Monégasque cuisine consists of the ingredients, recipes and cooking traditions from the principality of Monaco. It is a Mediterranean cuisine shaped by the cooking style of Provence and the influences of nearby northern Italian and southern French cooking,[1] in addition to its own food traditions.
There is an emphasis on fresh, quality ingredients with the use of seafood, vegetables and olive playing a major role in the cuisine. Monégasque cuisine is known for its cosmopolitanism, gastronomy and Michelin-starred restaurants, although recent trends have revitalised interest in authentic local recipes and more traditional culinary heritage.
History edit
Culinary Traditions edit
Common Ingredients edit
 | |||||||
| Type | Stone fruit | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Monaco | ||||||
| Region or state | Mediterranean | ||||||
| Associated cuisine | Monégasque Cuisine | ||||||
| 115-145 calories/ 100g kcal | |||||||
| |||||||
Practising Citations edit
Eccardt’s book is published by Hippocrene Books, which specialises in studies on international cultures, lending it authority on the topic of Monegasque cuisine and culture. This book is also an independent source, since it is not directly related to the subject. Its neutral perspective is enforced by its purpose to recount the history of Monaco for education.
I will be using Eccardt’s book in the section on common Monegasque foods. He helpfully categorises each food (condiment, appetizer, entrée, dessert) and includes a list of ingredients. This will provide more information for my subsection on commonly used ingredients in Monegasque cuisine. [2]
Children’s Press is under Scholastic Library Publishing, which is a renowned and reliable publisher. This book is written by Martin Hintz, a journalist who is independent from the topic and has credibility, which is supported by his numerous books on similar subjects of travel, food, history and culture.
Hintz lists a bibliography which includes reliable and neutral sources from newspapers and other books about Monegasque cuisine. Therefore, his book is fact-checked.
Hintz’ book will be used mainly in my section about foods and ingredients, as well as culinary traditions during Christmas and festivals. He provides information about how Monegasque cuisine is consumed and prepared differently for breakfast, lunch and dinner. [3]
Footnotes edit
- ^ John J. B. Anderson and Marilyn C. Sparling, The Mediterranean Way of Eating: Evidence for Chronic Disease Prevention and Weight Management (Florida: CRC Press, 2015) 16.
- ^ Eccardt, Thomas M (2004). Secrets of the Seven Smallest States of Europe. New York: Hippocrene Books.
- ^ Hintz, Martin (2004). Monaco. New York: Children’s Press.
Further reading edit
Answers to Module 7 Questions edit
The media is an image of Roys Peak in New Zealand.
It is my own work.
JPG.
Creative Commons CC0 License.
Roys Peak and New Zealand category.
Description: A photo of the top of Roys Peak in New Zealand.