Question:

What are three aspects of french culture that are similar to the united states?

Answer:

Well here is one kinda of a long expample but nessasary, Traditional French culture places a high priority on the enjoyment of food. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of.....

More Info:

Georges Auguste Escoffier (French: [ʒɔʁʒ ɔɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.

Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.

food
United States

The United States of America (USA), commonly referred to as the United States (US), America, or simply the States, is a federal republic consisting of 50 states, 16 territories, a federal district, and various overseas extraterritorial jurisdictions. The 48 contiguous states and the federal district of Washington, D.C., are in central North America between Canada and Mexico. The state of Alaska is the northwestern part of North America and the state of Hawaii is an archipelago in the mid-Pacific. The country also has five populated and nine unpopulated territories in the Pacific and the Caribbean. At 3.79 million square miles (9.83 million km2) in total and with around 316 million people, the United States is the fourth-largest country by total area and third largest by population. It is one of the world's most ethnically diverse and multicultural nations, the product of large-scale immigration from many countries. The geography and climate of the United States is also extremely diverse, and it is home to a wide variety of wildlife.

Paleo-indians migrated from Asia to what is now the US mainland around 15,000 years ago, with European colonization beginning in the 16th century. The United States emerged from 13 British colonies located along the Atlantic seaboard. Disputes between Great Britain and these colonies led to the American Revolution. On July 4, 1776, delegates from the 13 colonies unanimously issued the Declaration of Independence. The ensuing war ended in 1783 with the recognition of independence of the United States from the Kingdom of Great Britain, and was the first successful war of independence against a European colonial empire. The current Constitution was adopted on September 17, 1787. The first 10 amendments, collectively named the Bill of Rights, were ratified in 1791 and guarantee many fundamental civil rights and freedoms.

Escoffier
Food and drink

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

Georges Auguste Escoffier's Le Guide culinaire (French pronunciation: ​[lə ɡid kylinɛːʁ]) was Escoffier's attempt to codify and streamline the French restaurant food of the day.

The first edition was printed in 1903 in French. It was translated into English in 1907. The current 4th edition was revised in 1921; this version was not translated into English until 1979.


French language

Phonological history

French (le français [lə fʁ̥ɒ̃sɛ] ( listen) or la langue française [la lɑ̃ɡ fʁɑ̃sɛz]) is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the provinces of Quebec, Ontario and New Brunswick (Acadia region) in Canada, the Acadiana region of the U.S. state of Louisiana, the northern parts of the U.S. states of Maine, New Hampshire and Vermont in the New England region, and by various communities elsewhere. Other speakers of French, who often speak it as a second language, are distributed throughout many parts of the world, the largest numbers of whom reside in Francophone Africa. In Africa, French is most commonly spoken in Gabon (where 80% report fluency), Mauritius (78%), Algeria (75%), Senegal and Côte d'Ivoire (70%). French is estimated as having 110 million native speakers and 190 million more second language speakers.

Haute cuisine (French: literally "high cooking", pronounced: [ot kɥi.zin]) or Grande cuisine refers to the cuisine of "high level" establishments, gourmet restaurants and luxury hotels in France.]citation needed[ Haute cuisine is characterized by meticulous preparation and careful presentation of food, at a high price level, accompanied by rare wines.]citation needed[

Haute cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.


Auguste Escoffier

Georges Auguste Escoffier (French: [ʒɔʁʒ ɔɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.

Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.


French cuisine

French cuisine (French: cuisine française, IPA: [kɥi.zin fʁɑ.sɛz]) consists of cooking traditions and practices from France.

Guillaume Tirel Taillevent, a court chef, wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.


Culture of France

The culture of France and of the French people has been shaped by geography, by profound historical events, and by foreign and internal forces and groups. France, and in particular Paris, has played an important role as a center of high culture since the 17th century, first in Europe, and from the 19th century on, world wide. From the late 19th century, France has also played an important role in cinema, fashion and cuisine. The importance of French culture has waxed and waned over the centuries, depending on its economic, political and military importance. French culture today is marked both by great regional and socioeconomic differences and by strong unifying tendencies.

Wherever one comes from, "culture" consists of beliefs and values learned through the socialization process as well as material artifacts. "Culture is the learned set of beliefs, values, norms and material goods shared by group members. Culture consists of everything we learn in groups during the life course-from infancy to old age."

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