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Essay / Research Paper Abstract
This 4 page paper examines French cooking through two different recipes in two different regions of France. Bibliography lists 3 sources.
Page Count:
4 pages (~225 words per page)
File: RG13_SA01144fr.doc
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Unformatted sample text from the term paper:
the French do use these ingredients in abundance. They focus on vegetables at every meal and of course, they are notorious for using a lot of butter in their cooking.
It is also the case that different regions of France will each see a different emphasis. As with any place in the world, certain recipes help to define a
region and vice versa. A recipe from the Alsace region of France, for example, is Sauerkraut with Meat and contained in the book
called 1,000 Jewish Recipes. In creating the dish, the sauerkraut is purchased, not made, and the author explains that it is to be bought at either the Jewish deli
section of a market, or at a delicatessen (Levy, 2000). The recipe includes the following additional ingredients: oil, onions, a bay leaf, whole cloves, coriander seeds, garlic, peppercorns, dry
white wine, frankfurters, pastrami, salt and pepper, boiled potatoes, and Dijon mustard (Levy, 2000). The sauerkraut with meat recipe is characteristic of the people who live in
the region. It is explained that Jews who live in the Alsace region of France often make their own sauerkraut recipes that are kosher (Levy, 2000). Again, in this
particular recipe, the ingredient is store bought, but many local people do make their own. It is also explained that the Jews cook this dish often for certain holidays like
Hanukkah and Purim (Levy, 2000). Authors go on to explain that rather than using apples and sugar to create the taste characteristic of sauerkraut-a dish that is sweet and sour-they
usually use a Riesling wine (Levy, 2000). Because the French cook with wine, and drink wine often, it is not surprising that this particular recipe calls for it.
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