#Southern France Cuisine | Explore Tumblr Posts and Blogs

alpaca-clouds · 8 months

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Try to learn about the old foods

I have most recently started to meal prep, with making a lot of foods and putting them in the freezer. This ended up allowing me to buy the foods in bulk from the local market. And, well... This allowed me to eat some of the foods that the supermarket does not have.

We do have a bit of a problem. And that problem mostly is that we got our food kinda messed up. Because people have lost the connection to the food they eat. But also because of colonialism.

The big thing that happened is, that we lost contact with most local foods. No matter where I go in the "first world nations"... The foods offered to me in the supermarkets are the same - and they also look the same.

This means that a lot of people have no real idea, what foods came from where in the world - but also do not know half of the foods that originated with where they are from, because they are not easily available.

Tomatoes are an example. Not only did historical tomatoes look and taste very differently from the tomatoes we eat today, but obviously... they came from the Americas. So they are not a food that originated with Europe and was not widely available in Europe until the 1600s. While, yes, the first tomates came here more than a hundred years earlier... it took a while for them to catch on.

This is parsnip. Another root vegetable that was commonly eaten in Europe for most of history. It has a more intensive taste than the usual carrot - but is also not that different from it, when it comes to consistency and how it is going to cook.

This is fennel. You might know fennel seeds as a spice or something you might drink as a tea. But the rest of the plant is edible, too, and a surprisingly strong flavored vegetable. It also is very crunchy and makes a really great addition to salads. But it is often not really sold in many places.

This is the Jerusalem Artichoke, another vegetable that originates within the Americas. To be exact, this is the root of a kind of sunflower. It got its name for being very similar in taste and tecture to the Artichoke. I honestly do not know, though, why it is called "Jerusalem Artichoke", because it does not have anything to do with Jerusalem.

The Potimarron is a kind of squash that - like basically all other forms of squash - originates in the Americas as well. It has a very nutty flavor. In Europe it was very popular in France for a long while, hence the french name. It has tons of meat and really makes for great stews!

This is a rutabaga, which originates from somewhere in northern Europe. We do not really know from where. All we know is, that it was a Swedish botanist who cultivates the form we still eat to this day in the 1620s. Which is why it is also called the "Swedish turnip". It does taste like a more bitter carrot, but makes really good addition to stews or can be served stamped.

This is the Chinese Artichoke and another root vegetable, that as the name suggest originates from China. It was cultivates in China in the late medieval period and has later made its way to Europe, especially France. It has a really sweet and nutty taste and can be eaten raw or in salads. Though there are dishes mashing the vegetable, too.

These are tigernuts, a vegetable that has been around forever. It originates in southern Europe, southern Asia and northern Africa. It is a dried fruit, with a sweet and earthy taste and it is known a lot in Spanish cuisine, but also in the cuisine of southern Asia.

Yacon is a root vegetable that originates with Peru, where it is still eaten, while the rest of the world mostly forgot about it. Well, except Japan, where it is currently getting more and more popular. It is a vegetable, but it has a very fruity taste.

I could now go on and name more vegetables from all around the world that were once grown and fed people, but got forgotten more and more in favor of the very limited diet made up of potatoes, corn, potatoes, peppers, cucumber, onion and tomatoes, that is basically what you will get to eat in most places.

And... Well, the thing about it is that... It is not really a good thing that we grow the same stuff everywhere. It is not good for us and it is not good for the environment. It is not good for those foods, either.

I really wish people would try and eat more of the stuff that originates with their region. And that they would eat the not-so-perfect looking foods as well. Because it is gonna be more sustainable in the end.

#solarpunk #food #vegetables #fruits #farming #agriculture #history #food history #sustainable living #sustainability #colonialism

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max1461 · 4 months

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My opinion on French food:

Very slimy. The French love their slimes. Every dish has to have a goopy slime sauce. Not a fan of this.

Foie gras: I used to like it, but then I ate some really bad foie gras that made sick and I don't like it anymore. Bad memories.

Crepes: good.

Galettes: very good. Galette with ham, emmental and an egg is like the classic lunch thing at a crêperie and it's pretty based.

Lots of red meat, not a fan.

Too much steak, I hate stake. Every french guy just eats stakes.

My sister had a French boyfriend who called himself vegetarian because he only bought "one ham per week" have I mentioned this on here?

Paradoxically I do like beef tartare. But bad beef tartare is really bad so be careful.

France does actually consistently have really good french fries. Like almost any restaurant will have fries and you should get them.

Underrated French regional cuisine: Lyonnaise.

Not French food proper but Paris has many good spicy noodle places. I guess there is a big-ish southern Chinese diaspora population there? Many good spicy noodle places. Maybe it's cause Louis XIV was a sinophile.

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r-aindr0p · 5 months

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Pls taught me the ways of french people (for oc characterization purposes)

Here's a few things that came to mind about Frenching around. Of course it's more thant that. (The noises when french thing flips the crepe and messes up are not part of the angry noises right below, just other everyday noises)

Like in Italy and Switzerland we have tons of different cheeses and have a sense of pride about it kinda. I know I'm picky with cheese and really not into cheddar for example because it has little to no taste imo.

