07-08-2009, 09:00 AM
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Gascon cuisine has also been a great influence over the cuisine in the southwest of France.
Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional have proliferated in variations across the country. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.
<!-- m --><a class="postlink" href="http://en.wikipedia.org/wiki/French_cuisine">http://en.wikipedia.org/wiki/French_cuisine</a><!-- m -->
Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional have proliferated in variations across the country. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.
<!-- m --><a class="postlink" href="http://en.wikipedia.org/wiki/French_cuisine">http://en.wikipedia.org/wiki/French_cuisine</a><!-- m -->
“Love is like a booger. You keep picking at it until you get it, then wonder what to do with it.”
3ds Max tutorials | Light Wave 3d tutorials | MAYA tutorials | XSI tutorials
3ds Max tutorials | Light Wave 3d tutorials | MAYA tutorials | XSI tutorials