France, known as the homeland of many chefs, where classical cuisine was born, the foundations of many techniques were laid and the source of gastronomy and food culture spread to the society in various ways, is shown among the deep-rooted cuisines in the world. This study aimed to briefly summarize the history and spread of potatoes across the continents, and the France, and the cooking techniques of potatoes in classical French cuisine is emphasized. As a prominent feature, it is stated that the starch ratio differs considerably in the structure of the potato and the resulting dishes. Fianna potatoes, known with high starch content and as floury, are used for the dishes that baked on a mash basis whereas Elodie potatoes, known with low starch content and as waxy were used for boiled and sautéed dishes. In this study classical dishes from French cuisine, which are pommes duchesse, pommes château, pommes fondant, pommes macaire, pommes boulangères, pommes pont-neuf, pommes allumettes, pommes paille, pommes soufflées and pommes gaufrettes are applied in practice and the results are deliberated.
Primary Language | English |
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Subjects | Hospitality Leisure Sport and Tourism |
Journal Section | Articles |
Authors |
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Publication Date | October 30, 2020 |
Published in Issue | Year 2020, Volume 4, Issue 2 |
Bibtex | @research article { gastoria779321, journal = {Gastroia: Journal of Gastronomy And Travel Research}, issn = {2602-4144}, address = {}, publisher = {Çanakkale Onsekiz Mart University}, year = {2020}, volume = {4}, number = {2}, pages = {300 - 312}, doi = {10.32958/gastoria.779321}, title = {POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING}, key = {cite}, author = {Özer, Çağla and Bruwier, Franck and Olgay, Pelin} } |
APA | Özer, Ç. , Bruwier, F. & Olgay, P. (2020). POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING . Gastroia: Journal of Gastronomy And Travel Research , 4 (2) , 300-312 . DOI: 10.32958/gastoria.779321 |
MLA | Özer, Ç. , Bruwier, F. , Olgay, P. "POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING" . Gastroia: Journal of Gastronomy And Travel Research 4 (2020 ): 300-312 <https://dergipark.org.tr/en/pub/gastoria/issue/57634/779321> |
Chicago | Özer, Ç. , Bruwier, F. , Olgay, P. "POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING". Gastroia: Journal of Gastronomy And Travel Research 4 (2020 ): 300-312 |
RIS | TY - JOUR T1 - POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING AU - ÇağlaÖzer, FranckBruwier, PelinOlgay Y1 - 2020 PY - 2020 N1 - doi: 10.32958/gastoria.779321 DO - 10.32958/gastoria.779321 T2 - Gastroia: Journal of Gastronomy And Travel Research JF - Journal JO - JOR SP - 300 EP - 312 VL - 4 IS - 2 SN - 2602-4144- M3 - doi: 10.32958/gastoria.779321 UR - https://doi.org/10.32958/gastoria.779321 Y2 - 2020 ER - |
EndNote | %0 Gastroia: Journal of Gastronomy And Travel Research POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING %A Çağla Özer , Franck Bruwier , Pelin Olgay %T POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING %D 2020 %J Gastroia: Journal of Gastronomy And Travel Research %P 2602-4144- %V 4 %N 2 %R doi: 10.32958/gastoria.779321 %U 10.32958/gastoria.779321 |
ISNAD | Özer, Çağla , Bruwier, Franck , Olgay, Pelin . "POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING". Gastroia: Journal of Gastronomy And Travel Research 4 / 2 (October 2020): 300-312 . https://doi.org/10.32958/gastoria.779321 |
AMA | Özer Ç. , Bruwier F. , Olgay P. POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING. Gastroia: Journal of Gastronomy And Travel Research. 2020; 4(2): 300-312. |
Vancouver | Özer Ç. , Bruwier F. , Olgay P. POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING. Gastroia: Journal of Gastronomy And Travel Research. 2020; 4(2): 300-312. |
IEEE | Ç. Özer , F. Bruwier and P. Olgay , "POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING", Gastroia: Journal of Gastronomy And Travel Research, vol. 4, no. 2, pp. 300-312, Oct. 2020, doi:10.32958/gastoria.779321 |
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