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
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