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1、FoodcultureinFranceSummaryFranceisacountrywherefoodisregardedasanextremelyprofoundart.Frenchchiefscookwithgreatpassioninordertocreatethemostdeliciousandthemostrefineddishes.That’swhyFrenchfoodissofamousallovertheworld.InFrance,thereareenormousfamousdishes.Thearti
2、cleintroducedtheFrenchfoodculturefromtwoaspects:diverseFrenchfoodandtablemannersinFrance.Thefamousfoodincludesfrogandescargot,cheese,wineandfamousdessertMacaroon.1.DiversedeliciousfoodEscargotandfrogThesolerelationthatwecanbuildbetweenescargotandfrogisthatthetwor
3、efinedandeccentricfoodarebothcloselyrelatedtotheFrenchgastronomy.TheFrenchonlyeatfroglegs,theyfrythelegswiththebreadcrumbandthanaddsomesaltandonions.Theboneoffrogisassharpasthefishbone,itmustbeverycareful,whileenjoyingthedelicacy.Asforescargot,therecipeisverysoph
4、isticatedandthecookingprocessismuchmorecomplexthanthatoffrog.Theescargotneedover8day’spreparation.Thenitneedstobefriedwithaspecialsaucewhichiscalledpersillade.Infact,itisthetouriststhatliketoexperiencethefrogandtheescargot,theFrenchrarelyeatthem,ontheonehand,thep
5、riceofthesetwofamousdishdiscouragemanyFrench,ontheotherhand,manyFrenchalsothinkthatitisnotacceptabletoeatsuchstrangeanimal.CheeseWiththebreadandthevine,thecheeseisconsideredtobethethirdsideof“sacredtriangle”ofFrenchfoodwhichisthemostbasicfoodinFrenchgastronomy.On
6、lywiththesethreeelementsFrenchchiefcancreateawonderfullunch.Therearenearly400differentvarietiesofcheeseinFranceandeveryregionofFranceproductitwithdifferentmethodsanddifferenttraditions:ThecamembertinNormandy;ThebrieatMeaux;thecantalatAuvergne;theRoquefortatAveyro
7、ns…Justasthewine,somecheeseareawardedthelabelofappellationofcontrolledorigin(AOC),whichguaranteethequalityofitsproduction.Threetypeofmilkcanbeusedtoproducethecheese,lemilkofshe-goat,themilkofcowandthemilkofsheepwhichwedonotuseveryoften.Traditionally,thecheesearri
8、vesatthefourthplaceinaFrenchmeal,aftertheplatstarter,theprincipalplatandthesalad,beforethedessert.Manydifferentkindsofcheeseareputtedinacheeseboard,peopleeatth
