panela, Queso Blanco, Queso Fresco, Requeson, Crema, Asadero, Chihuahua, Oaxaca, Chontaleno, Cotija, Enchilado, Manchego, Queso Crillo, Queso Seco para Freir.

Spices & Seasonings:

1) Cumin, used in many of their dishes

2) Flour and Corn both used in tortillas

3) Chili peppers (used in Mexican Cuisine more than any cuisine)

4) White onions and Garlic

5) Mexican oregano, cilantro, chili powder, cocoa, cinnamon, Epazote, cloves, anise

6) Beer, tequila, wine, honey, lard, vinegars, annato

Cooking techniques

Preparation styles and “unique” cooking styles:

Typical preparation styles and techniques:

Charring and sweating of peppers is common.

Mortar and pestle for grinding are often used; for both peppers and spices.

Tortilla Press to make your own tortillas

Sauté, Grill, bake, deep fry, braising, blanching, steaming, pit roasting, dry roasting

Techniques unique to this area:

Rich sauces and stews, colorful blends of proteins and vegetable (fruit also) Chili and chocolate, cactus are also used.

Major flavor profiles:

sweet, salty, sour, bitter, and umami.

Sweetness comes from natural flavors. Smokiness is prevalent with the use of herbs and chiles.

Unusual aspects of preparations:

The Mexican culture is linked with the great empires of the past, Aztec and Mayan. They have a broad range of land usage and poverty that has pushed creative boundaries to help feed the people; inventing new and creative dishes from what little they have.

Classic menus and dishes:

Today Mexican food trends lean toward fresh produce and complex blending of spices (mole) Seafood, a common export is seeing new uses in their cuisine as well. Chocolate is also being more widely used.

Classic dishes include

1) Tamale

2) Salsa (many different kinds), pico de gallo

3) Enchiladas

4) Empanadas

5) Red Mole, Chicken in Escabeche, Chorizo.

Back in School

Well, I'm back in school. And although my schedule is a bit complicated, I love my class, and what I'm learning. In world cuisine, we will be focusing on ten different countries/regions of the world. Please check out this blog weekly for information on each place, and what we've been cooking.

This week we focused on France. Our soups (potage) included French onion, Saint-Germain (fresh pea), crecy (carrot) and a consomme brunoise (very small & evenly diced vegetables).

Our entrees consisted of chicken Chasseur, supremes de poulet a l'Estragon (tarragon chicken), coquilles St. Jacques (scallops w/ mushrooms), blanquette de veau (veal stew), filet de porc farci Lyonnaise (stuffed pork tenderloin).

Our vegetables and starches were pretty basic (made fancier by writing them in French). We made puree de pommes de Terre a l'Ail (garlic mashed potatoes), egg noodles, spaetzle (a boiled batter & then it's sauteed for service. I added sage and finished them in bacon fat to give them more flavor), ratatouille, and souffles Renv erses (twice baked souffles).

For dessert we had petits souffles au chocolate (I bet you can figure that one out).

We also touched on two of the five mother sauces. Mother sauces are just like "mother" in baking bread. It is the beginning or the base or the starting point for most sauces. The five mother sauces:
1. Bechamel
2.Veloute
3. Tomato
4. Hollandaise
5. Espagnole

I could write an entire entry just on mother sauces, so I will move on.

Prior to beginning any country, we must research it. Below is my report on France. If you are interested in a recipe (the twice baked souffles were fantastic, please post!) Otherwise, see you next week for Mexico!

FRANCE

Geography

Bordering Nations:

           

Continental France maintains borders with the following countries: Belgium, Luxembourg, Germany, Switzerland, Italy, Monaco, Andorra and Spain. And technically speaking, France also borders Great Britain because of the tunnel under the English Channel. Although Quebec was once a French colony, it is now part of Canada, to the disappointment of many of its citizens. However, the most important/influential countries are Germany, Italy and Spain.

In South America, French Guiana is bordered by Brazil and Surinam.

