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General Characteristics
France
France is the second-largest European nation sharing borders with Belgium, Germany, Italy, Luxembourg, and
Switzerland. The bodies of water around France are the English Channel to the northwest, the Atlantic Ocean
to the west, and the Mediterranean Sea to the South.
With its vast highland area known as Central Massif, where abundant vegetation is raised and climate
conditions are favorable, France has become an agricultural exporter for many crops like barley, corn, oats,
and wheat. Its best produce are grapes for table use and winemaking. Livestock-raising is also not a problem
in this country. The seas and rivers supply ample fish and shellfish, but fishing is not a major industry. (Claudio,
Joves, & Ruiz, 2005)

British Isles
The British Isles consist of the United Kingdom (England, Wales, Scotland, and Northern Ireland) and the
Republic of Ireland. Despite its northern latitude, most areas of the UK have temperate climate. With bodies
of water surrounding the British Isles, there is a variety of salt fishes. With its rolling terrain and uplands, as
well as adequate rainfall, crops like potatoes, wheat, barley, rye, and oats, fruits, and vegetables are plentiful.
(Claudio, Joves, & Ruiz, 2005)

Germany
Germany has a temperate climate that favors agricultural activities. The landscape is characterized by lowlands
in the north, uplands in the central areas, and the Bavarian Alps in the south. German meals can generally be
characterized as robust and substantial in amount, with meats piled up high and plenty of potatoes.

Historical Influences (MacVeigh, 2009)

Influences on French Cuisine
• The Roman Empire (2nd Century AD): They introduced vineyards and winemaking, as well as olives and
using olive oil. They also developed the irrigation system that allowed for productivity in agriculture.
Frequent use of citrus, bread, and cheese started during this time.
• Italian Imports and Catherine de’ Medici (1519–1589): Medici brought in Italian cooks and chefs to be
employed in French royal kitchens. She also influenced table etiquette. Italian chefs introduced
cooking styles like whipping of cream for mousse and mousseline and use of aspics in cold food
preparations. They also introduced new ingredients like truffles and artichokes, as well as the use of
roux as a thickening agent.
• François Pierre de La Varenne (1652): He published Le Cuisinier François. His cooking style focuses
more on a particular ingredient and less on overbearing sauces that masked flavors.
• The French Revolution and the Evolution of the French Restaurant (1789): Chefs who previously worked
for the royals found work opening and were running their own restaurants. This opened up the dishes
reserved only for the nobility to a wider audience.
• Marie-Antoine Carême (1783–1833): His cooking principle is to “make smaller presentations and use
edible products.” This created a balance between the presentation and the type of food being offered.
He also classified the four (4) mother sauces: Allemande, Béchamel, Espagnole, and Velouté.
• George Auguste Escoffier: He is the king of chefs and the chef of kings. He is also known as the Father
of Haute Cuisine (high cuisine). He introduced the a la russe or Russian Service: plating and delivering

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food for each course as it is ordered. He implemented a new kitchen organizational system known as
the “kitchen brigade.” He redefined Carême’s mother sauces: Béchamel, Espagnole, Velouté, Tomat,
and Hollandaise. He also wrote many culinary books—the most notable is Le Guide Culinaire.
• Fernand Point (1897–1955): He is the father of Nouvelle Cuisine (new cuisine). He believed that the
quality of the product was of utmost importance and that anything that is detracted from that, which
it inherently possessed, was wrong. He placed great importance of knowing purveyors, the value of
paying more for the best product, correctly storing and maintaining that product, and knowing what
methods were best for cooking the product to highlight its character

Influences on British Cuisine

• Anglo-Saxons: Introduced wheat bread, beer making, and additional processes and techniques in
cheese and butter making
• Viking Raiders (Late 8th Century): Production of salted and dried fishes and introduction of some food
preservation techniques
• Normans (1066 AD): Introduced techniques in pastry making and custards
• Rise of the British Empire: Through the Americans, the British were introduced to turkey, beans,
potatoes, and tomatoes. From India and Sri Lanka, the British brought back many spices, rice, bread,
and tea back to their country.

Influences on German Cuisine

• Roman Empire: The Romans introduced grapes, almonds, meat, and spices from the East like ginger,
cinnamon, cloves, and nutmeg, as well as vegetable preservation techniques like curing and sausage
making. The Romans also introduced the cooking technique of hanging kettles over an open fire to
simmer foods.
• Mongolian Tartars: They introduced the technique of fermenting cabbage to preserve it (sauerkraut)
and the technique of carving off pieces of raw meat (rindsfleisch tartare or steak tartar).
• Northern Neighbors: Nordic neighbors introduced the use of preserves and fish preservation by
salting. Eastern countries like Poland introduced stews and soups. Austro-Hungarian Empire
introduced pastries and breaded and pan-fried cutlets.
• Prussia and Frederick the Great: He brought in potatoes to help quell hunger.
• French Chefs: They brought in French culinary techniques.

