CHAPTERS I

INTRODUCTION
1.1 Background
Food is a very important for our lives even to needs that must be fulfilled by
the other besides needs Without food we are not able to perform daily activities because the
food and energy in a person to carry out such day-to-day.A food also has the sense that other
to have meals.food can also became the symbol or a culture that is unique to a region.
Food in each district even each country must be very differently.As an
example of the Indonesian food and the French. The Indonesia must have been very familiar
with Indonesian food like chicken opor, soto Betawi, rendang, etc .While, the French and
there must have known French food such as brioche,escargot de France,coq au vin,etc. These
two examples dishes from these two areas that were surely has a history and the
characteristics of their own food among them.
1.2 Formulation of Problems
a.
b.
c.
d.

How history food in France?

How history food in Indonesia?
How the characteristics food in France?
How the characteristics food in Indonesia?

1.3 Destination
a. To know the history food in France
b. To know the history food in Indonesia
c. To know the characteristics food in France
d. To know the characteristics food in Indonesia

Chapter II
DISCUSSION
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2.1 History food in France and Indonesia

2.1.1 History food in France
France has a history culinary a long period of time. In the 15th century, Catherine de
Medici from Italy moved to France to marry Henry trn d'Orleans (would be King Henry II),
by bringing books cook Florence that contains a recipe-recipe Italian cuisine. At that time,
France has not yet known its culinary tradition.Catherine brought the experts cook from Italy
and introduced many kinds of food, presentation and preparation dinner order to France.In
next year , the French cuisine began to create a full of color and taste innovative products.
Although France and Italy has been developing culinary tradition that is very different
from,but in fact it is the start culinary culture more influenced by French from that time.
At the end of 1652, a book cook first French called Le Cuisine Francis written by famous
chefs named La Varenne. The Book to evidence that culinary tradition. France has become an
important part in a culture cook and dinner in Europe. The Book to give the explanation
about the presentation, including how to make roux, the dishes are made of flour and butter to
coagulate soup and sauce. Before curdle soup only with mencampurkannya with bread.
To prison Bastille was robbed at the end of 1789, most people are French poor
farmers who consume food crops form. In the ensuing centuries, as well as the nobles
become stronger, which has spillover effects on developing good food as symbol social
status. In the 19th century, Haute cuisine or Grande cuisine (Cooking Haute) began to come
into existence and served in the houses of the noble but a majority of the people are still poor
and they suffered lack of food. Chef master Marie-Antoine Carme who created the culinary
Haute contribute in popularizing toque, hat, a white House that was used with uniform chef.
French cuisine, major changes in the 20th century. The method culinary haute
grew rapidly and is known to the way its rendering a complicated and carefully. The
appearance of The new food (nouvelle cuisine) started in the mid-1970s shift the
popularity classic dishes are complicated. The characteristics of this new cuisine is that the
use a creamy sauce and focus on a pure without using many materials dishes. This method
influenced French cuisine until now, which can be seen by presentation which is more
flexible and many non-traditional experimenting with flavor.
French cuisine modern started from the First World War. Transport System for
the better in the first half the 20th century participate popularized two types of culinary top-

class and the previously separate. After World War II, tourism industry grew rapidly and
cause cuisine has special can be enjoyed by with the affordable price.
This time, anywhere, French people can enjoy various kinds of food and
whatever. Bistro and cafe mushrooming throughout the country and people can decide for
themselves, the feeling of quality and appearance dishes. Now many people who have a job
in big cities do not have enough time for lunch but they find them in cafeterias or air light
meal with your reservation hamburgers or hot dog.

