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42-419: In a 2007 survey of national cuisines, a bistro is characterised as typically: A Paris newspaper in 1892 referred to dishes served at a bistro, including escargots , veal with sauce ravigote , navarin of lamb, hachis Parmentier , eggs, sausages and hot roast chicken. The Oxford Companion to Food comments that the idea of simple inexpensive food served in a French atmosphere has wide appeal, so that by

84-402: A city in western Catalonia famous for its culinary tradition of the snail. In the stricter Orthodox Church tradition of fasting, snails are still considered fully Lenten, being invertebrates , and are historically and presently popular. Not all land snails are edible since many are too small—not worthwhile to prepare and cook—and the palatability of the flesh varies among species. From

126-463: A colander under running water or in a saucepan. Again they are washed, this time with salt water, which helps cut through the slime. After being cleaned and washed several times, they are transferred to a pot with cold water and salt, when they emerge from their shells the heat is raised to the maximum, and they are cooked for approximately a quarter of an hour. After this, they are served in the chosen stew, sauce, or other recipe. This intermediate action

168-597: A high percentage of niacin ( vitamin B3 ), since for every 100 g of snail meat, up to 55% of the DRI (in women) and 41% DRI (in men). Snails are a good source of selenium . Of the recommended daily requirement of selenium, the snail provides up to 50% (in women) and 30% (in men). Snail flesh is a good supply of essential amino acids such as lysine, methionine, and cysteine, which are difficult to get in other sources of protein, according to Adeyeye et al. (2020). Scientists also point out that

210-406: A popular street food. They are cooked in a jar filled with hot water, special spices, and herbs. After cooking, Moroccan snails are served in small bowls with broth and consumed hot. Moroccan snails are mostly enjoyed during winter as they are believed to be beneficial for health, especially when dealing with the common cold or rheumatism. A city known for its snail culture is the town of Lleida, in

252-598: A staple food of the indigenous people of Terai for ages. Northeast India (states of Manipur , Tripura and Nagaland ). In Nagaland, snails are prepared with axone and pork meat, especially fats. Locally it is called ' hamok .' In Manipur, they are called ' tharoi '. North India (states of Uttar Pradesh and Bihar ). In Bihar, especially in Mithila region, they are called 'doka', at other places in Bihar and eastern Uttar Pradesh, they are called ' ainthi .' They are boiled and

294-573: A variety of Provençal since a part of the Gavot area (near Digne and Sisteron) belongs to historical Provence. When written in the Mistralian norm (" normo mistralenco "), definite articles are lou in the masculine singular, la in the feminine singular and li in the masculine and feminine plural ( lis before vowels). Nouns and adjectives usually drop the Latin masculine endings, but -e remains;

336-615: A variety of vitamins, including vitamins A, E, and B12, are present in snail meat and are crucial for maintaining general health and wellbeing. Due to high iron content, snails are recommended for consumption by people suffering from iron-deficiency anemia . The fat content is low, but provides beneficial omega-3 fatty acids . Before use in the kitchen, snails must be cleaned to remove impurities. The cleaning process (called purgado in Spanish) consists of leaving them alive for several days without eating, or only eating flour. The flour method

378-498: Is a homemade resource to clean the animal's digestive tract. Formerly in Spain, snails were hung from mesh bags from which they could not escape. Snail chef Morell i Bitrià (1999) recommends not giving them anything to eat for at least eight days (ideally ten or twelve) and then washing them well. Snails that die during the purging process should be disposed of. Snail slime should be removed with as many washes of water as possible, in

420-550: Is a mention of a snail sauce. The Romans considered escargots an elite food , as noted in the writings of Pliny the Elder . The Roman breeder Quintus Fulvius Lippinus is considered the "father" of heliciculture, or at least, the first written reference to snail farms. Lippinus established his study center in the Tuscan city of Tarquinia to feasibly domesticate various animals, such as dormouse and wild boar, among many others. However, he

462-661: Is no attestation to the occurrence of the term until the late 19th century. The bistro became familiar in France throughout the 19th century. At this period, the Auvergnats (French people originating from the Auvergne region), often called the "bougnats", transformed and developed the French bistro. Indeed, they started to offer meats with their choice of wines and spirits. In the 20th century, these places became very popular and widely represented

