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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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 River Fish as a theme:

SAUMON/Salmon

Of course most varieties of Salmo both live in the sea and in rivers.
In France, salmon fishing regulations are very strict and define the season when one can catch the fish, its minimum size and fishing area.
The French probably appreciate it most poached, and served cold with a jelly coating and mayonnaise either served whole or in medaillons/thick slices.

BROCHET/Pike

Both caled the “King of Rivers” and the “River Shark”, its catches are also strictly regulated.
Most apprecated either poached and cold like salmon, or as quenelles/dumplings served hot in a gratineed bechamel sauce as made in Lyon!

GARDON/Common Roach

Found in big schools in quiet rivers, it is a small cousin of the carp.
The French mostly appreciate it in small size, emptied, rolled into flour and deep-fried, served with lemon and a good glass of white wine or beer.

PERCHE/Perch=River Bass

here is a fish whose catching, except for the season, is practically not regulated as it tends to overpopulate rivers and lakes to the detriment of other fish.
Best appreciated as deep-fried filets served with lemon or tartatr sauce! Great with a solid beer!

Look forward to the next postings! There are plenty more!

————————-
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

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 great number of them were issued with edible Fruits, Vegetables and Herbs as a theme:

CANNE A SUCRE/Sugarcane
France produces a lot of its brown sugar from sugarcanes grown in the West French Indies and African Islands in the Indian Ocean.

POMME DE TERRE/Potatoes.
France was comparatively late in Europe adopting this particular vegetable.

THYM/Thyme
What would the French do witout it?

AWARA
Exclusively grown in French Guyana/Guyanne.

CASSIS
Cassis is mainly grown and poduced in Dijon, my birthplace!

CHATAIGNE/Chestnuts
For a long time, in many rural areas of France, chestnuts provided the flour for bread!

LENTILLES/Lentils
Originally coming from Indian, the green small ones are the best!

MIRABELLES
At one time almost extinct, they are evrywhere to be found in early Autumn!

MYRTILLE/Blueberry
Used in making jams and also spirits!

OLIVES-HUILE D’OLIVE/Olives and Olive Oil
Grown in Provence mainly!

POMMES/Apples
Make for great Cider and Pommeau! (and cakes!)

QUETSCHE/Plums
What I would give for a tart of them!

SALICORNE
A very rare vegetable/plant growing in salted waters!
Great as pickles!

Look forward to the next postings! There are plenty more!

————————-
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-