french cuisine essay in french

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How French Cuisine Took Over the World

(and the early cookbook industry).

Geographically, the first steps in the diffusion of printed culinary texts go from Italy to other countries in Europe. Platina’s Latin book, De honesta voluptate, first printed in Rome (ca. 1470), Venice (1475), and Cividale del Friuli (1480), soon went to the presses in Leuven, Strasburg, Paris, Cologne, and Basel. Translations were published in Italian, French, and German, and part of the text was included in a Dutch book. Martino’s recipes were never printed under his own name, but beginning in the early 16th century, they were used—almost unchanged—as the basis for printed cookbooks with the names of other authors on the title page.

Most of these books were published by two enterprising Venetians who specialized in popular literature, romances of chivalry, and love stories but obviously also noticed the awakening interest in culinary literature among the wealthy Italian bourgeoisie. One of their books was translated into English in 1598 under the Italian title Epulario, but with the subtitle The Italian Banquet. The prominence of Italian cookbooks continued into the 16th century, when recipes from the impressive Opera (Work), by Bartolomeo Scappi—private cook to the pope—were published in Spanish and Dutch versions.

The Italian influence in the first period of printing had to do with the high position Italian culture generally occupied during the Renaissance. In France, the papal court in Avignon had been a gateway to Italian art, literature, and finance since the fourteenth century. Lyon, the second largest French city during the early modern period, was an international cultural center for merchants and bankers, many of them from Florence. In Paris, an important colony of Lombardians had settled and made themselves known within commerce and the arts. Even King Francis I employed prominent Italian artists, such as Leonardo da Vinci.

A similar influence can be traced in other European countries, such as Hungary and Poland. In Bohemia, Italian food was so highly regarded that it became a target for moralists, who felt that foreign food habits undermined the old, local, and less extravagant traditions of the region. The Lutheran pastor Štelcar Želetavsky criticized “nobles, squires and burghers who now won’t eat the old Czech way, but the Italian way . . . [with] 50 or 100 dishes or more . . . on silvery and gilded plates.”

Yet despite the significant Italian impact on culinary culture, the first printed recipe books in Central and Eastern Europe seem more influenced by German cuisine than Italian, and the same is true for Denmark, where the first cookbooks were translations from German books. The reason for this may have been that publishers were more interested in a market among the growing bourgeoisie, which was generally more attached to German culture.

In the Netherlands, there were early influences from Italy as well as from Germany and France, but the foreign dishes referred to in cookbooks were primarily Spanish. Strong commercial links were established between Dutch and Spanish merchants after King Philip II of Spain became the ruler of the Dutch provinces in 1556. In one manuscript from the late sixteenth century, a recipe was even named after the king’s brutal military commander at that time, the Duke of Alba. Spanish dishes continued to be popular after the Dutch rebellion and the independence of the northern provinces in the 17th century.

The overall cuisine in Europe was rather diversified until the mid-17th century, when a new pattern appeared: influences began to arrive from France in courts and cities all over the continent. This new French cuisine, developed in the early 17th century, was first documented in England in the 1620s by John Murrell, who had visited France. He published a cookbook in which he presented 22 dishes with the epithet “French Fashion.” In France itself, the new cuisine was introduced in Le cuisinier françois ( The French Cook ), written by the chef La Varenne, who had experience working at the court of the Marquis of Uxelles. The book was published in 1651, and after a hundred years of nothing but reprints of old texts in France, its success was immediate, with seven editions produced during the first three years.

Le cuisinier françois was published in translation in England ( The French Cook, 1653) and in an abridged version in Sweden ( Then frantzöske-kocken, 1664), and other popular French books were published with similar titles in German ( Der Franzö- sische Becker, Koch und Confitirer, 1665) and Italian ( Il cuoco francese, 1680). In the eighteenth century, more translations—of the French  authors  Massialot,  Menon, and Marin—followed in Poland, Russia, Holland, Scandinavia, England, and Italy. It is remarkable that during the 17th and  18th  centuries,  when  several British and German philosophical works were published in French (including writings by Locke, Hume, and Kant), no foreign cookbook was translated into French.

French cuisine dominated European cooking for centuries, and royalty and aristocracy in England, Prussia, and Italy employed French cooks. How can this hegemony be explained? At the dawn of the 1600s, France was just emerging from a century of war and internal strife. But the country was the politically dominant power in Europe, with the largest army in the 17th century. And it was rich. By 1700, France’s economy was twice that of England’s, and the population was three times as big. The royal government, in the hands of powerful ministers, first Cardinal Richelieu and then Cardinal Mazarin, encouraged and patronized the arts during the 17th century. The Académie française (French Academy) was founded 15 years before La Varenne’s book was published. The apex of military, economic, and cultural strength was reached in the period after 1661, when King Louis XIV secured absolute power and the Château de Versailles became a symbol of French glory. The new French cuisine can be considered a part of the classicism that made its impact everywhere during the siècle classique, which was also a siècle d’or.

In Sweden, where close contact with France had been established during Queen Kristina’s reign (Descartes moved to Stockholm on her invitation), three of the four cookbooks published in the 17th century were adaptations or translations of French works. In Portugal, the only cookbook of the 18th century was written by Lucas Rigaud, a French cook established at the royal court in Lisbon after 30 years of experience in courts in Paris, London, Turin, and Madrid. In Italy, several French books were published in adapted translations with titles and subtitles such as “The Piedmontese cook perfected in Paris” and “The new Italian cook according to French taste.” The continuing influence of French cuisine can be easily detected by a look at the tables of contents in later Portuguese and Italian cookbooks

The strong French presence is also documented in criticism and satire expressed in contemporary literature. The Danish scholar and playwright Ludvig Holberg made fun of the Francophiles in his comedy about a man named Hans Frandsen, who called himself Jean de France and said that he would have died of hunger if there hadn’t been a French cook in Copenhagen. In the comedy Brigadir ( The Brigadier ), written by Denis Fonvizin, a young man says that he wishes he had a wife with whom he could speak only French. In Russia, as in several other countries, French was the preferred language of conversation among the elites during the 18th and 19th centuries. Several of the first cookbooks published in Russian were translations from French. One of the most prolific translators, the writer V. A. Levshin, was ridiculed by Pushkin, who called young epicures with their love for French food “fledglings of the Levshin school.” But Levshin’s six-volume dictionary of cooking not only introduced French and other foreign dishes but also included a Russian cookbook with traditional recipes. He was well aware of the strong foreign influence in the aristocratic cuisine of the period, and in 1807, he published a pamphlet, a “message” or “letter” to the Francophiles, expressing his anti-French sentiment.

France became a model for many German states after the Thirty Years’ War ended in 1648. The nobility in Germany got a new lease on life; some historians talk of a “refeudalization,” with Germans imitating French court culture and etiquette. King Frederick the Great of Prussia boasted that he had not read one German book, and he even wrote a poem in French to his cook André Noël. French travelers in Germany had no problems with communication, Voltaire said, because only soldiers and horses spoke German.

French influence in England was strong even before the Restoration and the return of the royal family from French exile after the Cromwell period. When Robert May finished the preface of his big cookbook, The Accomplisht Cook, at Englefields Manor in Leicestershire on January 24, 1659, he did not hide his knowledge of and experience with the most popular culinary tradition of that time: “As I lived in France and had the language, and have been an eye-witness of their Cookeries, as well as a peruser of their Manuscripts and printed Authours, whatsoever I found good in them I have inserted in this Volume.”

French cooks were hired by English aristocrats, and French books were translated into English, but just as significantly, original French recipes were adapted by English women writers. They were skeptical about what they saw as expensive extravagance by the imported cooks, a point of view illustrated by the often-quoted Hannah Glasse: “If gentlemen will have French Cooks, they must pay for French tricks.” But in spite of the vitriolic nature of many of their comments, these women nonetheless contributed to the diffusion of French cuisine in England by simplifying the dishes and preparing them with less expensive ingredients.

In periods of war between the two countries, French influence in Britain met with difficulties, but the reputation of French cuisine never collapsed totally. After the Napoleonic Wars, the French delegation to the peace conference in Vienna demonstrated through the excellent dinners organized by the foreign minister Talleyrand that the French superiority in the culinary art was still evident. The famous chef Carême was hired by English and Russian monarchs, and the Paris restaurateur Antoine Beauvilliers proudly wrote in his 1814 cookbook L’art de cuisinier (The cook’s art): “The French prided themselves when they saw the taste of their cuisine rule over the opulent states in Europe, from north to south, with the same majesty as their language and their fashion.”

In London, an essay was published the same year that described European cuisine from a historical perspective. The anonymous author regretted the lack of acknowledgment English authors gave to French works: “As it is common justice that every country should have the merit which is its due, we shall endeavor to restore to France her proper literature, and to recover for her artists an acknowledgement for those divine delicacies, of which the plagiarists of other countries would so unfairly deprive her.”

A persistent and growing interest in French culinary works (as well as the new gastronomic literature that was focused more on the pleasure of consumption than on production) was evident in Britain in the early 19th century. Margaret Dods opened her chapter on French cooking simply, with these words: “It will save much trouble to admit at once, that the French are the greatest cooking nation on earth.” French cuisine was regarded as more artistic than the cooking of other countries. John Ruskin, who had a high reputation as an art critic in the Victorian period, made a distinction in the culinary field between “the thoroughness of England” and “the art of France.”

