French

Related foodways

Recorded as relating to this foodway

• migrated to Moroccan Diaspora Foodways documented

  Largely post-1960s labour recruitment, much of it from the Rif and the Souss specifically rather than from Morocco generally.

• originates from Malbec in Argentina documented

  Malbec is a French variety from Cahors and Bordeaux, brought to Mendoza in 1853; its Argentine development is separate and equally documented.

• originates from Uruguayan Wine documented

  Tannat is a Madiran variety from south-west France, brought by the Basque settler Pascual Harriague in the 1870s.

• related to Acadian Foodways documented
• related to Basque Foodways documented

  Three provinces lie in France; the northern pastry, charcuterie and market traditions run alongside French ones.

• related to Belgian Ardennes Foodways documented

  The Ardennes continue into France.

• related to Belgian Foodways documented

  Wallonia and Brussels are French-speaking and French technique runs through Belgian restaurant cooking — which is influence, not identity.

• related to Belgian Fries and Friterie Culture disputed

  Belgian and French origin claims for the fried potato are both asserted and neither is settled here.

• related to Canadian Foodways documented

  New France, and a French-speaking food culture that persisted through British rule and is now Québec.

• related to Chilean Wine Foodways documented

  Carménère is a Bordeaux variety rediscovered in Chile in 1994 after being thought extinct in France.

• related to English Foodways documented

  The Norman Conquest put a French-speaking aristocracy over an English-speaking peasantry, which is why English has Germanic animals and Romance meats.

• related to Grenadian Foodways documented

  French before British; the place names, the Creole and some technique remain.

• related to Gâteau Basque Foodways documented

  A Lapurdi cake inside the French pastry tradition, and both of those things at once.

• related to Haitian Foodways documented

  Saint-Domingue was French; the vocabulary, the bakery and some technique come through that. ⚠ Haitian food is not French Caribbean cuisine.

• related to Louisiana Creole Foodways documented
• related to Luxembourgish Foodways documented

  French as an administrative language, French pâtisserie and restaurant technique, and the Lorraine border.

• related to Monaco and Its Neighbours documented

  Menton and Roquebrune were Monegasque until 1861.

• related to Monegasque Foodways documented

  French is the official language, France surrounds Monaco on three sides, and French technique shaped its restaurant cooking from the 19th century.

• related to Métis Foodways documented
• related to New England Chowder possible

  The word chowder probably derives from French chaudière, the pot; the derivation is not settled.

• related to Northern Basque Foodways documented

  The northern provinces are administratively French and part of the department of Pyrénées-Atlantiques.

• related to Québécois Foodways documented

  New France from 1608; the vocabulary, the pastry and the technique.

• related to Rhineland-Palatinate Foodways documented

  Upper Rhine and Alsace exchange, documented in both directions.

• related to Saarland Foodways documented
• related to Saint Lucia Foodways documented

  Fourteen changes of hands; the surviving inheritance is Kwéyòl, the French-lexifier creole in which most food is named.

• related to Soup Joumou disputed

  ⚠ The tradition that the French reserved joumou for themselves and forbade it to the enslaved is universally held and thinly documented. Recorded as strongly held tradition; the practice and its meaning are not in doubt.

• related to Swiss Foodways documented

  Romandie shares a language and much technique with France, and the Jura and Savoy sit on both sides of the frontier.

• related to Swiss–French Borderland Foodways documented
• related to Tahitian and Mā‘ohi Foodways documented

  French Polynesia is French; baguettes are price-controlled and universal. France also conducted 193 nuclear tests at Moruroa and Fangataufa between 1966 and 1996.

• related to The Holy Trinity Foodways documented

  Related to mirepoix by descent; bell pepper for carrot, and a longer darker cooking.

• related to Trinidad and Tobago Food History documented

  The 1783 Cedula of Population brought French Catholic planters and a French Creole to a colony that then became British.

• related to Vacherin Mont-d’Or Foodways disputed

  Two cheeses of nearly the same name are made on the two sides of the Jura frontier under different rules; which is "the" Mont d’Or has been argued about for a century.

• related to Vanuatu, Solomon Islands and New Caledonia documented

  New Caledonia is French; nickel mining and an unresolved independence question frame the Kanak land claim, which is a claim about the ground food grows in.

Common ingredients

Counted from the recipes on this site, not typed in.

Recipes

Classic Italian Meatballs

Whip up these Italian meatballs that are a blend of herbs, spices, and a blend of ground beef, pork, and veal. These are a delici…

• ⏱ 49 min
• 🍽 25

​​Homemade Croissants

These Homemade Croissants are so delicious! You can fill them with your favorite fillings and you’ll love them even more.

• ⏱ 4 hr 35 min
• 🍽 11