Microsoft PowerPoint - CLASSIC FRENCH CUISINE GENERAL KNOWLE

FRENCH CUISINE: BACKGROUND

LANGUAGE, PHILOSOPHY, AND RELIGION

FARMING AND AGRICULTURE

GEOGRAPHY AND CLIMATE

DINING AT HOME

Bread Eaten By Little Pieces Being Broken Off Knife in Right Hand, Fork in Left Hand Meals Often in Courses in Sequence: Appetizer, Entrée, Salad, Cheese, Dessert Breadbasket, Wine Bottle, Mineral Water Essential on the Table

Northern France: Dairy, Apples, Pork, Poultry, Champagne Central France: Beef, Fruits, Vegetables, Wine Southern France: Fish and Shellfish, Rice, Olives, Wine, Fruits, Vegetables Second Largest Agricultural Region on Earth

80% of France is Catholic Official Language: French; Other Dialects: Basque, Norman, Catalan, Dutch, Occitan France is Home to the Largest Muslim and Jewish Populations in Europe

75% of France One Great Plain Four Major Rivers: Seine, Rhine, Loire, Garonne L’hexagone: France’s Six-Sided Shape 4 Climate Zones: West Temperate, Maritime; Interior-Hot Summers Cold Winters; East-Long, Bitter Winters; South-Hot Summers, Mild Winters

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