In the second half of the nineteenth century, Auguste Escoffier turned modern restaurant cuisine—particularly in grand international hotels—into a culinary system that lasted into the 20th century and inspired restaurant culture in all countries. The French stamp was seen very clearly on restaurant menus and in cookbooks, where the French names of dishes were used or put alongside the local names (figure 8). A new boost for French cuisine started in the 1970s with the emergence of nouvelle cuisine, supported by restaurant guides such as Gault et Millau and Guide Michelin. Most of the new celebrity cooks, such as Paul Bocuse, Michel Guérard, Roger Vergé, and Raymond Oliver, also published cookbooks, which were later translated into foreign languages.

This French hegemony, which started in the 17th century, has more recently met with competition from cuisines in other parts of Europe and the world, and French restaurant culture is no longer the sole star in international cuisine.

__________________________________

From  A History of Cookbooks: From Kitchen to Page over Seven Centuries .  Used with permission of University of California Press. Copyright © 2017 by Henry Notaker.

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French Cooking: How and Why French Cuisine Came to Rule the World

By providing a backbone of flavors and techniques, French cooking has supported many modern cuisines. However, exactly what is French cooking?

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French cooking is considered by many to be the most prestigious and respectable cuisine in the world. With its formal techniques, emphasis on fresh ingredients and simple flavors, pride in presentation, and rich and colorful history, French cuisine truly has come to rule the world, laying the foundations for many other styles and specialties.

To become a skilled chef, you must have extensive knowledge of French cooking fundamentals .

But how did French cuisine come to be so acclaimed? Let’s explore the many ways French cuisine has impacted food and culture around the world.

Medieval French Cooking

Some of the inspiration for French cuisine can be traced back to medieval times . Back then, nobility dined on multi-course meals composed of wild game, meat, fruit, and grains, while peasants ate diets high in vegetables and legumes. Expensive salt and imported spices were widely used in the kitchens of the elite and were considered a status symbol.

With few ways to preserve food, people in ancient times decided what ingredients to use based on what they had immediately available. Modern French cooking also utilizes fresh, seasonal ingredients.

Members of the upper class often utilized these seasonal ingredients to host banquets or feasts that showed off their wealth. These dishes were elaborately presented to impress guests, and this emphasis on presentation is maintained in modern French cooking.

How French Cuisine Spread

Over the years, as cultures shifted and transformed, so did French cooking . During the Middle Ages cooking began to lighten and dishes in France began to shape into a cuisine we would more readily recognize today. However, cookbooks and documented techniques weren’t published until the 1600s.

Francois Pierre La Varenne published the first French cookbook in 1651 titled Le Cuisinier Francois. This inspired many chefs to record their work. The French Revolution in 1789 further helped to spread the study of cooking since it shattered the occupational restrictions established by the government. Additionally, more and more French people began cooking for themselves.

Later, French cuisine expanded beyond France’s borders, and chefs from around the world studied these published guides.

As the French colonized other countries – including parts of Asia, Africa, North America, and the Caribbean – throughout the 1700s and 1800s, they spread their culinary knowledge and cooking techniques.

What Is Haute Cuisine?

If you’ve studied French cuisine at all, you’ve probably heard of something called haute cuisine.

Haute cuisine translates to “high cuisine” and refers to a shift in French cooking from an emphasis on abundance and quantity to an emphasis on moderation and quality. Marie-Antoine Carême is often credited with leading this charge in the 1800s. He taught French cooking as a sophisticated art form that required technique and precision, and his recipe manuals made French cuisine more accessible.

Georges Auguste Escoffier , known as the King of Chefs and Chef of Kings and our school’s namesake, brought haute cuisine to the modern world. He revolutionized the fundamentals of French cooking including how food is presented and how it’s served. With his publication of Le Guide Culinaire in 1903, Escoffier adapted haute cuisine to be more modern.

“The schools have a commitment to excellence which would make my great-grandfather very proud and happy.”* Michel Escoffier, great-grandson of Auguste Escoffier; President of Auguste Escoffier School of Culinary Arts Advisory Board

Additionally, Escoffier furthered the culinary profession through an organized and smoothly-running professional kitchen with his innovative brigade de cuisine system , which features a strong organizational system and hierarchy. This system modernized the culinary arts, giving kitchens a military-style ethic to deliver efficient and effective service under strong leadership. The brigade system is still used in kitchens around the world today.

Take the Culinary Career Survey

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Nouvelle Cuisine

French cooking continued to evolve and in the 1900s, nouvelle cuisine was born. This style of cooking was defined by the use of high quality, fresh ingredients, lighter meals, and simpler yet breathtaking presentations. Modern French cooking draws inspiration from the many cooking concepts French chefs have developed and presented over centuries.

The Foundations of French Cooking

French cooking is incredibly complex and is built upon many years of history. Still most chefs would agree that technique, ingredients, and the dining experience are important components of this cuisine.

French cooking techniques require patience, skill, and attention to detail. These take years to master, but should be studied by all aspiring chefs.

Mise en Place

Mise en place means “everything in its place,” and it’s a key component of kitchen organization. Before cooking a dish, a chef organizes their tools and prepares, cuts, and measures their ingredients. Everything should be close at hand and ready to go when it’s time to cook. A chef must be mentally prepared to execute the techniques to create masterpieces!

Sauteeing is a technique of cooking ingredients in a pan coated with olive oil or butter over medium to high heat. To sauter means “to jump” in French, which is what ingredients do in a hot pan. One classic dish that relies on this technique is lamb chasseur.

Braising is a combination cooking method used to cook meat or vegetables in a covered pot over low heat until the products are tender. Chefs typically sear the surface of meat or vegetables at high temperatures then lower the heat. Next, the ingredients slowly cook in fat, stock, or wine to produce complex flavors along with soft and tender bites.

To confit an ingredient requires salting and cooking the product in fat. Traditionally, this technique was used to preserve meat. Duck confit is a classic French dish that uses this method. However, you can also confit many vegetables such as garlic or potatoes!

Flambe involves the use of flammable alcohol to make desserts such as cherries jubilee . When the alcohol is set on fire or flambeed, it burns the alcohol away in mere seconds while leaving the aroma of the liquor’s main flavor. For many years, restaurants would flambé various dishes tableside to highlight both the technique and enhance the dining experience for their guests!

Ingredients

Another marker of French cuisine that differentiates it from others is the use of high quality ingredients.

French dishes often use simple ingredients transformed by artful techniques. Fresh, naturally produced ingredients can always be found in French cuisine. Wine, cheese, olive oil, and seasonal vegetables are just a few staples.

Herbs and spices are also important to French cuisine and can contribute a depth of flavor to otherwise subtle dishes. A few commonly used in French dishes include herbs de Provence, tarragon, and nutmeg.

Students at Auguste Escoffier School of Culinary Arts can get plenty of practice connecting with local farmers and cooking with fresh ingredients in the French style during our Farm To Table® Experience . They may chat about production methods, see where their food comes from, and even taste ingredients straight from their source!

Dining Experience

Another foundation of French cuisine is the dining experience, which requires careful presentation, elegance, and community when eating. A version of this could be seen all the way back in the Middle Ages at the banquets held by the aristocracy, but French cooking underwent many changes to end up where it is today.

With the rise of haute cuisine, meals became smaller and presentations became more detailed and elegant. Nouvelle cuisine placed even greater emphasis on precision in presentation. Today, many chefs in fine dining restaurants are as talented at presenting their food as they are at preparing it!

A beautifully plated Chilean sea bass dish by Escoffier student William Raheem

A sense of community can still be felt in many classic French restaurants, which sometimes utilize banquet-style seating to bring guests together.

Master the Art of French Cooking and More

To become a great chef, one must be equipped with skills and techniques from different cultures and regions. However, French cooking inspires many types of cuisine and forms the foundation of fine dining.

“Escoffier School of Culinary Arts opened my eyes to all these techniques that make my food the best I’ve ever cooked in my life. The school provided the methodology behind the basic recipes of everything that I needed to know for production… and the proper tools and ability to work in any kitchen.”* Vanessa M House, Culinary Arts Graduate

At Escoffier, we honor the countless contributions of Auguste Escoffier by exploring French techniques, an appreciation for great ingredients. If you’d like to improve your culinary skills from some of the best Chef Instructors , learn more about our culinary and pastry degrees and diplomas .

Interested in reading more World of Food and Drink articles? Try these next:

• A Brief History of The Michelin Star Rating
• 7 French Cooking Techniques Chefs Need to Know
• A Brief History of The Chef’s Uniform

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.

This article was originally published on April 28, 2021 and has since been updated.

Additional Content

• The King of Chefs: Who Was Auguste Escoffier?
• Why Study at a French Culinary Institute?
• French Culinary Education: 7 French Cooking Techniques
• A Brief History Of The Chef’s Uniform
• A History of the Chef’s Hat
• A Brief Guide to Viennoiseries: History & Most Popular Types
• How Restaurants Get Michelin Stars: A Brief History of the Michelin Guide
• The History of Culinary Arts Education in the U.S.
• Escoffier & École Ducasse: Study Internationally at a French Culinary School

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As a hub of sorts including fashion, cuisine, art and architecture, Paris is what many people think of when it comes to French culture. Yet that is a rookie mistake… because life outside of the City of Lights is very different and varies by region. Prepare to set sail on a wondrous journey through the enchanting realm of France culture, where each step uncovers a dazzling tapestry of customs and traditions that have shaped this exquisite nation. From the iconic streets of Paris to the quaint countryside, every corner of La Belle France beckons with its own unique allure, inviting you to immerse yourself in its rich heritage.