Cuisine and pastry is also important, as there are many many different recipes that vary from region to region.

Protest marches are something very french too, as well as going on strikes before discussing any matter (train and railway station staff are regurlarly on strikes tbh, and we then complain about it but we're also used to it)

We have a national grandpa sport called "pétanque" you mostly see the old guys playing it in the southern regions of France, it's a game where you throw metal balls and yours has to land as close as possible to a smaller red ball placed a few meter in front of you.

Being french includes so many things since like in every countries there are regional accents and dialects that come with their own expressions and more.

But basically French people like good cuisine, they complain often, rip off and eat the end part of their freshly purchased baguette on the way home, go on strikes and protest, oh and we hate our president of course.

Also some french ppl are making fun of others struggling with out words that have 2364300 silent letters but really most of us here are so bad at speaking english.

Other French ppl feel free to add character info if some come to your mind !

#I'll edit and add more stuff it it comes to mind

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blues824 · 8 months

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I love the way you write the headcanons about the First Years + Ortho going to the reader's world! Could you do the same with the Second Years, please?

Riddle Rosehearts

Favorite Country/City: He would love to go visit Stratford-Upon-Avon in England, as he is one to enjoy being in the city of one of the most famous playwrights and authors in history: William Shakespeare. Also, there is tea available at most shops, so he will still be able to follow the Queen of Hearts’ rules.

Favorite Cuisine/Dish: Again, his favorite dish is strawberry tarts, and they apparently originate in France as tarts were used to showcase the seasonal not-berries. That aside, he also does appreciate French cuisine as a whole.

Favorite Drink: Again, he enjoys tea, but I think he would like strawberry lemonade. More specifically, the strawberry lemonade from those restaurants that put those slices of strawberries into the drink.

Favorite Souvenir: A small Shakespeare bust that he can place on a bookshelf as a book holder.

Favorite Singers/Songs: He absolutely loves classical music, specifically from the Classical Era. He prefers the classics: Bach, Beethoven, Marianna Martines, etc. Favorite song would be Für Elise, by Ludwig van Beethoven.

Favorite Movie: The Phantom of the Opera, but the 1927 silent film version.

Ruggie Bucchi

Favorite Country/City: I originally was going to say that he would have liked Luxembourg because it’s one of the richest countries in the world, but I decided that would be too easy. I feel like he would love to go to Cairo in Egypt. It’s very rich in history and culture, and I’ve heard they have good food (someone confirm, plz).

Favorite Cuisine/Dish: His favorite food is donuts, and I looked it up and they apparently originate from either Ancient Greece/Rome or Medieval Arab chefs. That being said, either cuisines (Greek, Italian, or Middle Eastern) would be his favorite. He has a very diverse palate.

Favorite Drink: Depending on if he prefers coffee or tea, he would like either Mazboot or even Zjada coffee, or karkade (please correct me on any of this, I am not from the Middle East and have never been so if it’s incorrect you can tell me. Got this info from online).

Favorite Souvenir: A small, handmade pot that he found at one of the markets. He thought it looked interesting and thus purchased it. The vendor was really kind as well.

Favorite Singers/Songs: This is kind of hard, but AMERICAN HORROR SHOW by SNOW WIFE would be his favorite, meaning hyperpop would be his favorite genre. He gives me TikTok boy vibes for some reason, and he would also like most songs that popped up on his FYP.

Favorite Movie: Lion King, and I’m not trying to be funny. He just likes the “It’s not funny, Ed”, where Ed erupts even more into laughter. It makes him snicker a bit as well. Maybe I was trying to be funny.

Azul Ashengrotto

Favorite Country/City: He would love the township of Cavendish in Prince Edward Island, Canada. It’s got the ocean, it’s got the small town vibes, and it inspired L.M. Montgomery’s fictional town of Avonlea in Anne of Green Gables. Speaking of, he would totally resonate with Anne because they both entered a society that they weren’t knowledgeable of the norms of.

Favorite Cuisine/Dish: Because he loves fried chicken, I would say his favorite cuisine is that of the Southern United States. You can’t go wrong with coleslaw, cornbread, green beans, mashed potatoes, and Southern hospitality.

Favorite Drink: Iced Tea, specifically from the Southern states as well. If we’re talking about cocktails, then Long Island Iced Tea would be his go-to. However, he prefers to drink at home because he doesn’t have to call anyone to pick him up.

Favorite Souvenir: It’s stated that he likes collecting coins, so yeah.

Favorite Singers/Songs: This man loves Elvis Presley’s music, and no one can fight me on this. He’s a bit of a hopeless romantic, so he loves either Heartbreak Hotel or Can’t Help Falling in Love is his favorite song.

Favorite Movie: Romeo and Juliet, the one starring Leonardo DiCaprio. The movie’s great, the actor not so much. He’s a bit of a hopeless romantic, as I stated before, so he would very much like a Romeo to his Juliet. Mans wants to be in a tower with a window sill and he wants someone to be standing below to talk to in a romantic way.

