text:
Lovebug
From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
For other uses, see Lovebug (disambiguation).
Lovebug
Scientific classification
Kingdom: Animalia
Phylum: Arthropoda
Class: Insecta
Order: Diptera
Family: Bibionidae
Genus: Plecia
Species: P. nearctica
Binomial name
Plecia nearctica
Hardy, 1940[1]
The lovebug (Plecia nearctica) is a species of march fly found in parts of Central America and the southeastern United States, especially along the Gulf Coast.[2] It is also known as the honeymoon fly or double-headed bug. During and after mating, adult pairs remain coupled, even in flight, for up to several days.[3]
The species was first described in 1940 by D. E. Hardy, but was seen in Louisiana as early as 1911.[4] At that time, he reported the incidence of lovebugs to be widespread, but most common in Texas, Florida, Alabama, Mississippi, and Louisiana.[2] However, by the end of the 20th century the species had spread heavily to all areas bordering the Gulf of Mexico, as well as Georgia and South Carolina. L. A. Hetrick, writing in 1970, found the bug was also widespread in central and northern Florida and described its flights as reaching altitudes of 300 to 450 metres (980 to 1,480 ft) and extending several kilometers over the Gulf.[5]
Lovebugs' larvae feed on partially decayed vegetation in the landscape and, in this respect, are beneficial to humans. Adults primarily feed on nectar from various plants, particularly sweet clover, goldenrod, and Brazilian pepper.[2]
Contents
1 Semi-annual pest status
2 Folklore
3 Management
4 Life cycle
5 Notes
Semi-annual pest status[edit]
Localized lovebug flights can number in the hundreds of thousands. The slow, drifting movement of the insects has been described as almost reminiscent of snow fall except that, unlike snow, the flies also rise into the air. Two major flights occur each year, first in late spring, then in late summer. In south Florida, a third (but smaller) flight can occur in December.[2] The spring flight occurs during late April and May, and in the summer during late August and September. Flights extend over periods of four to five weeks.[5] Mating takes place almost immediately after emergence of the females. Adult females live only three to four days, while males live a little longer. They have to stick to each other at all times.[2]
Lovebugs covering a bus stop at Walt Disney World in September 2006
This species' reputation as a public nuisance is due not to any bite or sting (it is incapable of either), but to its slightly acidic body chemistry. Because airborne lovebugs can exist in enormous numbers near highways, they die in large numbers on automobile windshields, hoods, and radiator grills when the vehicles travel at high speeds. If left for more than an hour or two, the remains become extremely difficult to remove. Their body chemistry has a nearly neutral 6.5 pH but may become acidic at 4.25 pH if left on the car for a day.[2] In the past, the acidity of the dead adult body, especially the female's egg masses, often resulted in pits and etches in automotive paint and chrome if not quickly removed.[6] However, advances in automotive paints and protective coatings have reduced this threat significantly. Now the greatest concern is excessive clogging of vehicle radiator air passages by the bodies of the adults, with a reduction of the cooling effect on engines, and the obstruction of windshields when the remains of the adults and egg masses are smeared on the glass.[2]
Lovebug adults are attracted to light-colored surfaces, especially if they are freshly painted, but adults congregate almost anywhere, apparently reacting to the effects of sunlight on automobile fumes, asphalt, and other products affected by environmental factors still not completely understood.[2]
Folklore[edit]
Urban legend holds that lovebugs are synthetic—the result of a University of Florida genetics experiment gone wrong.[3]
Much speculation about the lovebug still thrives. This is partly because the larval form of this insect is seldom seen, as it lives and feeds in the thatch of grasses for most of the year. While various fungi are suspected of being natural controls for this species,[2] biological control of these non-pest flies is not a priority for funding.
Research by L.L. Buschman showed that migration explained the introduction of the lovebug into Florida and other southeastern states, contrary to the urban myth that the University of Florida created them by manipulating DNA to control mosquito populations.[3]
Management[edit]
Lovebugs are subject to some significant natural controls, such as various parasitic fungi,[2] and dry weather, which dries out the thatch, resulting in a higher mortality rate for the immatures. As the lovebug migrated around the Gulf Coast, first to Texas, then Louisiana, then further eastward, the initial populations for many years were so excessive that they caused public concern and initiated rumors of their origin. However, as pest populations migrate naturally, their natural controls are usually not far behind. While it often took decades, lovebug flights are no longer present in the huge numbers that once existed simply because their natural controls (mostly fungi) caught up with established populations. In many areas, local lovebug flights may only be present in excessively large numbers due to occasional local conditions that may not be repeated in successive years.