Language in France: a melodic blend of voices

As you step foot on the cobblestone streets, the symphony of France culture begins, and at its heart lies the melodious French language. The language of love and romance, it flows like a gentle river through the conversations of over 70 million residents, weaving a harmonious medley of words that bind the nation together.

But listen closely, and you'll hear a delightful fusion of dialects and languages from every corner of the world. German, Flemish, Arabic, Italian, Chinese, Vietnamese, Creole, and Breton add vibrant hues to the cultural canvas, celebrating the nation's diversity and openness to the world.

Nevertheless, when you go, it pays to know some basic French phrases as locals often appreciate the efforts put in by visitors who try to speak their language. Just don’t confuse faire la tête (to sulk) with faire la fête (to party)!

French Cuisine: a gastronomic ballet

France is a foodie capital for a reason.

Prepare to be enchanted by the culinary ballet that unfolds in France, for this is the land where food becomes art, and dining is a celebration of life. France culture embraces gastronomy with a passion, elevating every meal to a symphony of flavors and textures that dance upon the taste buds.

French cuisine speaks of expression and passion; and much socialising is done around lengthy meals and is completelly part of the French culture and traditions.

From the sumptuous boeuf bourguignon , where tender beef melds with velvety wine sauce, to the savory coq au vin, where chicken and red wine unite in a harmonious duet, each dish is a masterpiece of culinary creativity. Savor the richness of ratatouille , a sun-kissed melody of vegetables that transports you to the idyllic gardens of Provence.

Over the years, cooking styles have evolved from the heavier, saucier and more complicated dishes to what is now a reflection of a modern yet still highly sophisticated society.

French food and cooking are generally considered the backbone of many cuisines across the Western world. A beloved tradition, the French Gastronomic meal is classified as a UNESCO intangible cultural heritage of humanity. Let’s go back in time and see its diverse journey…

Fashion in France: A Haute Couture Symphony

Behold the elegance that graces the boulevards of Paris, where the world of fashion becomes a symphony of style. France culture boasts a legacy of haute couture, with Paris reigning as the unrivaled fashion capital of the globe. Locals exude sophistication effortlessly, their outfits a work of art that combines classic elegance with contemporary chic.

The streets become a catwalk, where demure flowy dresses, well-cut suits, and stylish long coats waltz in harmony with scarves and berets. Embrace the enchanting magique of French style, and let your own fashion sense dance to the rhythm of Parisian glamour.

As a fashion capital , Paris __ is home to numerous high-end fashion houses including Chanel, Christian Dior, Hermes and Louis Vuitton .

You will notice that many locals have a distinct sophisticated style, which seems effortlessly thrown together. That’s the French magique! Typical outfits include demure flowy dresses, well-cut suits, long coats, scarves and berets.

Art and Architecture and culture in France

As you venture through the heart of France culture, prepare to be awestruck by the timeless beauty of art and architecture that adorn the cities and towns. Paris, a living art gallery, showcases a breathtaking array of cultural and architectural styles, each reflecting a different chapter in the nation's history. Marvel at the soaring Gothic cathedrals that touch the heavens, their majestic spires reaching for the divine. Embrace the graceful facades of Renaissance palaces, where opulence and refinement unite in a harmonious symphony. Each building tells a story, a testimony to the artistic brilliance that has shaped the nation.

The French LOVE their art . And we love that about the French! Art is everywhere and you simply cannot escape from it, particularly in Paris and other major cities. As you explore the cities and towns, you will no doubt appreciate the many different cultural and architectural styles that decorate the cities’ interior and skylines.

Gothic, Renaissance, Romanesque Rococo and Neoclassic influences can be seen in many churches and public buildings, mixed in with somef modern architecture.

As for some of history's most renowned artists such as Claude Monet, Edgar Degas and Camille Pissarro , Paris was a major source of their inspiration, which gave rise to the Impressionism movement in the 19th century. When you visit, you must make it a point to visit the Louvre Museum in Paris. It is among the world's largest museums and is home to many famous works of art, including the Mona Lisa and Venus de Milo.

Cinema is also a big part of the French Culture .

Cinema: A Love Letter to Life

France culture holds cinema in its heart, for it is through this magical art form that stories come alive and emotions find their voice. As you step into the world of French cinema, you'll be swept away by a love letter to life, where every frame is a canvas that paints the complexities of human emotions. Dive into the depths of French cinema, where drama and comedy intertwine, leaving audiences captivated by the magic of storytelling.

In the realm of French culture, cinema is an art form that holds a special place in the hearts of the French people. It is more than just entertainment; it is a powerful medium that offers a window to the soul of the nation. The French film industry has a rich and storied history, dating back to the birth of cinema itself. From the pioneering works of the Lumière brothers in the late 19th century to the avant-garde movements of the 20th century, French cinema has been a trailblazer in shaping the language of cinema worldwide.

Every year, the Alliance Française organizes the highly anticipated French Film Festival, a celebration of the finest cinematic treasures that France has to offer. With a carefully curated lineup of films spanning a diverse range of genres, from thought-provoking dramas to heartwarming comedies, the festival provides a captivating showcase of the art of storytelling. These films transport audiences to the heart of French culture, offering a glimpse into the intricacies of human emotions and experiences that resonate across borders and cultures.

At the French Film Festival, viewers are invited to embark on an exquisite journey through the lives of characters who grapple with love, loss, joy, and hope. The films delve into the complexities of human relationships, reflecting the nuances of French society and the human condition. The artful cinematography, evocative soundtracks, and compelling performances by some of France's most talented actors create an immersive experience that leaves a lasting impression on the audience.

French cinema is not confined to the glitz and glamour of mainstream productions; it also embraces the world of independent and art-house films. These often push the boundaries of storytelling, exploring themes that are thought-provoking and unconventional. The French filmmakers' unyielding commitment to artistic expression has earned them accolades and recognition at prestigious international film festivals, solidifying France's place as a powerhouse in the global film industry.

For cinephiles and enthusiasts alike, the French Film Festival is a cineaste's dream come true. It provides an opportunity to discover the works of emerging filmmakers and rediscover the masterpieces of legendary directors. Audiences can witness the evolution of French cinema over the decades, observing how it has mirrored and shaped society's changing values and aspirations.

Tip: Grab a Paris Pass to get access to over 50 of Paris’ cultural and art attractions.

For more travel inspiration and information on France Rail Passes and tickets, head to www.raileurope.com.au , where you can use the destination guide and interactive map to help with the trip planning.

By Redaction France.fr

The magazine of the destination unravels an unexpected France that revisits tradition and cultivates creativity. A France far beyond what you can imagine…

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1.1 Talking about food in French

Many French people place a great deal of importance on food – as the British often resort to talking about the weather, French people will fill the conversation with what they had for dinner the night before or what they are thinking of cooking that evening. Despite the growth in supermarkets, most French people still buy their bread from a local baker, and often visit markets to stock up on fresh, locally produced fruit, vegetables and meat. And although the pace of modern life has certainly affected how people eat, preparing food and taking time to enjoy it remain important.

Most regions boast an impressive diversity of dishes. From bouillabaisse (a fish soup from Provence) to choucroute (a dish of sauerkraut, sausages and pork, popular in Alsace), there are dozens of dishes and drinks to try when visiting a new region. Some regional specialities, such as foie gras or champagne , have become internationally famous.

Can you work out what the following French food items are? Drag the English words against the French terms they correspond to.

les légumes

la viande rouge

les fruits de mer

le vin blanc

raw vegetables

les crudités

Using the following two lists, match each numbered item with the correct letter.

a. l’ananas

b. le fromage

c. les crudités

d. les légumes

e. le poisson

f. la viande rouge

g. la glace

h. le vin blanc

i. les fruits de mer

Claudette Dupont and her husband, Paul, have invited their friends the Lenoirs and the Khalifes for dinner on Saturday. Claudette has made a list of what her guests and her husband like to eat.

Read her notes and for each name, select the item(s) that person likes.

This is an image of some hand-written notes, in French, which read as follows:

Dîner de samedi 28 février avec les Lenoir et les Khalife

– Ahmed aime beaucoup les desserts, et surtout la glace.

– Chrystelle est végétarienne, elle adore les légumes, les soupes, les crudités et aussi l’ananas.

– Benoît aime les poisson, mais il préfère les fruits de mer (crevettes, moules, huîtres...)

– Laura est difficile mais elle aime assez le fromage et la cuisine italienne.

– Paul aime bien la viande rouge et le vin blanc.

The correct answers are b and c.

The correct answers are a and b.

Italian food

The correct answers are a and c.

We asked some French people what they like eating: Qu’est-ce que vous aimez manger ? Listen to the audio track, then select the correct answers below.

Transcript: Audio 1

Les Français à table

All the interviewees like fish.

The correct answer is a.

Maryse, Philippe and Lionel like meat.

None of the interviewees like Italian food.

The correct answer is b.

Maryse and Philippe like seafood.

Maryse likes cheese.

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How to Write an Essay in French Without Giving Yourself Away as a Foreigner

Have something to say?

When it comes to expressing your thoughts in French , there’s nothing better than the essay.

It is, after all, the favorite form of such famed French thinkers as Montaigne, Chateaubriand, Houellebecq and Simone de Beauvoir.

In this post, I’ve outlined the four most common types of essays in French, ranked from easiest to most difficult, to help you get to know this concept better. 

Why Are French Essays Different?