Other islands under French sovereignty include Guadeloupe, Martinique, Mayotte and Reunion

Locations of coast and major bodies of water:

France is bordered by the Atlantic Ocean, Mediterranean Sea, English Channel and Bay of Biscay, all of which are used in commerce and for travel. France also has a large system of rivers and canals including the Seine River, the Dordogne River, the Canal du Midi and the Burgundy Canal with its 189 locks. Other rivers include Saone and Rhone.

French Guiana: North Atlantic

Guadeloupe: North Atlantic and Caribbean Sea

Martinique: North Atlantic and Caribbean Sea

Mayotte: Southern Indian Ocean, Mazambique Canal (near northern Madagascar)

Reunion: Indian Ocean (east of Madagascar)

Mountain Ranges:

The Alps, Pyrenees, Massif Central, Vosges, Jura Mountain ranges.

The highest elevation is Mont Blanc at 4,807 ft.

Major Cities:

The top 10 cities in France and their approximate locations:

1. Paris (north central France)

2. Marseille (southern France bordering the Mediterranean Sea)  

3. Lyon (Central France) *The capital of cuisine*

4. Toulouse (southern France)

5. Nice (southern France near the border of Italy)

6. Strasbourg (eastern France, bordering Germany)

7. Nantes (western France near the Bay of Biscay

8. Bordeaux (southwestern France near Bay of Biscay

9. Montpellier (southern France)

10. Rennes (northwestern France)

Climate

Topographical changes:

France usually has cool winters and mild summers, however, along the Mediterranean, the winders are usually mild and the summers are hot. Also, this region experiences an occasional strong, cold, dry, north-to-northwesterly wind known as mistral.

With an area roughly smaller than the size of Texas, France has a diverse topography. The north and west comprise of flat plains and hills. The rest is quite mountainous with the Alps in the east and the Pyrenees in the south. The lowest elevation is the Rhone delta at -2 ft.

History

Significant historical markers that have influenced culture and food:

French culture and food have evolved over its history because of political and social movements. France has a diverse regional cuisine based on food availability in prospective regions, but they have also been influenced by other cultures including Italy and Spain (who were influenced by the Moors and the Americas: rice, nutmeg, saffron, cinnamon, corn, tomatoes, potatoes and chocolate). One of the most significant event occurred with arrival of Catherine de Médicis  and her chefs of Florence in France in the 16th century.

Christopher Columbus and other explorers brought back corn, tomatoes, potatoes and chocolate from the Americas that greatly influenced French cuisine and pastry.

The French may not have always been the originators, but it can be argued they have always fostered artistic changes in food preparation therefore creating the classic standard for many dishes. However, they may be the first country to write down their techniques and develop methods of teaching. The brigade system was also established in France.

Two chefs that helped develop the standards of haute cuisine are Jean-Anthelme Brillat-Savarin (early 1800’s) and Georges Auguste Escoffier (late 1800’s/1900’s). Modern day, “nouvelle cuisine” was introduced in the 1960’s/’70’s by Paul Bouse and his contemporaries who used the best raw ingredients possible to produce dishes emphasizing lighter and subtler cuisine but equally as flavorful as traditional cooking.

Although France claims to have invented champagne through the monk, Dom Perignon, there are discrepancies to that. However, no one can argue the considerable influence Perignon and the Champagne region of France did have on the world of wine and cuisine.  

