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A specialty food is a food that is typically considered as a "unique and high-value food item made in small quantities from high-quality ingredients". [1] Consumers typically pay higher prices for specialty foods, and may perceive them as having various benefits [ 1 ] compared to non-specialty foods.
One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the ...
Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking', as originally derived from Latin coquere, 'to cook'. [2]
A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons: It is a staple food , made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer , served along the west coast of France .
[4]: 81 The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation, but had not existed outside of the Americas until the arrival of Europeans. [4]: 85 Haute cuisine (pronounced [ot kɥizin], "high cuisine") has foundations during the 17th century with a chef named La Varenne.
lit. "dish of the day"; a dish served in a restaurant on a particular day but separate from the regular menu. plongeur (fem. plongeuse) a male (or female) dishwasher in a professional kitchen. plus ça change, plus c'est la même chose (or plus ça change, plus c'est pareil) (often abbreviated to just plus ça change)
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Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...