French cuisine: war war, and lunch on schedule
There are many legends about French cuisine. According to one of them, with her occurrence, she owes Julia Caesar himself. More precisely, his valiant legions, who had ruined Gaul during the conquering campaigns. Well, the woe to the defeated: they had to adapt, preparing food from the fact that brave legionnaires did not trample their sandals with their sandals. The centuries -old experience of the druids, which taught destitute Gauls, was also useful to make unusual recipes for dishes.
But this is a legend. In fact, French cuisine has been formed for many centuries. In the north of the country, preference has long been given to the root crops, in the Loire Valley – cereals, in Sevenna – cheeses, in the south – olives and fruits. The regional factor played a role: every historical region (Normandy, Brittany, Burgundia, Overn, Aquitania, etc. D.) was famous for its traditional dishes or the original recipe for well -known dishes.
Another feature of French cuisine is its estate. What the whole aristocratic Paris of the Bourbons was crazy about was disgusted with disgusted by ordinary townspeople and villas. And on the contrary, rough pastries and apple cider were inappropriate on the table of the nobles, who wanted to get closer to the powers of this world. Even mold on cheeses – and that one had to become “noble”.
A separate conversation-about world-famous delicacies and, first of all, about frog paws, because of which the nickname “frogs” given to the French “warmly loved” by their British, glued tightly to the descendants of proud Gauls. This happened during the centenary warfare (1337-1453). Moreover, the French were addicted to frog paws through the fault of the same British, who destroyed all the agriculture of the enemy in the bud. Together with the paws in the French menu, snails and the famous onion soup appeared.
Forced savings on everything caused the appearance of another dish to life. These are the thinnest pancakes from a non -annoyed dough – both from wheat flour and from buckwheat and chestnut (good with chestnuts in France, especially in central and southern, there were never problems). Such pancakes also have their original name – Kostopes. Usually submitted with filling. As a filling, anything can be: from berries to blood sausage.
According to another legend, the French are pretty stingy. So or not, but most of the sauces-another “chip” of French cuisine-also appeared in the Middle Ages, but already because of the unwillingness to throw away spoiled products. However, there were no refrigerators then, and the spices were fabulously expensive. However, the mayonnaise beloved by more than one generation of Soviet people is the “know -how” of the cook of the Duke of Richelieu, the great nephew of the “same” cardinal. Having mixed olive oil, egg yolks and lemon juice, the “inventor” received an exquisite sauce, under which even little -gray roots in the vicinity of Maon did not disappear in vain. What Richelieu did at the city of Maon on the island of Menorca? The city besieged. In other words, the war again was the reason for the appearance of a new sauce. True, already in a foreign territory.