French fries (North American English North American English is the variety of the English language of North America, including that of the United States and Canada. Because of their shared histories and the similarities between the pronunciation, vocabulary and accent of American English and Canadian English, the two spoken languages are often grouped together under a single category, sometimes capitalized^[1]), fries,^[2] or french-fried potatoes or, in the United Kingdom The United Kingdom of Great Britain and Northern Ireland[note 7] is a sovereign state located off the northwestern coast of continental Europe. It is an island country, spanning an archipelago including Great Britain, the northeastern part of the island of Ireland, and many small islands. Northern Ireland is the only part of the UK with a land, Australia For at least 40,000 years before European settlement in the late 18th century, Australia was inhabited by indigenous Australians, who belonged to one or more of the roughly 250 language groups. After sporadic visits by fishermen from the immediate north and discovery by Dutch explorers in 1606, Australia's eastern half was claimed by the British, Ireland Ireland (pronounced [ˈaɾlənd],; Irish: Éire, pronounced [ˈeːɾʲə] ( listen); Ulster Scots: Airlann) is the third largest island in Europe and the twentieth largest island in the world. It lies to the northwest of continental Europe and is surrounded by hundreds of islands and islets. To the east of Ireland is Great Britain, separated from and New Zealand New Zealand is an island country in the south-western Pacific Ocean comprising two main landmasses , and numerous smaller islands, most notably Stewart Island/Rakiura and the Chatham Islands. The indigenous Māori language name for New Zealand is Aotearoa, commonly translated as The Land of the Long White Cloud. The Realm of New Zealand also, chips^[3] are thin strips of deep-fried Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used potato The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Despite being first introduced outside the Andes region four centuries ago,. North Americans often refer to any elongated pieces of fried potatoes as fries, while in other parts of the world, long slices of fried potatoes are sometimes called fries to contrast them with the thickly cut strips, which are often referred to as chips especially in the United Kingdom The United Kingdom of Great Britain and Northern Ireland[note 7] is a sovereign state located off the northwestern coast of continental Europe. It is an island country, spanning an archipelago including Great Britain, the northeastern part of the island of Ireland, and many small islands. Northern Ireland is the only part of the UK with a land.^[4] French fries are known as frites or pommes frites in many parts of Europe, (in Germany, for instance, they are called pommes frites or more commonly pommes), and have names that mean "fried potatoes" or "french potatoes" in others (Icelandic Icelandic ( íslenska ) is a North Germanic language, the main language of Iceland. Its closest relative is Faroese Franskar kartöflur, Finnish Finnish ( suomi , or suomen kieli) is the language spoken by the majority of the population in Finland (92% as of 2006[update]) and by ethnic Finns outside Finland. It is one of the official languages of Finland and an official minority language in Sweden. In Sweden, both standard Finnish and Meänkieli, a Finnish dialect, are spoken. The Kven Ranskalaiset perunat).

Etymology

The phrase means potatoes fried in the French sense of the verb "to cook", which can mean either sautéing Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is sautéed, the sauté is often or deep frying Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. While its French French is a Romance language spoken as a first language by about 136 million people worldwide. Around 190 million people speak French as a second language, and an additional 200 million speak it as an acquired foreign language. French speaking communities are present in 57 countries and territories. Most native speakers of the language live in origin, frire, unambiguously means deep-frying, frites being its past participle In linguistics, a participle can be a verb or an adjective (participial phrase). It is a derivative of a non-finite verb, which can be used in compound tenses or voices, or as a modifier. Participles often share properties with other parts of speech, in particular adjectives and nouns is used with a plural feminine substantive In linguistics, grammatical genders are classes of nouns reflected in the behavior of associated words; every noun must belong to one of the classes and there should be very few that belong to several classes at once, as in pommes de terre frites ("deep-fried potatoes").^[5][6] Thomas Jefferson Thomas Jefferson was the third President of the United States (1801–1809), and the principal author of the Declaration of Independence (1776). Jefferson was one of the most influential Founding Fathers, known for his promotion of the ideals of republicanism in the United States. Jefferson envisioned America as the force behind a great " at a White House dinner in 1802 served "potatoes served in the French manner".^[5][7][8] In the early 20th century, the term "French fried" was being used for foods such as onion rings Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom, Australia, and some parts of Asia. They generally consist of a small ring of onion dipped in batter or breading and then deep fried; a variant is made with onion paste. Whole onion rings make for better presentation through a variety of sizes, while or chicken The chicken is a domesticated fowl, a subspecies of the Red Jungle Fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs, apart from potatoes.^[9][10]

