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
Typical French “Café/Express” / Photo by Flickr user H4 g2
French coffee drinkers are increasingly turning away from the traditional French café in favor of more specialized, artisanal coffee, or “fast food” industrialized coffee (Starbucks). The poor quality of French coffee is frequently criticized; many claim that it is merely an overly-bitter afterthought served with excessive sugar cubes in an attempt to render it drinkable. In a response to this criticism, artisan and specialized coffee shops and even local roasters have begun to crop up throughout Paris, along with the industrial giant, Starbucks. For now I’m going to ignore the issues surrounding Starbucks, and focus on the other end of the spectrum: craft coffee in France.
Those who lament the loss of French “café culture” assume that this is a static and historically constant facet of French identity. But coffee is not indigenous to France; its cultivation and distribution is an artifact of colonization and extraction. The so-called café culture that emerged was a form of Continue reading