FRANCE Part 4 Foods of the World Note: This chapter covers the geography, climate, culture, and cuisine of the British Isles, France, Germany, and Scandinavia. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.

Objective Identify food customs of France. Discuss: How would you distinguish a country’s food customs from its culture and cuisine? Identify food customs of France.

French Food Customs Dinners generally include hors d’oeuvres. Bread is served at every meal. Salad is usually served after the main course and is followed by cheese and fresh fruit. Traditionally, the French eat a light breakfast, a substantial midday meal, and a light evening meal. Discuss: What are hors d’oeuvres? What type of dressing would a French chef be likely to serve with a green salad? What is the name the French use for the first meal of the day? photo courtesy of Fleischmann’s Yeast

Objective Explain how and why the food customs of France have evolved. Discuss: What factors tend to impact the development of a country’s food customs? Explain how and why the food customs of France have evolved.

Geography and Climate of France The Atlantic Ocean, Mediterranean Sea, and English Channel bordering France yield many fish. Eastern and southwestern areas are mountainous, but much of the country is suited for agriculture. Humid springs; moderate summers; and long, sunny autumns favor grape production. Discuss: What types of fish are caught along the French coastlines? Besides grapes, what are some of the agricultural commodities produced in France? How are grapes used in France?

French Culture French culture and cuisine have been influenced by neighboring nations. Many French people have strong regional ties, which are reflected in their regional cuisine. Many French holidays are church holidays that include food traditions. Discuss: What six countries share borders with France? What are some of the regions of France and what foods are popular in those regions? What religion is practiced by a large percentage of the French population? What are some French holiday traditions?

Objective Prepare foods native to France. Discuss: Which of the cuisines discussed in this chapter did you find most interesting? Why? Prepare foods native to France.

French Cuisine The French commonly use sauces, such as béchamel, velouté, and demi-glace. Popular baked goods include flaky yeast rolls called croissants and pastries like napoleons. Well-known regional dishes are crêpes from Brittany, ratatouille from Provence, and quiche Lorraine. Discuss: What are the three classes of French cooking and how would you describe each of them? What is the name of the butter and flour mixture that forms the basis of French white sauces? What is the most popular type of French bread? See final slide for photo credit