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Food shopping in France was formerly done almost daily in small local shops and markets, but the arrival of the supermarket and the even larger "hypermarchés" (large-surface distributors) in France have disrupted this tradition. With depopulation of the countryside, many towns have been forced to close shops and markets.
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
The popularity of French music in the rest of Europe declined slightly, yet the popular chanson and the old motet were further developed during this time. The epicenter of French music moved from Paris to Burgundy, as it followed the Burgundian School of composers. During the Baroque period, music was simplified and restricted due to Calvinist ...
French music history dates back to organum in the 10th century, followed by the Notre Dame School, an organum composition style. Troubadour songs of chivalry and courtly love were composed in the Occitan language between the 10th and 13th centuries, and the Trouvère poet-composers flourished in Northern France during this period.
The culture of Paris concerns the arts, music, museums, festivals and other entertainment in Paris, the capital city of France.The city is today one of the world's leading business and cultural centers; entertainment, music, media, fashion, and the arts all contribute to its status as one of the world's major global cities.
We've rounded up some of the most unique Easter traditions around the world to encourage you to adopt a new one–or even simply brush up on your Easter trivia facts. From the picturesque beaches ...
Food and drink in France (9 C, 5 P) ... Cultural history of France (15 C, 18 P) L. Languages of France ... Pages in category "Culture of France"
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike , mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef)