Pangasinan State University

Lingayen, Campus
Lingayen Pangasinan

Submitted by:

Bryan Kenn del Campo

Zyra Mae R. Matudio

Lyka G. Sison

Submitted to:

Mary Grace de Vera

 FRANCE
There is no argument to say that France is the fortress of Western civilization.

France is very well-known for its aesthetic beauty and unique culture and
tradition, God has indeed endowed France with a magnificent land.

The French often refer to their nation as a hexagon to describe its six-sided
shape, and this term is also symbol for the country.

It has lush forests, sparkling rivers, and mountains.

Metropolitan France has an area of over 200,000 square miles (518,000 square
kilometers), making it the largest Western European nation.

It covers 5% of the European continent.

Paris is the capital and culture center, long dominating the rest of the nation.

The highest point is on Mount Blanc, the mountain range that runs across the
border of France and Italy.

Loire River is the longest river. It has 3 main rivers- the Seine, the Loire, and
the Rhone.

The French are among the healthiest, wealthiest, and the best-educated
people in the world.

A comprehensive social welfare system is in place, guaranteeing all the citizens

a minimal standard of living and health care.

Most citizens speak French, the principal language.

Roman Catholicism is the dominant religion

 Famous People

William the Conqueror is known in French as Guillaumee le Conquerant.

He was a Duke of Normandy, a large area of northern France.

Napoleon Bonaporte (1769-1821)

He was a French general and then later became the Emperor of France as a
consequence of the French Revolution.

Jeanne dArc [Joan of Arc]

She was a village girl, the daughter of a farmer who was become the legendary
war leader.

She believed that the voices of St. Catherine, Stt. Margaret and St. Michael had
ordered her to lead the French army into battle against the English who then
ruled much of France including the capital, Paris.

Marie and Pierre Curie

Scientist who became famous for their ground-breaking work in the field of
radioactivity. Both of them worked together to isolate radium and polonium, which
where known radioactive elements.

Louis Braille(1809-1852)

Who invented the system of raised dots which form letters for the visually
impaired.

He was blinded in an accident in the age of 4.

Louis Pasteur (1822-95)

Was the first person to understand the connection between microbes and
disease.
 He developed the process of pasteurization, a method of killing the microbes in
milk products by heating the liquid to a temperature high enough to kill the germs
that are present, but not so high that it spoils the taste.

Alexandre Gustave Eiffel

He was an engineer who lived between 1832- 1923, and was famous for
designing and constructing the Eiffel Tower in 1889.

At the time it was constructed, it was the worlds tallest structure.

Jean Jacques Rousseau (1712- 1778)

Was a philosopher as well as a composer during the Enlightment movement in

Europe.

He played important role in the development of romanticism. Rousseau was also

a composer as well as a theorist of music.

Alexander Dumas (1799-1850)

Who wrote the two well known adventure classics The Three Musketeers and
The Count of Monte Cristo.

Victor Hugo (1802-1885)

Who wrote The Hunchback of Notre Dame which was popularized by Disney
film and video.

La Tour Eiffel or The Eiffel Tower that was built in 1889 by Gudtave Eiffel for
the Universal Exposition.

Musee de Louvre once a royal palace, is now one of the most well-known art
museum in the world, featuring paintings such as the Mona Lisa by Leonardo da
Vinci as well as spectacular artworks by Michelangelo, Raphael and, Botticelli.

Chateaux de la Loire is picturesque. Also known as The Loire Valley.

 Carcassonne is located inn the Languedoc region. It is Europes largest walled
city and one of the finest examples of medieval architecture

The Feast of the Ephiphany also called Le Jour des Rois january 6

Frances Labor Day- May 1

Ascension Day- 40 days after Easter, is the Holy Spirit said to have ascended
to Heaven is the most revered celebration

LITERARY

THE LITTLE PRINCE by: Antoine de St. Exupery

THE NEKLACE by: Guy de Maupassant

MORE STRONG THAN TIME by: Victor Hugo

OUR LADYS JUGGLER by: Anatole France

CUISINE

Traditional French foods rely on simple combinations that enhance the rich,
natural flavours of French ingredients. Many French chefs have earned international
acclaim for turning French food into haute cuisine and influencing the gastronomic
scene worldwide. Food in France has become such an integral part of French culture
that it was added to UNESCO's world list of intangible cultural heritage in 2010.

Anyone's first step into the foray of French cuisine should start with
experimenting with diverse French cheeses and wines. France is renowned for some of
the world's best wines and cheeses, and wine and food paring is taken seriously in
France even at informal dinner parties. In many French restaurants you can order a
platter of soft, semi-cured, pressed and blue cheeses, although in France it is typically
served after the main course and before desert.

Beyond French wine and cheese is a mixture of traditionally peasant

and bourgeois French dishes, many which come with long histories, regional variations
and modern adaptions. From simple, traditional French recipes to complex French
dishes, it's not difficult to find a top French food to suit your taste. Many French
recipes are surprisingly simple as well, and it's not as hard as you would think to
introduce French food specialties into your weekly menu. Here is a list of top 10 French
foods you have to try.

Bon Appetit!

