The seasons have played an important role in European culture and society since the dawn of civilisations. This may be because Europe enjoys a much warmer climate than other continent at the same latitude, so that people can live in unusually high latitudes, like 50°, 55° or even 60° from the equator (e.g. Oslo, Stockholm and Helsinki). The sun doesn't rise much higher than the horizons in these latitudes in late autumn and early winter. In late spring and early summer, the sun sets very late in the evening (past midnight in Nordic countries).
But the seasons also played a major role in European culinary habits. Lots of mushrooms as well as game (venison, pheasant, rabbit, wild boar...) is eaten in autumn. Foie gras and pâtés are popular in the cold winter, as are waffles and crêpes (the French and Belgian traditionally eat crêpes at Candlemas in January). French restaurants will consequently serve more dishes with game and mushrooms in autumn.
The Germans eat fat dishes like Eisbein in winter to have energy to fight off the cold. Sausages and mashed potatoes are also more popular during the colder months.
In Northern Europe, Mediterranean dishes are now more common in summer because they match better the body requirement imposed by hot weather (more salt, more water, lighter food).
Many desserts or sweets are reliant on seasonal fruits, and therefore only common during one or two months of the year. Jams and compotes are made when fruits become ripe. For cherries it is late July or early August, but plums, apples and pears have to wait until September. In Northern France and Belgium, it is around September only than one can find 'mirabelle plum' tart. Home-made strawberry sherbet is a dessert for May or June.
Drinks are also liable to the seasons. New vintages of wine are released from late November.
Do you have particular seasonal dishes in your region ? Please share your knowledge with us.
But the seasons also played a major role in European culinary habits. Lots of mushrooms as well as game (venison, pheasant, rabbit, wild boar...) is eaten in autumn. Foie gras and pâtés are popular in the cold winter, as are waffles and crêpes (the French and Belgian traditionally eat crêpes at Candlemas in January). French restaurants will consequently serve more dishes with game and mushrooms in autumn.
The Germans eat fat dishes like Eisbein in winter to have energy to fight off the cold. Sausages and mashed potatoes are also more popular during the colder months.
In Northern Europe, Mediterranean dishes are now more common in summer because they match better the body requirement imposed by hot weather (more salt, more water, lighter food).
Many desserts or sweets are reliant on seasonal fruits, and therefore only common during one or two months of the year. Jams and compotes are made when fruits become ripe. For cherries it is late July or early August, but plums, apples and pears have to wait until September. In Northern France and Belgium, it is around September only than one can find 'mirabelle plum' tart. Home-made strawberry sherbet is a dessert for May or June.
Drinks are also liable to the seasons. New vintages of wine are released from late November.
Do you have particular seasonal dishes in your region ? Please share your knowledge with us.
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