Jade Leech

Favorite Country/City: He loved going scuba diving in the Mariana Trench, and since the Trench is located between Hawaii and the Philippines, I think he would love staying in the Philippines. The city he favors would be Boracay, even though it’s in the middle of the Philippine Islands and a bit further from the East.

Favorite Cuisine/Dish: His favorite dish is octopus carpaccio, and it’s kind of obvious that it’s Italian. He does enjoy Italian cuisine as a whole as well. However, if we are taking the octopus components of the dish, then I believe he would also be a lover of Japanese cuisine.

Favorite Drink: It is recommended that with octopus carpaccio, you should have a Pinot noir, and he agrees. However, if he’s just going to a bar, he would order a limoncello spritz. It’s typically a post-dinner drink, and he likes the lemon flavor along with the kind-of-like-soda, kind-of-like-wine game that the drink offers him.

Favorite Souvenir: He loves smaller, easily portable trinkets, so as basic as it is he loves collecting keychains and magnets. His favorite keychain is a shell that had a hole in it, and a small child actually handed it to him out of nowhere. He got a ring and attached it to his backpack.

Favorite Singers/Songs: His favorite song is 24 / 7 / 365, by Surfaces. It’s laidback, it’s chill, and he likes it. Songs that remind him of the beach are ones that he likes. He plays it when he’s attending to his terrariums.

Favorite Movie: Jaws, and none of the sequels. All the sequels suck. He has watched the first Jaws so many times that he sings along with Quint when he starts singing “Farewell and Adieu You Fair Spanish Ladies”.

Floyd Leech

Favorite Country/City: He wants to go places where he can do things whenever it strikes him. He would also want to go somewhere with clear water. Thus, I believe he would love to go to Tahiti. There’s a market, he can go scuba diving with whales and sharks, he can go surfing, he can go to the museum, and if he wants to stay in his hotel room then he can.

Favorite Cuisine/Dish: His favorite dish is Takoyaki, so I think it’s safe to assume that he likes Japanese cuisine. However, it is stated that shiitake mushrooms come from mountainous regions in China, Japan, Indonesia, and Taiwan, so he likes any dishes without the mentioned mushrooms.

Favorite Drink: As funny as it is, Sex on the Beach, as it’s a summer drink that he loves to enjoy on the beach. Also, he has the emotional maturity of a 7th grade boy, and the name was hilarious to him.

Favorite Souvenir: Two little figurines of a guy and a girl dancing with each other. They fit together in a way that was complex, making it a puzzle of sorts.

Favorite Singers/Songs: Either Laffy Taffy or Sneaky Link 2.0 are his favorite songs. This man is searching for his Mrs. Bubblegum. He is looking to be somebody’s sneaky link. He lives for drama, and no one can tell me otherwise.

Favorite Movie: The Meg, because who doesn’t love a giant, prehistoric shark that escapes from the gaseous layer at the bottom of the Mariana Trench? He has sharp teeth like the megalodon, and he likes the jumpscare where the shark jumps up.

Kalim Al-Asim

Favorite Country/City: He loves tropical areas, but he loved the Bahamas and the capital of Nassau the most. The resort there was great, and the people were very friendly. It was a laid back time, and it was not even a five minute walk to the beach. Plus, coconuts grow there apparently (correct me if I’m wrong), and coconut juice is his favorite food.

Favorite Cuisine/Dish: A lot of Thai food, specifically the desserts, use the flesh of the coconut, so I think I have substantial evidence to say that he does like Thai food. He would be very hesitant to try Thai curry, though… unless he had somebody to try it with him.

Favorite Drink: Piña Colada, doesn’t matter if it’s virgin or not. He loves the song that accompanies it as well. Anyways, the drink is a very fruit-filled drink. He thinks it’s the right amount of sweetness, so he loves to enjoy it.

Favorite Souvenir: A singular photograph, as he somehow found himself involved in a volunteer program and he took a picture with children from one of the villages he was volunteering at.

Favorite Singers/Songs: He also likes songs that remind him of the beach, and I stated that he probably likes the song Escape (The Piña Colada Song), but it’s not his favorite. His favorite song would be Celebration, by Maffio, Farruko, and Akon (feat. Ky-Mani Marley).

Favorite Movie: I have a feeling that he would love the movie Shrek. It’s funny, a lot of memes have been made from all the movies, all the sequels are great. What’s not to love about the movie(s)?

Jamil Viper

Favorite Country/City: He gives me a vibe that I resonate with on the historical front, so I would think he would like to visit somewhere in the Middle East, as that is where ancient Mesopotamia was. Specifically, he would love to visit Ur, in Iraq. Not only is it located in a desert (familiar territory), but it’s one of (if not the) first cities in the world.

Favorite Cuisine/Dish: Unlike Kalim, he loves curry, so that gives me reason to believe that he would enjoy Indian cuisine the most. Syrian food comes in second for him (I spend a lot of time at my friend’s Syrian house and they make good food… I’m hungry now).

