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The Differences Between French and American Cuisine.

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Latoya Bethune

on 13 December 2013

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Transcript of The Differences Between French and American Cuisine.

Historical Differences
America's earliest English, Scottish, and Irish Protestant migrants clung strongly to their own food traditions.

geographical differences
, the presence of
new ingredients
and contact among
diverse ethnic groups
eventually encouraged experimentation and innovation.
While Americans eat to live, the French live to eat.
Chain restaurants
that serve minute made foods
are prevalent in America but in France, fast food is not very common.

Because the
French take their food very seriously
, food is to be
and thus one tends to linger over a meal
as opposed to eat as quickly as possible in fast paced settings.
Differences in the Home
Modern Day Differences
Image by Tom Mooring
Fast Food
The Differences Between French and American Cuisine.
French breakfasts tend to be light.

The French would not consider eating meat and eggs, preferring bread and jam or croissants and coffee.

French lunches are much longer.

The French will sit down for an hour or two to a hot lunch at home with the family. Shops, banks and businesses are known to close at lunchtime.

The French tend not to snack.

Lunch gets in the way of snacking. Lunches are often a couple of courses and in rural areas it will be the main meal of the day. Wine will be served.

There were four distinct food traditions in the United States:

New England tradition (Northeast):
associated plain cooking with religious piety. They adopted an austere diet stressing boiled and baked meats, boiled vegetables, and baked breads and pies.

Southern tradition:
high seasonings and emphasis on frying and simmering. This was a fusion of African, English, French, Spanish, and Indian technique.

Middle Atlantic areas:
plain and simple and emphasized boiling. They enjoyed boiled puddings and dumplings.

Back country areas (Wild West) :
the diet included ingredients that other English used as animal feed --potatoes, corn, and various greens. The diet was made up of griddle cakes, grits, greens, and pork.

One of the
turning points
in the history of French cuisine was during
the reign of King Henry II
in the 16th century.

During this time, an
alliance was formed with the Florentines of Italy
which -at that time, was the culinary center of the world.

The French were immediately
impressed with the Italian flavor
combinations and use of highly aromatic spices, and ingredients such as truffles, garlic and flavored oils.
It wasn't until the 17th and 18th centuries that French cuisine began to resemble that which we know today when a chef named
began the fashion of
reducing and refining the extravagant dishes
served at the dining tables.

In the 19th century,
Marie-Antoine Carême
revolutionized French cooking by
highlighting the primary ' five mother sauces'
which became the staple of all dishes.

The late 19th and early 20th centuries the world-renowned chef
Georges Auguste Escoffier
refined French cooking further by establishing a new way for French restaurants to be run; by having i
ndividual chefs specializing on certain elements
of a menu – now a standard all over the world.

French seem to have more of an "appreciation"
for food and for ingredients.

They tend to put
more thought and time into their meals
and thus spend more time enjoying their food than Americans.
French people eat all their meals together
at the table in much
smaller portions
than Americans.

Because of these smaller portions,
leftovers are common in America but not common in France.

French dinners are much more elaborate and thought out.

Much like in America, there are normally two or three courses. However, the French have certain rules in relation to their meals:

Meat and fish are served mainly with potatoes.

Extra vegetables and salads tend to be served after the meat , not with it.

Bread is always left on the table and is always bought fresh that day.

A bit of cheese is eaten before the dessert, not after it, as a way to finish the wine served with the meal.

Desserts can range from a piece of fresh fruit to an elaborate tart bought from the local pastry shop.

Most Americans do not have rules associated with their meals.

You may even encounter some Americans eating breakfast, lunch or dessert for dinner!
Prior to the end of the middle ages,
French cuisine resembled much of Europe
, with influence being left behind from the Romans, the Normans.

During this time,
preserved foods played a huge part of French cuisine
, as the winters were tough and thus food had to be salted, pickled and dried in order to make it last for the coming months.

Mother Sauces
The French do not eat in front of the television as most Americans do and they do not give the children a separate meal either. Everyone eats the same food together.
A friend from France
Images found on Google.
Full transcript