French Cuisine

The typical meal I chose to represent is called Morue and its origins is from the Haitian ethnicity. Morue is a meal usually eaten at dinner time alongside Sauce Pois Rouge (red pea soup) which is served with rice, and drank with Ginger & Cinnamon tea. To make Morue, you need: 1 lb. of salt cod (morue), water as desired, 1 small diced shallot, 1 small diced onion, 1 cup of olive oil and 1 hot pepper. To prepare this meal, “add the cod in a saucepan and cover with water. Let boil over medium-high heat. Drain the cod and soak in cool water. Shred the boiled cod. Drain and set aside. In a skillet, heat the oil and sauté the remaining ingredients. Add the cod and sauté lightly for 2-3 mins (Recipes, 2014).”

The People of France in the last part of the 18th century were experiencing severe food shortages, increasing the cost of living, and political leaders who were doing very little to fix the state of chaos in which most people found themselves. In both rural and

The lifestyle in France, just like in all other European countries, has changed dramatically since the early 1700’s. People went from farmers to factory owners to all of the professions of today’s society. The main reason for the great changes in lifestyle that occurred in France was the Industrial Revolution, which urbanized most of France. But the Industrial Revolution was not the only thing that changed France. The monarchy fell the church changed, and the role people had in their jobs and family life change drastically.

Migration into regions can create a struggle for finding new or even familiar foods making the creation of palatable foods difficult. Therefore, many Americans brought bulk foods with them in their quest for Western expansion. Some of the staple items during this period could have consisted of salted meats, beans, flour, and any other items that would have the ability to keep without spoiling. We can only imagine how such meals would have tasted, especially after eating the same meal for days at a time. However, one way to create appealing and appetizing food is through the use of condiments, along with the fact that canning jars help people store foods for lengthier periods.

German Influence On Louisiana Cuisine During the 1700-1800s, many Europeans made way to Louisiana, bringing many cultural treasures along with them. In 1721, a large amount of Germans settled in Louisiana neighboring New Orleans. With them, they brought their art of sausage making, spices, herbs, and many other food influences. There is no person who invented cajun and creole cooking, It's a melting pot of cultures that created those styles of cooking. German sausage making is called andouille. Andouille sausage is a combination of pork, pork fat, salt, garlic, red pepper and black pepper, all packed into a sausage casing, which is smoked over sugar cane and pecan logs. When smoked, the sausage becomes very dark in color. It is distinctive

In the late eighteenth to the early nineteenth century, France was undergoing major changes. Before the French Revolution, France was experiencing political, social and economic problems. During this time period France was unstable, and wasn’t able to keep up with the new arising Enlightenment ideas. In addition, there were high taxes, unequal power distribution and social inequality. The French Revolution not only impacted the citizens of France, but people from other countries as well.

Growing up in a small town has the advantage of being a close-knit community, unfortunately this also meant that exposure to foreign delicacies is not a common occurrence. As a child, I developed a strong dislike for any foods that I viewed as abnormal, and became quite a finicky eater. Thus, my familiarity with Italian food is somewhat limited to restaurant dishes, and recipes that friends exuberantly claim to be a crime if not made. While being a student in Victoria, I have had the opportunity to live in various different areas, some of which were next door to outdoor markets. Much like the markets described by Braimbridge et al.,(2005) in The Food of Italy, the bread was baked fresh daily, the produce fresh and locally

Before 1500, potatoes were not become outside of South America. By the 1840s, Ireland was so subject to the potato that the proximate reason for the Incomparable Starvation was a potato malady. Potatoes in the long run turned into an imperative staple of the eating regimen in quite a bit of Europe. Numerous European rulers, including Frederick the Incomparable of Prussia and Catherine the Incomparable of Russia, supported the development of the potato. Maize and cassava, acquainted with the Portuguese from South America in the sixteenth century, have supplanted sorghum and millet as Africa's most essential sustenance crops. sixteenth century Spanish colonizers acquainted new staple yields with Asia from the Americas, including maize and sweet potatoes, and along these lines added to populace development in Asia. Tomatoes, which came to Europe from the New World by means of Spain, were at first prized in Italy basically for their decorative esteem . From the nineteenth century tomato sauces wound up run of the mill of Neapolitan food and, eventually, Italian cooking when all is said in done. Espresso from Africa and the Center East and sugarcane from the Spanish West Independents turned into the fundamental fare product harvests of broad Latin American manors. Acquainted with India by the Portuguese, bean stew and potatoes from South America have turned into a basic piece of Indian

Catherine de’ Medici was the Queen of France. She was Italian, but she lived in Paris France and even taught some of the French how to properly eat with a fork. Some foods such as artichokes, baby peas, candied vegetables puff pastry, and truffles would have never been introduced to the French cuisine without her. The fork was used in Italy when the rest of Europe looked at it as strange, but with her as royalty using it encouraged everyone else around her to try it as well. Her mother was a French princess making her royalty from the beginning although she did not start opening up with her ideas about food until after her marriage as some people think she did it to fit in. Catherine did her part to leave her mark during the renaissance in culinary history. Even in questionable times as when she could not conceive a child, it was thought to have been cured from her dietary style. Though she struggled with fertility, her dietary changes helped her to conceive nine children. When she moved, she brought a handful of reliable chefs with her to encourage this special diet to improve

Most people know Thomas Jefferson played an important part in American political history as the father of the Declaration of Independence and third president of the United States. What many people don’t know is that he played an important part in American food history as well. Thomas Jefferson is what someone would call a “foodie” or a person with an interest and passion for food. He kept a journal of his garden in Monticello, loved vegetables, and spent lots of time experimenting with and trying French cuisine as the Minister to France. There are ten known recipes recorded in Jefferson’s handwriting. Jefferson is also credited with bringing many popular present-day American foods to the United States.

This has contribute in the evolution of food as there were an exchange of knowledge of food production, and the combination of different culture and cooking recipe could have been done.

In today’s society, the United States has a culture full of arts, architecture, and cuisine. Since the United States is a huge melting pot, much of our arts, architecture, and cuisine, and architecture have influence from many different nations, especially in Europe. It’s hard to imagine the United States without first knowing about the influence of the French art, architecture, and cuisine.

This paper will discuss the multifaceted relationships among food, and culture. I will be looking at the relationships people have with food, and explore how this relationship reveals information about them. Their food choices of individuals and groups, can reveal their ideals, likes and dislikes. Food choices tell the stories of where people have travelled and who they have met along the way.

It’s no doubt that Americans would like to be a part of such a wonderful culture. In the United States of America, Italian food makes up a large percentage of the food market. But, there is a difference between Italian food, Italian American food, and plain old food pretending to be Italian. So what are Americans eating? Is it “authentic?” This paper will cover what authentic really means to Italian food, how Italian American culture is different than traditional Italian culture, and ultimately how these differences and the exploitation of Italian American culture has led to the American public’s mislead view of what is Italian.

The French are all about preserving their culture and being individualized. They often take great pride in the French products and the French style, and believe in keeping the French culture “pure” so they also limit the amount of foreign goods that are being imported. But during the World Wars the French began to allow foreigners to immigrate into France to take jobs due to an increase in job shortages. The immigration from the World Wars added to the diversity of the French culture. Ever since the 1850’s there has been a steady flow of immigration into France, and now nine percent of the French population is made up of immigrants (Gofen 62). The break down of the cultures in France is eighty-five percent of the French population is Roman