partchwork Like the French regions, our gastronomy assembles and combines food crops and food that were not necessarily made to meet.
gastronomic regions, such as Guyenne and Morvan, have disappeared to make room for administrative regions. Tomorrow new administrative regions to erase the cultural work of many generations. For example
aligot Aveyron and its origins. Originally, the aligot is a dish originating in the Aubrac plateau, which has since spread in Auvergne and the Limousin. The word is derived aligot of "aliqu'ot, itself derived from the Latin" aliquod "which means" something. "
Legend of Aubrac refers to the creation of aligot by the meeting of the three bishops of the diocese of Rodez, Mende and St. Flour at the crossroads of three departments. At mealtime, everyone would have provided an ingredient: the volume of Rouergue, potatoes Auvergne, butter, milk and know-how of Gevaudan, and this dish was born of Aubrac. Cross-called "cross of three bishops," which represents the junction of three dioceses (and departments), is found and associated with this legend.
The mixture of cultures prevails over identity, constantly recreating a new culinary identity. Besides, I'll let you see below is a regional culinary identity today ...
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