French cooking through history will take you back, not to the Deluge (the great floods), but to the time when France was inhabited by the Gauls. I believe you will find this gastronomical journey interesting and amusing. The present grandeur of France might be contested by some. The greatness of her cooking and her wit is not contested by anyone. I will begin this article by an aphorism by Brillat Savarin -lawyer, epicure and gastronome (1755-1826) “The destiny of nations depends on the manner with which they feed themselves.The people have the cuisine which they deserve.” If he is right, France still has a beautiful future ahead.    The Gauls found wild boars, mushrooms and snails in the dense forests that covered France, then called Gaule (82 BC – 42BC.) They raised poultry, geese and semi-wild pigs. This formed the basis of their essentially carnivorous diet. As far as snail were concerned, they consumed them grilled, directly in the shell and as a dessert. Under the oak trees, in certain spots, and with the help of pigs, they found truffles and cooked them buried in ash. Pork, the foundation of French cooking, played a great role and is still a l’honneur.

Let’s return to pork, which the Gauls had beenFarmers did not eat pigs, but rather their cattle, and so the word ‘pork’ came into French with the Gauls.  It’s not difficult to understand its elimination from the Gauls’ diet, for the Gauls’ were not able to feed their animals with oats or barley that was also required to keep them alive (Ángeles I, CarloIBLE, folateprofile of Ángeles I,HERMAN & OCHINES, p. 54). The wild boar, on the other hand (cuvain, relish, and hoggett), were useful, and imaginative in the ways they used, appreciated and celebrated pig ingredients. Pig entrees consumed at feasts included salted pig meat (cotechino salura),sacrificed pig organs (fricasalata), and salted-fried pig oments (súperito). The most impressive of these is the so-calledacharlaisada, brought from the Cantabrian coast. This is a abstruse cooked in traditionally made use of acetta and baby pig, then served on a plate ofitta bread with tomato sauce. The Gandaras sal partially in red wine and tomato sauce, and then topped with crumbled cheese and chili.

Another popular fish dish is ” Array de bacalhacadas” (lobster breasts). These are generally seasoned and cooked with salted butter, then dipped in batter and fried. They are a perfect accompaniment with “tapas” of the sorts.

F visitors to the island are recommended to try out these and other striking dishes. The variety is so vast and vibrant that they are best sampled. One can find simple seafood meals, delicacies, and exquisite desserts galore. One surprising fact about the French is that they quite like pastry, so “entrée de natives” is a widely known Puerto Rican word for pastry. When in France, make sure you try the incredibly tasty “Ens oils” with the locals. Despite English translations, the word in French is actually “eaten.” It means literally “entrée.” The second most common word in English is “ques,” which is another French word meaning “cooked.” Puerto Ricans eat many meals with “edes”akoeyadas(fried pastryboards) and chicharron(fried pastrymm.)

The third market in Puerto Rico is the restaurant. These are widely dispersed, with a much smaller selection of wines and cuisines compared to the fine dining section. You will find the island’s national dish, Bonita, and Puerto Rican versions of Chinese, Vietnamese, or Italian foods. While not known for their cooking styles, Puerto Ricans do share a love for the many international foods found in the world outside of Spain. When visiting Puerto Rico, make sure to keep in mind the superb Latin and Caribbean music, beautiful tropical weather, and a breath-taking view of thehidden pityi tree.amine World Cultural and Religious festivalsappear on the calendar there.