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French Gastronomy on Stamps (29): Traditional Ingredients & Dishes

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France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time including the new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
As for stamps issued since the first stamp in 1849, a number of them were issued with Traditional Ingredients and Dishes as a theme:


BEURRE/butter
Someone said that France is a muntain of butter in the middle of a lake of milk, a statement hotly disputed by Denmark!


CREPE
The word crepe apllies only for the sweet whet flour pancake. Its original meaning is “lace” as of a lace veil.
The buckwheat pancake is called “galette”.


BOUILLABAISSE
Oriinally a poor man/fisherman’s soup eaten with toasted bread has beome an extravagant “national” dish almost unrelated with the real one.


CALISSON
A traditional sweet from south France.


CASSOULET
Created with beans originally from India. It takes four hours to cook it with beans, tomatoes and meat (pork, duck or goose) before being gratineed in an oven for at leat an hour.


FOIE GRAS
Made in different regions of France. originally mad with goose liver. I, for myself prefer duck foie gras!


HUITRES/Oysters
Did you know that all oysters in France, except for the Belon variety either came from Great Britain or Japan?


MOUTARDE/Mustard
Originally from the Middle East, it is mainly prepared in Dijon, my birthplace!


PAIN/Bread
Baguette is not French by the way. It was introduced by the Austrian Queen, marie-Antoinette!


POT AU Feu/Pot on the Fire
Has become universal!


QUICHE LORRAINE
The original one, cooked with fresh cream, eggs and bacon only!


RILLETTES
made with lean pork and lard. Great, but careful with those calories!

CAFES, the symbol of a lifestyle originally came from Austria!

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