1. Soupe l'oignon

This is a traditional French soup made of onions and beef stock, usually served
with croutons and melted cheese on top. The soup's origins can be traced as far
back as the Romans typically a poor dish although the current version dates
from the 18th century. The remarkable taste in French onion soup is from the
caramelisation of the onions, to which sometimes brandy or sherry is added at
the end of the slow-cook process. The liquid is typically meat stock, although
variations include using just water, adding milk or thickening it with eggs or flour.

For another popular French soup, try the traditional fishermens soupe de poisson la
rouille from Marseille, characterised by a dollap of garlic and saffron mayonnaise
(rouille) on top.
2. Coq au vin

This quintessential French food was popularised by Julia Child through her
television show and book and seen as one of her signature dishes. It is a dish of
chicken braised (pot roasted) with wine, mushrooms, salt pork or bacon
(lardons), mushrooms, onion, often garlic and sometimes brandy. Although the
name translates as 'rooster or cock in wine' and braising is ideal for tougher
birds the recipe usually uses chicken or capon. A red Burgundy wine is typically
used, although French regional variations exist using local wines, for
example coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq
au violet(Beaujolais nouveau) and coq au Champagne (Champagne).

3. Cassoulet

Cassoulet is a comfort dish of white beans stewed slowly with meats, typically
pork or duck but also sausages, goose, mutton or whatever else the chef has
around. This peasant dish originates from southern France and is popular in
 Toulouse, Carcassonne and Castelnaudary. The name of the dish comes from
the pot (cassole) it's traditionally baked in, which is typically shaped like an
inverted cone to give the greatest amount of tasty crust. This is a rich, hearty
meal perfect for colder months..

4. Beef bourguignon

Boeuf bourguignon is a traditional French meal that has become internationally

well-known. Coming from the same region as coq au vin Burgundy (or in
French, Bourgogne) in east France beef bourguignon has several similarities.
The dish is a stew made of beef braised in red wine, beef broth and seasoned
with garlic, pearl onions, fresh herbs and mushrooms. This recipe is just one
example of how traditional peasant dishes have been adopted into haute cuisine;
the method of slowly simmering beef in wine was likely developed to tenderise
tough (or cheap) cuts of meat. Traditional preparation time is two days to
tenderise the meat and intensify the stew flavours. In Burgundy in late August,
the Fte du Charolais celebrates the prized Charolais beef with music, meat
and buf bourguignon.
5. Chocolate souffle

The word souffle derives from the French word to 'breath' or 'puff', and it is an
airy, baked egg dish with origins in early 18th-century France. Souffle is eaten
savoury or sweet in France, and you've likely found chocolate souffle on desert
menus worldwide. The crispy chocolate crust with an oozing, creamy chocolate
centre gives this desert a sweet suprise.

6. Flamiche

Flamiche means 'cake' in Flemish and this dish originates from northern France,
near the border with Belgium. It is a puff-pastry crust filled with cheese and
vegetables and resembles a quiche. The traditional French filling is leeks and
cream. There is also a pizza-like version of flamiche, which is without the top
crust of the pie. For a southern French twist, try the thin crusty pissaladire which
 is topped with anchovies, onions and olives.

7. Confit de canard

Confit de canard is a tasty French dish of duck although goose and pork can
also be used and is considered one of the finest French dishes. The meat is
specially prepared using a centuries-old preserve and slow-cook process (confit),
where the duck meat is marinated in salt, garlic and thyme for up to 36 hours and
then slow-cooked in its own fat at low temperatures (an alternative to deep-
frying). It is typically served with confit roasted potatoes and garlic on the side.
Today this French dish is served all over France, although it is considered a
specialty of the Gascony region..

8. Nicoise salad

Salade nioise is a typical French salad from the Provence region, which can be
served as a side dish or a meal on its own. It's typically a filling salad of lettuce,
fresh tomatoes, boiled eggs, canned tuna, green beans, Nicoise Cailletier olives
 and anchovies, although many variations exist.

9. Ratatouille

Ratatouille is another globally known French dish, hailing from the southeastern
French region of Provence. It is a stewed vegetable recipe that can be served as
a side dish, meal or stuffing for other dishes, such as crepes and omelettes. The
vegetables are generally first cooked in a shallow pan on high heat with a small
amount of fat, and then oven-baked in a dish. French chefs debate the correct
way to cook ratatouille: some do not agree with sauteing all vegetables together,
such as Julia Child, and argue the vegetables should be cooked separately and
layered into the baking dish. The ingredients consist of tomatoes, garlic, onions,
zucchini, eggplant, carrots, bell peppers, basil, marjoram, thyme and other green
herbs, such as Provence herbs. A similar dish popular in the French Basque
country is piperade, which typically adds ham and sometimes eggs to the stewed
vegetable mix.
10. Tarte tatin

They say this French apple tarte was made by mistake in 1898 by Stephanie
Tartin when trying to make a traditional apple pie. When she accidentally left the
apples in sugar and butter too for long in the pan, in a hurry to rescue the desert
she put the pastry base on top of the burning fruits and placed the pan in the
oven. She supposedly served the upside-down tart to her guests at Htel Tatin
and the result turned into the hotel's signature dish. Although the tarte's origin is
disputed, the delicious result is not.