Gastronomic Diary of France and Provence
Sauerkraut has a long history, believed to originate in ancient China around 2,000 years ago. It later became popular in Eastern European countries as a way to preserve cabbage during winter when fresh veggies were scarce. The name "sauerkraut" comes from German words for "sour" and "cabbage," but it's not exclusively German; it's also a French/Alsatian specialty and has Irish connections. To make sauerkraut, cabbage is shredded and layered in a container with salt. The salt draws out moisture, creating a brine that covers the cabbage. Left to ferment for weeks, the cabbage becomes sour, giving sauerkraut its distinct flavor. It's enjoyed year-round, especially in colder months, as a side dish, in hearty meals like stews and sausages, or as a lucky symbol on New Year's Day. With its tangy taste and versatility, sauerkraut remains a popular and flavorful addition to many dishes worldwide.
Ava Ingram
29 chapters
20 Jul 2023
ALSACIAN DISH
July 24, 2023
|
Steausberg (presented in class)
Sauerkraut has a long history, believed to originate in ancient China around 2,000 years ago. It later became popular in Eastern European countries as a way to preserve cabbage during winter when fresh veggies were scarce. The name "sauerkraut" comes from German words for "sour" and "cabbage," but it's not exclusively German; it's also a French/Alsatian specialty and has Irish connections. To make sauerkraut, cabbage is shredded and layered in a container with salt. The salt draws out moisture, creating a brine that covers the cabbage. Left to ferment for weeks, the cabbage becomes sour, giving sauerkraut its distinct flavor. It's enjoyed year-round, especially in colder months, as a side dish, in hearty meals like stews and sausages, or as a lucky symbol on New Year's Day. With its tangy taste and versatility, sauerkraut remains a popular and flavorful addition to many dishes worldwide.
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Blank Page
2.
Introduction
3.
"Terroir" : A Very French Word
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Focus Of My Choice (Aix-en-Provence , Based on our tour)
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Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
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Would I Advise My Friend To Go To The Market?
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...
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Chapter 1 "Provençal cuisine": #1 NOUGAT
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Chapter 1 "Provençal cuisine": #2 CALISSON
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Chapter 1 "Provençal cuisine": #3 HONEY
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Chapter 1 "Provençal cuisine": #4 MADELINE
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Chapter 1 "Provençal cuisine": #5 CHEESE
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Chapter 1 "Provençal cuisine" : #6 WINE
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Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
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Chapter 1 "Provençal cuisine": RIEDERER PASTRY
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Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
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Chapter 2 “Regional Cuisines”: MARSEILLE
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Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
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Chapter 2 "Regional Cuisines": The Mediterranean Cultures
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Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
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On a trip to Strasboug... SAUERKRAUT (Choucroute)
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ALSACIAN DISH
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On a trip to Paris... CAFES
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PARISIAN DISH
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Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
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"ARTS OF THE FRENCH TABLE" *from my point of view
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2nd Episode of Chef's Table France on Chef Alexandre Couilon:
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Art & French Food
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CONCLUSION: Lessons From French Culture
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