By: Maria Lujan All pictures and information courtesy of culture grams

1. France By: Maria Lujan All pictures and information courtesy of culture grams

2. Facts • Capital: Paris • Population: 64,768,389 • GDP per capita: 32,500 • Life expectancy: 78 (male), 84 (female) • Currency: euros

3. USA and France Comparison

4. France • The amount of pets in France outnumber the amount of children • France has one of the largest economies • If your handshake is aggressive it is considered impolite

5. France • It is very common to see people going places in roller skates, scooters, bicycles

6. Eating Out • In France all sorts of foods are available whether you want to sit and have a fancy dinner, want quick service or even roasted chestnuts and cotton candy while you walk. • French do not like lousy food

7. Notre Dame • The Notre Dame was made by Victor Hugo • This building attracts many people from tourists to worshippers

8. Rene Descartes • René Descartes(1596–1650) mathematician, philosopher • Decartes is known as one of the most influential thinkers in modern Western history. His philosophical ideas were based on the idea that intuition was a prime way of gaining knowledge and that relying too much on authorities or the senses could be bad. He authored the famous phrase “Cogito ergo sum,” or “I think, therefore I am.” Descartes also made important contributions in mathematics, and his ideas set a foundation for modern geometry and calculus (culture grams).

9. Recipes • Main Dish • Roasted Chicken à la Provençale • Ingredients: 1 roasting chicken (2–3 pounds)1 lemon2 tomatoes1 onion2 cloves garlic1/2 teaspoon fresh rosemary1 teaspoon fresh oregano2 tablespoons olive oilSalt, to tasteGround black pepper, to tasteDirections: Preheat oven to 350°F. • Rinse chicken and set aside. • Zest and juice the lemon, then mince the zest and place everything in a medium-sized bowl. Mince tomatoes, onion, garlic, rosemary, and oregano. Add these ingredients plus olive oil, salt, and pepper to bowl. Mix well. • Place chicken in a large bowl. Slightly pull skin from the breast section in order to insert some of the mixture next to the breast meat. Pour remaining mixture over the rest of the chicken. • Place the chicken upright in a chicken roaster, then place the roaster in a roasting pan. Cook in oven for 50 minutes.

10. Recipes • Side Dish • Ratatouille • Ingredients: 1 medium onion, chopped3 to 4 cloves garlic, minced1 medium or large eggplant, diced1 can stewed tomatoes2 medium zucchini, diced into large chunksHerbs (Provençal herbs, basil, thyme)Olive oilSalt, to tastePepper, to tasteDirections: In olive oil, sauté onion and garlic until tender. • Add eggplant and tomatoes. Bring to a simmer. • Add zucchini and herbs. Continue simmering until vegetables are soft. • Add salt and pepper as desired. Serve hot.

11. Recipes • Dessert • Crêpes • Note: Crêpes are often sold on street corners by vendors and served with a variety of toppings.Ingredients: 3/4 cup all-purpose flour 1 teaspoon baking soda 3 tablespoons powdered sugar 2 large eggs 2/3 cup milk 1/3 cup water 1 teaspoon vanillaDirections: Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. • Make a hole in the middle of the dry ingredients and pour in the beaten eggs. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk to incorporate all the flour. Add the milk a spoonful at a time and mix it in thoroughly before adding more liquid. • When about half of the liquid has been used, the remainder can be added in 2 portions. Mix again, cover, and set aside for at least an hour, but not more than 6 hours, at room temperature. Crêpe batter can be held overnight in the refrigerater. • If necessary, the crêpe batter can be cooked immediately, but the resting time allows the flour to absorb more liquids, makes the batter easier to handle, and gives the crêpes more flavor. Since flour varies in its ability to absorb liquid, if the crêpe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream. • Once finished cooking, a variety of extras can be added, such as chocolate, powdered sugar, strawberries, etc. Meats, tomatoes, and cheese can also be used to top the crêpes for a different flavor.

12. Works Cited • "France." CultureGrams Online Edition. ProQuest, 2011. Web. 26 Feb 2011.