Typical Doner Kebab (Wikimedia Commons)
Before fast food, there was street food.
One of the most prolific street food items throughout the Middle East is the kebab, a flatbread sandwich filled with meat sliced from a rotating spit. If you’ve been to Europe since 1990 (and perhaps found yourself out at a late hour with one too many drinks in your system) you are probably familiar with the kebab, sold from tiny shops stuck in between electronics stores and Laundromats, displaying that golden tower of slowly rotating mystery meat prominently in the front window.
I have grown to love the Parisian Kebab, the majority of which are Turkish and come with a generous pile of frites stuffed into the center and smothered in a mayonnaise-based white sauce, modifications that have acted as a sort of “hybridization” to appeal to French customers. Like pizza and now the hamburger, kebabs have grown in popularity and shops have grown in number as globalization intensifies the flow of cultures, people, and objects throughout the world. But unlike pizza or hamburgers, both of which have Continue reading
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
Vegetarianism in France is on the rise. But is this a socially responsible, health-conscious attempt to preserve global resources and combat increasingly publicized poor animal treatment, or an economic decision influenced by diet marketing and economic strife?
Traditionally, French cuisine and its host of famous staple dishes (boeuf bourgignon, foie gras, and poulet rôti to name a few) is globally revered as the highest form of culinary art. It is also well understood to be a cuisine that consists of rich, fatty, buttery foods – with some form of animal protein as an indispensible staple. But things are changing in France. Vegetarianism is on the rise, and meat consumption is down – as much as 2% in 2013, a continuation of a downward trend experienced since at least 2011. Falling demand for meat (beef and veal specifically) in France is not due to the rise of vegetarianism, although Continue reading
Burger from Le Camion Qui Fume. Photo by Kerry L, Flickr.
Food trucks are by no means new to France. But after three years of consistently rising popularity, it’s near-conclusive that this American culinary concept is here to stay.
In 2011, Kristin Frederick brought the first food truck to Paris, “Le Camion Qui Fume.” A California native and graduate of French culinary school, Frederick embodied the original creed of American food trucks while paying homage to her classical training; Le Camion Qui Fume produced high quality, professionally prepared food at low costs with a high convenience factor. The stereotypical American fast food item, the hamburger, was served to French culinary standards using quality local ingredients and impeccable cooking techniques, with all the attractive qualities of American fast food (speed, mobility, and affordability.) Since the astounding success of Le Camion Qui Fume (lauded by influential celebrity food critics/chefs such as Anthony Bourdain and David Lebovitz) more than 100 food trucks serving foods from various cultures and culinary disciplines have hit the streets of France, and a street food festival featuring food trucks premiered in Paris just last weekend. The question that rises to the surface in light of this new culinary trend is similar to the concerns that surround fast food in France. What does the food truck mean for French culture, and how will it alter the traditional French dining experience? Continue reading
Croque Madame – Le Nemrod, Paris
France is in the midst of a modern-day culinary revolution.
From 1960 to 2008, 160,000 French cafés went out of business. McDonald’s and other fast food restaurants are growing in popularity, while traditional restaurants are falling amidst claims of poor quality and staggering prices. So what’s happening to the French restaurant as we knew it, and what does its future look like?
The restaurant as a modern institution can be traced back to post-revolutionary France. Cooks and guildsmen formerly employed by the French monarchy found themselves in need of a new occupation. They began cultivating a dining experience that served the civilian population with the same finery and sophistication previously exclusive to aristocrats, an appropriate response to the revolutionary creed of the time. Restaurant dining became a statement of democratic freedom from an unjust monarchy, a demonstration of equality and fallen feudal barriers. From these deeply political beginnings, it is not surprising that the restaurant, in France and around the world, has persevered as an institution that seeks to convey a certain image – one of prestige, luxury, and social collaboration. However, a new kind of restaurant has developed in the modern world: “fast food” provides us with consistent, cheap food served quickly and oftentimes taken to go.
This shift in the nature of restaurants has affected French dining culture deeply. Once considered the gold standard of culinary experiences, French restaurants are now Continue reading