Major Food & Flavor Profiles

Proteins:  Eggs, beef, chicken, pork, frog, fish (fresh water bass, eel, cod/salt cod), snails, lamb, shellfish (oysters, shrimp clams), duck, goose, sausages, organ meats (offal), beans/legumes and nuts

Vegetables:  Eggplant, tomatoes, potatoes, peppers, beans, onions, asparagus, beets, cauliflower, greens (lettuce, spinach, swiss chard), corn, cucumbers, squash, garlic, mushrooms, brussel sprouts, leeks, carrots, sweet potatoes, broccoli, zucchini, turnips, fennel, peas, artichokes, haricot verts

Fruits:  apples, berries (raspberries, strawberries, blackberries), grapes, figs, citrus (lemons, limes, oranges), peaches, pomegranate, olives, currents

Starches:  Grains & cereal, pasta, potatoes, rice, cornmeal, breads, crepes, spaetzle

Dairy:  Cow/Goat/Sheep. Milk, cheese (brie, Gruyere, racelette, roquefort, butter, yogurt, cream, crème fraiche, ice cream 

Spices & Seasonings:  The French are not necessarily known for their use of spices in traditional cuisine, instead using stocks to flavor the foods. However, common herbs are basil, parsley, chives, thyme, bay leaves, and chervil. Basil, thyme, fennel, savory and lavender are used together to create Herbs du Provence. Other seasonings: rosemary, tarragon, saffron, anise, anchovy, wines, vinegar, garlic, capers, garlic, and mustard/seeds. Fat, especially butter, duck/goose, and pork, and also used to add flavor to dishes. Salt and pepper are mandatory.

Cooking techniques

Preparation styles and “unique” cooking styles:

Braising, roasting, sautéing, poaching and steaming are the common cooking methods in French cuisine. The French have contributed to almost all of the culinary techniques, however, again, things that we now associate with France may not have originated there. The croissant actually started in Vienna, Austria, not Paris, France. Foie gras began in Egypt. But the French do have the unique talent of taking something, nearly anything, and making it better. Whether it is baking bread, fermenting champagne, making cheese, or braising beef stew, the French have created the classic techniques/methods that are the basis or foundation of how we cook (and eat) today.

Major flavor profiles:

All five flavor profiles (sweet, salty, sour, bitter, and umami) are highlighted in French cuisine. French food, whether haute or nouvelle, is about complex flavor. Meat and fish are prepared using stocks and or sauces containing sugar, eggs, flour, wine/brandy. Cassoulet, quiche Lorraine, bouillabaisse, coq au vin, beef bourguignon only  begin to describe some the regional dishes and flavor profiles of France.

Unusual aspects of preparations:

Legend has it that laminated dough was invented in France when an apprentice forgot to add butter to the dough. He did so by folding it in, creating magnificent layers of butter and dough we now use for puff pastry, croissants, and Danishes to name a the few.

Because the French have created the standards of western cooking, unusual aspects of preparation are hard to find.

Classic menus and dishes:

French cooking is extremely regional. Please review the chart below from The New American Chef.

NORTHEAST

            Alsace and Lorraine:  charcuterie, fish, game, pork, sauerkraut, sausage (baker’s oven, German-style pastries, kugelhopf, quiche Lorraine

            Champagne: Champagnes, herring sausage

NORTH CENTRAL

            Paris Basin:  cosmopolitan melting pot of all regions (coq au vin, baeuf a la bourguignonne, flamiche)

NORTHWEST

            Brittany: apples, butter, chicken, eggs, fish, milk, oysters, potatoes, sea salt (fleur de sel), shellfish/buckwheat crepes)

            Loire Valley:  grapes, pork, trout

            Normandy:  apples, butter, Camembert, cream, lamb, milk, seafood

SOUTHEAST

            Burgundy: bacon, mustard, onions, red wines (beef bourguignonne)

            Dijon: crayfish, mustard

            Franch-Comte: Bresse chickens, cheese (Comte-like Gruyere), milk

            Lyon: Charolais beef, crayfish, onions, potatoes, walnuts  (French onion soup)

            Provence:  anchovies, basil, fish, garlic, herbs, lamb, olives, olive oil, tomatoes (bouillabaisse, tapenade)

SOUTHWEST

            Basque: cod, ham, onions, peppers, tomatoes (sauce basquaise)

            Bordeaux: crepes, Cognac, oysters, red wines, sausage, truffles (sauce bordelaise)

Gascony: peppers

Perigord: black truffles, crepes, chanterelles, chestnuts, duck