The French Program at the Department of Modern Languages would like to invite you to participate in a fun way to learn a bit about the French and the Francophone world and win prizes too. Throughout the semester, a request for questions will go out three times. Questions should relate to the history or culture of France of the Francophone world and should include its answer.
Each time the person with the winning question will receive a prize, and the question will be posted to be answered. From all the correct answers a winner will be chosen at random. For additional information please contact Dr. Nell Kupper at 227-2648.
Post your questions and answers on the link below.
Congratulations to Zac Cogly! He wins a gift certificate to the Marquette Baking Co., which will be back with us again this year on Friday, April 27, for the French Baking Seminar, focusing this time on French bread. Look for our announcement with additional details coming out soon.
The question was:
THIS FRENCH-STYLE FOOD ITEM IS REQUIRED BY LAW IN FRANCE TO HAVE ONLY UP TO SIX INGREDIENTS. WHAT IS THE FOOD ITEM AND WHAT ARE THE SIX INGREDIENTS?
The complete and correct answer is provided to us by the contest's student coordinator, and the answer is as follows:
French law dictates that for bread to be titled "French" style, only four ingredients may be used: water, flour, yeast, and salt. Along with ascorbic acid and rye flour these basic ingredients dictate the art of complex bread making. By manipulating rising times, kneading techniques, and with the use of specialty brick ovens, the French breads are as varied and unique as the regions in France.
We are very grateful to all those who participated in the French Trivia Contest this year, and we are heartened by the tremendous response received both in the questions category and in the answers from the NMU community and the community at large. We look forward to facilitating the exchange of additional information about the French and the Francophone world, and to find our next winners next semester.