While lovebugs are not a favored food of most insectivores due to their acidic taste, lovebug larvae—and some adults—are food for birds such as quail and robins. Arthropod predators include spiders, some predatory insects such as earwigs, at least two species of beetle larvae, and centipedes.[6]
Life cycle[edit]
The lovebug has been recorded to have two flights that occur each year, in which the insect has a total lifespan of about 4–9 months depending on flight season. The first flight occurs during the months of April and May, and the second occurs in August and September.[7] The flights generally last about 4–5 weeks each time.[8]
Female lovebugs can lay as many as 100-350 eggs and regularly lay these eggs around decaying material on the top layer of ground soil.[9] Lovebug eggs generally hatch after 2–4 days, depending on flight season. Once the eggs have hatched, the larvae start feeding on the decaying material around them, such as decaying plants on the soil and other organic material, and live and remain in the soil until they develop to the pupa stage.[9] During the warmer months the lovebug larvae remain in the larvae phase for approximately 120 days and approximately 240 days during the cooler months.[10] Lovebugs typically stay in the pupa stage about 7–9 days before reaching the adult phase, in which they can start reproducing.[11]
Once adults, lovebugs are ready to start copulating to begin reproducing. Adult male lovebugs emerge first from the pupal stage, and hover around until female lovebugs emerge.[12] Mating between lovebugs takes place immediately after emergence of the adult females.[13] A male lovebug copulates and will remain paired up until the female has been fully fertilized. Copulation takes place for 2–3 days before the female detaches, lays her eggs, and dies. Adult females have been recorded to live up to seven days, while adult males may live up to two to five days, but on average lovebugs live three to four days.[14] However, Thornhill (1976c) recorded recapture data that showed males lived longer in the field than females.[2]
Notes[edit]
Jump up ^ Hardy, D. Elmo (1940). "Studies in New World Plecia (Bibionidae: Diptera)". Journal of the Kansas Entomological Society. Kansas: Kansas (Central States) Entomological Society. 13 (1): 15–27. Retrieved 10 August 2017.
^ Jump up to: a b c d e f g h i j k Denmark, Harold; Mead, Frank; Fasulo, Thomas (April 2010). "Lovebug, Plecia nearctica Hardy". Featured Creatures. University of Florida/IFAS. Retrieved 22 September 2010.
^ Jump up to: a b c Leppla, Norman (September 2009). "Living with lovebugs". Electronic Data Information Source of UF/IFAS Extension. Institute of Food and Agricultural Sciences, University of Florida. Retrieved 23 September 2010.
Jump up ^ Buschman, Lawrent L. (June 1976). "Invasion of Florida by the "Lovebug" Plecia Nearctica (Diptera: Bibionidae)" (PDF). Florida Entomologist. Florida Entomological Society. pp. 191–194. Retrieved 8 February 2016.
^ Jump up to: a b Hetrick, L. (March 1970). "Biology of the 'love-bug', (Diptera: Bibionidae)" (PDF). Florida Entomologist. Entomological Society of Florida. Retrieved 23 September 2008.
^ Jump up to: a b Short, Donald (May 2003). "Lovebugs in Florida". Electronic Data Information Source of UF/IFAS Extension. Institute of Food and Agricultural Sciences, University of Florida. Retrieved 17 July 2008.
Jump up ^ Cherry, R., and Raid, R. 2000. Seasonal flight of Plecia nearctica (Diptera: Bibionidae) in southern Florida. Florida Entomol. 83: 94–96.
Jump up ^ Denmark, H. A., and F. W. Mead. "Lovebug - Plecia Nearctica Hardy." Lovebug – Plecia Nearctica Hardy. DPI Entomology Circular 350, 15 Aug. 1998. Web. 24 July 2014.
^ Jump up to: a b Wenston, J., D. E. Short, and M. Pfiester. "Lovebugs in Florida1." EDIS New Publications RSS. University of Florida, 2013. Web. 25 July 2014.