Favorite Drink: This was difficult, but I feel like he would move towards margaritas, and not just because of the song. Because curry can be spicy, I would say he likes a spicy margarita as well. His favorite non-alcoholic drink would be a mangonada.

Favorite Souvenir: All the books he picked up to learn different languages. He learned along the way as well, and all of the books have annotations within them so he has them for future reference.

Favorite Singers/Songs: He likes breakdancing, so he likes any song he can breakdance to. I am not very involved within this genre of music, so after doing some research I have come to the conclusion that he would love the song The Witch, by the Bamboos.

Favorite Movie: Footloose, as it’s a movie about dancing and rock music being banned. He saw it because it looked interesting, and he learned the Footloose dance. Also, the song Holdin’ Out For a Hero makes him feel like he wants to be someone’s hero.

Silver

Favorite Country/City: Carrickfergus, as it holds the Carrickfergus Castle. It may be a Norman castle, but it’s because of the history (and the fact that he may be based off of both the Princess and the Prince and thus deserves a castle {personal opinion}) that he enjoys his time in the town.

Favorite Cuisine/Dish: This is the first time I’ve actually dove into investigating Silver’s likes and dislikes, and apparently he likes mushroom risotto, which is thought to originate from the Italian region of Lombardy.

Favorite Drink: He strikes me as the type to like wine, and not the bitter stuff. He likes sweeter wines, especially white wines as they pair nicely with the risotto he loves.

Favorite Souvenir: A journal, in which he writes about his many journeys around the world.

Favorite Singers/Songs: I think he is a Swiftie. That being said, his favorite song would be Love Story, as he is looking for his Juliet. However, he is not one of those over-excited fans who will tear someone up for saying they don’t like Taylor Swift’s songs. He will just judge them quietly.

Favorite Movie: Gladiator, partially for the plot, partially for Russel Crowe. It reminds him of the training he had to go through as a knight.

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chefgretamorrison · 2 months

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GRETA MORRISON

Born under the glimmer of Hollywood's golden era, with a name inspired by screen legend Greta Garbo, Greta Morrison came from the lush comfort of her privileged upbringing to the rigorous kitchens of Le Cordon Bleu. She's traded opulence for the heat of the stove and the zest of innovation. As the soon-to-open La Boheme's heart and soul, she marries her passion for exquisite cuisine with a dash of rebellion. Amidst personal awakenings and culinary conquests, Greta wants to remain a steadfast in her commitment to authenticity, love, and the creation of unforgettable experiences. She aims to weave her own legacy in Covington, Georgia.

SELF

NICKNAMES: G, Chef G AGE: 40 BIRTHDAY: May 5, 1981 SEXUALITY: Lesbian GENDER: Cis Female PRONOUNS: She/Her PROFESSION: Owner & Chef of La Boheme (opening soon) LOCATION: Orchid Park, Covington, Georgia FACE CLAIM: Danielle Savre RACE/ETHNICITY: Caucasian NATIONALITY: American HEIGHT: 5'6" BUILD: Slender and fit HAIR: Blonde, often styled in a casually elegant manner EYE COLOR: Blue ALLERGIES: None, but has a peculiar dislike for cilantro DISORDERS: Mild anxiety FASHION: Rustic elegance combined with a touch of Southern charm. Blend of comfort with a hint of sophistication. Fitted blazers, soft flowing blouses, occasional statement piece like bold, patterned scarf. Earth tones and textures, leather boots and artisan jewelry that add personality to her ensembles. NERVOUS TICS: Taps her fingers rhythmically on surfaces when deep in thought HOBBIES: Antique shopping, especially culinary tool collecting INTERESTS: Sustainable farming, culinary history, poetry POSITIVE TRAITS: Creative, empathetic, ambitious NEGATIVE TRAITS: Impatient, self-critical, struggles to ask for help MBTI PERSONALITY: ENFJ (The Protagonist) ZODIAC CHART: Taurus Sun, Scorpio Moon, Virgo Rising CORE VALUES: Integrity in culinary creations, community engagement, sustainability PERSONAL CHALLENGES: Finding a balance between work and personal life, overcoming childhood neglect PERSONAL ACHIEVEMENTS: Establishing a successful culinary career independently, nurturing meaningful relationships, successfully breaking from her family’s traditional expectations to carve out her own path, creating a loving and chosen family LIFESTYLE: A blend of culinary innovation and quiet, quality time with loved ones QUIRKS: Small whisk tattoo on the side of her left ribs, bursts out French when cooking or overwhelmed or angry FUTURE ASPIRATIONS: To expand her culinary brand focusing on sustainable practices for fine cuisine, write a cookbook intertwining recipes and narratives, and share cooking tips online, reaching a wider audience with her culinary philosophy and skills.

