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France and Spain

France and Spain. France. The People. I. Religion - Roman Catholic. II. Culture - A. France - Tour de France * bicycle race B. Spain - Festival of Bulls * Gypsy culture * of southern Spain. C. Cuisine Styles – France –

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France and Spain

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  1. France and Spain

  2. France

  3. The People I. Religion - Roman Catholic

  4. II. Culture - A. France - Tour de France * bicycle race B. Spain - Festival of Bulls * Gypsy culture * of southern Spain

  5. C. Cuisine Styles – France – • haute cuisine – cooking of kings, elaborate • provincial cuisine –everyday cooking • nouvelle cuisine – new trends, healthy and fresh local ingredients

  6. Spain influenced by: Romans - olive oil and garlic Moors - * rice, apricots, peaches, and saffron Colonies - potato, tomato, chocolate and vanilla

  7. Meal Patterns - A. France - breakfast - café au lait is 1/2 coffee and 1/2 warm milk hot chocolate bread and jam

  8. lunch - in courses hors d’oeuvre soup fish, poultry, or meat with vegetables salad fruit and cheese – typical dessert dinner - lighter around 7:00 or 8:00

  9. B. Spain - breakfast - coffee or chocolate churros * lunch – main meal snack - tapas are appetizers or small bites dinner –very late around 9 or 10

  10. The Food of France I. Staple Foods - A. proteins - * eggs, chicken, fish and shellfish, cured meats (pork)

  11. B. vegetables - * tomatoes, carrots, onions, peas, beets, green beans, celery, broccoli, mushrooms, zucchini, parsnips, leeks, and asparagus C. breads - * baguette - everyday fresh croissant - flaky crescent shaped roll brioche - special shape large or small

  12. D. fruit * and cheese - grapes, apples, pears, peaches, strawberries, and cherries hundreds of natural cheeses served at every meal E. pastry - * tart - crust with fruit topping

  13. Dishes – A. escargots - * snails B. quiche lorraine - * pastry crust filled with egg, Swiss cheese, and bacon others could include - spinach, ham, or seafood

  14. C. Coq au vin - * chicken cooked in red wine with mushrooms and onion D. Bouillabaise - * seafood stew E. Ratatouille - vegetable stew

  15. F. crepes - * thin egg pancake crepe suzette - * crepes in a sweet orange flavored sauce G. souffle - * egg white foam folded into a sauce and baked

  16. H. Sauces – as important as the food it is served with bechamel – roux with milk veloute – roux with chicken broth brown – roux with brown stock hollandaise – egg with lemon and butter vinaigrette – vinegar and oil 1 part to 3 parts

  17. The Food of Spain I. Dishes - A. tapas - * appetizers or small bites: sausage, shrimp, olives, mushrooms, empanadas B. tortilla - * omelette - potatoes and egg

  18. C. gazpacho - * cold blended vegetable soup served with garnishes D. saffron - * most expensive spice from crocus flowers colors food yellow

  19. E. chorizo - * spicy pork sausage F. fish and shellfish - in abundance G. paella - * rice, saffron, chicken, sausage, shellfish, peas, and red pepper

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