The verb "to french", though not attested until after "French fried potatoes" had appeared, can refer to "julienning Julienne is a culinary knife cut in which the food item is cut into long thin strips. Common items to be julienned are carrots for carrots Julienne or celery for Céléris Remoulade" of vegetables as is acknowledged by some dictionaries,^[11] while others only refer to trimming the meat off the shanks of chops.^[12] In the UK, "Frenched" lamb chops (particularly for serving as a "rack of lamb") have the majority of the fat removed together with a small piece of fatty meat from between the ends of the chop bones, leaving mainly only the meat forming the "eye" of the chop attached.

Culinary origin

Belgium

The Belgian journalist Jo Gérard recounts that potatoes were fried in 1680 in the Spanish Netherlands The Southern Netherlands were a part of the Low Countries controlled by Spain (Spanish Netherlands, 1579–1713), Austria (Austrian Netherlands, 1713–94) and captured by France (1794–1815). This region comprised most of modern Belgium (except for three Lower-Rhenish territories: the Prince-Bishopric of Liège, the Imperial Abbey of Stavelot-, in the area of "the Meuse The Meuse (English pronunciation: /ˈmjuːz/; French: [møz]; Dutch: Maas; IPA: [ˈmaːs] is a major European river, rising in France and flowing through Belgium and the Netherlands before draining into the North Sea. It has a total length of 925 km valley between Dinant Dinant is a Walloon city and municipality located on the River Meuse in the Belgian province of Namur, Belgium. The Dinant municipality includes the old communes of Anseremme, Bouvignes-sur-Meuse, Dréhance, Falmagne, Falmignoul, Foy-Notre-Dame, Furfooz, Lisogne, Sorinnes, and Thynes and Liège Liège (French pronunciation: [ljɛːʒ]; Dutch: Luik , [lœyk] ( listen); Walloon: Lidje; German: Lüttich; Latin: Leodium; until 1949, the city's name was written Liége, with the acute accent instead of a grave accent) is a major city and municipality of Belgium located in the province of Liège, of which it is the administrative capital, in, Belgium. The poor inhabitants of this region allegedly had the custom of accompanying their meals with small fried fish A fish is any aquatic vertebrate animal that is covered with scales, and equipped with two sets of paired fins and several unpaired fins. Most fish are "cold-blooded", or ectothermic, allowing their body temperatures to vary as ambient temperatures change. Fish are abundant in most bodies of water. They can be found in nearly all aquatic, but when the river A river is a natural watercourse, usually freshwater, flowing toward an ocean, a lake, a sea, or another river. In a few cases, a river simply flows into the ground or dries up completely before reaching another body of water. Small rivers may also be called by several other names, including stream, creek, brook, rivulet, and rill; there is no was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in oil Cooking oil is purified fat of plant origin, which is usually liquid at room temperature to accompany their meals."^[13][14][15]

Many Belgians believe that the term "French" was introduced when British or American soldiers arrived in Belgium during World War I World War I was a military conflict that lasted from 1914 to 1918 and involved most of the world's great powers, assembled in two opposing alliances: the Allies and the Central Powers. More than 70 million military personnel, including 60 million Europeans, were mobilized in one of the largest wars in history. More than 15 million people were, and consequently tasted Belgian fries. They supposedly called them "French", as it was the official language of the Belgian Army The Land Component , formerly the Belgian Army, is the land-based service of the Belgian Armed Forces. The current chief of staff of the Land Component is Major-General Eddy Testelmans at that time.

"Les frites" (French) or "Frieten" (Dutch) became the national snack A snack food is seen in Western culture as a type of food not meant to be eaten as a main meal of the day – breakfast, lunch, or dinner – but rather to assuage a person's hunger between these meals, providing a brief supply of energy for the body. The term may also refer to a food item consumed between meals purely for the enjoyment of its and a substantial part of several national dishes.

France

In France, fried potatoes are called "pommes de terres frites" , "pommes frites" or more simply (and commonly) "frites".

