Traditional French preparation of escargot. Paris, France.
Again, I’ll ask: what is the absolute most French food you can think of?
If it’s not frog’s legs, then it’s got to be escargot. Another dish that confuses and even disturbs many Americans, snails are considered a traditional component of gastronomic history in France. But it’s not just the French – archaeological evidence suggests that snails have been on the menu in Mediterranean regions since prehistoric times. Other cultures eat snails as well – Spain, Italy, Greece, Portugal, and some Asian countries all include snails as a common (or at least socially acceptable) menu item. For whatever reason, though, snails have been Continue reading
Traditional French preparation of frogs’ legs, served at Allard in Paris
What is the absolute most French food you can think of?
…Chances are, frogs’ legs come to mind. In a sense, you would be right – of 160 million frogs reportedly consumed in Europe each year, exactly half of those are eaten in France. The French are undoubtedly the biggest fan of the tiny amphibian…so much so that they have driven their own frog populations to near extinction, and were forced to place a ban on frog hunting in 1980. In order to maintain high levels of frog leg consumption, France now must import its amphibians from Asian countries with thriving frog populations, namely Indonesia, the #1 exporter of frogs’ legs globally. So it seems that suddenly French frog legs’ are no longer French, Continue reading
A variety of wild mushrooms, purchased in Paris
Yet another one of France’s most sacred culinary traditions is wild mushroom picking. In fact, mushroom picking in France is a highly regulated and competitive endeavor, guided by laws and/or commonly accepted social norms.
Some mushroom-related laws:
- Mushrooms belong to the owner of the land on which they grow (Article 547, French Civil Code)
- If such land is public, a law passed in 1989 gives the prefecture power to regulate wild mushroom picking. This may include a per-person limit, certain days when picking is allowed, or a complete ban on mushroom picking due to environmental factors.
- Mushrooms must meet specific size requirements to be picked, based on variety
- The only tool allowed in mushroom picking is a knife, which must be used to cut the mushroom off from its roots in order to preserve them for growing future mushroom generations
- Mushrooms collected must be carried in a wicker basket to allow spores to fall through and grow new mushrooms
Traditional gastronomic presentation of French Périgord truffles
Another French product is in jeopardy – and this time, Americanization is not to blame. French truffles are in serious danger of being out-competed by cheap Chinese versions in an apparent “black market” truffle trade.
French truffles are among the most expensive foods in the world by weight. Going for around €500 per kilogram, black French truffles from the Périgord region in the Southwest, are considered one of the most luxurious symbols of high French cuisine and gastronomic heritage. Along with geographically benevolent vineyard soil, French truffles are considered one of France’s most prized natural culinary possessions. As such, they command an extremely high price. The financial benefits are attractive not only to French truffle growers, but to imitators, specifically those Continue reading
A new factor in the food distribution game is one of the main driving forces of globalization as a whole: the Internet. A third method of food distribution is becoming increasingly (albeit slowly) more feasible: online ordering for pick up or even delivery. Supermarket chains like Carrefour and Monoprix are offering online ordering and delivery services, and independent companies providing this service have popped up as well (such as Houra, which also delivers other products – clothes and small furniture – that a supermarket might carry). Could the “cybermarché” be the next step in food distribution, and if so, what will this mean for traditional food networks?
Over the last two weeks I have taken an in-depth look Continue reading
The Saxe-Breteuil market in Paris
The traditional French market, or “marché,” is a historical fixture in French culture and daily life.
A society dedicated to food quality and tradition, the local market is one way the French connect and interact with their nationality; it is an identity performance, a way of sustaining a relationship with traditional foods, the land they came from, and the people who grew them, all of which are specifically French.
One of the earliest examples of a traditional French market was Les Halles, created in 1110. Over the centuries the market grew and transformed to reflect the contemporary market format as a space for buying and selling local foods and products. Today, the food market that once bustled at Les Halles has been relocated in favor of a large commercial shopping center, perhaps an accurate representation of the reorganization of French consumer culture. But despite the meteoric success of supermarkets and fast food, Continue reading
Where do you buy your food? If you live in France, there’s a good chance the answer is “Carrefour.”
Carrefour is the leading supermarket chain in France. Opened in 1958 by Marcel Fournier, Denis Defforey and Jacques Defforey, it has expanded into a multinational corporation with a revenue of €76.127 billion in 2012 (Carrefour Annual Report). In it’s first 20 years of existence Carrefour opened more than 2,000 stores, and today has locations in Europe, Asia, Africa, and the Middle East. It is the fourth largest retail operator in the world behind Wal-Mart, Tesco, and Costco (Potter 2011). Directly influenced by the American retail giant, Carrefour replicated the American superstore model as well as its success. However in recent years Carrefour’s profits have remained stagnant due to a combination of increased competition, the global recession, and a growing distrust of industrial food.
The following video depicts a typical walk through one of Carrefour’s “hypermarkets”. Continue reading