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504-508: Is popularly known as "cheating" ( engañar ) the snail in Spain, as they come out of their shells once the water heats up, and when they're outside the flame is increased further to rapidly heat the water and kill the snails. In bars where snails are offered as a tapa , it is common for them to be served with toothpicks , as this is the typical rustic utensil for eating snails. A serving commonly ranges between 25 and 30 snails. In haute cuisine -style catering, snails are consumed by grasping

546-806: The Cantabrian Mountains , the Pyrenees and the northern Adriatic (present-day Croatia and Slovenia), in addition to many other remains of snails throughout the Mediterranean Basin. The most convincing evidence for prehistoric land snail consumption is found in the Maghreb , beginning in the Iberomaurusian (20,000 BP) and continuing through the Capsian to at least 6,000 BP. Outside the Mediterranean region,

588-461: The troubadours of medieval literature , when Old French or the langue d'oïl was limited to the northern areas of France. Thus, the ISO 639-3 code for Old Occitan is [pro]. In 2007, all the ISO 639-3 codes for Occitan dialects, including [prv] for Provençal, were retired and merged into [oci] Occitan. The old codes ([prv], [auv], [gsc], [lms], [lnc]) are no longer in active use, but still have

630-721: The European side and Algeria, Morocco, and Tunisia on the African side. Cornu aspersum is the most widespread species in the Mediterranean basin, the Iberian Peninsula, and the French Atlantic coast. In French cuisine , snails are typically purged, killed, shelled, and cooked (usually with garlic butter , chicken stock or wine ), and then placed back into the shells with the butter sauce and additional ingredients, such as garlic, thyme, parsley, or pine nuts. Special tongs for holding

672-458: The French word "escargot" dates back to 1892. The French word, first recorded in the 14th century, derives from escaragol ( Provençal ) and then escargol ( Old French ). It ultimately traces back through Vulgar Latin coculium and Classical Latin conchylium to the Ancient Greek konchylion (κογχύλιον) , which meant "edible shellfish, oyster". The Online Etymological Dictionary notes that

714-597: The French word for 'snail'. Snails as a food date back to ancient times, with numerous cultures worldwide having traditions and practices that attest to their consumption. In the modern era snails are farmed, an industry known as heliciculture . The snails are collected after the rains and are put to "purge" (fasting). In the past, the consumption of snails had a marked seasonality, from April to June. Now, snail-breeding techniques make them available all year. Heliciculture occurs mainly in Spain , France , and Italy , which are also

756-457: The Latin masculine endings, but -e [e] remains; the feminine ending is -a [ɔ]. Nouns inflect for number, all adjectives ending in vowels ( -e or -a ) become -ei/-eis [ej/ejz = i/iz] in some syntactic positions, and most plural adjectives take -s . Pronunciation remains the same in both norms (Mistralian and classical), which are only two different ways to write the same language. The IETF language tags register oc-provenc-grmistr for

798-420: The Mistralian orthography and oc-provenc-grclass for the classical one. Modern Provençal literature was given impetus by Nobel laureate Frédéric Mistral and the association, Félibrige , which he founded with other writers, such as Théodore Aubanel . The beginning of the 20th century saw other authors like Joseph d'Arbaud , Batisto Bonnet and Valère Bernard . It has been enhanced and modernized since

840-581: The Philippines, Indonesia, Laos, Malaysia, Thailand, and Vietnam. In Indonesia , snails from the rice fields are fried on satay (skewers), a dish known as sate kakul , or grilled Tondano's sate kolombi . In West Java , snails from the rice fields are called tutut and are eaten with various sauces and curries. Ghonghi is commonly consumed in the Terai region in Nepal . Ghongis are served with rice and have been

882-582: The Western Occitan Alps, around Digne , Sisteron , Gap , Barcelonnette and the upper County of Nice , but also in a part of the Ardèche , is not exactly a subdialect of Provençal, but rather a closely related Occitan dialect, also known as Vivaro-Alpine . So is the dialect spoken in the upper valleys of Piedmont , Italy ( Val Maira , Val Varaita , Val Stura di Demonte , Entracque , Limone Piemonte , Vinadio , Sestriere ). Some people view Gavòt as