Eating potatoes was promoted in France by Parmentier Antoine-Augustin Parmentier is remembered as a vocal promoter of the potato as a food source (for humans) in France and throughout Europe. However, this was not his only contribution to nutrition and health; he was responsible for the first mandatory smallpox vaccination campaign (under Napoleon starting in 1805, when he was Inspector-General of, but he did not mention fried potatoes in particular.

Many Americans attribute the dish to France France (pronounced /ˈfrænts/ frantss or /ˈfrɑːnts/ frahnts; French pronunciation (help·info): [fʁɑ̃s]), officially the French Republic (French: République française, pronounced: [ʁepyblik fʁɑ̃sɛz]), is a state in Western Europe with several of its overseas territories and islands located on other continents and in the Indian, and offer as evidence a notation by U.S. President Thomas Jefferson. "Pommes de terre frites à cru, en petites tranches" ("Potatoes deep-fried while raw, in small cuttings") in a manuscript in Thomas Jefferson's hand (circa 1801-1809) and the recipe The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia almost certainly comes from his French chef The word "chef" is the abbreviated form of the phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. The English-language use of the word chef has become a term that is sometimes used to mean any, Honoré Julien.^[5] In addition, from 1813^[16] on, recipes for what can be described as french fries, occur in popular American cookbooks A cookbook is a book that contains information on cooking. It typically contains a collection of recipes, and may also include information on ingredient origin, freshness, selection and quality. By the late 1850s, one of these mentions the term "French fried potatoes".^[17]

Spain

In Spain, fried potatoes are called "patatas fritas". Another common form in which the potatoes are cut into irregular shapes and seasoned with a spicy tomato sauce, are called "patatas bravas Patatas bravas or papas bravas is a cuisine of Spain. It consists of white potatoes that have been cut into 2 centimeter irregular shapes and then fried in oil and served warm with a spicy tomato sauce. This dish is commonly served in restaurants and bars throughout Spain, where it is traditionally accompanied by a shot of orujo or a glass of wine".

Some claim that the dish was invented in Spain Spain (pronounced /ˈspeɪn/ spayn; Spanish: España, pronounced [esˈpaɲa] ( listen)), officially the Kingdom of Spain (Spanish: Reino de España), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula.[note 6] Its mainland is bordered to the south and east by the Mediterranean Sea except for, the first European country in which the potato appeared via the New World The New World is one of the names used for the Western Hemisphere, specifically the Americas. When the term originated in the late 15th century, the Americas were new to the Europeans[note], who previously thought of the world as consisting only of Europe, Asia, and Africa . The term "New World" should not be confused with "modern colonies In politics and in history, a colony is a territory under the immediate political control of a state. For colonies in antiquity, city-states would often found their own colonies. Some colonies were historically countries, while others were territories without definite statehood from their inception. The metropolitan state is the state that owns, and assumes the first appearance to have been as an accompaniment to fish dishes in Galicia Galicia is an autonomous community and historic region in northwest Spain, with the status of a historic nationality, and descends from one of the first kingdoms of Europe, the Kingdom of Galicia. It is constituted under the Galician Statute of Autonomy of 1981. Its component provinces are A Coruña, Lugo, Ourense and Pontevedra. It borders,^{[citation needed]} from which it spread to the rest of the country and further to the Spanish Netherlands, which became Belgium more than a century later.

