French cuisine and its regional impact

In some regions, people there including regional specialties, but most of them were known and appreciated throughout the world. In its region of origin, can be found above all, their specialty with more quality of preparation and ingredients, even if you can find in France. In each region, they also have their usual way of selection of ingredients and cook their meals. For example, tomatoes, various herbs and olive oil is a must in the kitchenProvence.

Here are a few main influences of regional cuisine:

* The economic conditions and history, economic conditions, lifestyle and culture have made the price of local food traditions in different areas. hard cheeses are stored in the mountain regions during the winter as long and difficult, which can be found. In the story, when it comes to economics, we find that in some limited areas of this society and cheese are the main means of support for a variety ofHomes, since they are produced in the mountains for the animals. For many centuries, the economic prosperity of the region, Burgundy was suspended for his excellence in animal husbandry and have helped to deliver their rich cream sauces and meat.

* Local availability: fresh and local, must be transported long distances for a better quality and are the basis of the best food and, of course, the French nation of gourmets do not know that, forExamples of areas of the community in which to grow herbs and fruit is easy to use in their cuisine. Similarly, in inland areas don `t really use a lot of fish, but on the contrary, the coastal cities of the North West of France such as Normandy and Brittany have a typical way of eating seafood dishes.

* Immigration and neighboring countries: France near the kitchen is formally enshrined in the areas bordering other countries. Near the Italian borderFor example, it is not surprising to find Italian dishes. Due to the immigration of North Africans living in France are the French have to rent their original African dishes. It was also several border wars to Germany again in the Alsace region, but moved to find now the German sauerkraut and wine, very popular in this type of terrain it was.

It is found in all parts of France, both in homes and inRestaurants, a great variety of dishes, regional specialties. However, you will always observe the local influences in terms of cooking and ingredients. local recipes and ingredients seem to be the best food and most in their region. Feed your heart desires to enjoy because the species is largely a consequence of the election, or a visit to France to live where.

These are some examples:

* Freshwater Fish in domestic consumption,as in the Loire valley, while the fish is preferred in the Mediterranean Sea and near the Atlantic coast.

* The warm air throughout the South, the favorites of the use of fruit and vegetables.

* The sauerkraut and beer and have influenced the Alsace in northeastern France, in Lorraine, German.

* Apples, cream (or sour cream) and butter are used in French cuisine in the north-west.

* Tomatoes, fresh herbs and olive oilused mainly by the French Mediterranean.