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

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Vegetarianism in France: Natural, or Non?

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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