Name the regions of France and describe the types of food they are known for. Mention at least two dishes from each region.
Describe the term ‘ Nouvelle Cuisine’ and list ten ways it had contributed to changing the French Cuisine to what we know today.
A French chef is said to have written the first cook book. Name the book and the chef.
Marie Antoine Caremeand Auguste Escoffier are well known figures in French Cusine History. List the changes they made individually to French Cuisine.
Describe the following breads:
- Baguette:
- Ficelle:
- Flute:
- Fougasse:
- French stick:
- Pain bis:
- Pain de champagne:
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