FAMILY

MOTHER: Julien Morrison (deceased, was a socialite and philanthropist, with a fondness for old movie stars, which influenced the naming of her daughters) FATHER: Peter Morrison (successful businessman, often distant) CHILDREN: Step-daughter, Emilia Parish SIBLINGS: A younger sister named Katharine Morrison, after Katharine Hepburn. FIANCÉ: Laikyn Parrish, a novelist and the adoptive mother of Emilia

BIOGRAPHY

tw: cancer, death

From the opulence of her birthright to the culinary heights of Le Cordon Bleu in France, Greta Morrison was always a vivid canvas of what a life lived under privilege looked like. Born into a wealthy family, to Peter and Julien, Greta's early years were marked by the kind of advantages that most could only dream of.

Since she was a child, Greta had everything her heart could desire. A pony? Her father would make sure hers was the most prized and that she had the best instructors. The latest toy? She would have two, for the sake of never to worry about losing it. A trip to Disney World? Greta would be at the best hotel, with all at her disposal. She had everything, except what she truly desired—present parents.

Their wealth permitted them to provide the best tutors, and nannies, but nothing replaced that abandonment in her heart. Because their life was so busy, her dad with work and her mom as a socialite, Greta was rarely in their home in Georgia. Always traveling with them and the staff, or being sent away on her own. Her educational began at an all-girls boarding school in Switzerland, and Greta, having learned ways to get her parents attention, was never afraid to get herself into trouble. She quickly carved out a reputation for herself there.

The privileges that surrounded her seemed only to fuel her defiant spirit, and Greta never shied away from pushing boundaries. Troublesome incidents and clashes with authority figures peppered her adolescence, all that deviated from what her mother had expected her privileged upbringing to be. The structured environment of the boarding school struggled to contain her free spirit, and Greta's endeavors became a defining feature of her youth.

Around that same time, Greta grappled with the exploration of her own sexuality. It was during these formative years that she first began to realize and understand her attraction to women, thought it wasn’t until many years later that she began identifying herself as a lesbian—as the conservative environment of the boarding school provided no sanctuary for such self-discovery.

After graduation, Greta took a gap year to travel Europe and that’s when the culinary world beckoned, which Greta answered the call with gusto. Her culinary adventurous in Europe took her to the laps of many women, which she greatly appreciated the mixture. Beautiful women and excellent food were Greta’s kryptonite. It wasn’t until later into her gap year, unsure what to do with her life still, that her path crossed with Marie DuPaul, a lover much older than her, who managed to get Greta a spot to study in the prestigious Le Cordon Bleu in France.

Her time there broadened not only her palate but also her appreciation for love and romance. She learned with the French that any woman could be romanced by their stomachs, if cooked the right food.

Greta's culinary prowess and insatiable curiosity for the world led her to work under the best chefs in Paris, where she honed her skills and refined her craft, aside from working her ass off. For almost a decade, she wandered far from her country, embracing the world as her home instead. Yet, despite the allure of exotic locales, her roots remained tethered to the small town of Covington, Georgia.

Tragedy struck when her mother became sick with cancer, pulling Greta back to her home. Reluctantly, she left her work, her friends and a few lovers and returned to the States. Her arrival felt more like a bittersweet farewell, as her mother's passing cast a somber shadow over the reunion. The anchor of her family, the very force that had nurtured her extraordinary spirit, was gone, leaving Greta adrift in a sea of grief.

Five years later, Greta finds herself at a crossroads, ready to embark on the journey she promised herself she would undertake – building her own fine cuisine restaurant in her hometown. The years, and her hard work in kitchens all over, taught her to be more humble and less entitled, but she’s still the same stubborn girl she was when she first left Covington.

Since last October she's been engaged with Laikyn Parrish. They moved in together quickly when they started dating, and they've been like that for around three years. Lake and her met through Greta's younger sister and Lake's daughter, who happened to be best friends and in the same cheering squad together—the one Lake coaches. They did a whole plan to get Greta and Lake together, parent trap style, and even though it almost went sideways a first, it worked out in the end. Greta is head over heals for Lake, she'll do anything for her woman. From bringing her midnight snacks when she's writing up her next novel to praising and supporting every single endeavor she joins in.

Pinterest board: https://pin.it/2kgZffq0q

#about #shortbio #fc #{ playing with fire }

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randomvarious · 4 months

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Today's compilation:

Cajun Spice 1989 Cajun / Folk / Zydeco

Well, folks, it looks like our first comp of this new year is taking us on a trip down to southern Louisiana, aka Acadiana, where Cajun music, in some form or fashion, has been a fixture of the region's culture since the latter part of the 1700s. And if you've ever wondered why Cajun people are called Cajuns in the first place, it's because they originally hailed from Acadia—what are now parts of maritime Canada, Québec, and northern Maine—and if you chop off the front 'A' from 'Acadian' and then say the remainder of the word quickly enough, what you'll inevitably end up saying is 'Cajun.' Simple as!

But why the Acadians didn't end up staying in Acadia was because of a terrible war, namely the Seven Years' one, whose resolution saw the French-speaking territory left in the hands of the British. The British then forced the Acadians into exile and a lot of them ended up migrating all the way down south to lower Louisiana, where, despite France having ceded the land to Spain by that point, they were still welcomed anyway.

