geoko86 asked:


I have heard that mediterennean (especially the greek one) food is healthy,but I am not sure.

Igor

Trahimur omnes laudis studio asked:


I’m really into French cuisine and I want to try to make some chicken provençal tonight. I know the recipe varies from person to person, but can some actual French people give me their versions? Thanks.

If you are from France, please note that in your answer. Thanks.

Wyatt

Alison White asked:


Indisputably, one of modern France’s greatest treasures is its rich cuisine. The French have an ongoing love affair with food.

The cuisine of France is remarkably varied with a great many regional differences based on the produce and gastronomy of each region.

Culinary traditions that have been developed and perfected over the centuries have made French cooking a highly refined art. This is true of even the simplest peasant dishes, which require careful preparation and great attention to detail. It is expected that even the simplest preparation be undertaken in the most careful manner, which means disregarding the amount of time involved.

Of course, the secret to success in a French kitchen is not so much elaborate techniques as the use of fresh ingredients that are locally produced and in season.

French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d’Argent.

A French meal might begin with a hot hors d’oeuvre (or for luncheon, a cold hors d’oeuvre) followed by soup, main course, salad, cheese, and finally dessert. The French operate with a strong sense that there is an appropriate beverage for every food and occasion. Wine is drunk with the meal, but rarely without food. An aperitif (a light alcoholic beverage such as Lillet) precedes the meal and a digestive (something more spirited — say, cognac) may follow. This close relationship between food and wine may, in part, closely parallel the evolution of great cooking and great wine making. It is probably not coincidental that some of the best cooking in France happens in some of her finest wine-growing regions. In Burgundy, Bordeaux, Provence, and Touraine, wine is as prevalent in the cooking process as it is in the glass.

French cooking is considered by many to be the standard against which all other cuisines are measured (it is also referred to as haute cuisine). This standard was introduced into the French courts by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier (1846-1935), who is considered the Father of French Cooking.

Nouvelle Cuisine, which became popular in the 1970s, was in reaction to the rich cooking of classic French cuisine. This new cuisine has a healthful cooking philosophy: crisply cooked vegetables and fruit based sauces as opposed to flour and cream sauces. From classic French cooking to Nouvelle Cuisine, and the many French regional cooking styles, there is something to satisfy just about every palate.

Visit the French Connections website http://www.frenchconnections.co.uk.



Derwin

paris6 asked:


I noticed on a few other questions that people were saying French food is bland, but I always thought they used a lot of herbs. In the south, I heard the food is even spicy-hot sometimes. So is French cuisine really bland?

Robert

Douglas Scott asked:


An island country in the central Windward Islands of the West Indies. It comprises St Vincent Island and the northern islets of the Grenadines. Part of the West Indies Federation from 1958 to 1962, the country gained self governing status in 1969 and full independence in 1979. Kingstown, on St. Vincent, is the capital.

Agriculture is the mainstay of the economy and export crops include bananas and arrowroot. Tourism is also important.

The islands are composed of volcanic rock. Thickly wooded volcanic mountains run north south and are cut by many swift streams. Soufriere the highest of the mountains has had devastating volcanic eruptions.

The country is a constitutional monarchy with one legislative house, its chief of state is the British monarch represented by the governor general, and the head of government is the prime minister. The French and the British contested for control of Saint Vincent until 1763, when it was ceded to England by the Treaty of Paris.

From casual and economical to elegant and exclusive, lodgings in St Vincent and the Grenadines offer something for every taste and budget. The choice ranges from a rustic cottage on the beach or a historic country hotel in the mountains, to a luxury resort with an island to itself. Young Island, an idyllic small island off the south coast of St Vincent, has a cottage community of separate huts including all modern facilities. All hotels are small and emphasise personal service.

Tropical, with trade winds tempering the hottest months, June and July.

St Vincent, like all the Wind wards, is volcanic and mountainous with luxuriant vegetation and black sand beaches. The Grenadines are equally lush. Secluded coves, spectacular coral reefs, rainforest hiking and superb sailing conditions are among the main tourist attractions.

St Vincent is one of the few islands where good West Indian cuisine can almost always be enjoyed in hotels. There is plenty of fresh fruit, vegetables and other seafood on offer. Lobster is available in season.

Most evening events take place in hotels and it is best to ask at individual hotels for a calendar of events. Nightclubs include the Aquatic club and the Buccama Club on the Leeward Coast. The Attic in Kingstown features a wide variety of music during the week and live entertainment at weekends. There is one casino on the island, at Peniston, on the Leeward side.

Designs on sea island cottons can be bought and made up into clothes within a few days at a number of shops. Handicrafts and all varieties of straw made items, grass rugs and other souvenirs can be bought at a number of workshops and gift shops.



Connell

Joe.R asked:


Chinese.

Titus