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I soooooooooo apologize for neglecting our blog for so long. Life just keeps getting in the way of things I want and need to get done. That's my excuse....it's the best I have.
I just came across this clip and, SERIOUSLY, it tells the story of WHY France is so well known for their fine cuisine and their outstanding reputation in Food Culture. We actually visited one of these schools that has a similar program in a small community and it was incredible how the program is managed and the food presented. It takes school lunches and school cafeteria workers to a whole new level!! Enjoy! Bon Apetit! http://www.wimp.com/schoollunches/
2 Comments
When your food culture reflects diversity and is based on food quality, I don't think you can go wrong. It took me several trips to France to really appreciate Terroir. I truelly believe that if Terroir were practiced in the U.S. as it is in France, we would see a signigicant turnaround in the quality of our food choices in the general food markets and the revival of our small independent farms, which are disappearing. Here is an artical that will introduce you to the relationship between Appelation d'Origine Controlee and the preservation of Terroir, the origination of food products.
Bon Apetit! http://www.france-property-and-information.com/terroir-french-food-and-wine.htm http://www.rowanjacobsen.com/books/american-terroir I really don't know how to convey the understanding that bread is a vital and beloved element of the French Food Culture. Bread seems almost sacred to them. When Roland began to introduce me to the world of bread I was one of those that believed that "the cheaper, the better". I had absolutely no concept of what quality bread even looked like. I had heard of sourdough bread but I had no clue as to the difference between artificially manufactured sourdough and naturally made sourdogh. I was amazed the first time I saw him peeling apples that would become part of the fermentation process that would be the start of our incredible homemade sourdough bread. Roland loves to make bread and during the winter months it's an especially nice treat to have the warmth and smell of fresh baked bread floating around!
I have some pics of various French Breads from our culinary tour, A Taste of LeBerry, that we took in 2010. Unfortunately, I've not got them posted in our photo journal, as yet. As soon as I return to Missouri from Texas, I'll try to get those up. Who knows? Maybe you will be enticed to make your own bread. Roland is available for cooking classes in your home. What a fun experience for you and a group of your friends to learn to make your own bread. Contact us for our various cooking classes and pricing. Here are some articles I found of some who truely appreciate the experience of French Bread: Bon Apetit! http://foreigndetours.com/baguette-and-french-bread/ http://thefoodiva.blogspot.com/2008/02/french-bread-oh-french-bread-how-do-i.html http://www.chewswise.com/chews/baguette-traditional-fromartz-recipe.html |
Elaine ParnyWhen Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with. Archives
December 2012
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