2008 Woodie Awards
Overseas Briefing
Jason Siegel
Issue date: 2/17/05 Section: News
- Page 1 of 1
PARIS - France is known worldwide for its culinary tradition, so one might expect that the capital would embrace and embody this reputation. Thus, one might ask, what is typical Parisian food?
After a brief survey of the city, I would conclude that nems, tandoori, falafel and Panini are quintessentially Parisian. Now I know you are thinking - "Golly, that food doesn't sound very French." Indeed - but centuries of Paris vaunting itself as the center of France from which all culture radiates outward and a notable immigrant population have contributed to this development.
Paris sees itself as the hotspot of France - home to the biggest and best museums, monuments, politicians, etc. - yet it is not so self-absorbed that it is unwilling to adopt the cuisine of the French regions. Finding a restaurant serving Breton, Provencal or Basque delicacies is not difficult. Due to the enormous influence of Paris, however, any dishes that may have originated here have dissipated into the provinces.
Furthermore, France has a number of social services that most Americans would envy. Subsidized health care, university education - even money for having more kids - are all distributed by the state. The sales tax is huge, and for tourists, it seems like nothing is free in France. It is really just a matter of spending money on different things - paying for customer service hotlines rather than costly medical procedures, $4 for a sandwich but $400 a year for college tuition. All this combined with the European Union's open border policy entices immigrants to come to France from member states with less strict immigration laws. In turn most are sucked into Paris' cultural gravitational pull.
Haute cuisine is of course still available. In fact, Paris has plenty of restaurants that cost more money in an evening than an average Togolese citizen makes in a year - $310. Information from Africa is another thing readily available in Paris but not in the States. The chocolate is slightly more affordable at only $90 per pound. While these foods are certainly of Parisian origin, they are such specialties that one could say definitively that they are not widespread enough to be considered uniquely Parisian.
Never fear. French cuisine can still be found at the street vendors - bastions of crepes, waffles and other pastry delights. But one can only have so many crepes before starting to consider putting aside his or her dough for a pita.
The combination of commonplace world cuisine and standard French desserts along with the option of a once-a-decade unbelievable meal is fantastic news for gastronauts. Bored with baguettes and butter, they can go out for brunch or borscht. Sick and tired of Camembert? Cook some couscous, kebabs or Caribbean blood sausage. Never tried want food from Chile, Seychelles, Ethiopia, Laos or Hungary? Go for it.
Want food from Paris? Go to New York.
After a brief survey of the city, I would conclude that nems, tandoori, falafel and Panini are quintessentially Parisian. Now I know you are thinking - "Golly, that food doesn't sound very French." Indeed - but centuries of Paris vaunting itself as the center of France from which all culture radiates outward and a notable immigrant population have contributed to this development.
Paris sees itself as the hotspot of France - home to the biggest and best museums, monuments, politicians, etc. - yet it is not so self-absorbed that it is unwilling to adopt the cuisine of the French regions. Finding a restaurant serving Breton, Provencal or Basque delicacies is not difficult. Due to the enormous influence of Paris, however, any dishes that may have originated here have dissipated into the provinces.
Furthermore, France has a number of social services that most Americans would envy. Subsidized health care, university education - even money for having more kids - are all distributed by the state. The sales tax is huge, and for tourists, it seems like nothing is free in France. It is really just a matter of spending money on different things - paying for customer service hotlines rather than costly medical procedures, $4 for a sandwich but $400 a year for college tuition. All this combined with the European Union's open border policy entices immigrants to come to France from member states with less strict immigration laws. In turn most are sucked into Paris' cultural gravitational pull.
Haute cuisine is of course still available. In fact, Paris has plenty of restaurants that cost more money in an evening than an average Togolese citizen makes in a year - $310. Information from Africa is another thing readily available in Paris but not in the States. The chocolate is slightly more affordable at only $90 per pound. While these foods are certainly of Parisian origin, they are such specialties that one could say definitively that they are not widespread enough to be considered uniquely Parisian.
Never fear. French cuisine can still be found at the street vendors - bastions of crepes, waffles and other pastry delights. But one can only have so many crepes before starting to consider putting aside his or her dough for a pita.
The combination of commonplace world cuisine and standard French desserts along with the option of a once-a-decade unbelievable meal is fantastic news for gastronauts. Bored with baguettes and butter, they can go out for brunch or borscht. Sick and tired of Camembert? Cook some couscous, kebabs or Caribbean blood sausage. Never tried want food from Chile, Seychelles, Ethiopia, Laos or Hungary? Go for it.
Want food from Paris? Go to New York.