Must-have french phrases for writing essays, 4 types of french essays and how to write them, 1. text summary (synthèse de texte).

• 2. Text Commentary (Commentaire de texte)

3. Dialectic Dissertation (Thèse, Antithèse, Synthèse)

• 4. Progressive Dissertation (Plan progressif)

And one more thing...

Download: This blog post is available as a convenient and portable PDF that you can take anywhere. Click here to get a copy. (Download)

Writing an essay in French is not the same as those typical 5-paragraph essays you’ve probably written in English.

In fact, there’s a whole other logic that has to be used to ensure that your essay meets French format standards and structure. It’s not merely writing your ideas in another language .

And that’s because the French use Cartesian logic (also known as Cartesian doubt) , developed by René Descartes , which requires a writer to begin with what is known and then lead the reader through to the logical conclusion: a paragraph that contains the thesis. Through the essay, the writer will reject all that is not certain or all that is subjective in his or her quest to find the objective truth.

Sound intriguing? Read on for more!

Before we get to the four main types of essays, here are a few French phrases that will be especially helpful as you delve into essay-writing in French:

Introductory phrases , which help you present new ideas.

Connecting phrases , which help you connect ideas and sections.

Contrasting phrases , which help you juxtapose two ideas.

Concluding phrases , which help you to introduce your conclusion.

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The text summary or synthèse de texte  is one of the easiest French writing exercises to get a handle on. It essentially involves reading a text and then summarizing it in an established number of words, while repeating no phrases that are in the original text. No analysis is called for.

A  synthèse de texte  should follow the same format as the text that is being synthesized. The arguments should be presented in the same way, and no major element of the original text should be left out of the  synthèse.

Here is an informative post about writing a synthèse de texte , written for French speakers. 

The text summary is a great exercise for exploring the following French language elements:

• Synonyms , as you will need to find other words to describe what is said in the original text.
• Nominalization , which involves turning verbs into nouns and generally cuts down on word count.
• Vocabulary , as the knowledge of more exact terms will allow you to avoid periphrases and cut down on word count.

While beginners may wish to work with only one text, advanced learners can synthesize as many as three texts in one text summary. 

Since a text summary is simple in its essence, it’s a great writing exercise that can accompany you through your entire learning process.

2. Text Commentary  (Commentaire de texte)

A text commentary or commentaire de texte   is the first writing exercise where the student is asked to present an analysis of the materials at hand, not just a summary.

That said, a  commentaire  de texte  is not a reaction piece. It involves a very delicate balance of summary and opinion, the latter of which must be presented as impersonally as possible. This can be done either by using the third person (on) or the general first person plural (nous) . The singular first person (je) should never be used in a  commentaire de texte.

A commentaire de texte  should be written in three parts:

• An introduction , where the text is presented.
• An argument , where the text is analyzed.
• A conclusion , where the analysis is summarized and elevated.

Here is a handy in-depth guide to writing a successful commentaire de texte,  written for French speakers.

Unlike with the synthesis, you will not be able to address all elements of a text in a commentary. You should not summarize the text in a commentary, at least not for the sake of summarizing. Every element of the text that you speak about in your commentary must be analyzed.

To successfully analyze a text, you will need to brush up on your figurative language. Here are some great resources to get you started:

• Here’s an introduction to figurative language in French.
• This guide to figurative language  presents the different elements in useful categories.
• This guide , intended for high school students preparing for the BAC—the exam all French high school students take, which they’re required to pass to go to university—is great for seeing examples of how to integrate figurative language into your commentaries.
• Speaking of which, here’s an example of a corrected commentary from the BAC, which will help you not only include figurative language but get a head start on writing your own commentaries.

The French answer to the 5-paragraph essay is known as the  dissertation .  Like the American 5-paragraph essay, it has an introduction, body paragraphs and a conclusion. The stream of logic, however, is distinct.

There are actually two kinds of  dissertation,  each of which has its own rules.

The first form of  dissertation  is the dialectic dissertation , better known as  thèse, antithèse, synthèse . In this form, there are actually only two body paragraphs. After the introduction, a thesis is posited. Following the thesis, its opposite, the antithesis, is explored (and hopefully, debunked). The final paragraph, what we know as the conclusion, is the  synthesis , which addresses the strengths of the thesis, the strengths and weaknesses of the antithesis, and concludes with the reasons why the original thesis is correct.

For example, imagine that the question was, “Are computers useful to the development of the human brain?” You could begin with a section showing the ways in which computers are useful for the progression of our common intelligence—doing long calculations, creating in-depth models, etc.

Then you would delve into the problems that computers pose to human intelligence, citing examples of the ways in which spelling proficiency has decreased since the invention of spell check, for example. Finally, you would synthesize this information and conclude that the “pro” outweighs the “con.”

The key to success with this format is developing an outline before writing. The thesis must be established, with examples, and the antithesis must be supported as well. When all of the information has been organized in the outline, the writing can begin, supported by the tools you have learned from your mastery of the synthesis and commentary.

Here are a few tools to help you get writing:

• Here’s a great guide to writing a dialectic dissertation .
• Here’s an example of a plan for a dialectic dissertation , showing you the three parts of the essay as well as things to consider when writing a dialectic dissertation.

4. Progressive Dissertation ( Plan progressif)

The progressive dissertation is slightly less common, but no less useful, than the first form.

The progressive form basically consists of examining an idea via multiple points of view—a sort of deepening of the understanding of the notion, starting with a superficial perspective and ending with a deep and profound analysis.

If the dialectic dissertation is like a scale, weighing pros and cons of an idea, the progressive dissertation is like peeling an onion, uncovering more and more layers as you get to the deeper crux of the idea.

Concretely, this means that you will generally follow this layout:

• A first, elementary exploration of the idea.
• A second, more philosophical exploration of the idea.
• A third, more transcendent exploration of the idea.

This format for the dissertation is more commonly used for essays that are written in response to a philosophical question, for example, “What is a person?” or “What is justice?”

Let’s say the question was, “What is war?” In the first part, you would explore dictionary definitions—a basic idea of war, i.e. an armed conflict between two parties, usually nations. You could give examples that back up this definition, and you could narrow down the definition of the subject as much as needed. For example, you might want to make mention that not all conflicts are wars, or you might want to explore whether the “War on Terror” is a war.

In the second part, you would explore a more philosophical look at the topic, using a definition that you provide. You first explain how you plan to analyze the subject, and then you do so. In French, this is known as  poser une problématique  (establishing a thesis question), and it usually is done by first writing out a question and then exploring it using examples: “Is war a reflection of the base predilection of humans for violence?”

In the third part, you will take a step back and explore this question from a distance, taking the time to construct a natural conclusion and answer for the question.

This form may not be as useful in as many cases as the first type of essay, but it’s a good form to learn, particularly for those interested in philosophy. Here’s an in-depth guide  to writing a progressive dissertation.

As you progress in French and become more and more comfortable with writing, try your hand at each of these types of writing exercises, and even with other forms of the dissertation . You’ll soon be a pro at everything from a synthèse de texte to a dissertation!

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The Triumph of French Cuisine Research Paper

Introduction, references:.

Food is the basic necessity of life. Every individual earns to fulfill the need of his or her stomach. Some people live to eat while others eat to live. In both situations, food plays the lead role in one’s life. However, it’s basically the feeding style which defines man. Every culture has its own diversified types, tastes and style of food encompassing the different methods of preparation, presentation and eating habits and ways. The taste of food is enhanced by the location chosen to present it and made available for the people from every part of the globe, to enjoy the scrumptious meal.

Various spices, ways of preparation, time spent in cooking and the ingredients used define the shape, taste and manner of cooking. Of course, the styles of eating also differ from country to country. Moreover, it is not only the ingredients of the recipe, but the quality of the products used, methods of preparation, presentation, location of that particular restaurant, its serene environment, in short everything.

One such cuisine which has captured the hearts of many across the globe because of its taste and ways of preparation, and which is found to exist and develop in France, is known as the French cuisine. It has its own uniqueness with a distinctive, elegant and sophisticated concept of food embellished along with other various distinguishing characteristics. This paper focuses on the art of French cuisine, the aspect of cooking as well as presentation of the cookery.

French cuisine has set the standards world wide. Throughout the World, mostly every restaurant has the famous French servings enjoyed by all. Bangkok has the best French cuisine which is enjoyed by almost every tourist. French food has gain popularity throughout the European countries.

French are famous for their culinary mastery. Over a period of time, French Cuisine has developed its own unique taste and has retained its ideal power of culinary as well, thus developing a niche in the minds and hearts of many. It stands for the marked individuality of identification of the cuisine, the country of its origin and the excellence that the taste seeks to understand. It has developed into a detailed art and a science that a number of people seek to master.

French cuisine has that every touch of elegance, rustic or exquisite style. Every chef aims to achieve master the French art of cooking and achieve culinary excellence. This can be achieved with a little of practice, understanding and taste. However, the various types of ingredients and the ways of using these ingredients also make a huge difference in the cooked food and its taste (Ferguson P, 2004, P-8).

Talking about the unique taste of French cuisine, as per the interview held by the Times magazine on the issue of the difference of taste between American and French food, Larry Forgione, an American chef, defined the basic parameters of cooking. He said that French and American cooking is quite different from each other. Further more he said that the difference between the two cuisines is the variance in perception and attitude of food preparation. No doubt, a French best knows the taste of the other French people and can best serve them.