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924-578: The area are used to eating African varieties of snail, which are larger. Typical of Equatorial Guinea is a giant sea snail called bilolá ( Persististrombus latus ), eaten stewed or sautéed, which in Cape Verde is known as búzio cabra , and is grilled on skewers. And is known as Igbin amongst the Yoruba of western Nigeria There is a tradition of consuming snails in Andorra, Spain, France, Italy, and Portugal on

966-576: The complete Roman cookbooks, four recipes based on snails are mentioned. Shells of the edible species Cernuella virgata and Otala lactea have been recovered from the Roman-era city Volubilis , in present-day Morocco . They are a harbinger of the escargot found in modern souks of the country. Pope Pius V , who was an avid eater of snails, decided that they had to be considered as fish to continue eating them during Lent , exclaiming: Estote pisces in aeternum! ("you will be fish forever!"). In Spain,

1008-418: The countries with the greatest culinary tradition of the snail. Although throughout history the snail has had little value in the kitchen because it is considered "poverty food", in recent times it can be classified as a delicacy thanks to the appreciation given to it by haute cuisine chefs. Escargot , French pronunciation: [ɛskaʁɡo] , comes from the French term for snail. Usage of

1050-559: The custom continued to have continuity as can be seen in the gastronomic literature of that time . In the Libro del arte de cozina  [ es ] by Diego Granado, head chef of the Spanish royal household, a section was dedicated to the snail, explaining its biological characteristics, how to clean it, and various recipes on how to cook it, fry it, etc. This book was published in 1614 in Lleida ,

1092-472: The diversity of the Parisian life. More than that, bistros became the hallmark of the French lifestyle and inspire a multitude of artists (photographs, writers, etc.). Escargot Snails are eaten by humans in many areas such as Africa, Southeast Asia and Mediterranean Europe , while in other cultures, snails are seen as a taboo food . In English, edible land snails are commonly called escargot , from

1134-484: The end of the 20th century the term had "begun to be annexed by more pretentious premises". The etymology is unclear. The Dictionnaire de l'Académie française dates the word from the 19th century term, bistro , "innkeeper", and suggests that it may be linked to the Poitevin word bistraud ("little servant"), or to bistrouille ("cheap liquor"). It recommends the spelling "bistrot" in preference to "bistro". The word

1176-505: The entire Occitan language, but more recently it has referred only to the variety of Occitan spoken in Provence. However, it can still be found being used to refer to Occitan as a whole, e.g. Merriam-Webster states that it can be used to refer to general Occitan, though this is going out of use. Provençal is also the customary name given to the older version of the Occitan language used by

1218-457: The feminine ending is -o (this is the opposite of the neighbouring Italian masculine gender). Nouns do not inflect for number, but all adjectives ending in vowels ( -e or -o ) become -i , and all plural adjectives take -s before vowels. When written in the classical norm (" nòrma classica "), definite articles are masculine lo [lu], feminine la [la], and plural lei/leis [lej/lejz = li/liz]. Nouns and adjectives usually drop

1260-634: The form of the word in Provençal and French seems to have been influenced by words related to the scarab. Researchers have not been able to pinpoint when humans began consuming snails, although archaeological discoveries point to earlier stages than the invention of hunting . A lot of broken snail shells have been found in the Franchthi Cave , in the Greek Argolis , from the year 10,700 BCE. In Historia de gastronomía (2004), Fernández-Armesto points out

1302-605: The genus Helix : From the family Achatinidae : From the genus Cepaea : From the genus Otala : From the genus Pomacea : Others: Snail meat has several benefits compared to other meats, highlighting its low calorie and fat content. It is a source of protein (between 10 and 19%). Nutritional information can vary depending on the snail species and on who performs the nutritional analysis. Even so, it can be said that snails are rich in inorganic nutrients: 82% water, minerals such as magnesium and iron (mainly, but also calcium, phosphorus, potassium, and sodium), in addition to

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1344-534: The meaning assigned to them when they were established in the Standard. Some groups have called for Provençal's recognition as a full language, distinct from Occitan. The Regional Council of Provence has variously labelled Provençal as a dialect of Occitan or as a distinct language, depending on different lobbies and political majorities. The main subdialects of Provençal are: Gavòt (in French Gavot ), spoken in

