The Culture of French Food
French cuisine is considered an art in France and dining is not just about food and drinks but it is about culture, family and socializing. French Cuisine is known for its richness of taste and its elegant. The French Culture is a very diverse assortment of different regions all put together, which add to its greatness. France’s identity is based on the historical origins of the nation in Celtic, Gallo-Roman, and Frankish cultures. The name "France" was used to call people who lived in the lower Rhineland. It eventually was introduced as a more common term to call the entire area, which was known as Gaul. The name "Francia" was applied to several territorial areas until the Middle Ages; then it came to represent the kingdom of the French sovereign. The geography of each region in France determines the ingredients grown in that certain area. The majority of the popular French dishes were developed in the different regions because of the large supply and great quality of the specific ingredients required per dish. The cuisine is heavily mixed with recipes coming from different regions with various climates and geographies of France. France generally has cool winters and mild summers, but mild winters and hot summers along the Mediterranean, which occasional has strong, cold, dry, north-to-northwesterly wind. Good climate in the south allows the dominant use of fruits and vegetables. Areas near the Atlantic coast use more seafood, while inland areas near rivers use fresh water fish. France’s diverse regions play a major role in the very unique French culture. France has a republic government. Celtic and Latin with Teutonic, Slavic, North African, Indochinese, Basque minorities are just some of the ethnic makeup that France has. The religion is France includes the Roman Catholic (83%-88% of the population), Protestant (2%), Jewish (1%), Muslim (5%-10%,) and then some who are unaffiliated with any religion (4%). The family is the...
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