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France has been who has brought fame to snails, but they are traditional food in many other countries around the Mediterranean, and the same with frog legs.
Apparently not, as the Jap suggested that Scandinavians are inherently unable to understand good food, as we would have to import people who know "how to eat".
It's especially funny coming from a person who eats seaweed, raw fish eyes and rice spiced with wasabi and semen.
Wanna get civilised?
I can send you some Italian recipes
Are you serious? There is a reason why Japanese food is popular around the world. Funnily enough I never heard of anyone liking Finnish (or Northern European food).
That's merely a marketing play and fads which come and go, not telling anything about quality. Why are Japanese cartoons popular, but the young'uns of today don't who Asterix or Tintin are? Or is Nicki Minaj better than Queen because she is more popular these days?
Quote:
Originally Posted by xander.XVII
Wanna get civilised?
I can send you some Italian recipes
Go to a WalMart meat counter in the USA and ask for veal, see if there is anybody there who even knows what you are talking about.
There was no spaghetti nor tomatoes in Italy, either, before the fifteenth century. But now certainly part of the Italian cuisine.
The great trade routes and global shipping were developed primarily to transport spices to places where they didn't grow, to become part of all cuisines. Even salt was an expensive exotic in many places, right up to the last century, when a young Ghandi lead a protest against salt taxes and monopolies in India. And tea in colonial America. Would you say that only Cuba can claim to have sugary foods in its national cuisine, which would elsewhere be an exotic?
When I lived in Quebec, Poutine had not been invented yet, but now it is considered the definitive food of Quebec.
Jtur
You are right about that most "typical" dishes are fairly recent. For example, the first mention of "Fabada", a typical northern Spanish food supposed to be as old as civilization itself, was in 1933!!
Tomatoes was considered poison until quite recently, potatoes were grown for their flowers...
Veal, yeas, you can buy veal in the US, I don't know about Walmart, ternera, vitello. Definitively.
Also game, you can buy game in the US, also here but only ocassionally. They even have bear meat, the meat favoured by royalty.
During the middle ages, honey was used a lot to preserve food and prepare game.
Apparently not, as the Moderator cut: <snip> suggested that Scandinavians are inherently unable to understand good food, as we would have to import people who know "how to eat".
It's especially funny coming from a person who eats seaweed, raw fish eyes and rice spiced with wasabi and semen.
Scandinavian gastronomie are among the best in Europe, but their source materials are hard to find and very expensive. Whale, specially prepared salmon, etc. Also very healthy.
Never seen a Scandinavian restaurants...not "smorgasboards"...not even in places with a large number of them.
Last edited by Rozenn; 11-03-2015 at 01:01 PM..
Reason: Orphaned
Okay Ariete... then I don't want to know what you could possibly think of our snails in butter and garlic and frog legs. Or veal, or brain, or "langue de boeuf"... I never tried those but my parents did.
One more time DJ - now I know where it all came from to Russian cuisine))) ( Never thought of it before.)
These used to be Russian staples as well, ( except for snails - those really never took off in Russia.)
Russian cuisine and restaurants were considered among the best, usually ranked after or above French. That was a century ago. I read they are trying to revive old cuisine.
All those things are eaten all around Europe; entrails, brain, tonge -pig, cow-ox- little birds, lizards (I've seen them before they were banned) and about everything you could imagine. In Spain they still eat about everything, but younger generationsd are used to industrialised and junk food.
Russian cuisine and restaurants were considered among the best, usually ranked after or above French. That was a century ago. I read they are trying to revive old cuisine.
*Older* Russian cuisine incorporated a lot of French recipes. And I mean a LOT. ( The majority of cooks hired in wealthy Russian households back in the 1800ies were mostly French.)
In fact when I chat with DJ sometimes, I already figured that when it comes to certain things, I should bypass English all together and think "French-Russian," since so many words in certain areas ( food including) came to Russian directly from French. All these "purees" and "bise's" - all these words are really French in its origin.
Of course Russian cuisine incorporated some "things German" as well - the "Schnitzels" and some sausages, but for the most part it's French I think, combined with "authentic" Russian cuisine like sturgeon and caviar.
Me personally - I still prefer the snails in butter and garlic sauce - just the way DJ mentioned it)))
P.S. An honorable mentioning of Northern European cuisine.
As it has been said - "Scandinavian gastronomie are among the best in Europe, but their source materials are hard to find and very expensive. Whale, specially prepared salmon, etc. Also very healthy."
That's an impression it made on me as well.
If you like fish, it's awesome.
That happened in all Europe and probably in America. The French revolution cut the head of the main employers of the best cooks in the world....so they had to go elsewhere and they created the modern concept of restaurant, that originally was the name of a soup.
Russian also has a lot of German words, that are kind of inserted without any need.
In Madrid, I think there's a restaurant founded by one of such French cooks, I believe it's the oldest restaurant in the world, Lhardy. I don't know if still open.
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( Never thought of it before.)
