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Regional Cuisine of French

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Regional Cuisine of French
TUTOR:SANJAY
TUTOR:SANJAY
REGIONAL CUISINE OF FRENCH
Name:crise sTUDENT ID:NS06750
REGIONAL CUISINE OF FRENCH
Name:crise sTUDENT ID:NS06750

Directory
INTRODUCE 1
History and background 2
Geography 3 4
Culture 5
Change agent 6
Innovation 7
Flore animals and other things in France 8 9
Contemporary use and resources 10
Production method 11
Future trends 12
Future Application 13

Flore animals and other things in France
Lavender: Is the most famous plant in Aix-en-Provence, France, on behalf of the French flower, unique taste, and very easy to extract the essential oils, so a lot of useful. The most extensive use of lavender essential oil can be directly applied to the skin. There are certain medical value.
(Bluefairy.F,2012)

Gallic rooster, is the representative of France, the French specialty animal. The pattern on the national emblem of France and the French football team has a Gallic rooster appear. Is one of France's oldest animal of origin can be traced back to 2000 years ago, the Roman times.
(S.E. Smith,2003)

INTRODUCE
France is one of the major countries in Europe, the French economy is well-developed. Approximately 65.35 million people in France. France in the English Channel and the North Sea. Well-developed tourism industry and the food industry in France, there are about 10 million tourists per year in France the cuisine is very famous in the world, they often do some

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