Publications and Research
Document Type
Poster
Publication Date
12-2-2021
Abstract
The purpose of this project was to find out the impact of the French jargon used in the culinary and pastry industry and its origin. I investigated this topic through reading online articles that were based on the research of others. I found out that after the French Revolution, the French language as well as its culture was influenced many parts of Europe. Prior to that, other cultures influenced Europe, but regarding cooking, French was the one that stuck around to this day. It was shocking to hear those other cultures like Italian and German had a large impact on Europe when today their culture is not as popular in the kitchen like French cooking. French words are used in the kitchen globally and not translated because usually is one word or less words than other languages to describe a certain technique. French words are also used for recipe names which are also typically not translated into other languages for simplicity. It may seem the influence the French had should have been greater as if they are the world leaders of cooking since that’s the way the world seems so see it. However, it is less complicated than expected. The French chefs were the only ones that recorded these techniques and recipes in a way that they could be shared with other parts of Europe. From these records, other countries became exposed to the jargon the French used. They followed it since it seemed easier with fewer words to describe a technique or recipe.
Comments
This poster, first place winner for non-STEM individual projects, was presented at the 35th Semi-Annual Dr. Janet Liou-Mark Honors & Undergraduate Research Poster Presentation, Dec. 2, 2021. Mentor: Prof. Khalid Lachheb (Humanities).