Day 8-Leaving France(4:30am)

Well today we are leaving france. We got up a little earlier then we wanted to but o well. Didint get much sleep but we can sleep on the plane. Well got to pack the rest of our stuff. Later.

our ride back to america

Day 7-Food habits and Traditional Holiday Dishes(june 16th 2001)(6:00pm)

Today we just had a easy slow day. We didnt do to much. Today we learned about food habits and holiday dishes in france. In france everyone has there own dinner. Most people eat fried duck and bread. Different familys make different kinds of bread. They also eat different types of soups and all kinds and desserts. Today we ate some friend duck and bread. It was actually really good. Well we are going to call it tonight this is our last night here. We have to get up at 5 in the morning and make it to the airport by 6. Well goodnight.

family getting ready to eat fried duck

family in france haveing a holidy dinner

Day 6-Foods eaten in france that originated in America(june 15th 2001)(8:37pm)

Today John and I learned about different foods that the french people in down here that originated in America. France got alot of food from the united states. But the united states also got alot of food from france and other different countries. The first food we ate today in france that originated in America is French Fries. They are eaten all over the world. They are popular in almost every fast food restaraunt in the worled. The second food that we eat in america that were originated in france are called Quiche. They are frog legs. They are in some restaraunts in the world but not many. The second food we ate today that originated in france but eaten in america are soups in cheeses. Alot of soups and cheeses we eat in america are originated in france. Well time to go to bed. Goodnight.

french fries

soups and cheeses

frog legs

Day 5-Common Dishes and Meals(June 14th 2001)(9:00pm)

Today Darian and I learned about typical meals and common dishes in france. Now if you wanna talk about some good food the food we ate today was really good. The first meal we ate today was called Foie Gras. It is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate. The second food we learned about and tasted today was called Ceps. It is one of the most famouse foods in france. They are wild mushrooms grown all over the country side in france. The last food that we learned about and ate today was called Crepes. They can be a breakfast, dessert, lunch, or dinner. It is basically a dough omolet. You can put anything you want inside of them. Now we are going to bed. We are full and really tired. Goodnight.

strawberry cream filled crepes

foie gras(grilled duck)

fried ceps with noodles and spices

Day 4-French Meal Schedules and etiquett(june 13th 2001)(7:00pm)

Today John and I learned about frances meal schedule. In france the eat just like use. They have 3 different meals a day. First one is of course breakfast. Second one is lunch which is the main meal of the day. And the 3rd one is dinner. Breakfast in france is a really small meal. It usually consist of some breakfast roles and some crassants with some butter or jam to spread on them. They usually drink milky coffee or hot chocolate with there meal. There is no exact time that they eat breakfast in france. Lunch was traditionally the main meal of the day for people in France. Although Lunch is still considered the main meal for many French people living in rural areas, the demands of modern day life in big cities mean that this tradition has been forgotten to a large extent. Most restaurants in France serve lunch from between midday to 2pm and close afterwards until dinner time. A typical dinner in France will consist of up to six courses. These include the aperitif, Entre, plate principal, salad, cheese, dessert, fruit, coffee and digestive drink.The aperitif is a pre dinner drink served with small appetizers while the entre is a first course. The plate principal is the main course and will consist of meat, poultry or fish. This is followed by a salad, selection of cheese, fresh fruit and coffee.

people eating breakfast in france

people eating lunch in france

people eating dinner in france

Day 3-flavor Principles In France(June 12th 2001)(9:00pm)

Today Darian and I learned about different flavor principles in france. They use a lot of different seasonings and spices down here. They all taste so deliciouse and they make the food stand out. The first thing we learned about and tastes today were called Fleur de sel. It stands for "Flower of the sea". It is when you gather sea salt on shallow pools on clear days without wind. When the pool water evaporates it leaves behind salt crystals floating on the water. Then the salt becomes Fleur de sel. The second type of spices we learned and tasted today were called Herbes de Provence. Herbs growing in Southern France during the summer months became the inspiration for Herbs de Provence. This aromatic blend includes fennel, chervil, savory, mint, bay, rosemary, thyme and oregano. Sometimes lavender and orange zest are also added to the mix. Apply Herbes de Provence to chicken, fish, or roasted vegetables. The last thing of spices we learned today were called Fine Herbes. Rather than being used in a recipe, fine herbes go on a dish after it's cooked. Fine herbs usually add flavor to salads, soup, sauce, stew and eggs. Chefs prefer fresh herbs for this mixture. The exact blend for fine herbes depends on the dish, but nearly all fine herbes mixtures include parsley and chive.

some kinda herb.

different types of herbs and spices

Day 2-Common Cooking Methods In France(june 11th 2001)(8:37pm)

Today john and I learned about different coking methods that they use in france. They use similar cookng methods that we use in the united states. The first method we learned was Flambeing. It is a cooking method that they use that is really dangerouse. It is used to add kick and flavor to different types of food. The second method we learned was Sauteing. It is easy cooking method. It is a low fat method of range top cooking. The third method we learned today was Poaching. This was probably the best one there was. It is used to simmer food and bring out a tender texture. The food turned out so soft and good. The fourth method we used is also used in the united states. It is called Broiling and Grilling. They are both similar cause they both cook food over direct heat. So basically its like cooking foo on a grill. The last method we learned today is used all around the world. It is called bakeing. It is a dry heat method that uses a oven that slowely cooks food. Well This is what we learned today cant wait to see whats in store for us tomorrow.

grilling

Flambeing