Marie-Antoine Carême, known as the Architect of the French Cuisine, was one of the most famous French chefs who impressed every individual with hid unique taste, the presentation, texture and even the color of the dish. He introduced different styles of cooking enhancing the art of French cuisine.

Lil Lacassagn who grew in France is a famous chef who owns the Saint- Jacques French Cuisine situated at Raleigh. His cooking and culinary skills were enhanced by the trainings of his Grandparens, Roger Verge and the culinary schools. He remained the Director of Operations at Siena Hotel and also at Raleigh.

Nobuo Murakami, a renowned French chef also created wonders to spread the French cuisine to Japan and other areas. He is honored to set the menu for Olympics and for Queen Elizabeth II. In a local newspaper, an individual comment on the loss of the great chef saying that people would surely miss his classic French taste and his dishes served with heavy sauces.

French cuisine is not only about good taste but it has that adventure and education element in it as well. Having a French meal is not just about fulfilling the physical needs which the stomach demands for; it is also about that very honor of being typically French. Nonetheless, in French cuisine, each dish is accredited with a formal name, accompanied with a set of garnishes and the right sauce along with it. Unless the dish is coupled with the right garnish and sauce, along with an authentic French name the dish is not complete and would lack the touch of the authenticity of being French. This defines the true art of French cuisine (Lawrence R, 2001, P-1).

The French are always in a quest to produce something new, something innovative which has quality in itself along with great taste. French cuisine has adopted the nouvelle cuisine style which is rich in texture, heavy and yet pleasant to eat and creates a sense of fulfillment of all senses when one deems to eat French cuisine. In the opinion of French people, the one who doesn’t have a diverse taste experience, despite the fact of having less knowledge, skills or talent, is considered to be among the most awful of the lowbrows (Lawrence R, 2001, P-1).

France has always excelled over the use of ingredients such as garlic and mushrooms. An interesting fact to be noticed is that before 15th century, seasonings were used to mask the spoiled food. However, today French food is simple without any expensive adornment or a litany of ingredients.

It was not until the mid of the 15th century, that the true art of French cuisine developed and took its shape that it is today. This happened because of Catherine de Medici of Italy who moved to France to marry the future King Henri. She brought along with her, the true sense of cooking techniques. Finally, with the 20 th century, French cuisine went through a dramatic change with a series of implementation in the cooking styles thereby enhancing the intricacies and delicacies to what they are today, with a multitude of ingredients and diversified tastes of these ingredients crafted with perfection to various culinary dishes that win the hearts of people all across the globe

Paris has all the tastes of elegant French cuisine. Restaurants such as the Petit Paris, has a French style atmosphere. The food served contains fresh ingredients. This is created by the top chef, Abraham who serves the finest French dishes. Another such outlet is LA PACE, at Glen Cove which serves a mixture of Italian and French cuisine.

French food is known for its dining order. The meal is divided into a minimum of five to a maximum of ten courses, with long breaks in between all of these courses. A French meal takes quite a lot of time varying from the quick cheap French food to the time consuming expensive French meal constituting of ten courses.. The French lead the great Culinary Heritages, with a combination of ripe camembert, warm croissants, vintage champagne and even more. Such a meal is best enjoyed in the country itself with its personality of a historical and romantic country (Villegas M, 2005, P-6).

Every part of French has its own specialty and taste. The general cooking strategies implemented are as follows:

• Classical French cuisine
• Haute cuisine
• Nouvelle cuisine.

France cuisine’s uniqueness and reputation is based on certain technicalities and delicacies, expensive sauces and other ingredients. This is called as the haute cuisine, more often known as ‘classic cooking’, developed by the chefs of upper French class which usually the bourgeois class enjoys. This cuisine reached its peak during the nineteenth century by the efforts of Auguste Escoffier, a French chef who made efforts to develop this cuisine. Haute cuisine is said to be a time consuming art which sticks to the firm laws and rules of elegant cooking. Moreover, it requires a profound understanding of various cooking methods focusing on the intricacies, and now which is only developed in the restaurants of France and other French restaurants across various countries (Villegas M, 2003, P-4).

In reaction to haute cuisine, Nouvelle cuisine was developed in 1960s under the influence of chefs such as Paul Bocuse and the Traisgros Brothers, who focused at producing lighter dishes with the use of less, subtle sauces accompanied by the urge of experimenting the untraditional style of cooking thereby having a lasting impact on French cuisine. This cuisine is by far, the most popular and easier of the cuisines to develop and cook (Villegas M, 2005, P-7).

Like every other culture, France has a uniqueness in its own which is depicted in its cuisine. The towns cook the local dishes as well as the ones which has a touch of that respective town. This not only contributes to the tradition that is being followed but also the true honor given to the local products. Moreover, French cuisine is an art of innovation. Each season has a set of different recipes ranging from the awaited summer melons to autumn walnuts. Moreover, the French cuisine has that touch of regional specialty as well, it is affected by countries sharing the border, such as Italy, the past traditions and economic conditions (Villegas M, 2005, P-8).

Eating and drinking, remains an essential part of the French culture. One of the grand pleasures includes opening the morning with a petit dejeuner of a French croissant and a café au lait. Lunch remains to be the main course for many along with the dinner. Due to the break between 12 30 and 3 30 when the shops and work places are closed, the meal extends to a course of three or four courses.

The sauces are considered to be of core importance in French cuisine which defines the fine art of French cuisine along with the basic ingredients; wine and cheese. The sauces differ in taste from other sauces available throughout the world as they are developed through specialized ingredients that define the taste and texture of French culinary arts.

They are the characteristic feature of a certain dish and define the taste, feel, nature and texture of the particular dish. Their elegance is mainly because of wine and cream. Other ingredients include are butter, meat stock, flour, carrots, bacon, onions, tomatoes, bay leaf and thyme. The French sauces are available in many types such as: meat sauces, fish sauces, brown sauces, white sauces, and more.

The French cuisine deals with a much broader class of meats as compared to the ones used in other cuisines. This includes meat from goose, turkey, lamb or duck which makes the meat less available and more expensive, yet delicious.

Fish and seafood are not of much importance in French cuisine as compared to Spanish, Thai or Italian cuisines. Yet, French cuisine, as said before, keeps on introducing new dishes and one such seafood dish is bouillabaisse, a French Soup. Another seafood recipe is for the ones anxious for lobsters. It is known as a la Thermidor.

A standard dinner begins with an appetizer such as hors d’oeuvre which simply means finger food. It is then followed by a soup, mostly a consommé, which is basically a broth of beef cooked with other ingredients which are removed from the dish before being served. Another famous French soup is the French Onion Soup which is often served in between the meals. As a replacement of soup, a fish dish called soufflé can be served as well.

Another interesting feature of French cuisine is the sweet dish, usually Sorbets, which is served before the main course. Moreover, salads are even a specialty of French cuisine as accompanied with the classic French dressing, along with egg and other spices to define the taste of the salad. Along the main course of meat, a side dish, consisting vegetables covered with butter is also a part of French style of food which is unlike the style of other cuisines. Cheese is an important part of French cuisine which is served in between the main dish and the dessert. There are various ways of using cheese in dishes and is one of the main ingredients of any French dish being cooked.

Talking about desserts, the French desserts are enjoyed throughout the world. Sweets such as crepes and mousse are loved by everyone and have been adapted to taste according to various tastes. However, the class French taste tops all of the variations in other countries, because of its texture and taste built through cream, chocolate, and wine. The French meal does not end on a dessert but on a coffee or wine which is again a heavy ending as coffee is not served plain, but coupled with cream or chocolate and wine is always an old, textured classic wine (Ferguson P, 2004).

Throughout the world, wherever there is a French restaurant, or any eating outlet with the serving of a French meal, there are loads of appraisals and satisfactory comments from the customers. Whether it is France, or England, every place has French food, with original French ingredients cooked to perfection, highly cooked and succulent food topped with tempting sauces developed by experienced chefs made to fulfill the deeper desires than just filling the stomach.

According to the usual customer surveys, one can quite easily conclude that every individual wants a relaxing, soothing environment to enjoy the every bite of French food. French cuisine can only be enjoyed in a soothing, relaxed and usually romantic environment as is the taste and nature of the cuisine. The name suggests the meal to have snails and other haunting creature, but the truth reveals once you taste it. Ranging from juicy meat to cheesy meals to wine, French cuisine has everything for varying tastes. Often French meal is regarded as a heavy course despite the fact of the fresh ingredients used in the preparation of almost all of the light dishes.

Thus, French cuisine is quite different from all other cuisines of the world in every aspect. It has its own unique cooking style, presentation ways, the art of culinary and above all the unmatched taste. No doubt, it is the aim of every chef to achieve the art of French cuisine.

Ferguson P, 2004, Accounting for Taste: The triumph of French cuisine, University of Chicago Press, p-4.

French Food culture. Web.

Food in the arts. Web.

Lawrence R, 2001, French Food: On the table, on the page and in the French culture, p 10.

Panayi, Panikos. “Foreign Tastes,” History Today, 4, 2008, 40, eLibrary Proquest CSA.

LIBRARY AND INFO RESOURCES NETWORK (LIRN). 2008.

Villegas M, 2005, The Food of France: A Journey for Food Lovers, Murdoch Books, P-6.

Villegas M, 2003, A Little Taste of France, Murdoch Books, P-6.

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IvyPanda. (2022, July 29). The Triumph of French Cuisine. https://ivypanda.com/essays/the-triumph-of-french-cuisine/

"The Triumph of French Cuisine." IvyPanda , 29 July 2022, ivypanda.com/essays/the-triumph-of-french-cuisine/.

