What type of food represents france?

Answer 1

The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.

Answer 2

I admit that I'm not entirely sure by what you mean by your question. If you mean what foods do people associate with France then certainly you already have been given the right answer. You can be sure of that because this is what people on this site answered. That is, if almost everyone who answers says "crepes" then obviously "crepes" is what people think of when you say France.

I'm going to give you a different type of answer. I'm thinking in terms of what the French would consider dishes that best represent their cuisine.

First is Cassoulet. This is the French equivalent of Boston Baked Beans. Although its originally from the south of France its eaten everywhere.

Its made with white beans that are slowly cooked with various meats. Most (tho not all) people regard comfit d'oie (preserved goose) as an essential ingredient but pork sausages, duck and mutton are in many versions. Its the ultimate French comfort food. The sort of thing that Grand-mère made.

Next is Pain et chocolate, bread and chocolate. This is what French school children get instead of peanut butter and jelly sandwiches. Just a piece of bread, sometimes buttered, with some chocolate. it has the same place in the memory of Frenchman as that PB&J does for most Americans.

Finally, Roast Chicken. A simple roast chicken, properly done, is the essence of day to day French cooking. Its goodness depends on having a quality chicken and then preparing it simply, without fuss but with perfect technique. The mass market birds we get in the USA won't do for this dish. You need a nice plump bird that hasn't been raised in a factory farm and shot full of antibiotics, hormones and chemicals. It exemplifies the French attention to detail and obsession with quality, traits that Americans often seem to have done away with in the quest for the fast, convenient and cheap.

Anyway, that's my take on it and I hope its a helpful answer.

Answer 3

onions (guy on bicycle with onions round neck) wine (bordeaux) body spray (chanel) vehicle (renault, citroen, purgeot) cheese (Camembert, Brie, Roquefort) bicycle (excursion de france) food - quiche, soufflés, mousse, pâté, croissants, crêpes, and French bread Andre Marie Ampere (1775-1836), Scientist: A French mathematician, studied electricity and magnetism. instruments of electric powered currents "amps" are named after him. Alexandre Dumas (1799-1850) author: He wrote both nicely wide-spread experience classics "the three Musketeers" and "The count number of Monte Cristo". milk - Louis Pasteur (1822-ninety 5) Scientist: He become the first individual to comprehend the relationship between microbes and sickness. He researched the importance of microbes wearing an infection. He gave his call to the pasteurisation of milk and beer.

Answer 4

Crepes hands down. If you've ever been to France it's amazing: there are streets with at least five different crepe places, all serving different specials.

Answer 5

Crepes! Escargot,souffle, champagne and cheeses

Answer 6

Frog's Legs and Escargots

Answer 7

Cheese, wine and bread (the famous baguette)

Answer 8

Cheese, wine and french bread

Answer 9

Crepes.croissants, onion soup

Answer 10

French Fries.......