So the reason why Louisiana has the most French speakers out of any other state in the Union, rather than the states that border the French-speaking provinces of Canada itself, is pretty much because of that period of Acadian migration. Pretty interesting, no?

But now we forge on to more modern times:

Although Cajun music predates Louisiana's admission into the Union, it didn't really gain much in the way of a national traction until the middish-1980s, which was a time that had also seen America writ large develop a fixation with Cajun food as well. And if you're going to really try to enjoy the cuisine, what better ambiance to pair it with than that same culture's music, right?

Which brings us to this little late 80s comp from roots and world music label Rounder Records here, who, in the earlier part of the decade, had really started to develop their own Cajun stable of artists. Rounder had released a few comps that consisted purely of both Cajun music and its sister genre of zydeco before this one, but all of those releases had originated from the 70s, and almost all of them also consisted of only two or three acts each. This 1989 release, on the other hand, Cajun Spice, was the first one from Rounder to be issued since Cajun music had really started to draw interest in the US outside of Louisiana, and the list of musicians on it was far lengthier too.

But now here's the bad news: it took until getting a few songs deep into this comp for me to finally realize, that out of every instrument that I've ever heard in my life, the one that I might have a most visceral dislike for is the accordion. And that might make my German ancestors furiously turn over in their own graves, but there is just something about the type of sound that emanates out of those strange contraptions that feels so extremely lame and corny to me. And I know that I'm probably not alone in feeling this way, but guess what the lead instrument in Cajun music happens to be. Yep, that's right. The accordion! 😩

Now, I'm sure it's one thing to actually go down to Acadiana and immerse yourself in the culture for a night of good fun, which would include getting down to this unique form of folk-dance music that's found a way to keep on existing, but outside of a setting like that, I don't think I wanna hear much in the way of accordion-led music ever again. At the very least, I've definitely had my fill of it for this year alone 😅.

But with all of that said, and despite my personal distaste for this stuff in general, I can still tell that the tunes on this album are very well-made. The musicians are clearly gifted and what they're playing is definitely infectious...if you can find a way to stand it, which I really can't. But if you're way more tolerant of a prominent accordion than I am, or if you already like Cajun music, or if you're just interested in hearing it for the first time, then I definitely recommend this album. AllMusic gave it four and a half out of five stars and I can definitely see why, because all of it is clearly quality stuff.

No highlights.

#cajun #cajun music #folk #folk music #zydeco #louisiana #music #70s #70s music #70's #70's music #80s #80s music #80's #80's music

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copperbadge · 2 years

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apologies if you've gotten this ask before, but does Askazer-Shivadlakia have some equivalent of Casu martzu, the Sardinian maggot cheese? Or is that just not appropriate for a light series of fluffy romances?

Well, there's the fish salami. :D (Though that might not be as gross as I think it is, because I find fish flavor particularly appalling and there are very few salamis I like.)

I suppose the answer is yes, if the story needs it, or if I think it's a funny story to tell. Like Eddie referencing insect protein as the food of the future after Gregory mentions watching Alanna eat a bug when they were kids.

There are some things I wouldn't want to put into a romance like these, but it's less to do with grossness and more to do with darkness. Like, there are occasions where the stories brush lightly on homophobia/transphobia and anti-Semitism, on grief and loss, but always in service of giving the story depth, never simply because I could. There is absolutely nothing wrong with writing a book, for example, about someone in Jes's situation dealing with transphobia and being a single parent and all the other struggles Jes has no doubt had -- that's a real thing that happens and that people find relatable, it's important for those stories to be told. But the purpose of this story is to cast a nonbinary person as a hero who gets to have safety, love, and success, which is also important because otherwise you only ever see the grinding difficulty of living one's authentic life, never the potential joy.

In a way, something like "Ugh I have to eat this gross cheese because my partner's son-in-law is a weirdo" is great, because it means that today the worst thing that happened to you, a Jewish nonbinary single parent, is that your found family loves you and included you in their weirdness. Not only that, but said son-in-law is documenting your reaction to show to the world because people think you're so cool they follow you on social media just to see what you get up to in a day.

Mind you I don't know if I could write about more bugs. Eating whole bugs is just one of those things I do not think I could do. Also, the cuisine of Askazer-Shivadlakia is heavily influenced by Jewish culture and kosher laws, so that would need to be taken into consideration, because insects and other “creeping” creatures aren’t considered kosher. It's far more likely whatever weird food they have is a borrow from southern France or northern Italy.

#food #eating #gross food #bugs #shivadhverse

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emblematicemblazer · 9 months

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Worldbuilding and theories of Engagem

The cuisine

The dishes of Lythos seen to fall into three categories:

Cheap and easy to cook peasant dishes

Desserts and treats.

Inspired by the other kingdoms.

The cheap and simple peasant dishes could be because of the lifestyle of the clergy who chose to live a simple life and not splurge on luxuries. Since Lythos and The Somniel rely on donations they are careful with how to use money and resources. Some of the dishes might have been necessary during the first war with Lord Sombron because of the lack of resources. The meals could also be precautionary, just in case they cannot rely on trade and fertile land forever.

