know facts of foods from france?
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Long to make it come real, use veggetables so many kinds of French food depends on the area you're considering
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Nourriture de poulet, chutes et herbe.\n\nThere is a limit to the finest quality free-range chickens that can be produced in a year in France (500). This is to keep up the cost more than a matter of quality.\n\nI would differ with you in/re the quality of French foods. The reason they have developed so many sauces and exotic preparation methods over the years is because their meats nd produce tend to be less than the best.
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Since food from Quebec differs greatly from elsewhere in Canada (just as New Brunswick is different from Saskatchewan), the correct term would be Quebecois cuisine (In correct French, it would be "cuisine québécoise").  However, I don't think that is a term that is as well-known as French Canadian cuisine.  I would recommend you use French Canadian cuisine for your essay.
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maybe peas soup is french
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Haggis (free-range is best, leave the farmed stuff alone), black pudding, fish supper (yeah, fish and chips), scotch broth (lovely thick warming vegetable based soup), as well as the international dishes such as hamburgers, pizza, curry (which is very popular here). Posh people eat salmon (which is usually farmed here) or venison, but we don't like them much although I would fight them for the salmon ;-)
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go to uk.yahoo.com and search......\n\nhttp://uk.search.yahoo.com/search?p=cotes+du+rhone+wine&prssweb=Search&ei=UTF-8&fr=FP-tab-web-t340&x=wrt&meta=vc%3DcountryUK
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look for :\nENSICA\nSUPAERO\nENAC\nENSTA\nECOLE DE L'AIR\nfor the best in France\non your search engine
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go the government food puyramid website\nvery informational and useful
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Who said the French were right. Republicans eat Freedom Fries.\nDemocrats eat Traitor Taters
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French cuisine is characterized by its extreme diversity. French cuisine is considered to be one of the world's most refined and elegant styles of cooking, and is renowned for both its classical ("haute cuisine") and provincial styles. Many of the world's greatest chefs, such as Taillevent, La Varenne, Carême, Escoffier, or Bocuse were masters of French cuisine. Additionally, French cooking techniques have been a major influence on virtually all Western cuisines, and almost all culinary schools use French cuisine as the basis for all other forms of Western cooking.\n\nContents [hide]\n1 Diversity \n2 Ingredients \n3 Present-day food and drink in France \n3.1 Structure of meals \n3.2 Drink \n4 Divisions of Restaurant Cuisine \n4.1 Cuisine bourgeoise \n4.2 Cuisine du terroir \n4.3 Cuisine nouvelle \n4.4 Today \n5 Foreign cuisines \n6 Notable dishes \n6.1 Famous French dishes \n6.2 Quick Food \n6.3 Common canned food \n6.4 Common savory pies \n6.5 Famous but untypical dishes \n6.6 Desserts \n7 Specialties by region/city \n7.1 Un-French dishes \n8 See also \n9 External links \n \n\n\n[edit]\nDiversity\n\nTraditionally, each region of France has its own distinctive cuisine:\n\nCuisine from northwest France uses butter, cream, and apples; \nCuisine from southwest France uses duck fat, foie gras, porcini mushrooms, and gizzards; \nCuisine from southeast France uses olive oil, herbs, and tomatoes, and shows Italian cuisine influences. \nCuisine from northern France uses potatoes, pork, endives and beer, and shows Flemish cuisine influences. \nCuisine from eastern France uses lard, sausages, beer, and sauerkraut, and shows German cuisine influences. \nBesides these five general areas, there are many more local cuisines, such as Loire Valley cuisine, Basque cuisine and the cuisine of Roussillon, which is similar to Catalan cuisine. With the movements of population of contemporary life, such regional differences are less noticeable than they used to be, but they are still clearly marked, and one traveling across France will notice significant changes in the ways of cooking and the dishes served. Moreover, recent focus of French consumers on local, countryside food products means that the regional cuisines are experiencing a strong revival in the early 21st century, especially as the slow food movement is gaining popularity.\n\nWhat is often known outside of France as French cuisine is the traditionally elaborate haute cuisine, served in restaurants for high prices. This cuisine is mostly influenced by the regional cuisines of Lyon and northern France, with a marked touch of refinement. It should be noted, however, that average French people do not eat or prepare this cuisine in their everyday life. As a general rule, elderly people tend to eat the regional cuisine of the region where they are located, while younger people will be more inclined to eat dishes from other regions and foreign dishes.\n\nFrench wine and French cheese are an integral part of French cuisine, both as ingredients and accompaniments. France is known for its large ranges of wines and cheeses.\n\nExotic cuisines, particularly Chinese cuisine and Vietnamese cuisine and some dishes from former colonies in Northern Africa have made inroads.\n\n[edit]\nIngredients\nFrench regional cuisine uses locally grown vegetables. Let us cite:\n\npotatoes \ngreen beans \ncarrots \nleeks \nturnips \neggplant \nzucchini \nMushrooms, oyster mushrooms, Porcinis, truffles, and other vegetables, in order of increasing rarity and price. \nCommon fruits include:\n\noranges \ntomatoes \ntangerines \npeaches \napricots \napples \npears \nMeats commonly consumed include:\n\nchicken \nturkey \nduck \ngoose, a holiday dish \nbeef \nveal \npork \nmutton and lamb, a holiday dish \nrabbit \nHorse meat is available from special butcher stores, but minorities of people consume it.\n\nSeafood commonly consumed includes:\n\ncod \nsardines, canned \ntuna, canned \nsalmon: used to be a
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Do a report or project on the French contributions to cuisine. Research names like Vatel, Brillat-Savarin, Escoffier.
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Italian cheeses:\n\nhttp://www.artisanalcheese.com/searchprodfilter.asp?ad1=ITALY&ad2=&ad3=&ad4=&pagenumber=1
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you better check with the French Consolate  and their immigration/travel laws, don't depend on the answers here some joe-schmos give you.  you could easily get yourself in trouble with misinformation.
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http://www.frenchculture.org/education/
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The World Factbook: French Guyana\n\nhttp://www.cia.gov/cia/publications/factbook/geos/fg.html
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http://switzerland.isyours.com/e/guide/contexts/french.html
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try here\nhttp://www.chiots-france.com/Trouver-votre-chiot/Cao%20Fila%20de%20Sao%20Miguel-1.jpg