{"id":3138,"date":"2017-02-07T19:18:05","date_gmt":"2017-02-07T17:18:05","guid":{"rendered":"https:\/\/www.konusarakogren.com\/blog\/?p=3138"},"modified":"2018-09-26T10:22:09","modified_gmt":"2018-09-26T07:22:09","slug":"gastronomy-of-normandy","status":"publish","type":"post","link":"https:\/\/www.konusarakogren.com\/blog\/gastronomy-of-normandy\/","title":{"rendered":"Gastronomy of Normandy"},"content":{"rendered":"

France, how beautiful you are. With the music of your language, your unique culture and food, how attractive you are! Today our topic is gastronomy of Normandy, a region in Northern France.<\/p>\n

With suitable farmlands and a Mediterranean climate which cannot be found easily in other parts of Europe, France developed a unique cuisine of its own. Especially in Normandy, the traits of French cuisine can be seen easily.<\/p>\n

\"french<\/a><\/p>\n

In this article, we will discuss two of its famous traits: regional cheese such as Camembert, Livarot and Pont-L’Ev\u00eaque and a special cream sauce a la norniande. After reading this, you will feel as if you can speak French, trust me.<\/p>\n

Thanks to its rich farming area with a suitable climate, there are so many vegetables that can be eaten raw. French wine is also very good. Hence, there is this culture in France: eating raw vegetables accompanied with French cheese. This is why French are very good at cheese making.<\/p>\n

Camembert, Livarot and Pont-L’Ev\u00eaque are all special to Normandy region and they go great with freshly baked bread and French wine. Camembert is a soft, creamy cheese that goes back to 18th<\/sup> century. It was first produced at Camembert in Northern France, which is why it is named after the place. Livarot and Pont-L’Ev\u00eaque are the same. They are also named after places located in Northern France.<\/p>\n

Cream sauce a la norniande is yet another delicacy of Northern France and literally translates as \u201ccream sauce of Normandy\u201d. Fish, chicken, beef\u2026 anything can be served with this white-colored creamy sauce, but I personally recommend chicken with apples. I know, apples, right? But it tastes so good with this sauce on it, it is unbelievable!<\/p>\n

Write these French names of cheese and sauce down so that next time you visit Normandy, you can try them.<\/p>\n

Vocabulary<\/strong><\/h2>\n

Trait: Characteristic, quality<\/p>\n

Delicacy: A special type of local food<\/p>\n

Accompany: Be present at the same time, be with<\/p>\n

Gastronomy: The art of cooking and eating good food<\/p>\n

Attractive: Pleasing to the senses<\/p>\n

Questions<\/strong><\/h2>\n

According to the passage, how are French cheese names created?<\/p>\n

    \n
  1. According to their taste<\/li>\n
  2. According to their inventor<\/li>\n
  3. According to their place of origin<\/li>\n
  4. According to random words<\/li>\n<\/ol>\n

    According to the passage, how do the French prefer their wine?<\/p>\n

      \n
    1. With beef<\/li>\n
    2. With beer<\/li>\n
    3. With snails<\/li>\n
    4. With cheese<\/li>\n<\/ol>\n

      What makes France suitable for wine and cheese making?<\/p>\n

        \n
      1. Its special climate<\/li>\n
      2. Its special culture<\/li>\n
      3. Its unique language<\/li>\n
      4. Its unique people<\/li>\n<\/ol>\n

        [toggle title=”Answers”]<\/p>\n

        (3) According to their place of origin<\/p>\n

        (4) With cheese<\/p>\n

        (1) Its special climate
        \n[\/toggle]<\/p>\n","protected":false},"excerpt":{"rendered":"

        France, how beautiful you are. With the music of your language, your unique culture and food, how attractive you are! Today our topic is gastronomy of Normandy, a region in<\/p>\n","protected":false},"author":1,"featured_media":3140,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[594],"tags":[],"class_list":["post-3138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingilizce-okuma"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/3138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/comments?post=3138"}],"version-history":[{"count":0,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/posts\/3138\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media\/3140"}],"wp:attachment":[{"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/media?parent=3138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/categories?post=3138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.konusarakogren.com\/blog\/wp-json\/wp\/v2\/tags?post=3138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}