Professor Paul Ilegems, curator Traditionally, a curator or keeper of a cultural heritage institution is a content specialist responsible for an institution's collections. The object of a traditional curator's concern necessarily involves tangible objects of some sort, whether it be inter alia artwork, collectibles, historic items or scientific collections. More recently, new of the Friet-museum in Antwerp Antwerp (English: /ˈæntwɜrp/ ; Dutch: Antwerpen, [ˈɑntˌʋɛrpə(n)] ( listen); French: Anvers, [ɑ̃vɛʁ, ɑ̃vɛʁs]) is a city and municipality in Belgium and the capital of the Antwerp province in Flanders, one of Belgium's three regions. Antwerp's total population is 472,071 (as of 1 January 2008) and its total area is 204.51 km2 (78.96, Belgium Belgium (pronounced /ˈbɛldʒəm/ , BEL-jəm), officially the Kingdom of Belgium, is a country in northwest Europe. It is a founding member of the European Union and hosts its headquarters, as well as those of other major international organizations, including NATO. Belgium covers an area of 30,528 square kilometres (11,787 sq mi), and it has a, believes that Saint Teresa of Ávila Saint Theresa of Ávila, also called Saint Theresa of Jesus, baptized as Teresa Sánchez de Cepeda y Ahumada, (March 28, 1515, at Gotarrendura , Old Castile, Spain – October 4, 1582, at Alba de Tormes, Salamanca, Spain) was a prominent Spanish mystic, Carmelite nun, and writer of the Counter Reformation, and theologian of contemplative life fried the first chips, referring also to the tradition A tradition is any established routine. Usually, routines established in order to preserve a wide range of culturally significant ideas. The word tradition comes from the Latin traditio [meaning: giving up , surrendering, instructing, relating] Today, the word tradition is commonly used to designate specific practices and the various methods used of frying in Mediterranean cuisine The idea of the ‘standard Mediterranean’ ... is a modern construction of food writers and publicists in Western Europe and North America earnestly preaching what is now thought to be a healthy diet to their audiences by invoking a stereotype of the healthy other on the shores of the Mediterranean. Their colleagues in Mediterranean countries.^[15][18]

Spreading popularity

United Kingdom

The first chip fried in Britain The United Kingdom of Great Britain and Northern Ireland[note 7] is a sovereign state located off the northwestern coast of continental Europe. It is an island country, spanning an archipelago including Great Britain, the northeastern part of the island of Ireland, and many small islands. Northern Ireland is the only part of the UK with a land was apparently on the site of Oldham Oldham is a large town in Greater Manchester, England. It lies amid the Pennines on elevated ground between the rivers Irk and Medlock, 5.3 miles south-southeast of Rochdale, and 6.9 miles (11.1 km) northeast of the city of Manchester. Oldham is surrounded by several smaller settlements which together form the Metropolitan Borough of Oldham, of's Tommyfield Market in 1860. In Scotland Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the southwest. In addition to the mainland, Scotland, chips were first sold in Dundee Dundee (from the Scottish Gaelic: Dùn Dèagh) is the fourth-largest city in Scotland and, fully named as Dundee City, one of Scotland's 32 local government council areas. It lies on the north bank of the Firth of Tay, which feeds into the North Sea, "...in the 1870s, that glory of British gastronomy Gastronomy is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking , but this is only a small part of this discipline; it cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as its central – the chip – was first sold by Belgian immigrant Edward De Gernier in the city’s Greenmarket."^[19] Thick-cut British chips are sometimes, but not exclusively, made from unpeeled potatoes to enhance their flavor and nutrional content, and are not necessarily served as crisp as the European French Fry due to their higher relative water content.

United States influence

Although the thicker cut European style of fried potato (known as chips) was already a popular dish in most Commonwealth countries, the thin style of french fries has been popularized worldwide in part by U.S.-based fast food chains such as McDonald's.^{[citation needed]}

Pre-made french fries have been available for home cooking since the 1970s, usually having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag.

The classic french fry container seen in many fast food restaurants was invented by John Freyman, an immigrant from England, in the late 1930s.^{[citation needed]}

Later varieties of french fries include those which have been battered and breaded, and many U.S. fast food and casual-food chains have turned to dusting with kashi, dextrin, and flavors coating for crispier fries with particular tastes. Results with batterings and breadings, followed by microwaving, have not achieved widespread critical acceptance. Oven frying delivers a dish different from the traditionally fried item.^[20]

Variants

There are variants such as "thick-cut fries", "steak fries", "shoestring fries", "jojo fries", "crinkle fries", and "curly fries". Fries cut thickly with the skin left on are called potato wedges, and fries without the potato skin are called "steak fries", essentially the American equivalent of the British "chip". They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create "seasoned fries", or cheese to create cheese fries, or chili to create chili fries. Sometimes, french fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips". Some restaurants in the southern and northeastern United States, particularly New Jersey, New York, Massachusetts, and Louisiana, offer french fries made from sweet potatoes instead of traditional potatoes.