The Peasant Dishes:

Peasant Bread - This dish refers to a rustic style bread that has few ingredients, doesn't rise and is easy to create. The is used because it has greater nutritional value and is more filling than wheat. The tends to prefer cold and rainy places to grow so I wonder if the eye used is imported from Brodia or Elusia.

Mutton Stew - This dish is inspired by Irish stew or Welsh Cawl. Elusia is the UK without Scotland (I will explain why in future chapters) and the stew is likely to be a recipe imported from there. It is a dish using cheap ingredients, sometimes leftovers and is traditionally fed to people in bulk.

Very Veggie Stew - This dish is inspired by Stovie. A stovie is a Scottish dish made with potatoes and leftovers. This recipe likely came from Brodia.

Cod Dip - This dish is inspired by Brandade De Morue which is a local speciality of Nîmes in Southern France. In the old French language of occitan 'Brandade' comes from the word 'brand's which means to shake. Brandade De Morue literally means 'Shaken Cod.' It is a fishy mash dish. The recipe could have done from Firene.

Pickles - The pickles Clanne loves are an important way to preserve fruit and vegetables.

Desserts

Croissant - This is not strictly a dessert but I consider it a celebratory dish. The Croissant shape is a crescent which is the same shape as the island of Lythos. The croissant is more difficult to make and uses a few luxury ingredients such as butter. I believe this dish was created by the Firense as a dish to honour The Divine Dragon because of the shape and more upper class nature of the dish in mediaeval times.

Hot Crepe - This dish is inspired by Crepe Suzette. The fancy and celebratory version could include alcohol so that it could be set ablaze (flambeed). A peasant version would remove the alcohol and just use local fruits.

Berry Custard Tart - This dish is inspired by egg tart. This dish has religious roots. In the 18th century monks at the Jerónimos Monastery in Santa Maria de Belem used to use Egg whites to search nuns' habits. Using white eggs leaves a lot of leftover times which were made into egg tarts. I wonder if the people of Lythos used white whites in the same matter.

Peach Sorbet - This dish is a mixture of ice and fruit juice. The peach is locally grown and the ice would have been stored in caves or ice cellars.

Apple Beignet - People who eat this dish are eating a 'nun's fart'. This dish is made from pâte à choux and called pets-de-nonne, which means 'nun's fart' in French. Cheap filling pastry made with local fruits.

Chocolate Orange - This dish is inspired by glacé fruit coated with chocolate. This would have been an expensive, luxury dish. The chocolate would have been imported from Solm and sugar would have been a higher price item.

International inspiration

Due to Lythos receiving visitors from the surrounding countries, it is likely that recipes were shared and exchanged by guests. Nobles would have their favourite dishes and request that the cooks of Lythos make them.

#fire emblem engage #fe engage #the land of lythos #lythos #the somniel

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rockislandadultreads · 11 months

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Nonfiction Thursday: Cookbooks from Around the World

My Paris Kitchen by David Lebovitz

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.

In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Jerusalem by Yotam Ottolenghi

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Persiana by Sabrina Gahyour

A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

The Real Japanese Izakaya Cookbook by Wataru Yokota

Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes--all made fresh with minimal fuss and maximum flavor--and served alongside a chilled glass of beer or sake.

The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce.

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askwhatsforlunch · 8 months

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Cuisine de Provence

If you want to add a generous bit of sunshine to your meals, then I suggest trying your hand at la Cuisine de Provence. Fragrant with herbs like thyme, rosemary or basil, colourful with fresh vegetables, these recipes celebrate the fish and seafood of the French Riviera and the quality meat of l'arrière-pays! As I am spending a week's holiday in Provence, I intend to enjoy everything la Côte d'Azur has to offer, from bathing in the Mediterranean Sea to the delicious gastronomy! Try these recipes, if you want to follow me!

Drinks

Pastis

Limoncello Spritz

Lavender Liqueur

Appetizers

Rouille

Anchoïade

Parmesan Aïoli

Green Olive Tapenade

Aïoli

Baguettes

Roasted Garlic, Thyme, Olive and Tomato Plait

Entrées

Garden Pistou Soup (Vegan)

Salade Niçoise

Provençal Roasted Chicken

Meat

Provençal Burger

Niçoise Stuffed Zucchini

Fish

Prawn Pasta à la Marseillaise

Anchovy Stuffed Courgettes

Rosemary Roasted Tuna

Brandade de Morue (Codfish Potato Bake)

Sage and Lemon Sardines

Red Mullet and Aubergine Burgers

Rosemary and Basil Sardines

Roasted Sardines

Sides

Poêlée Provençale (Sautéed Aubergines and Peppers)

Tian (Vegan)

Tomatoes Provençal

Ratatouille

Savoury Pies and Tarts

Tourte aux Blettes

Condiments

Herbes de Provence

Desserts

Lavender Apricot Tart

Peach and Apricot Charlotte

Ice Cream

Lavender Ice Cream

Lavender Apricot Sorbet (Vegan)

