Despite having possibly one of the least popular cuisines in all of the earth they are the ones choosing where we should all eat.
It’s also funny because despite having such an “unpopular” cuisine, you likely use either “Hors d’œuvre” or “entrée” to describe the course before the main course and you probably use the word “dessert” for the sweet stuff that comes after. Or perhaps you use the term “restaurant” to describe a place where you might eat. All French.
There are some pretty well known French dishes that come to mind, fries literally being one. I do like me some coq au vin. Never tried ratatouille despite how well known it is. But I think one main problem is that a lot of French dishes that aren’t desserts, are only offered in expensive, pretentious restaurants. I’m probably never going to try foie gras, etc.
It’s also funny because despite having such an “unpopular” cuisine, you likely use either “Hors d’œuvre” or “entrée” to describe the course before the main course and you probably use the word “dessert” for the sweet stuff that comes after. Or perhaps you use the term “restaurant” to describe a place where you might eat. All French.
90% of the English food vocabulary comes from French. Words like beef, pork, vennison, mutton, veal, sauce, omelet, dinner, apéritif, café, soup, … all come from French.
Weirdly and confusingly in the U.S. at least “entree” is used for main course. I don’t know if that’s also the case in the UK or other parts of the English speaking world. “Appetizer” is normally used for the starting course; “hors-d’œuvre” usually only shows up at fancy or pretentious restaurants.
It’s also funny because despite having such an “unpopular” cuisine, you likely use either “Hors d’œuvre” or “entrée” to describe the course before the main course and you probably use the word “dessert” for the sweet stuff that comes after. Or perhaps you use the term “restaurant” to describe a place where you might eat. All French.
There are some pretty well known French dishes that come to mind, fries literally being one. I do like me some coq au vin. Never tried ratatouille despite how well known it is. But I think one main problem is that a lot of French dishes that aren’t desserts, are only offered in expensive, pretentious restaurants. I’m probably never going to try foie gras, etc.
90% of the English food vocabulary comes from French. Words like beef, pork, vennison, mutton, veal, sauce, omelet, dinner, apéritif, café, soup, … all come from French.
Weirdly and confusingly in the U.S. at least “entree” is used for main course. I don’t know if that’s also the case in the UK or other parts of the English speaking world. “Appetizer” is normally used for the starting course; “hors-d’œuvre” usually only shows up at fancy or pretentious restaurants.