In France, the thick-cut fries are called "Pommes Pont-Neuf"^[21] or simply "pommes frites", about 10 mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7 mm, and "pommes pailles" (potato straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch respectively). The two-bath technique is standard (Bocuse). "Pommes gaufrettes" or "waffle fries" are not typical french fried potatoes, but actually crisps obtained by quarter turning the potato before each next slide over a grater and deep-frying just once.^[22]

Jean Ceustermans, a Belgian chef patented "steppegras" ("prairie grass"), his variety of extremely thin-cut French fried potatoes developed in 1968 while working in Germany. The name refers to a dish including its particular sauce, and to his restaurant.^[23]

In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets. The sugar caramelizes in the cooking fat, producing the golden color customers expect. Without it, the fries would be nearly the same color outside as inside: pasty yellow. Smith believes that McDonald's also sugar-coats its fries. McDonalds was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice. The fries appear to contain beef tallow, or shortening.^[24]

Curly fries

Curly fries are a kind of french fry characterized by their unique spring-like shape. They are generally made from whole potatoes that are cut using a specialised spiral slicer. They are also typically characterized by the presence of additional seasonings (which give the fries a more orange appearance when compared to the more yellow appearance of standard fries), although this is not always the case.

Sometimes they are packaged for preparation at home, often in frozen packs. In the US they can also be found at a number of restaurants and fast food outlets like Arby's and Hardee's, where they are served with condiments such as ketchup, cheese, fry sauce, or sweet chili sauce and sour cream.

Fish and chips

In Australia, the United Kingdom, and Ireland, the term "French fries" became known by their use in American fast food franchises setting up restaurants and serving narrow-cut (shoestring) fries. Traditional "chips" in the United Kingdom and Ireland are usually cut much thicker, typically between 9.5–13 mm (⅜ - ½ inches) square in cross-section and cooked twice (although double frying is less commonly practiced today), making them more crunchy on the outside and fluffier on the inside. Since the surface-to-volume ratio is lower, they have a lower fat content. Chips are part of the popular take-away dish fish and chips. In Australia, the United Kingdom, Ireland, and New Zealand, few towns are without a fish and chip shop.

Accompaniments

French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably vinegar (especially malt vinegar), salt, ketchup, curry, curry ketchup (mildly hot mix of the former), hot or chili sauce, mustard, mayonnaise, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, aioli, brown sauce, lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, or honey.^[25][26]

Health aspects

French fries can contain a large amount of fat (usually saturated) or oils from frying. Some researchers have suggested that the high temperatures used for frying such dishes may have results harmful to health (see acrylamides). In the United States about ¼ of vegetables consumed are prepared as french fries and are proposed to contribute to widespread obesity. Frying french fries in beef tallow, lard, or other animal fats adds saturated fat to the diet. Replacing animal fats with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing animal fats with partially hydrogenated oil reduces cholesterol but adds trans fat, which has been shown to both raise LDL cholesterol and lower HDL cholesterol. Canola oil could also be used, but beef lard is generally more popular, especially amongst fast food outlets that use communal oil baths. The picture on the right shows French Fries being cooked on a gas stove for fast oil temperature re-gain and better heat control.^[27][28][29] Many restaurants now advertise their use of unsaturated oils. Five Guys, for example, advertises their fries are prepared in peanut oil.

Legal issues

In 1994 Peter Stringfellow, the well-known owner of Stringfellows nightclub in London, took exception to McCain Foods' use of the name "Stringfellows" for a brand of long thin french fries and took them to court. He lost the case (Stringfellows v McCain Food (GB) Ltd (1994)) on the basis that there was no connection in the public mind between the two uses of the name, and therefore McCain's product would not have caused the nightclub to lose any sales.^[30][31]

In New Zealand in 1995 some branches of the local fast food chain Georgie Pie took to calling their French fries "Kiwi Fries", in opposition to the French resumption of nuclear testing in the South Pacific.

In early 2003 some members of the United States Congress caused french fries to be renamed "freedom fries" in the restaurant of the House of Representatives in response to France's opposition to the proposed invasion of Iraq. By 2006 the menu at the House restaurant had reverted to calling them french fries.^[32]

In June 2004, the United States Department of Agriculture, with the advisement of a federal district judge from Beaumont, Texas, classified batter-coated french fries as a vegetable under the Perishable Agricultural Commodities Act. Although this was primarily done for trade reasons – french fries do not meet the standard to be listed as a "processed food" – it received significant media attention partially due to the documentary Super Size Me.

