1. Food in France …and more!

2. In France, many foods and dishes are associated with and common in a particular region. FranceFrance is divided into 27 administrative regions, 22 of which are inMetropolitan France, and five of which are overseas.Metropolitan Franceoverseas

3. Region: Lorraine Traditional ingredients  potatoes, bacon, plums Dish: Quiche Lorraine—pastry crust filled with eggs, cheese, milk, and sometimes meat

4. Region: Alsace Alsatian cuisine, strongly based on Germanic culinary traditions, is marked by the use of pork in various forms. the dishes are substantial and served in generous portions Dish: Choucroute garnie is a famous Alsacian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and oftenpotatoes.Alsaciansauerkrautsausagessaltedmeatscharcuteriepotatoes Although sauerkraut (finely cutcabbage that has been fermented) is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.cabbagefermentedGermanAlsaceLorraineFrench chefsFrance

5. Region: Alsace Dish: Baeckeoffe is a typical dish from the French region of Alsace, situated on the border with Germany.Alsace In the Alsatian dialect, Baeckeoffe means "baker's oven." It is a mix of sliced potatoes, sliced onions, cubed mutton, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavor and color.Alsatian dialectpotatoeswhite winejuniper Origins? Traditionally, the women would prepare this dish on Saturday evening and leave it with the baker to cook in his gradually cooling oven on Sunday while they attended the lengthy Lutheran church services once typical to the culture. The baker would take a "rope" of dough and line the rim of a large, heavy ceramic casserole, then place the lid upon it for an extremely tight seal. This kept the moisture in the container. On the way back from church, the women would pick up their casserole and a loaf of bread. This provided a meal to the Alsatians that respected the strict Lutheran rules of theSabbath.casseroleSabbath Another version of the story of the origin of this dish is that women in France would do laundry on Mondays and thus not have time to cook. They would drop the pots off at the baker on Monday morning and do the laundry. When the children returned home from school they would then pick up the pot at the baker and carry it home with them. This version of the story may be closer to reality as bakers were often closed on Sundays.

6. Region: le nord Dish: Andouillette is a coarse- grained sausage made with pork intestines pepper, wine, onions, and seasonings.sausagepork pepperwineonions

7. Region: Normandy Dish: Tripe-- is a type of edible mean from the stomachs of various farm animals.stomachsfarm animals

8. Region: Brittany Dish: Crepes/Galettes

9. Region: Burgundy Dish: Bœuf bourguignon (beef stewed in red wine)Bœuf bourguignonbeef Escargots de Bourgogne (snails baked in their shells with parsley butter) EscargotsBourgogne

10. Region: Rhone-Alps Dishes Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Raclette Fondue

11. Region: Southwest Dish: Cassoulet rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white haricot beans.casseroleporksausagesgooseduckmuttonporkwhite haricot beans And although it is essentially a humble stew of beans and meat, cassoulet is the cause of much drama and debate. Andre Daguin, a famous chef of Gascony says, “Cassoulet is not really a recipe, it’s a way to argue among neighboring villages of Gascony.” Much like chili cook-offs in Texas, cassoulet cooking competitions are held in France. Legend has it that cassoulet was first created during the Hundred Years War. The story goes that as the British laid siege to Castelnaudary, its people gathered up what ingredients they had left for a large stew to nourish and bolster their defenders. The meal was so hearty and fortifying that the soldiers handily dispelled the invaders, saving the city from occupation.

12. Region: Languedoc Dishes Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs) Bouillabaisse Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic) Ratatouille

13. Other foods are simply common in France, no matter the region.

14. Dishes Truffles (rare, wild mushrooms. Expensive) Foie gras (a pate made from goose liver) Steak frites (steak and fries) Steak frites Coq au vin (rooster in red wine) Coq au vin Pot au feu (beef stew with mixed vegetables) Pot au feu

15. Dessert! Cream puffs Eclairs Crème Brulee (rich custard base topped with a contrasting layer of hard caramel)custardcaramel Mousse au chocolat Tartes aux fruits Macaroons

16. Bonus section….Food in Cameroon!

17. Dishes Rice and fish Plantains Cassava Chicken Other things… Spaghetti omelettes Sugar cane Mangoes (and other fruit, including green ‘oranges’) Baguettes (and other French influence)