Nordica Speedmachine

As one author wrote, “(meat) is at the heart of the… menu, with seafood… being the soul, and vegetables, the flesh” (http://www.cuisinenet.com/ glossary/france.html). With this in mind, France can be divided into four culinary regions: the Northwest, Northeast, Southeast, and Southwest. While each region boasts vast tracts of land devoted to agriculture and viticulture (57 percent of the total area of France), they are each differentiated by climate, topography, and historic influences from conquering or neighboring states.

The Use of Seafood:

The Northwest region includes the states of Brittany, Basse- Normandy, Haute-Normandy, Pays de la Loire, and region known as the Loire Valley. This area has a long coastline and a maritime climate: cool summers, warm winters, and heavy rain. Proximity to the ocean results in a cuisine heavily influenced by seafood. Clams, lobsters, Dungeness crab, oysters, skate, mackerel, and Dover sole are all utilized. Wild game including boar, rabbit, duck, and pheasant, along with domestic goat and lamb are all popular. It is important to note that French cuisine exploits every part of the animal including the kidneys, the brain, intestines, tripe, tongue, and blood such as in terrines, sausages, or savory pastries. Inland, the land is very fertile. Other than grapes (grown throughout France) crops include wheat, corn, plums, pears, apples, and pumpkins.

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