See also

• Chip pan
• Deep fryer
• Deep frying
• Freedom fries
• Fry sauce
• Home fries
• Potato wedges
• Poutine
• Pommes soufflées
• Vacuum fryer
• Tater Tots

References

Notes

1. ^ "french fries - Definition". Merriam-Webster Online Dictionary. 2007-04-25. http://www.merriam-webster.com/dictionary/french+fries. Retrieved 2009-05-07.
2. ^ "The American Heritage Dictionary, Fourth Edition, 2000". Bartleby.com. http://www.bartleby.com/61/68/F0346800.html. Retrieved 2009-05-07.
3. ^ "french fry - Definition". Food & Culture Encyclopedia. http://www.answers.com/topic/french-fry. Retrieved 2009-12-05.
4. ^ Halliburton, Rachel; Muir, Jenni (2008). "London's best chips". Time Out London: p. 2. http://www.timeout.com/london/restaurants/features/3254/2.html. Retrieved 2008-05-14.
5. ^ ^{a b c} Hess, Karen (November 2005). "The Origin of French Fries". PPC (Petits Propos Culinaires), journal of food studies and food history (3×/year by Prospect Books, Devon) (68): 39. http://www.kal69.dial.pipex.com/shop/pages/ppc68.htm#French%20fries. Retrieved 25 April 2010.
6. ^ "Objets de la recherche : frite" (in French). ATILF Analyse et traitement informatique de la langue française, TLFi Le trésor de la langue française informatisé. http://atilf.atilf.fr/dendien/scripts/tlfiv5/search.exe?26;s=484685130;cat=1;m=frite;. Retrieved 23 March 2007. "Part. passé substantivé au fém. de frire*, p. ell. de pommes de terre dans le syntagme pommes de terre frites."
7. ^ Suman Bandrapalli (May 2, 2000). "Where do French fries come from?". Christian Science Monitor. http://www.csmonitor.com/2000/0502/p18s1.html. Retrieved 2009-07-05. "Thomas Jefferson sampled them in Paris and brought the recipe home. At a White House dinner in 1802, the menu included "potatoes served in the French manner." But that's not how they got their name."
8. ^ Fishwick, Marshall W (1998). fee required "The Savant as Gourmet". The Journal of Popular Culture (Oxford: Blackwell Publishing) 32 (part 1): 51–58. doi:10.1111/j.0022-3840.1998.3201_51.x. http://www.blackwell-synergy.com/doi/abs/10.1111/j.0022-3840.1998.3201_51.x fee required.
9. ^ Mackenzie, Catherine (7 April 1935). "Food the City Likes Best". The New York Times Magazine: SM18. http://select.nytimes.com/gst/abstract.html?res=F4081FF83B59107A93C5A9178FD85F418385F9. Retrieved 2007-04-15. "… the chef at the Rainbow Room launches into a description of his special steak, its French-fried onion rings, its button mushrooms …".
10. ^ Rorer, Sarah Tyson (c1902). "Page 211". Mrs. Rorer's New Cook Book. Philadelphia: Arnold & Company. p. 211. http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=rore&PageNum=259. Retrieved 2007-04-12. "French Fried Chicken"
11. ^ "french : (...) Usage: often capitalized – 1 : to trim the meat from the end of the bone of (as a chop) – 2 : to cut (green beans) in thin lengthwise strips before cooking" (Merriam-Webster's Collegiate Dictionary, 10th ed.)
12. ^ "to French: to prepare, as a chop, by partially cutting the meat from the shank and leaving bare the bone so as to fit it for convenient handling" (Oxford English Dictionary)
13. ^ "The One and Only Belgian fries website". Belgianfries.com. 2009-01-16. http://www.belgianfries.com/bfblog/?page_id=189. Retrieved 2009-05-07.
14. ^ J. Gérard, Curiosités de la table dans les Pays-Bas Belgiques, s.l., 1781.
15. ^ ^{a b} Ilegems, Paul (1993) [1993] (in Dutch). De Frietkotcultuur. Loempia. ISBN 90-6771-325-2.
16. ^ Ude, Louis. The French Cook