Cookery Methods
French Cookery Methods
French chefs use numerous intricate cooking methods, but there are few techniques at the heart of every
French kitchen.
French Term Pronunciation English Translation
Cuit Au Four kweet-oh-foohr Baked
Bouilli boo-ee-yee Boiled
Braise bray-zay Braised
Dore door-ray Browned

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A La Bourguignonne ah lah boor-geen- Burgundy-style; (1) served with glazed onions, sautéed
nyon mushroom, and chopped salt pork; or (2) a dish cooked in red
wine, shallots, and chopped salt pork
En Papillote ehn pa-pee-yot Cooked in parchment paper
Vol-au-vent vhol-oh-vant Creamed meat fixed in a hollow case of puff pastry
Frit free Deep-fried
Florentine floh-rahn-teen Florence-style; served on a bed of spinach with Mornay sauce
(cheese sauced derived from béchamel) on top
Grille gree-yay Grilled
Al’huile ah l’weel In oil
A la Lyonnnaise ah lah lee-oh-nez Lyon-style; cooked with onions
A Point a-pwahn Medium
Un Confit uh kohn-fee Slowly cooked in fat as a form of preservation
A la Poele a lah pwal Pan-sautéed
Poche pow-shay Poached
Une terrine ewn tai-reen Forcemeat cooked in a terrine dish
Provençal proh-ven-sahl Provence-style; cooked with garlic and olive oil
Saignant say-gnon Rare
Roti row-tee Toast/Roasted
Mijote me-joe-tay Simmered
A la vapeur a lah vah-poor Steamed
Daube dohb Stew of red wine, meat, and onions
Farci(e) far-see Stuffed
Bleu blew Very rare
Bien cuit byahn kwee Well done
Table 1. French cooking methods
Source: Western Cuisine, 2014. p. 41
British Cookery Methods
Roasting, braising, and frying remain the most common cooking methods used in meat preparation. The ample
amounts of mutton and tough cuts of meat often appear braised in stews. Pies, puddings, and larger cuts of
meat are usually baked or roasted. Seafood products are preferred poached, while fishes are sometimes
smoked as a method of preservation. Many vegetables and meats are boiled together, creating a variety of
soupy dishes.

German Cookery Methods

Boiling applies to all sorts of foods, including vegetables, potatoes, meats, and even fresh fish. Small cuts of
meat are usually broiled, sautéed, or braised, while larger cuts are either braised or roasted. Smoking and
pickling appear in the local cuisines as these types of preparations help in food preservation for long winters.
German Term Pronunciation English Translation
Geschmort gesh-mort Braised
Gesotten ge-so-ten Simmered
Eintopf ayn-topf Stewed
Pfannengerichte pfan-nen-ge-rik-te Pan-fried
Geräuchert ge-roy-kert Smoked
Table 2. German cooking methods

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Unique Components
French Cuisine
• The Cuisines: Two distinctly different cuisines are associated with the cooking of France. The first –
classical cookery – initially existed only for the upper class and aristocracy. Definite rules governed
classical cooking in its early days even until today. In classical preparations, the marriage of sauces
with dishes held utmost importance to achieve gastronomical perfection. The second type of cuisine
– regional cookery – involves much simpler preparations than classical cooking in addition to utilizing
the food items available in each region. (Heyman, 2017)
• Cheese: With an abundance of dairy products available, France produces more than 500 varieties of
cheeses, reputed by most to be some of the world’s best cheeses. Some examples of French cheeses
are brie [bree], camembert [ka-mom-beh], munster [moons-tah], neufchâtel [noof-sha-tel], Roquefort
[rok-fort], and Tomme de Savoie [tom doo sav-wah] (Heyman, 2017).
• Bread and Pastries: Known worldwide for their fine bread and pastries, French pastries actually
evolved from Italian pastries. To ensure high quality, the government regulates bread standards. Most
French bakers prepare bread twice each day so that only fresh bread is sold. Examples of French bread
and pastries are baguette [bah-get], croissant [kwa-suhnt], pain de campagne [pan doo kum-pa-nyee],
pain au chocolat [pan-no shok-lat], opera cake, and mille-feuille [meel-fwee] (Heyman, 2017).
• Charcuterie: These are sausages and cured meats that can be found throughout France. Like cheeses
and wines, regional specialties exist and are often available only in that particular region. Examples of
charcuterie are Jambon de Bayonne [zha-bo doo ba-yon], jambon de savoie (zha-bo doo sav-wah),
bresaola [bre-zao-lah], and saucisson sec [so-see-son sek] (Heyman, 2017).
• Wines and Spirits: Second only to Italy in wine production, France is renowned for creating some of
the finest wines and other spirits in the world. Each area specializes in grapes that grow best in that
region, and, based on the type of grape and the growing conditions, a specific type of wine is produced
there. Some of the wines and spirits found in France are brandy, cognac [kon-yak], Grand Marnier
[gran mar-nee-yey], Cointreau [kwan-tro], champagne, burgundy, Bordeaux [bor-dow], riesling [ris-
ling], and Sauvignon Blanc [so-vee-nyon blah] (Heyman, 2017).

