The Other Fast Food: Kebabs

Doner Kebab

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

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The Future of French Wine, Part Deux

French Bordeaux wine from Château Pétrus, from as early as 1945 and selling for as much as 3290€ (Wikipedia)

French Bordeaux wine from Château Pétrus, from as early as 1945 and selling for as much as 3290€ (Wikipedia)

Climate isn’t the only thing affecting the French wine industry. As with almost anything in today’s hyper-globalized world, French wines are entirely dependent on the market, which is looking more and more foreign than before. With changing regulations, shifts in consumer demands, and a less-than-stellar economic climate as of late, the French wine industry is experiencing some significant changes – or trying (in vain) to resist these changes.

The bottom line is that France is producing less wine, and drinking less wine. Production and consumption rates have fallen in the past few years. While lower production is largely related to the environmental concerns discussed in my last post (as well as a government-implemented scheme to reduce surpluses in order to keep French wine competitive), the reason for falling consumption is less clear. The most feasible answer points to Continue reading

The Angry French Farmer, a National Legacy

Protesting may well be France’s national sport. And of the many groups who excel (daily) in this endeavor, French farmers may just be the best.

Over the past few days, French farmers have taken to dumping tons of produce and piles of manure outside of government buildings and in public squares in protest of the Russian embargo on Western imports and economic downturn in the agricultural sector as a whole. This kind of agricultural protest is not new; the French Revolution itself was fueled by farmers fed up with high taxes and terrible living conditions. In fact, the French farmer protest seems to be a relative constant throughout history, which is not surprising considering Continue reading

Escargot: Save the Snails?

Traditional French preparation of escargot. Paris, France.

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

Frogs’s Legs, a French Identity Crisis

Traditional French preparation of frogs' legs, served at Allard in Paris

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

The Truffle Tragedy

French Périgord truffles prepared on top of toasted bread slices

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