An actor of French gastronomy: the Burgundy snail.

An actor of French gastronomy: the Burgundy snail, French Gourmet Hong-Kong, March 8, 2012.

Abstract : This article deals with a French speciality, the Burgundy snail.

Quotation : “Its variety of denominations : cacalauso in Provence, in the Charente cagouille,casalauda in Roussillon, caraceu in Nice, cararaulada in Languedoc, schnacka in Alsace, luma in Poitou! It comes from the Provençal “escaragol” cousin “Caracoles” Iberian, the “cargol” Catalan but far removed from “lumace” Italian, “snail” English and “schnecke” not to mention the German “Saligari” Greek, ” kala “banda, the” Okoto “Yoruba or” conchas “Cuba! This proves that while moving from 4 meters per hour, he managed to colonize the planet, beginning his journey here over 12,000 years. Today it is a valuable resource for the Balkans and Poland as our national snail has the name of Burgundy, the species most consumed, the helix is almost entirely imported. In addition to its taste, it is also an integral part of the pharmacopoeia. The science and art are interested because this strange animal has inspired not only artists but also theologians and philosophers. What do we know today in this mollusc loved or hated, that although we seeming native, is now a real player in globalization?[...]"

Index terms : French gastronomy, French speciality, Burgundy snail.

Found with : Google alert “french gastronomy”.

URL : http://frenchgourmethk.wordpress.com/2012/03/08/an-actor-of-french-gastronomy-the-burgundy-snail/

MP