Lavender Apricot Ice Cream Cups

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vacantgodling · 9 months

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Happy WBW! What types of cuisine are in your world? Is there influence from any regions of our own world, are there totally made up meals and ingredients, other?

happy wbw 🥰🥰 doing this for paramour bc that has a more concrete answer than my other wips lmao

so in general, the universe paramour is set in is like “the writer clearly did not give a shit about establishing why alt history is as it is also how do these plate tectonics work????” or bastard europe for short. have a fun map again!

so based on cultural inspiration and geographical location in our world as we know it, paramour is an unholy mixture of french cuisine (bc galeré in general is based off of france, the horror), romanian cuisine and greek cuisine — as well as a lot of made up bullshit because (1) paramour is steampunk and has eldrich horrors afoot and (2) the other countries that surround paramour (that i know of, and perhaps maybe the rest of the universe at some point) have more mystical stuff going on (alizath with witches to the north and the southern big island in orange — which is where my wip teardrops takes place — with mermaids and whatnot).

made up bullshit for example, would be hya’s favorite coffee: misted ivory geisha — which implies geisha exist somewhere in this world LMAO and i know it’s a very expensive very rare blend of coffee and cacao that is grown on a misty mountain up north (not in alizath one of the other countries i have yet to name) and has to be imported!

i’m not too good with food but i know nobles tend to eat more of the artistic and overcomplicared sauces that are reminiscent of france whereas the common folk stray more into gyros, variations of polenta, and simple soups. galeré is KNOWN for its pastries they’re absolutely to die for—from made up varieties i have yet to name to just really decadent and rich chocolates etc.

thanks for the ask this was fun to think about!

#s: paramour #worldbuilding

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jessebeckerms · 2 years

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Pfalz is for the Feinschmecker

“The Rheinpfalz Rieslings, especially, are as easy to drink with food as the fine white Burgundies of France” – Frank Schoonmaker, The Wines of Germany

Village of Birkweiler, Pfalz, Germany.

Standing at the edge of the vineyards in Forst, looking upward towards the Pfälzerwald, you could just as easily imagine yourself in Morey-Saint-Denis or Puligny. Like the Côte d’Or, vineyards face east over a plain, and some of the sites, most famously Forster Kirchenstück, are even surrounded by a Clos. Of course, this celebrated section of the Pfalz, between Kallstadt and Ruppertsberg, makes up only a tiny percentage of Germany’s second-largest wine region. The Pfalz has 23,684 hectares of vineyard (only Rheinhessen claims more). While Jesuitengarten, Ungeheuer, Pechstein, and previously mentioned Kirchenstück are planted almost entirely in Riesling, the leading producers of the southern Pfalz deliver some of Germany’s finest Spätburgunder and Weißburgunder. The Pfälzer celebrate their dry and full-bodied wines and their regional cuisine through a seemingly neverending series of festivals, making the Pfalz the region for the Feinschmecker.

As written in English, the Palatinate, a variation of Palast from the Roman Palatium, is the region’s historical name, covering more territory than the Weinanbaugebiet today. The wine region is an 85-kilometer stretch of vineyards running north to south, situated under the lee of the Pfalz Forest on the Haardt Mountains, a continuation of Alsace’s Vosges. Bad Dürkheim, Neustadt an der Weinstraße, and Landau are its three main cities and 130 villages between Bockenheim bordering Rheinhessen, and Schweigen bordering Alsace fall within two bereiche: the Mittelhaardt-Deutsche Weinstraße and the Südliche Weinstraße. In former times, the divisions were Unterhaardt, Mittelhaardt, and Oberhaardt, but the construction of the Deutsche Weinstraße in 1936 (an idea conceived by the Third Reich to encourage economic growth) led to its current organization. The northern vineyards with ecclesiastical origins and classified in the 1828 Bavarian Land Registry were always historically more significant than the southern area, which until recently was Schoppenwein country, its wines served by the tankard in Weinstuben or sold in bulk, sometimes destined for the Mosel.

Back to the food-friendly style of its wines, the Pfalz climate is much like that of Alsace or Baden and is one of the warmest, sunniest, and driest wine regions in Germany. As in Alsace, its complex geology is the result of millions of years of upheaval and tectonic activity, with areas of sandstone, basalt, limestone, sand, gravel, and löss. A broad range of grape varieties can produce a whole lot of interesting results, and while Riesling is king with 6,000 hectares planted, Dornfelder, Grauburgunder, Müller-Thurgau, Spätburgunder are planted in significant quantities along with Portugieser, Silvaner, Weißburgunder, Gewürztraminer, Kerner, Chardonnay, Morio-Muskat and Sauvignon Blanc. All the variety is what’s needed to pair with the local cuisine. Saumagen, literally “sow’s stomach,” is stuffed with a mixture of pork, potatoes, and seasonings, while a variety of Würste become the snack of Weck, Worscht un Woi (bun, sausage, and wine). Dampfnudeln, potatoes, and sauerkraut are part of the regional fare, but as a wise wine merchant once said, Pfalz wine is easily at home with the finest cuisine.

#germany #pfalz

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