1386-485: The meat is extracted to cook a curry, typically eaten with rice. Proven%C3%A7al dialect Provençal ( / ˌ p r ɒ v ɒ̃ ˈ s ɑː l / , also UK : /- s æ l / , US : / ˌ p r oʊ -, - v ən -/ ; Occitan : provençau or prouvençau [pʀuvenˈsaw] ) is a variety of Occitan , spoken by people in Provence and parts of Drôme and Gard . The term Provençal used to refer to

1428-712: The north-Spanish region of Catalonia , where the L'Aplec del Cargol festival has been held since 1980, receiving some 300,000 visitors during a weekend in May. Snail were eaten periodically in Central-Europe sometimes, as food or medicine. In Hungary for example in Bereg , Ormánság , and Szilágyság (in the latter the Romani people as medicine against labor pains .) Snails (balitong, siput sedut, heong lor, etc.) are consumed in Cambodia,

1470-560: The occurrence of land snails as food debris is less common. According to Lubell (2004b) , archaeological remains of land snails have been found in the Caribbean, Peru, Texas and other parts of North America, East Africa, Sudan, Nigeria, and the Philippines. Also, archaeological remains of freshwater snails have been found in Yunnan . In ancient China , in The Book of Rites , a Confucian text, there

1512-585: The point of stubbornness to exclude such a possibility. Many sites in the Zagros Mountains of Iraq and the Kermanshah region of western Iran are from the late Pleistocene and include snail shells that have been interpreted as food debris. Specifically, these species were mainly Helix salomonica or Levantina spiriplana . The deposits with snails from the ancient Capsian culture (present-day Tunisia) are of notable importance, as well as those found in

1554-465: The possible reasons: snails are easy to handle, and their cultivation "seems like a natural extension of harvesting". It is difficult to go beyond the limits of a developmentalist and progressive model of the history of food, according to which it is unthinkable that no food was cultivated in such early times, but snail farming is so simple, requires so little technical effort and is conceptually so close to harvesting methods, that it seems doctrinaire to

1596-569: The shell and forks for extracting the meat are typically provided. Escargot is served on indented metal trays with places for six or 12 snails. In Cretan cuisine , the snails are first boiled in white wine with bay leaves, celery, and onion and then coated with flour and fried with rosemary and vinegar. In Maltese cuisine , snails ( Maltese : bebbux ) of the petit gris variety are simmered in red wine or ale with mint , basil and marjoram . The snails are cooked and served in their shells. In Moroccan cuisine , snails also called Ghlal , are

1638-506: The shell with a pince à escargot and extracting the snail with a fork called fourchette à escargot . On a culinary level, they can be cooked in many ways: stews, baked, a la gormanta , a la brutesque . In the cuisine of Lleida , they are an ingredient in many traditional dishes, in many cases mixed with other meats such as pig's feet, rabbit, chicken, lobsters and prawns, etc. People in Cameroon , Ghana , Nigeria , and other countries in

1680-743: The term in print is in Les deux gosses by Pierre Decourcelle , published in 1880. A popular folk etymology, not attested by the Dictionnaire de l'Académie française , claims that the word originated among Russian troops who, following the Battle of Paris in March 1814, occupied the city and visited these tiny places to drink a coffee. They might have shouted bistro! bistro! ( Russian : быстро , lit.   'quickly') when they wished to be served quickly. This etymology has been dismissed by linguists, because there

1722-599: Was best known for his enormous snails, of which he had several species brought from Illyria to Africa . With a fatty diet he devised to fatten them, he obtained large quantities of snails, which he then marketed in Rome. His snails set the trend among the Roman upper class, and the practice became popular. Lippinus was an innovator who managed a large company that marketed his snails beyond the Mare Nostrum . In De re coquinaria , one of

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1764-434: Was used to describe a drinking establishment, estaminet or small popular local restaurant where alcoholic beverages were served. This is also what Emile Zola called an "assommoir" in his famous novel, L'Assommoir . In the early part of the 19th century, the term "gargote" signified a basic style of restaurant, but the term "bistro" or "bistrot" is not recorded until towards the end of the century. An early appearance of

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