British Cuisine
• Hearth Boiling, Griddling, Baking: Throughout the British Isles, the hearth was not only used to heat
homes, but this was also used for cooking. The British would put a large pot on the embers to boil
meats and vegetables. A large, flat griddle is used for making flatbreads and pancakes and searing
bacon and ham. Meats are also hung over the fire to roast them. Some would bake by putting the
ingredients in a pan and cover it with an upside-down pot, creating a makeshift oven.
• Breakfast: A typical British breakfast consists of eggs, bacon or ham, sausages, fried tomatoes, black
pudding, beans, and fried bread. The tradition of eating a substantial breakfast began in the 18th
century and was a popular and common component of their diet.
• Royalty, Classes, and Wars: Because of the gap between the rich and the poor, culinary development
for the masses was practically nonexistent. Much of the populace were not concerned with finer food
as much as filling food and food that provided nourishment. Then during the Second World War, the
UK faced food shortages and started to ration food. As a result, the British people developed a more
simple, economical, and conservative taste toward food.

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• Colonial Impact: The expansion of the British Empire around the world shaped the local cuisine of the
British Isles. Many spices, food products, and cooking methods were introduced to the British. Today,
their cuisine is a mix of other cuisines. Because of the popularity of ethnic cuisine, it is not uncommon
to see other countries’ cuisine like Italian or Indian dishes being served alongside British dishes at
home.
• Afternoon Tea: The concept of afternoon tea first appeared in the 19th century. But it was in the 1880s
when the upper class and society women turned this pause for tea into a fashionable social event.
Traditional afternoon tea is usually served between four and five o’clock in the afternoon and consists
of a selection of dainty sandwiches, scones, cakes, and pastries. Tea grown in India or Ceylon (now Sri
Lanka) is poured from silver teapots into delicate bone china cups (Johnson, n.d.).
• Pubs: Pubs, or public houses, are an integral part of British life. Pubs are a place to go to socialize,
relax, and have a drink. These establishments usually serve lagers, ales, bitters, and spirits.

German Cuisines (Macveigh, 2009)

• Preservation: German cuisine relies on preserved products because these can be utilized throughout
the years, and the variations within these preserves are numerous. Examples of these are sauerkrauts,
smoked, cured, or cooked wursts or Schwein (pork), bier (beer), brot (bread; preserved grain), and
pokelfische (pickled herring; preserved fish). Wurst varieties include bratwurst (raw), rohwurst (cured,
smoked, and ready to eat), bruhwurst (smoked, scalded, and eaten hot), and kochwurst (cooked;
smoked varieties).
• Rich food products: The German diet is one of the richest in the world and includes many thick sauces,
preserves, meat, dairy, and pork products. The cuisine throughout the country utilizes butter, sour
cream, and pork fat or bacon in many of the dishes.
• Sweet/Sour and savory/Sweet combinations: Germans have a taste for combining sweet and sour
components and savory and sweet components in their cooking, which are evident in many of the
classic German dishes. Examples of sweet/sour dishes are sauerbraten (vinegar-marinated roast with
raisins), rotkohl mit äpfeln (red cabbage with apples), kartoffelsalat (potato salad), suppe (soup), and
sauerkraut recipes. Examples of sweet/savory dishes are kartoffelpuffer (potato pancakes) and
apfelmus (apple sauce).
• Simple, straightforward quality: German is not as complex or refined as other European cuisines. Less
emphasis has been placed on retaining visual qualities of food products and more emphasis on the
taste. German food is unpretentious and provides warmth, sustenance, and familiarity with its diners.
• Limited products: German cuisines rely on a limited number of products that are available throughout
the country and utilized extensively. Using a limited number of ingredients, German chefs have
invented a vast repertoire of traditional recipes. In Germany alone, there are said to be over 1,500
varieties of sausages, hundreds of varieties of bread, several uses of sauerkraut, and many applications
for potatoes, thus proving that limited ingredients do not necessarily equal limited recipes.

References:
Andre, A. (n.d.). 8 cured meats for your french charcuterie platter. Retrieved from https://www.annieandre.com/8-types-of-cured-meats-france/
Cariño, C. E., Luces, E. R., & Carandnag, R. H. (2014). Western cuisine. Manila, PH: Mindshapers Co.
Claudio, V. S., Joves, L. S., & Ruiz, A. J. (2005). Cultural foods around the world: Featuring international recipes. Mandaluyong City, PH: National Bookstore.
Cooking-Recipes-Food.com (2013, September 18). An overview of the common staples of German cuisine. Retrieved from http://cooking-recipes-food.com/world-food/an-
overview-of-the-common-staples-of-german-cuisine/
What is british pub culture?. (n.d.). Great British Magazine. Retrieved from http://greatbritishmag.co.uk/uk-culture/british-pub-culture/
Heyman, P. A. (2017). International cooking: A culinary journey. London, UK: Pearson Education.
Hilario, J. S., Zaguirre, A., D, T. R., Catchillar, U. C., & Catchillar, G. C. (2014). Getting started in cooking: International cuisines. Mandaluyong, PH: Books Atbp.
Johnson, Ben (n.d.) Afternoon tea. In Historic UK. Retrieved from https://www.historic-uk.com/CultureUK/Afternoon-Tea/
MacVeigh, J. (2009). International Cuisine. Boston, MA: Delmar Cengage.

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