Buy a cultural overview of French cuisine essay

In France people's interest in good food is quite natural due to the diversity of their cuisine and the variety of geographies and climates which make local cuisines unique as for the choice of products and techniques applied. French cuisine has been considered the most exquisite and delicious for centuries in Europe; although it has lost its positions through the second part of 20th century, its influence on European and world cuisines cannot be overestimated.

The central element needed for understanding French attitude towards food and wines is terroir, a belief that goods that are traditionally produced in some area are unique to that region, thus the foods and drinks prepared there cannot be reduplicated in other localities.

The characteristic feature of the national French cuisine, despite all local differences, is using lots of fresh roots and vegetables. Tomatoes, celery, cabbage, green beans, different sorts of onions, eggplant, salad, spinach, parsley and potatoes are used to prepare appetizers, first and second dishes, and as a garnish.

In comparison with other European states the French consume less dairy products, except for their world-famous cheeses. France produces at least 500 sorts of cheese; it is probable that there are many more of them, as almost every French village can boast its unique cheese recipe. Among the best known sorts of cheese are Roquefort, Gruyere, Camembert, etc. French cuisine is based on using exquisitely fresh products. French cooks believe that the quality and essence of each product should remain unchanged after cooking. They use all kinds of meats: mutton, veal, poultry, beef and game etc. Popular are dishes with marine and freshwater fish: carp, cod, pike, halibut, as well as seafood such as oysters, crayfish, shrimp, and scallops.

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