Questionnaire:

1- Read the article online (see below) : For the food of the gods, come to France

        -identify some relationships between historical evolution of France and food! (cite some influences over the centuries)

        e.g the Gauls? The Romans? Rabelais and humanism? Louis XIV? etc...

2- Read Foodways (link below) and note some cultural differences. 

3- From the class lectures, and the info below, can you :

a- identify French wine regions on a map

b- Can you read a Wine label and explain what AOC & Chateau mean?

c- Can you cite 2 or 3 names of famous French wines? What does a word such a Merlot refer to?

d- Cheeses:  can you cite 3 names of French cheeses and describe their look and texture, and place of origin?

4- Etiquette: how do the French use their

        - Fork/knife/ spoon? (what is etiquette in France -and Europe)

        - Wine glasses (sizes, shapes per wine types)

5- What is the meaning of GASTRONOMY?

6- Could you comment on how, in general, food is an essential part of a Culture? (using as examples, the information gathered in the chapter French Culture and Values?)

7-For your interest, select another article online to read and comment.  e.g.France's finest chefs in the year 2000 ; Bread: A tradition that travels well ; Wines that sublimate taste...
 The chefs' school ; The French and food: a devouring passion...

http://www.terroir-france.com/

www.franceway.com/cheese/intro.htm

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1-Read one article below, on French food: summarize in 5 lines and write 2 comments on food related issues .

• Food in FRANCE  ( Web sites:LABEL 26 )
  Topics: For the food of the gods, come to France
     France's finest chefs in the year 2000
     Bread: A tradition that travels well
    Wines that sublimate taste...
   The chefs' school
   The French and food: a devouring passion

2-French food ways:

Traditional cuisine: rich ! Nouvelle cuisine: lean and pretty to look at! People value food and its rituals. Respect for food.  Respect for associations between ingredients (wines and cheeses etc..) . Extended palette of tastes.

SOME TYPICAL CHEESES:
 Brie  - Semi-Ripened; white crust; Paris , Champagne, Burgundy
 Boursin - Soft, creamy; garlic and herb or black pepper; Normandy
 Bleu  - Blue-veined; tart taste; crumble; Auvergne & other
 Camembert - Soft-Ripened; white crust;  Normandy
 Cantal  - Semi-Hard; hard yellow crust; Auvergne & other
 Chaource - Soft-Ripened; white crust;very creamy; Champagne/Burgundy
 Chevre (Goat) - Chevre; many varieties; homemade at farms; everywhere.
Comté  - Semi-Hard; nutty flavor; Jura mountains; Franche-Comté
Fromage Blanc- Fresh Creamy; farm made; eaten w/sugar or pepper; everywhere
Gruyère - Semi-Hard; French name for “Swiss”;
 Tomme - Semi-Hard; hard gray crust; Alps (Savoie) & other

WINE REGIONS AND TYPES:
 ALSACE  White (Riesling, Gewurtztraminer, Pinot, Tokay) (Young)
 CHAMPAGNE White (Champagne or Chardonnay) (Young)
 BURGUNDY  Red (Burgundy or Beaujolais) and White (Chablis, Chardonnay,
Aligoté) (2-20 years)
 BORDEAUX  Red (Médoc, Graves, Saint-Emilion, Pomerol) or White (Graves,
Sauternes) (2-20 years)
 LOIRE/CENTER White (Muscadet0, Rosé, Red (Cabernet) (Young)
 RHONE VALLEY Red (Cëtes-du-Rhône, Châteauneuf-du-Pape) (2-20 years)
 LANGUEDOC Red (Table wine, Corbières, Costières du Gard)
 PROVENCE  Red (côtes de Provence), Rosé

TRADITIONAL RECIPES:
 Vinaigrette Dressing: 1 T wine vinegar, salt, pepper & small dab of Dijon mustard;
  Stir w/fork then add (while stirring briskly) 3 T olive oil. It thickens some.
Mayonnaise: Beat 1 egg yolk w/fork, add “touch” of Dijon mustard (optional), add while stirring 1 T sunflower or peanut oil, salt & pepper and 1 T lemon juice.
Quiche Lorraine (simple version): Cut 4 0z of butter or stick margarine into 1 ½ C all-purpose flour (sifted). Knead until well mixed. Chill 1 hr. Spread chilled dough
 into pan and up sides, Cut 8 Oz. Country ham into small pieces; Sprinkle ham evenly over dough;  In a bowl beat 4 eggs, add salt, pepper and slowly add 1 C
 milk; Pour into crust and add 8 Oz. Swiss cheese cut in small pieces or grated
 coarsely; Bake at 350 F for 30-40 min.. Golden on top, no jiggle when cooked.
Crèpes: Combine 3 eggs, 1 ½ C milk, ½ t salt in a blender. Blend for 30 sec. Add 1 C
 unsifted all-purpose flour and blend 1 min. Cover and chill 1 hr (or overnight!).
 Over MED-HI heat add 2 T butter/margarine to a 8”-9” frying pan. WAIT UNTIL PAN IS HOT to put in ¼ C. of batter and IMMEDIATELY spread batter to coat the bottom of the pan. Crepe cooks rapidly. Flip once when edges start to brown and leave only 30 sec. Stack crèpes as you go. (Can be kept in fridge if waxed paper placed between layers. Will keep for a week.)


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