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France-.pptx
- 2. FRANCE
- 4. BACKGROUND HISTORY: • IN 1789 POPULATION WAS 2 CRORE & 80 LAKHS • LOUIS AUGUSTE XVI (1774-1792) WAS THE KING AND MARIE ANTOINETTE WAS THE QUEEN. • POPULATION WAS DIVIDED INTO 3 CATEGORIES (CHRISTIAN PRIESTS + CHIEF + LOCAL PEOPLES) • PRIEST AND CHIEF CAN KILL 10 PEOPLE AND SALARY WAS 1-2 LAKHS • 16000 WORKERS WERE IN CASTLE • 500 SERVANTS SPECIALLY FIXED FOR QUEEN • PEOPLE HANGED IF THEY THEFT A HEN • ONE BREAD WAS THE COST OF 4 POUNDS
- 5. REVOLUTIONARY TIME : • SOMEBODY KILLED 2 GOVERNMENTAL OFFICERS • 14 JULY 1789 THE FORT OF KING AND HIS GOVERNANCE WAS DESTROYED • KING WAS MURDERED BY REVOLUTIONARIES • QUEEN WAS LOCKED IN DARK CELL • AFTER ONE AND HALF OF MONTH HER HAIRS WERE WHITENED AND LATER ON SHE WAS ALSO KILLED • HER FAMOUS DIALOGUE WAS : IF THEY DON’T HAVE BREAD LET THEM EAT CAKE
- 6. INDEPENDENCY OF FRANCE • A MACHINE WAS FIXED TO CUT HEADS ON SHANZAY LEZAY STREET • MAXIMILIEN ROBESPIERRE WAS A GREAT REVOLUTIONARY AT THAT TIME. • ALL PEOPLE WHO WERE HALF PANTS, PERFUMED, HEAVY STOMACH ,SOFT HANDS DUE TO NO WORK, CLEAN COLLAR WERE KILLED • CHRIST RELIGION WAS BANNED, CHIEFS WERE KILLED AND MAXIMILIEN WAS ALSO MURDERED • NEPOLIAN BONA PART WAS A GREAT LEADER AT THAT TIME WO FOUGHT WITH AUSTRIA AND PERSIA • FRANCE FINALLY BECAME INDEPENDENT IN 22 SEPTEMBER 1792 AND PARIS BECAME THE CAPITAL
- 7. LETS KNOW SOME GESTURES ABOUT FRENCH 1. GREETINGS 2. POSITIVE GESTURES 3. NEGATIVE GESTURES 4. NEUTRAL GESTURES
- 8. 1. GREETINGS • BONJOUR • BIENVENUE • LA BISE • SE SERRER LA MAIN
- 9. 2. POSITIVE GESTURES • OUI ! • CA VA ÊTRE GÉNIAL ! • DÉLICIEUX !
- 10. 3. NEGATIVE GESTURES • BOF • C’EST PAS MON PROBLÈME ! • QUELLE BARBE ! • MON OEIL ! • J’EN AI RAS LE BOL ! • LE BRAS D’HONNEUR
- 11. 4. NEUTRAL GESTURES • CHUT ! • VIENS ! • COMME CI COMME ÇA • OH LÀ LÀ ! • AVOIR UN COUP DANS LE NEZ • C’EST PAS DONNÉ • IL EST FOU; ELLE EST CINGLÉE
- 12. CUISINE: • CLASSICAL FRENCH CUISINE: INCLUDES ALL THE CLASSICAL FRENCH DISHES WHICH WERE AT ONE TIME REGIONAL, BUT NO LONGER SPECIFICALLY REGIONAL
- 13. • HAUTE CUISINE: CLASSICAL FRENCH CUISINE TAKEN TO ITS MOST SOPHISTICATED & EXTREME. FOOD IS ELEGANT, ELABORATE, & GENERALLY RICH. EMPHASIS ON PRESENTATION.
- 14. • CUISINE NOUVELLE: STYLE DEVELOPED IN THE 1970S AND IS GENERALLY SIMPLER & LIGHTER. EMPHASIS ON LOCAL AND SEASONAL INGREDIENT.
- 15. • CUISINE DU TERROIR: FOCUSES ON REGIONAL SPECIALTIES AND IS MORE RUSTIC IN NATURE. LOCAL PRODUCE AND FOOD TRADITIONS ARE THE MAIN FOCUS.
- 16. EAT TO ENJOY: • DINING HAS TURNED INTO A RITUAL • EATING IS TO BE ENJOYED, SHARED, AND MOST OF ALL FILLED WITH MARVELOUS FOOD! • FOOD MUST BE PLEASING TO THE PALATE, BUT ALSO PLEASANT TO THE EYE • HOW FOOD IS OFFERED TO THE PLATE IS VERY IMPORTANT IN FRENCH COOKING
- 17. WINE CHEESE
- 20. NIMES ARENA
- 21. NOTRE DAME CATHEDRAL OF PARIS
- 22. THE EIFFEL TOWER
- 23. CARCASSONNE
- 24. LES INVALIDES
- 25. SAINTE CHAPELLE
- 27. Designed By : Munir Soomro