IvyPanda . (2022) 'The Triumph of French Cuisine'. 29 July.

IvyPanda . 2022. "The Triumph of French Cuisine." July 29, 2022. https://ivypanda.com/essays/the-triumph-of-french-cuisine/.

1. IvyPanda . "The Triumph of French Cuisine." July 29, 2022. https://ivypanda.com/essays/the-triumph-of-french-cuisine/.

Bibliography

IvyPanda . "The Triumph of French Cuisine." July 29, 2022. https://ivypanda.com/essays/the-triumph-of-french-cuisine/.

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French Food Vocabulary: 'La Nourriture'

• Pronunciation & Conversation
• Resources For Teachers

Whether you're traveling in Europe or just going out to a local French restaurant, food is one of the necessities of life. The French love la nourriture (literally, "the food"), and talking about it is one of the most common topics of French conversations.

The Language of Food

French food vocabulary terms are listed together with their English translations. Click on the links to bring up sound files that will allow you to hear the correct pronunciation of each word or phrase.

Note that unlike in English, French food terms are generally preceded by an article such as le (the) or un (a). Where appropriate, the English translation of the term is preceded by an indication of the gender of the word, either female (f) or male (m). So, learn the terms and then Bon appétit! (Enjoy your meal!)

General Terms

• la nourriture  food
• avoir faim  to be hungry
• manger  to eat
• déjeuner  to have breakfast or lunch
• dîner  to have dinner
• le repas  meal
• le petit-déjeuner  breakfast
• le déjeuner  lunch
• le dîner  dinner
• le goûter snack
• le hors d'œuvre , l' entrée  appetizer *
• la soupe , le potage  soup
• le plat principal   main course
• la salade  salad
• le dessert  dessert

* In American English, "entrée" refers to the main course, but in French, the term only indicates an appetizer.

• la cuisine  kitchen, cooking
• la salle à manger  dining room
• le restaurant  restaurant

Miscellaneous Terms

• la confiture jam
• le croissant  croissant
• la farine  flour
• les frites  fries
• l' huile d'olive (f)  olive oil
• la mayonnaise  mayonnaise
• la moutarde  mustard
• un œuf , des œufs  egg, eggs
• le pain  bread
• le pain grillé  toast
• les pâtes  pasta
• le poivre  pepper
• le riz  rice
• la sauce  sauce, dressing, gravy
• le sel  salt
• le sucre  sugar
• le  fruit   fruit
• un  abricot  apricot
• un  ananas  pineapple
• une  banane  banana
• une  cerise  cherry
• un  citron  lemon
• un  citron   vert  lime
• une  fraise  strawberry
• une  framboise  raspberry
• une  mûre  blackberry
• une  myrtille  blueberry
• une  orange  orange
• un  pamplemousse  grapefruit
• une  pastèque  watermelon
• une  pêche  peach
• une  poire  pear
• une  pomme  apple
• une  prune  plum
• un  raisin  grape
• un  légume  vegetable
• un  artichaut  artichoke
• les  asperges  (f)  asparagus
• une  aubergine  eggplant
• la  carotte  carrot
• le  céleri  celery
• le  champignon  mushroom
• le  chou-fleur  cauliflower
• le  concombre  cucumber
• les  épinards  (m)  spinach
• un  haricot  bean
• la  laitue  lettuce
• un  oignon  onion
• le  maïs  corn
• les  petits pois  (m)  peas
• la  pomme de terre  potato
• le  radis  radish
• la  tomate  tomato
• la viande  meat
• l' agneau (m)  lamb
• les anchois (m)  anchovies
• le bifteck  steak
• la dinde  turkey
• les escargots (m) snails
• le jambon  ham
• le lapin  rabbit
• le poisson  fish
• le porc  pork
• le poulet  chicken
• le rosbif  roast beef
• le saucisson  sausage
• le veau  veal
• le  babeurre  buttermilk
• le  beurre  butter
• la  crème  cream
• la  crème fraîche  very thick, slightly sour cream
• le  fromage  cheese
• le  fromage   blanc  cream cheese
• la  glace  ice cream
• le  lait  milk
• le  yaourt  yogurt
• le  dessert  dessert
• le  biscuit  cookie
• les  bonbons  candy
• le  chocolat  chocolate
• la  crème   brûlée  custard with burnt sugar topping
• la  crème   caramel  flan
• les  fruits  (m)  fruit
• le  gâteau  cake
• la  mousse au chocolat  chocolate mousse
• la  tarte  pie
• la  vanille  vanilla
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Home — Essay Samples — Nursing & Health — National Cuisine — History, Traditions and Features of French Cuisine

History, Traditions and Features of French Cuisine

• Categories: National Cuisine

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Published: Feb 8, 2022

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Write an essay in French

Beyond the fact that writing an essay in French can be a good practice to improve your writing, you may also be asked to write one during your schooling. So, it is important to study the topic of French essay writing and get some useful tips..

» Tips and tricks for your French essay » The structure of a French essay » Sample French Essay

Tips and tricks for your French essay

When writing a French essay for school, you should always use a structured approach and good French skills to present your arguments in a focused way. Beyond French skills, there are also important formal requirements for a successful French essay. We will come back to this in detail later. First, you will find some useful tips and tricks that will help you write more compelling and better French essays in the future.

• Have a clear thesis and structure
• Do sufficient research and use reliable sources
• Use examples and arguments to support your thesis
• Avoid plagiarism and cite correctly
• Always check structure, grammar and spelling

When you write your essay at school or university, you need to make sure that the general structure of your essay, the presentation of the arguments and, above all, your French language skills play a role in the mark you will get. This is why you should definitely take a closer look at the structure of an essay as well as the most important grammar rules and formulations for French essays.

The structure of a French essay

In an essay, you deal at length and in detail with a usually given topic. When you write an essay in French, you must follow a certain structure. Below we show you what this structure looks like and give you some tips for writing the most important parts of your essay.

The Introduction

The introduction prepares the main body of your essay. You think of a meaningful title for your essay, you describe your thesis or your question, you give general information on the subject and you prepare your argument by giving an overview of your most important arguments.

Below are examples and phrases that you can use to write the introduction to your essay in French.

The title should be meaningful, concise and reflect the content of the essay.

Introductory paragraph

The first paragraph of your French essay should briefly introduce the topic and engage the reader. Here are some examples to help you write your essay:

Proposal or question

The central proposition or question of your French essay should be a clear and concise definition of the purpose of the essay. Use these examples to get a clearer idea of ​​how to write theses in French:

Overview of Arguments and Structure

At the end of your introduction, describe the structure of the main part of your essay (your outline) and outline your argument. Here are some French expressions that will certainly help you write your essay:

The body of your essay

The main part of your French essay deals with the given topic in detail. The subject is studied from all angles. The main body of your essay follows a thread of argument and discusses in detail the main arguments of your thesis previously made in the introduction.

In the body of the text, you should discuss the subject of your essay in clear and concise language. To achieve this, we give you some wording aids as well as vocabulary and phrases that you can use to write your essay in French.

Formulation tools:

French vocabulary for essays.

In the conclusion of your French essay, you address the thesis of your essay, summarize the main points of your discussion in the main body, and draw a conclusion. On the basis of the arguments and the resulting conclusions, you formulate in the conclusion of your dissertation final thoughts and suggestions for the future. It is important that you do not add new information or new arguments. This should only be done in the body of your text.

Here are some wording guides to help you write your essay in French:

Sample French Essay

Les avantages des voyages linguistiques

Malgré les difficultés potentielles, les voyages linguistiques offrent aux apprenants une occasion unique d'améliorer leurs compétences linguistiques et de découvrir de nouvelles cultures, ce qui en fait un investissement précieux pour leur développement personnel et académique.

Les séjours linguistiques sont des voyages organisés dans le but d'améliorer les compétences linguistiques des participants. Ces voyages peuvent se dérouler dans le pays ou à l'étranger et durer d'un week-end à plusieurs semaines. L'un des principaux avantages des séjours linguistiques est l'immersion. Entourés de locuteurs natifs, les apprenants sont contraints de pratiquer et d'améliorer leurs compétences linguistiques dans des situations réelles.Il s'agit d'une méthode d'apprentissage beaucoup plus efficace que le simple fait d'étudier une langue dans une salle de classe.

Un autre avantage des séjours linguistiques est l'expérience culturelle. Voyager dans un nouveau pays permet aux apprenants de découvrir de nouvelles coutumes, traditions et modes de vie, et de se familiariser avec l'histoire et la culture du pays. Cela enrichit non seulement l'expérience d'apprentissage de la langue, mais contribue également à élargir les horizons et à accroître la sensibilisation culturelle.

Cependant, les séjours linguistiques peuvent également présenter des inconvénients. Par exemple, le coût du voyage et de l'hébergement peut être élevé, en particulier pour les séjours de longue durée. En outre, les apprenants peuvent être confrontés à la barrière de la langue ou à un choc culturel, ce qui peut être difficile à surmonter. Le coût et les difficultés potentielles des séjours linguistiques peuvent sembler décourageants, mais ils offrent des avantages précieux en termes d'épanouissement personnel et scolaire.

Les compétences linguistiques et les connaissances culturelles acquises peuvent déboucher sur de nouvelles opportunités d'emploi et améliorer la communication dans un cadre professionnel. Les bourses et les aides financières rendent les séjours linguistiques plus accessibles. Le fait d'être confronté à une barrière linguistique ou à un choc culturel peut également être l'occasion d'un développement personnel. Ces avantages l'emportent largement sur les inconvénients et font des séjours linguistiques un investissement qui en vaut la peine.

