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Alsace

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Memories of long and expensive Franco-German wars are evoked by the name Alsace. Culturally more German than French, the Alsatians regard Parisians as “foreigners” from the heart of the country. The Parisians think of Alsace as the land of sauerkraut, sausages, goose liver, dumplings, soft pretzels, and beer.
Located between the Rhine River and the Vosges Mountains, Alsace is separated geographically as well as gastronomically from the rest of France. The steep Alsatian slopes of the Vosges are covered with excellent vineyards that produce the grapes for Riesling wines. From the Rhine itself come the salmon that give to Alsace a fine fish course to eat in company with its superb white wines.

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