MIGRATION IMPACT

ON FRENCH CUISINE.

Even if the French gastronomy is renowned worldwide, France

does not stop discovering new tasty recipes from other countries.

Because of its situation on the world map, it is an immigration hub

and who says immigration says culture. So, we are going to look at the culture of our taste buds during this

slide show.

For centuries France has known several waves of immigration and

here are some dishes which remain well anchored well in French

cuisine even today.

SAVOURY DISHES

Coucous

It is a Berber dish native of the Maghreb. It is made with semolina of durum wheat. The vegetables which make up the couscous dish vary from one recipe to the other.

It is an emblematic dish of the Berber, Jewish, African and Mediterranean cuisines.

Couscous is the most eaten dish in France nowadays. North African immigrants encouraged its dissemination, but also the French who came back from the colonies.

Moules Frites / Mussels and chips

It is a dish native from Liège in Belgium. There, it is served everywhere, from the coast to the bottom limits of the Ardennes.

It was common in Nord-Pas-de-Calais because of the proximity with Belgium. Then, gradually he propagated everywhere in France.

The Kebab

The word Kebab means various dishes with grilled meat in numerous countries which were part of the Ottoman and Persian empires (among which the North of India).

In France, the kebab is specifically the sandwich filled with meat roasted on a spit.

The kebab spreaded all over France with the arrival of the Turkish immigrants.

The Pizza

The Italian pizza is made by spreading bread dough and putting a tomato coulis. Then it is covered with diverse ingredients and baked.

It is a versatile dish that French people adpoted easily by adjusting it to the local tastes.

We eat a lot of Pizzas in France, particularly in the South-East.

ChickenYassa, fish Yassa, meat

Yassa

Yassa Yapp in Wolof is a Senegalese dish made of onions and rice, which can be accompanied with meat, chicken or with fish.

It is prepared with lemon, mustard, salt and the pepper

The yassa is simple and fast to make. It is often appreciated by a lot of people because everybody knows the ingredients.

A savoury mix : Chipolatas,

merguez, lamb kidneys on skewers Chipolata sausages are typically served

with merguez sausages and skewers of lamb for a barbecue.

Chipolatas are very popular in France. This name comes from the Italian cipolla, which means onion, and the word cipollata means onion preserve, typical preparation of Tuscany. The use of this word by French people comes probably from the Italian custom to accommodate this preserve with pieces of sausage.

The merguez sausage is a small red sausage spiced with some cumin, the pepper and hot pepper. It is made with beef and lamb. It is native of the Maghreb. It was brought to France by the Algerian-born French people.

PAELLA

Paella is a dish made of round

rice. It holds its name from the

frying pan that serves to cook it.

The paella was originally a popular

recipe which varied according to

the local ingredients available and

the season (chicken, duck, rabbit,

French beans, peppers,

artichokes, olive oil).

The Spanish immigrants brought

the paella in their trunks after the

Civil War.

The bacalhau a Braz / Grilled cod

It is a traditional Portuguese dish.

It is simply made with the shredded cod, onions and sliced French fries. The whole is incorporated into beaten eggs and decorated with black olives generally.

Bacalhau a Braz is know in the South of France more than in the North.

SWEET PASTRY

Mchewek and Baklawa

The mchewek is a typical pastry from Algers. It is emblematic of the city. It reminds us of its Ottoman past and of the refinement of the its culture.

The recipes of the baklawa vary according to countries. So, it is made with pistachio nuts or hazelnuts in Turkey and in the Middle East ; with almonds and honey in the Maghreb and with walnuts in the Balkans. In France, we like them all.

The influence of foreign dishes on the French cuisine is not necessarily due to immigration. It can date back to remote times or be spread thanks to easy travels and communication.

MUFFINS They appeared in Wales in the XI century and spread all over the anglo-saxon countries, particularly in the United States Now they came back to Europe.

ICE CREAM The ice cream dates back from the antiquity, but the present recipe comes from China via Italy.

CRUMBLE PIE The apple crumble pie is an English recipe. A young English woman made it known in France in the 1970’s.

THANKS FOR YOUR

ATTENTION