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	Cultural Background French Cuisine Nutrition Analysis My Experience	Cultural Background of French Food The French have a strong interest in food, and cooking is viewed as a major art form in France. French cooking was originally regional, but now it is appreciated nationwide and as well as globally. The French have always had a strong wine culture and its internationally famous escargot, a snail dish, is often serced as an appetizer along with wine. A typical day's eating begins with a light breakfast consisting of bread/cereal, coffee and some fruit. Lunch and dinner are virtually indistinguishable. A normal complete meal consists of appetizers(raw vegetables or salad), a main dish (meat or fish with a side of vegetables, pasta, rice or firest), some cheese and dessert. Cuisine of France Escargot (Dish of Cooked Snails) Ingredients (8 servings) 1 cup of butter 1/4 cup chopped parsely 2 shallots finely chopped 2 glove of garlic finely chopped 2 tablespoon brandy 32 canned French snails 32 snail shells Method Preheat the oven to 350 degrees F. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.) Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :) Also good with a bit of Parmesan sprinkled on top of each. Nutrition Analysis of Escargot 1 serving size Nutrition Facts Amount Per Serving                              %RDA Calories 219 kcal     Calories from Fat 207 kcal     94 % Total Fat 23.0 g     35 %     Saturated Fat 14.3 g     71 % Cholesterol 62 mg     20 % Sodium 236 mg     9 % Potassium 37 mg     1 % Total Carbohydrate 1.2 g     0 %     Dietary Fiber 0.1 g     0 % Protein 0.5 g     0 % Key vitamins and minerals Vitamin A 1024 mcg     20 % Vitamin B6 0.0 mg     1 % Vitamin B12 0.0 mcg     0 % Vitamin C 3 mg     5 % Vitamin E 0 mcg     1 % Calcium 12 mg     1 % Magnesium 2 mg     0 % Iron 0 mg     1 % My Experience with French Food Le Cordon Bleu Last winter, I worked as an assistant editor at Cookand, the cook magazine company. I participated in publishing a cookbook sponsored by Le Cordon Bleu Korea and Agricultural and Fisher Marketing Corporation. The french chef in Le Cordon Bleu Korea, the international culinary art school, developed a new kind of french dishes combined with Kimchi, thus creating a unique and savory flavor that french could also enjoy. This project was managed by Agricultural and Fisher Marketing Corporation, and Cookand was in charge of publication. The book is made of two version: English and French.    Here's a chocolate cake. Looks delicious! Would you like to know what's in it?    There're kimchi cabbage leaves and white radish in the cake. You might wonder what it would taste like. It's actually very tasty. Besides the cake, there are 19 more dishes that used Kimchi as part of the ingredients. Light Pastry Cream Kimchi Mille-feuille uses sugar-soaked kimchi leaves, which taste like a sweet bisket. I really enjoyed it. You would be amazed at how delicious they are. Combining french and korean foods creates a very special taste that you've never exprienced before! Back to Top