2.1.2 History food in Indonesia

The development of the food started since the prehistoric era reaching your
revolution of the occurrence of food based on european history until 20th century this time. In
the prehistoric era people consume makanaan only to meet their hunger in a simple way.
Efforts to meet their needs so ancient human beings in the past obtain food by hunting, food
of ornamental foliage, eating: roots, and try to various food that can be consumed but not
toxic.
Paleolithic In instruments made of stone which was still rough and had not
been crushed. These heavy equipments paleolithic at made from wood,bones,horns,and
stones. How to the way in and now I'm paraphrasing the former just,on the instruments blow
in the call retource. These heavy equipments in the age paleolithik with the instruments
different in the days and mesolithik era neolithik because at the time his instruments were
paleolithik made a rough estimate, while in his instruments were neolithik era has already
started to sharpened. Many people live in those groups and to prepare themselves face
environmental around it. The hunt is composed of small family that men do poaching and that
women gather food that does not need energy production that is too great
All food that he had acquired consumed in crude prices this was because it had
not been found fire But after a fire is found, at the outset ancient human beings have not yet
been realized that the fire can be used to cook for the food. At that time, the fire only used for
body warm and wild animals to drive by night. A when a man ancient warmth to the body,
involuntary set by the fire. a lump of meat in meat cooked and brings out flavors delicious
because were burned down, after diciipinya ancient human beings feel that it was flesh that is
cooked to more delicious and soft and easy chewed Since that incident, was born habit
cooking food will be done with a simple way.
Gradually, people become more aware of the need to be consuming food will
not only to meet with hunger only but, it must meet the requirements's health and nutrition
needed by the body that are useful for the growth and the body is optimal. Thus, the
technique and skills cooking continue to grow at this moment has a certain art. As well as the
tools that used, it was not of clay or stone, but has equipment many modern such as that is
made of stainless steel, consumer electronics and others.
In addition,history also proved that material processing food evolved from
time to time and will continue to grow along with the modernisation of time. Based on
European history, development processing food from time to time started since before the
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twentieth century XII. In those days the food is cooked in a way will be burned and boiled so
food menu is available only in the form dish-meat dishes that burned and boiled, then
emerged various soup and setup. The food in Indonesia are influenced by european countries
and the Netherlands after a focus on cuisine at the kitchen foreign Europe and the
Netherlands that affect type of food in Indonesia is currently.
In Indonesia at present, many occur cooking Europe that are liked by the
people in Indonesia as an example types of processed steak that is processed in a way
fried,burned and roasted. In addition, European food little shift traditional Indonesian food,
but this time cooking traditional processed more varied so that it will not be blown off with
European food and food China because traditional Indonesian food is a special food
Indonesia that all kinds mencermikan Indonesian culture. Each of the districts in Indonesia
has a special food in the area that are a trait a region as an example soto Lamongan to food
from the Lamongan.

2.2 The Characteristic food France and Indonesia

2.2.1 Characteristic of food in France

Like many other areas in France, the area Provence is influenced by the state
geography, and climate the influence traditions cook areas around the area. Sea a warm and it
is located in the coastal area Mediterania Sea producing food taste a unique and different
from most French cuisine other.For example, the Provence prefer to use sauce from olive oil
from creamer or butter. In addition, raw materials such vegetables, herbs and seafood more
widely used mainly anchovy.History, culinary Provence is influenced by bangsa Yunani and
compared to other areas in France, the influence kuliner Italia most Influenced cooking this
area. Raw vegetables and nuts is common among others tomato, garlic, herbs, eggplant,
artichoke, and almonds.
Type of food Provence is very different, but the most well-known among
others sup stewed seafood with material, fish sea shell, tomato, garlic, saffron, herbs and
white, and oil prices and olives named Bouillabaisse. And Then there is also pulabourride,
namely food which is the same as bouillabaisse except without given tomat and also gored
with aoli, garlic mayonnaise. Cuisine other pistou is similar to pesto, french au pistou, the
type of Minestrone (soup vegetables with rice or pasta from Italia) typical Provence. Other
Food is tapenade, sauce made from anchovy , caper herbs, with olive oil fruits zaitun, and
sari lemon. In autumn and winter , types of daub, or stewed that is cooked from meat and
game.Provence has been famous for its products herba to be named Herbes de Provence. The
herbs typical consists of a combination thyme, sprig, rosemary, basil, lavender, marjoram
savory, fennel, finely cut tarragon, and bay leaves, oregano.