En conclusion, malgré les difficultés potentielles, les séjours linguistiques offrent aux apprenants une occasion unique d'améliorer leurs compétences linguistiques et de découvrir de nouvelles cultures, ce qui en fait un investissement précieux pour le développement personnel et académique. Qu'il s'agisse d'un débutant ou d'un apprenant avancé, un voyage linguistique est une expérience à ne pas manquer.

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French Food Essay

French cuisine has a long and rich history that dates back centuries. French food has been highly influential in the development of Western cuisine, and it continues to be one of the most popular and respected culinary traditions in the world.

There are many different elements that make up French cuisine, but some of the most important are the use of fresh ingredients, a focus on simplicity, and a commitment to savoring every bite. French chefs have always been innovators, constantly experimenting with new techniques and flavors to create unique dishes that delight the palate.

The history of French cuisine is fascinating, and it is clear that this culinary tradition has had a profound impact on the way we eat today. If you’re interested in learning more about French food, be sure to check out some of the amazing recipes below!

French cuisine has been renowned for centuries. It has served as the worldwide standard of taste, quality, and tradition since time immemorial. When it comes to a television program featuring a novel in which a guy takes a woman on an amazing date, the majority of people will go to Chez Pierre or Chez Francoise rather than some other French cliché like Chez Pierres or Chez Francoise.

Aside from its exquisite taste, French cooking is also known as the sign of opulence, extravagance, and decadence. And it’s not surprising that those customs stem from self-indulgence Romans who came before them.

And while French cuisine is known around the world for its sauces, these complex and flavorful dishes actually originated from the need to cover up the taste of poorly cooked meats.

The French Revolution was a pivotal moment in French history and French cuisine. The aristocracy was abolished and with it, the elaborate dining rituals that went with it. Restaurants popped up all over Paris, serving food at a fraction of the cost of what the aristocrats used to spend. And this new type of restaurant was open to everyone, not just the wealthy. This democratization of French cuisine led to new dishes being created and popularized, like ragout, pot-au-feu, blanquette de veau and bouillabaisse.

In the 19th century, French cuisine was further refined by Auguste Escoffier, who is credited with inventing classical French cuisine. He created new techniques for cooking and new ways of presenting food that were more aesthetically pleasing. French cuisine reached its height of popularity in the 20th century under the guidance of legendary chefs like Paul Bocuse, Fernand Point and Georges Blanc. These men helped to make French cuisine what it is today: the international standard for excellence.

While French cuisine may have originated from humble beginnings, it has since become a symbol of luxury and refinement. And while its popularity has waxed and waned over the centuries, it remains one of the most beloved cuisines in the world.

The Romans were not the first to establish a city in Gaul, but they did develop one of the most sophisticated civilizations that Europe has ever seen. The Romans organized the administrative portion of governing this region and imposed, with time, a much-needed written law, yet Roman soldiers, merchants, and other citizens who were far from their homes naturally desired to keep the customs they were accustomed to in Rome. And of these traditions, culinary delights were unquestionably what symbolized being Roman for those who had lost everything else.

French cuisine was born out of this melting pot of Roman, Celtic, and Germanic influences. The French Revolution posed a serious threat to French cuisine. The upheaval not only resulted in the country’s political instability but also had a negative impact on French gastronomy.

Nobles were executed and their land confiscated, while at the same time food prices soared as a result of the economic crisis. French cuisine changed dramatically during the revolution. Previously, French cuisine had been based on extravagant dishes prepared for wealthy nobles. But now, with most people struggling to make ends meet, a more simple and rustic cuisine emerged that emphasized hearty dishes made with affordable ingredients.

Despite the challenges posed by the French Revolution, French cuisine managed to survive and even thrive in the following years. In the 19th century, French cuisine experienced a golden age, with chefs such as Auguste Escoffier and Marie-Antoine Carême elevating French cuisine to an art form.

French cuisine continued to evolve in the 20th century, with chefs such as Paul Bocuse and Alain Ducasse introducing new techniques and flavors to French cooking. Today, French cuisine is considered one of the finest in the world, and it continues to attract tourists and food lovers from all over the globe.

So what makes French cuisine so special? There are many factors that contribute to French culinary excellence, but some of the key elements include: high-quality ingredients, refined techniques, a focus on simplicity, and a passion for good food. French chefs take great pride in using only the finest ingredients in their dishes, and they are experts at selecting the right ingredients to create simple but delicious meals. French cooking techniques are also highly refined, and French chefs have mastered the art of preparing food so that it looks as good as it tastes.

In addition, French cuisine often features a focus on simplicity, with each dish featuring only a few key ingredients that are expertly prepared to bring out the natural flavors of the food. Finally, French cuisine is defined by a passion for good food – something that is evident in every French meal. From casual lunches to formal dinners, French people take great pleasure in enjoying good food and good company, and this passion for good food is one of the things that makes French cuisine so special.

During the five centuries of Roman rule in Gaul, at least some aspects of ancient Roman cuisine persisted. In the Area of Roman Cookery, one person stands out as a representative of tradition and practice during the Empire’s most glorious period. M. Gavius Apicius (c. 25 BC 35 AD) was a notorious gourmet who poisoned himself upon realizing that his wealth had been so dissipated that he was unable to maintain his standard of living.

Apicius’ cookbook, the only one to have survived from Antiquity, was written around the 1st century AD, but its recipes are thought to date back as far as the 4th century BC. In it are instructions for preparing such delicacies as flamingo tongue, pike liver and so on. The book gives an insight into the life of society’s upper echelons in Rome, which enjoyed great wealth and luxury.

During the decline of the Roman Empire, Gaul suffered continual barbarian invasions which led to a certain amount of disharmony between French and Romans. Christianity played its part too, bringing with it new food taboos such as the avoidance of meat on Fridays. These changes are reflected in the French cuisine of the period.

The Middle Ages were a time of great upheaval. The Carolingian Empire (768 814) and the Holy Roman Empire (962 1806) both had their share of French territory. As a result, French cuisine was greatly influenced by these empires and their food habits. New dishes were added to the French repertoire, such as roast pork with apples (cochon à la normande), roast beef (bœuf bourguignon) and trout cooked in white wine (truite au vin blanc).

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Food lovers, unite! When you think of fine food, you may well think of French cuisine, but how did this type of food become so highly revered? As a culinary arts aficionado, you may enjoy culinary school where students not only study how to prepare food, but also explore the history and culture behind food. Ready to feed your mind?

Here is a brief history of some French cuisine to get you started on your culinary journey!

Back in Time: Medieval Cuisine

The historical background of French food goes back to the medieval times. During this era, French cuisine was fundamentally the same as Moorish Cuisine. It was availed in a manner called service en confusion , meaning that meals were served at the same time. Meals comprised of spiced meats including pork, poultry, beef, and fish.

Meals were dictated by the season, and the kind of food that was in abundance. Meats were smoked and salted for preservation, vegetables were salted and put in jugs to save for the winter months.

During this time the presentation of the food was also critical. The richer and more beautiful the display, the better. Cooks would utilize consumable items including egg yolk, saffron, spinach, and sunflower to add color. One of the most unrestrained dinners of this time was a peacock or roast swan, which was sewn back into its skin and quills to look intact. The feet and nose were plated with gold to finish the exhibition.

Moving Ahead: Influences in French Cooking

During the 15th and 16th centuries the French were influenced by the progressing culinary arts in Italy. Much of this happened because of Catherine de' Medici (a Florentine princess) who married Henry duc d'Orleans (who later became King Henry II). Italian cooks were light years ahead of French culinary specialists. These chefs had started making a variety of dishes including manicotti and lasagna. In addition, they had tested the use of divine ingredients like garlic, truffles, and mushrooms.

When Catherine wedded King Henry II, she brought her Italian cooks to France, introducing Italian culinary practices to the French court. Despite the fact that the culinary cultures of these two nations are vastly different, the French owe a lot of their culinary advancement to the Italians and their innovations in the 1500s.

A Restrictive Regime Halts Culinary Advancements

The period between the 16th and 18th centuries was called the Ancien Regime , and during this time Paris was alluded to as a focal point of culture and activity, including culinary activity. In the Ancien Regime, distribution was managed by the city government as societies, and these organizations set up confinements that permitted certain food businesses to work in assigned regions.

Guilds were isolated into two groups: individuals who provided the raw materials to make food, and the general population who sold already prepared food. The restriction set up by societies hampered the advancement of culinary arts during this time, by limiting certain gourmet experts to allotted territories.

The Advent of Haute Cuisine

During the 17th and 18th century, there was an advancement in Haute Cuisine or simply "High Cuisine", and its origins can be discovered in the recipes of a gourmet specialist named La Varenne. He was the writer of what is referred to today as the first "true French cookbook".

Not similar to the cooking styles of the medieval times, Verenne's cookbook ( Cvisinier François ) had new recipes which concentrated on modest and less extravagant meals. It was a popular trend all through the historical background of French food, with more culinary specialists continuing to tone down on the plenitude of a meal, and concentrating on the ingredients in the food.

The French Revolution Brings Many Changes

The French Revolution initiated a defining moment in the food industry, as it instigated the fall of guilds. With guilds no longer functional, any French cook could create, as well as serve, any kind of food product they wished. This led to a type of enlightenment inside the French food industry. More gourmet specialists started to explore different avenues regarding types of ingredients and cultivation of meals.

