The other well-known peculiarity of the French food culture is its passion for home baking, including croissants, truffles, crè me-Brulee, jellies, and so on. If we don’ t go to a restaurant or somewhere else, all products are taken to our place from the local market where it is possible to get fresh vegetables, fruits, fish, meat from the farm. Following the French, we don’ t buy products, which were processed and chemically altered and which are full of synthetic ingredients such as hydrogenated fats, food dyes, preserving agents and fillers. We just don't need to worry about what is written on food labels, because it is a really rare occasion when we buy foods with labels.
In such a way health foods at our table are presented in the French elegant manner beginning with some appetizers, following by soup, main course, salad and cheese, and ending with dessert or fruits, and all this totally relies on individual fine culinary and gastronomic ingenuity of home cooks. We eat three times a day, and lunch is believed to be the main meal, “ a four-course meal” (Reznichenko), of course with its food discussion and talks up to two hours.
As we can see, the French food culture is very easy for adoption by our own one. Another Food Culture Naturally, living in the world of available various food cultures gives people a great opportunity to experience other cuisines. The determining factor of my choice in favor of the Japanese food culture is my burning desire to taste flake, being mixed with my common interest in the national peculiarities of Japan. The country is famous for its high rates of eating shark meat, which is sold in any form: from fresh up to salty dried one.
Probably, the latter has played a crucial part in my decision, for there are many alternatives to eat shark’ s meat in our country. So, having a strong will to implement this assignment, I went to one of the Japanese restaurants here. Among the menu’ s wide diversity of the proposed dishes, my sight has found a plate of leopard shark with tomatoes and onion. The reception at that place has superimposed me to the extent that I decided to taste more foods, surely, with their main components of rice and fish.
After returning home I shared my impressions with my family members. Knowing the character of their prurient curiosity in every new food culture, I started my engrossing narrative from the name of the Japanese food culture which is given to it by me, that is, ‘ temperance in eating, variety in health colors’ .
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