2.2.2 Characteristic of Indonesian food

Indonesian food ingredients to give priority to that comes from nature. Such
As spices, the galangale, ginger, turmeric, betel leaf, pandanus, basil leaves, pistachio nuts,
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onion, garlic, coriander seeds, and still a lot more ingredients to other kitchen that comes
from natural resources in Indonesia. As a note, not all nation's natural wealth spices such as in
Indonesia. In addition, because the majority of the Indonesian Muslims, but most food have
been guaranteed halal. There are many examples Indonesian food such as rendang, porridge
menado, sweet vegetable asem, curry gangster, chicken curry, nasi gudeg, fried rice, bone
marrow, porridge, tempe bacem, group split water spinach, coto Makassar, chicken satay,
chicken opor, sago, asinan Betawi, best service hawkers, stir-fried tofu, vegetables spinach,
sayur lodeh, tomato sauce, sop soup feet beef, stir-fried rib cage, and still a lot more food
nusantara, a well-known other is to be served. cuisine.example can be directly visited the
specific to enjoy culinary specifically. There is a certain satisfaction if it can eat special food
in the area directly in the region at once.recipe Indonesian food usually has been handed
down by successive. Each person Indonesia must be able to prepare traditional dishes,
especially cooking their hometown each of them. It intends to maintain the conservation
inherited from the ancestor that have been successfully and took pains to create recipes.

Chapter III
CONCLUSION
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Of the discussion in the previous chapter, it can be concluded that the food in
Indonesia and France are very different. This could be proven by some of the
things.First,cooking in Indonesia is put forward spices as a material that should be a main
material besides that will be boiled. While,in French cuisine more often using materials that
are such as the pig,horse meat in heart goose,etc.
Second, French cuisine has a long history culinary started from Catherine de Medici
from Italy were moved to France to marry Henry trn d'Orleans (will be King HENRY II),
with cooking Florence that contains books is a recipe-recipe Italian cuisine and then unknown
to French society who at that time known cultural its culinary until the emergence new food
(nouvelle cuisine) started in the mid-1970s which has a complicated classic dish with
characteristics cooking is that using a creamy sauce and focus on dispenser without using
many material for the food.while in Indonesia, the history cooking in Indonesia began in the
pre-history.In the pre-history, the community Indonesia can only eat empty stomachs to fill
and eat with a simple way.Habit was changed after the colonization of Foreign nations.
Third, Frances people cannot go to a restaurant with free because price restaurants in
France have not opened his restaurant with a long time.Many Restaurants in France only 7
pm to open.In addition, they also happy to spend a long time in a restaurant because their
barbarous eat for a long time. Then, to order food at a restaurant could not be arbitrarily
themselves because they have time to cook a dish.while, in Indonesia, the average restaurant
many who opened his restaurant with a very long time in fact, there are some that 24 hours.
This has adversely affected people in Indonesia at unconstitutional for ordering food without
have to pay more attention particular hours.

REFERENCE
https://dianmahayanti.wordpress.com/makanan-tradisional/10-makanan-indonesia-yangterkenal-di-dunia/
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https://asrulhasyaruddin80.wordpress.com/2011/01/26/perancis/
http://devyyufi.blogspot.com/
http://dinisafia99.blogspot.com/2013/09/makanan-khas-negara-perancis.html

Disclosure
Question and Answer
1. Have you taste indonesian food?
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Yes, i have
2. What you have ever try?
If I'm not mistaken,its rendang
3.By the way, where are you come from?
Im from France.Im Frosh.
4. If there's a rule when eating?
No, but you can only eat at certain time like lunch time.
5. Whether restaurants there open 24 hours a day?
Not, they only open the restaurant until 7 pm.
6. Would you like to spend their time in restaurants?
Yes, im very like it.

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