In the late 19th century and mid-20th century there started a modernization of haute cooking. Much of this new food owes its improvement to Georges Escoffier Auguste. Auguste was chef and a proprietor of numerous restaurants, and in addition, a culinary writer. A lot of Escoffier strategies in modernizing haute cooking were drawn from the formulas invented by Marine-Antonie Carême, a pioneer of grande cuisine.

By streamlining Carême's formulas and also including his own particular touches, Escoffier was able to discover a modern day French cuisine. In his endeavors to modernize French food Escoffier additionally established a framework to organize and manage a modern kitchen, known as mise en place .

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UnifyCosmos

13 Essential French Foods for Every Foodie

Posted: April 26, 2024 | Last updated: April 27, 2024

Imagine strolling through the bustling streets of Paris, the fragrant aromas from a nearby patisserie wafting through the air, or sitting at a cozy bistro in Provence, with the Mediterranean breeze gently playing with your hair. France isn’t just a country; it’s a sensation, a celebration of flavors and traditions that have been lovingly simmered, baked, and savored for generations. From the hearty stews that warm you on a chilly evening to the delicate pastries that melt in your mouth, French cuisine is a treasure trove of culinary delights.

Salmon en Papillote

Salmon en Papillote showcases the French mastery of delicate cooking techniques. This dish involves baking salmon in a parchment paper envelope, allowing the fish and its accompanying seasonings to steam in their natural juices. This method, hailing from regions with abundant rivers and a strong tradition of fishing, highlights the natural flavors of the salmon, often enhanced with herbs, butter, and vegetables. It’s a must-try for its light, healthful preparation that doesn’t compromise on the depth of flavor.

Boeuf Bourguignon

Originating from Burgundy, a region celebrated for its wine and hearty cuisine, Boeuf Bourguignon is a testament to the French art of turning simple ingredients into a sumptuous feast. This slow-cooked beef stew, simmered in red wine with mushrooms, onions, and bacon, embodies the concept of ‘ terroir ‘ – the taste of the local landscape. It’s essential for anyone looking to experience how French cuisine elevates rustic, rural fare into a dish with international renown.

Bouillabaisse

Hailing from the port city of Marseille, Bouillabaisse is a robust seafood stew that captures the essence of the Mediterranean. It traditionally includes a variety of fish and shellfish, stewed with local herbs and spices in a rich broth. This dish celebrates the bounty of the sea and is a must-try for its embodiment of Provençal flavors and for offering a taste of the French coast.

Quiche Lorraine

Quiche Lorraine comes from the Lorraine region, known for its fusion of French and German culinary traditions. This savory tart combines a flaky pastry crust with a creamy filling of eggs, cream, and smoked bacon. It exemplifies the French knack for creating sophisticated, comforting dishes out of simple, everyday ingredients. It’s a versatile dish, perfect for various occasions, and is quintessentially French.

Chicken Confit

Confit de Canard (duck) or Chicken Confit represents the culinary heritage of the Gascony region. In this cooking method, the meat is slowly cooked in its own fat, resulting in incredibly tender and flavor-infused flesh. This technique, initially used for preservation, showcases the French ingenuity in creating sumptuous dishes while also considering practical needs. Trying confit is a journey through history and flavor, offering a taste of the rustic, farmhouse traditions of France.

Ratatouille

This vegetable stew originates from Nice and the broader Provence region. Ratatouille combines eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs, all simmered to a tender perfection. It’s a celebration of the region’s abundant produce and Mediterranean influences, offering a colorful, healthful, and flavorful dish that perfectly encapsulates the essence of French summer.

Soupe à l’Oignon (French Onion Soup)

This humble yet exquisite soup is a staple in Parisian bistros. Made with caramelized onions and beef stock, typically gratinéed with croutons and cheese on top, this soup represents the French ability to create depth of flavor from simple ingredients. The rich, hearty nature of French Onion Soup makes it a comforting must-try dish, reflecting the warmth and tradition of French cuisine.

Salade Niçoise

Directly from the sun-drenched city of Nice, Salade Niçoise is a testament to the bright, fresh flavors of the Côte d’Azur. With ingredients like tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, this salad is a medley of textures and flavors, showcasing the fresh produce and seafood of the region. It’s a must-try for its embodiment of the light, healthful culinary style of the French Riviera.

Tarte Tatin

This upside-down pastry hailing from the Loire Valley is a delightful showcase of French ingenuity in the kitchen. Apples caramelized in butter and sugar, topped with a crust of pastry, and baked to perfection make Tarte Tatin a sublime treat. The accidental invention by the Tatin sisters offers a taste of France’s rich tradition of pastry and dessert, making it an unmissable experience for any culinary enthusiast.

Croque Monsieur

This quintessential French café snack is much more than a ham and cheese sandwich. Typically involving Gruyère cheese and lean ham between slices of pain de mie, topped with béchamel sauce and baked or fried to a golden crisp, the Croque Monsieur is a testament to the French’s ability to turn simple ingredients into haute cuisine. It’s a must-try for a taste of everyday French gastronomy at its finest.

Coq au Vin is a celebration of French rural tradition. This dish, which translates to “ rooster in wine ,” is a hearty stew where chicken is slowly braised with wine, mushrooms, salt pork, and garlic. Originating from the Burgundy region, known for its exceptional wine and produce, Coq au Vin exemplifies the French approach to cooking: transforming basic ingredients into a dish with deep, complex flavors.

A controversial yet iconic dish, Foie Gras is a delicacy that speaks to the historical and cultural richness of French cuisine. Made from the liver of a duck or goose, this dish is enjoyed for its rich, buttery, and delicate texture. Often served as a pâté or terrine, Foie Gras is a testament to the French culinary tradition of elevating ingredients to luxurious heights.

From the region of Brittany, Crêpes are a versatile and beloved part of French cuisine. Whether served sweet with Nutella and bananas or savory with ham and cheese, crêpes are thin, delicate pancakes that showcase the French flair for creating elegant, delicious comfort food. They are a must-try for anyone wishing to indulge in a simple yet utterly delightful culinary tradition. This article originally appeared on UnifyCosmos .

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To Fight ‘Shrinkflation,’ France Will Force Retailers to Warn Shoppers

Merchants will be required to put signs in front of all products that have been reduced in size without a corresponding price cut.

By Liz Alderman

Reporting from Paris

For months, the shelves of Carrefour, France’s biggest supermarket chain, have been dotted with bright orange signs placed in front of Pepsi bottles, Lays potato chips and a variety of other foods whose packages are suspiciously smaller than they used to be.

“ Shrinkflation ,” the signs say. “This product has seen its volume decrease and the price charged by our supplier increase.”

On Friday, the French government took steps to require every food retailer in the country to follow suit. By July 1, stores will have to plaster warnings in front of all products that have been reduced in size without a corresponding price cut, in a bid to combat the consumer scourge known as shrinkflation.

“The practice of shrinkflation is a scam,” Bruno Le Maire, France’s finance minister, said in a statement. “We are putting an end to it.”

The government is also encouraging shoppers to act as informers, urging those “who have doubts about the price per unit of measurement displayed on the shelves” to flag it to the authorities via France’s consumer reporting app.

The fight against the practice of downsizing products without also downsizing their prices has picked up in the United States, where President Biden has shamed food companies for raising prices even as inflation cooled.

Shrinkflation has become a point of outrage for shoppers in France, and a political issue for President Emmanuel Macron as consumers continue to grapple with a cost-of-living crisis. Although inflation has recently come down in Europe from the record highs of a year ago, the prices of many food products remain elevated.

​​Inflation in the eurozone fell to a new two-year low in March, the result of an aggressive campaign of interest rate increases by the European Central Bank. European governments had also worked to ease prices for energy and food, through subsidies for electric bills and by negotiating with food manufacturers to force prices down.

In France, inflation has fallen now more than a third from a year earlier, but higher food prices have been persistent. A typical basket of food basics that includes items such as pasta and yogurt is 3 to 5 percent higher than it was a year ago, after a 16 percent surge for 2023.

Mr. Macron had promised to wrestle food costs down further this year. The government moved up annual price negotiations between suppliers and retailers in February, and put pressure on companies to limit increases.

The shrinkflation campaign is the latest weapon. Stores will have to display signs for two months after downsized products have been put on their shelves, according to the government decree issued Friday. The signs will appear near a variety of goods made by food companies, as well as for the supermarket’s private-label brands, from snacks and soda to bags of rice and laundry detergent. Prepackaged foods, like shrink-wrapped deli cold cuts or foods sold in bulk, will be exempt.

Many global consumer goods companies have raised prices by double-digit percentages in the past year, attributing the increases to higher costs of ingredients and labor. Even so, many of those companies have reported expanding profits as they sell fewer items at higher prices.

The issue came to a head in France last year when Carrefour announced that it would no longer sell PepsiCo products because the prices were “unacceptably” high for consumers, escalating a showdown by French retailers to name and shame brands that were not reducing prices as inflation eases.

As part of its campaign, Carrefour also put up shrinkflation posters next to products like Lipton tea warning shoppers that they were paying a higher price for a product whose volume had shrunk.

France has submitted a proposal to the European Union that would force food retailers throughout Europe to carry out a shrinkflation labeling campaign.

Liz Alderman is the chief European business correspondent, writing about economic, social and policy developments around Europe. More about Liz Alderman