17. ^ Warren, Eliza (uncertain: 1856, 1859?). The economical cookery book for housewives, cooks, and maids-of-all-work, with hints to the mistress and servant. London: Piper, Stephenson, and Spence. p. 88. OCLC 27869877. http://books.google.com/?id=AkMCAAAAQAAJ&dq=eliza+warren+cookery+%7C+cookbook+%7C+cooking&q=%22french+fried+potatoes%22. "French fried potatoes"
18. ^ Schoetens, Marc (December 13, 2005). "Heilige Teresa bakte de eerste frieten" (in Dutch). De Morgen. http://www.demorgen.be/gastronomie/artikels/?id_article=ODA4&ih=h=h=. Retrieved October 25, 2006. (Feb 25 2007 found archived as "Nieuw boek van frietprofessor Paul Ilegems over frietkotcultuur" 20051213.3133206672696574)
19. ^ "Dundee Fact File". Dundee City Council. http://www.dundeecity.gov.uk/departments/fact.htm. Retrieved 20 March 2007.
20. ^ Gerdes, Sharon (1 December 2001). "Batters and Breadings Liven Tastes". Virgo Publishing © – Food Product Design. http://www.foodproductdesign.com/articles/465/465_1201de.html. Retrieved 24 March 2007.
21. ^ Evelyn Saint-Ange, Paul Aratow (translator), La Bonne Cuisine de Madame E. Saint-Ange: The Essential Companion for Authentic French Cooking, Larousse, 1927, translation Ten Speed Press, 2005, ISBN 1-58008-605-5, p. 553.
22. ^ "Les pommes gauffrettes" (in French). "Chef Simon" Sabine et Bertrand SIMON cole. http://chefsimon.com/gaufrette.htm. Retrieved 9 April 2007.
23. ^ "Steppegras" (in Dutch). Restaurant Steppegras. http://www.steppegras.org. Retrieved 17 April 2007.
24. ^ Poundstone, William (1983) [1983]. Big Secrets. William Morrow and Co.. p. 23. ISBN 0-688-04830-7.
25. ^ "Side Dishes: International French Fries". Food Services of America. http://www.fsafood.com/fsacom/News+and+Information/Solutions/Menuing/International+French+Fries.htm. Retrieved 28 November 2006.
26. ^ "Les sauces servies traditionnellement avec les frites en Belgique: Les pickles belges (Belgian Pickles)" (in French). belgourmet. http://www.belgourmet.be/fr/frites/belgian_pickles.php. Retrieved 12 January 2007.
27. ^ "Fats and Cholesterol". Harvard School of Public Health. http://www.hsph.harvard.edu/nutritionsource/fats.html. Retrieved 14 September 2006.
28. ^ "Trans: The Phantom Fat". Nutrition Action Healthletter (Center for Science in the Public Interest). http://www.cspinet.org/nah/septrans.html. Retrieved 14 September 2006.
29. ^ Mayo Clinic Staff (22 June 2006). "Dietary fats: Know which types to choose © 1998-2006". Mayo Foundation for Medical Education and Research (MFMER). http://www.mayoclinic.com/health/fat/NU00262. Retrieved 14 September 2006.
30. ^ Solomon, Nicola. "Sequel opportunities". AKME Publications – Akme Student Law Library, with permission: earlier published in the New Law Journal, 25 March 1994 and in abriged form in The Author of Spring 1994. http://www.akme.btinternet.co.uk/solomn05.html. Retrieved 2007-03-25.
31. ^ "Section 7 – Intellectual Property" (PDF). Semple Piggot Rochez Ltd. 2001. http://www.legalpractitioner.co.uk/ip1.pdf. Retrieved 2007-03-25.
32. ^ Bellantoni, Christina (2006-08-02). "Hill fries free to be French again ; GOP in House mum about it". Washington Times: pp. A.01. ISSN 07328494.

Bibliography

• Bocuse, Paul (December 10, 1998) (in French). La Cuisine du marché. Paris: Flammarion. ISBN 978-2082025188.
• Tebben, Maryann (2006). "“French” Fries: France’s Culinary Identity from Brillat-Savarin to Barthes (essay)". Convivium Artium. University of Texas at San Antonio. http://flan.utsa.edu/conviviumartium/Tebben.html. Retrieved December 28, 2009.

External links

• The Official French Fries Pages -- information and fan site (1996-pres.)
• News on French Fries and Potato Processing

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