Historic and gastronomic centre of France - Historic Site of Lyon 872; Gastronomic meal of the French 00437; Artisanal know-how and culture of baguette bread 01883
What and Why
Against common beliefs, the gastronomic centre of France is not Paris, but Lyon. So much that Lyon is inscribed as the UNESCO Creative City of Gastronomy. The city has apparently more restaurants per capita than any other cities in France, way more than Paris. Aside from its fame in the culinary scene, it is also a major historic trade centre, playing a crucial role in the silk industry during the Renaissance and later in the banking and printing industries, and in more modern times, cinema. As a major trade centre and a former provincial capital, it houses a beautiful spectrum of building styles, and exhibits well-preserved architecture spanning different periods, from the Middle Ages, Renaissance to the modern.
Toponymy
The name Lyon derives from its Gallic form Lugdon, which was later abbreviated as Luon. The name was latinised as Lugdunum during the Roman Empire (Latin: Imperium Romanum) times. The stem 'lug' means 'light' or 'crow' while the stem 'dun' refers to 'hill' from the latin word 'dunos'. The name probably points to the hill at Fourvière, where the city was founded.
See
Lyon is built around the confluence of two rivers: the more famous Rhône in the east, and the Saône in the west. The main historic sites are located around the two banks of Saône, and the area of Presqu'île, the small strip of area between the two rivers.
Rue Saint Jean
Cathedral Saint Jean
Traboules
Place du Change
Montée du Gourguillon
Palais de Justice
Fourvière basilica
Metallic tower of Fourvière
Roman theatres
Buy and Do
Eat and Drink
Travel Suggestions and Logistics
UNESCO Inscriptions
The long history of Lyon, which was founded by the Romans in the 1st century B.C. as the capital of the Three Gauls and has continued to play a major role in Europe's political, cultural and economic development ever since, is vividly illustrated by its urban fabric and the many fine historic buildings from all periods.
The gastronomic meal of the French is a customary social practice for celebrating important moments in the lives of individuals and groups, such as births, weddings, birthdays, anniversaries, achievements and reunions. It is a festive meal bringing people together for an occasion to enjoy the art of good eating and drinking. The gastronomic meal emphasizes togetherness, the pleasure of taste, and the balance between human beings and the products of nature. Important elements include the careful selection of dishes from a constantly growing repertoire of recipes; the purchase of good, preferably local products whose flavours go well together; the pairing of food with wine; the setting of a beautiful table; and specific actions during consumption, such as smelling and tasting items at the table. The gastronomic meal should respect a fixed structure, commencing with an apéritif (drinks before the meal) and ending with liqueurs, containing in between at least four successive courses, namely a starter, fish and/or meat with vegetables, cheese and dessert. Individuals called gastronomes who possess deep knowledge of the tradition and preserve its memory watch over the living practice of the rites, thus contributing to their oral and/or written transmission, in particular to younger generations. The gastronomic meal draws circles of family and friends closer together and, more generally, strengthens social ties.
The baguette is the most popular kind of bread enjoyed and consumed in France throughout the year. The traditional production process entails weighing and mixing the ingredients, kneading, fermentation, dividing, relaxing, manually shaping, second fermentation, marking the dough with shallow cuts (the baker’s signature) and baking. Unlike other loaves, the baguette is made with only four ingredients (flour, water, salt and leaven and/or yeast) from which each baker obtains a unique product. Baguettes require specific knowledge and techniques: they are baked throughout the day in small batches and the outcomes vary according to the temperature and humidity. They also generate modes of consumption and social practices that differentiate them from other types of bread, such as daily visits to bakeries to purchase the loaves and specific display racks to match their long shape. Their crisp crust and chewy texture result in a specific sensory experience. The baguette is consumed in many contexts, including during family meals, in restaurants, and in work and school cafeterias. The production process is primarily transmitted through work-based training, combining school courses with work experience in a bakery. This apprenticeship enables future bakers to acquire the necessary knowledge of the ingredients, tools and process.
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