Glossaries

Regional Language Terms

Breton Terms: - Breizh - Brittany in Breton language - Fest-noz - Night festival featuring traditional music and dance - Gwenn-ha-du - The Breton flag (white and black) - Kouign-amann - Butter cake pastry - Pardons - Religious processions honoring local saints

Alsatian Terms: - Elsässerditsch - Alsatian dialect - Flammekueche - Tarte flambée (thin pizza-like dish) - Winstub - Traditional wine room/restaurant - Bredele - Christmas cookies - Géants processionnels - Giant puppets used in festivals

Occitan Terms: - Lengo nostro - Our language - Fin'amor - Refined/courtly love - Calandretas - Occitan immersion schools - Lo País - The country/region

Basque Terms: - Euskera/Euskara - The Basque language - Euskaldun - Basque speaker - Zazpiak Bat - The seven (provinces) make one - Ikastola - Basque language school - Etxe - House (both building and family line) - Fronton - Court for playing pelota - Txoko - Gastronomic society

Corsican Terms: - U Corsu - The Corsican language - Riacquistu - Reacquisition (cultural revival movement) - Maquis - Dense Mediterranean scrubland - Vendetta - Blood feud

Ch'ti Terms: - Drache - Heavy rain - Ducasse - Village festival - Estaminet - Traditional restaurant-bar - Terril - Slag heap from mining

Savoyard Terms: - Arpitan - Franco-Provençal language - Montagnard - Mountain dweller - Transhumance - Seasonal movement of livestock

Food and Drink Glossary

Brittany: - Galette - Savory buckwheat crêpe - Cidre - Apple cider - Far Breton - Custard cake with prunes - Cotriade - Fish stew

Alsace: - Choucroute garnie - Sauerkraut with various meats - Baeckeoffe - Meat and potato casserole - Munster - Strong regional cheese - Gewürztraminer - Aromatic white wine

Provence: - Aïoli - Garlic mayonnaise - Bouillabaisse - Fish stew from Marseille - Pissaladière - Onion and anchovy tart - Pastis - Anise-flavored spirit - Tapenade - Olive and caper spread

Basque Country: - Pintxos - Small snacks similar to tapas - Txuleta - Thick ribeye steak - Idiazábal - Smoked sheep's cheese - Gâteau Basque - Cake filled with cream or cherry jam - Piment d'Espelette - Local chili pepper

Nord-Pas-de-Calais: - Carbonnade flamande - Beer-braised beef - Potjevleesch - Four meats preserved in aspic - Waterzoï - Cream-based stew - Maroilles - Strong regional cheese

Normandy: - Calvados - Apple brandy - Camembert - Soft cheese - Trou Normand - Mid-meal Calvados shot - Pommeau - Aperitif mixing apple juice and Calvados

Burgundy: - Boeuf Bourguignon - Beef stewed in wine - Coq au vin - Chicken in wine sauce - Escargots - Snails in garlic butter - Époisses - Pungent washed-rind cheese - Gougères - Cheese puffs

Languedoc: - Cassoulet - Bean stew with meat - Brandade - Salt cod purée - Pélardon - Goat cheese - Blanquette de Limoux - Sparkling wine

Savoy: - Tartiflette - Potato, cheese, and bacon gratin - Fondue Savoyarde - Melted cheese dish - Reblochon - Soft washed-rind cheese - Beaufort - Alpine cheese similar to Gruyère - Génépi - Mountain herb liqueur

Cultural Terms

Climats - Precisely defined vineyard plots in Burgundy Corons - Mining district housing in Nord-Pas-de-Calais Bocage - Landscape of small fields enclosed by hedgerows Terroir - Complete natural environment in which a product is produced Négociant - Wine merchant who buys grapes/wine from growers Transhumance - Seasonal movement of livestock to high pastures Course Camarguaise - Bloodless bullfighting where ribbons are snatched from bulls' horns Mistral - Strong northwesterly wind in Provence Thalassocracy - Maritime empire (referring to Basque seafaring culture)

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