French Charcuterie and referring to white and dark meat

Here are two links to articles by Camille Chevalier-Karfis on her web site, French Today Although I haven’t pursued Camille’s learning materials as much as I would like to, I really admire her approach to learning french. Her emphasis is on learning to speak and comprehend the french that people actually speak, rather than the academically correct version that we mostly learn in school.

Camille sends out a newsletter by email with a different focus each time. Here are a couple of article’s about food featured in a recent newsletter. I well remember seeing the Charcuterie shops when I was in France in 1964 but I never actually knew how the word was translated! 

Charcuterie are french cold cuts:

https://www.frenchtoday.com/blog/typical-french-charcuterie-cold-cuts

https://www.frenchtoday.com/blog/french-food-wine/how-do-you-say-white-and-dark-meat-in-french

Author: korkiley

Systems Administrator at University of Vermont (retired as of 7/1/2012) Married Favorite Activities: Condor Glider Online Competition, Developing web sites, making espresso, and keeping a blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s