Jump up ^ Leppla, Norman C. "Living With Lovebugs." EDIS New Publications RSS. University of Florida/IFAS Extension, 15 Jan. 2007. Web. 24 July 2014
Jump up ^ Hetrick LA. 1970a. Biology of the "love-bug," Plecia nearctica (Diptera: Bibionidae). Florida Entomologist 53: 23-26.
Jump up ^ Thornhill, Randy. "Dispersal of Plecia Nearctica (Diptera: Bibionidae)." The Florida Entomologist 57.1 (1980): 45. ProQuest. Web. 24 July 2014.
Jump up ^ Thornhill, R. 1976c. Reproductive behavior of the lovebug, Plecia nearctica (Diptera: Bibionidae). Ann. Entomol. Soc. Amer. 69:843-847
Jump up ^ Hieber, C., J. Cohen. 1983. Sexual Selection in the Lovebug, *Plecia nearctica*: The role of male choice. Evolution, 37(5): 987-992.
[1]
Taxon identifiers
Wikidata: Q1763509
BugGuide: 107905
EoL: 740516
GBIF: 1590174
iNaturalist: 127635
IRMNG: 11386119
ITIS: 121315
NCBI: 1588147
Retrieved from "https://en.wikipedia.org/w/index.php?title=Lovebug&oldid=863937773"
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text:
Stand and Deliver
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For other uses, see Stand and Deliver (disambiguation).
Stand and Deliver
Theatrical release poster
Directed by
Ramón Menéndez
Produced by
Tom Musca
Written by
Ramón Menéndez
Tom Musca
Starring
Edward James Olmos
Lou Diamond Phillips
Rosanna DeSoto
Andy García
Music by
Craig Safan
Cinematography
Tom Richmond
Edited by
Nancy Richardson
Distributed by
Warner Bros.
Release date
February 13, 1988 (1988-02-13) (Miami)
March 11, 1988 (1988-03-11) (United States)
Running time
102 minutes
Country
United States
Language
English
Budget
$1.6 million[1]
Box office
$13.9 million[2]
Stand and Deliver is a 1988 American drama film based on the true story of high school math teacher Jaime Escalante. For portraying Escalante, Edward James Olmos was nominated for the Academy Award for Best Actor at the 61st Academy Awards.[3] The film was added to the National Film Registry of the Library of Congress in 2011.
Contents
[hide]
1 Plot
2 Cast
3 Historical accuracy
4 Accolades
5 Legacy
6 In popular culture
7 See also
8 References
9 External links
Plot[edit]
Jaime Escalante becomes a math teacher at James A. Garfield High School in East Los Angeles. The school is full of Hispanic students from working-class families who are far below their grade level in terms of academic skills and also have a lot of social problems. Escalante seeks to change the school culture to help the students excel in academics. He soon realizes the untapped potential of his class and sets a goal of having the students taking AP Calculus by their senior year. Escalante instructs his class under the philosophy of ganas, roughly translating to "desire" or "motivation."
The students begin taking summer classes in advanced mathematics with Escalante, who must withstand the cynicism of the other faculty, who feel that the students are not capable enough. As they struggle with the lower expectations that they face in society, Escalante helps them to overcome adversity and to pass the AP Calculus exams.
To his dismay, the Educational Testing Service questions the success of the students, insisting there is too much overlap in their errors and suggesting the students cheated. Escalante defends his students and feels that the allegations are based more on racial and economic perceptions. He offers to have the students retake the test months later, and the students all succeed in passing the test again, despite only a day to prepare, which ends all concerns of cheating.
Cast[edit]
Edward James Olmos as Jaime Escalante
Lou Diamond Phillips as Angel David Guzman
Rosanna DeSoto as Fabiola Escalante
Andy García as Dr. Ramirez
Ingrid Oliu as Lupe
Will Gotay as Pancho
Lydia Nicole as Rafaela Fuentes
Vanessa Marquez as Ana Delgado
James Victor as Mr. Delgado, Ana's father
Estelle Harris as school secretary
Historical accuracy[edit]
Ten of the students agreed to sign waivers to allow the College Board their exam parts to Jay Mathews, the author of Escalante: The Best Teacher in America. Mathews found that nine of them had made "identical silly mistakes" on free response question 6. Mathews heard from two of the students that during the exam, a piece of paper had been passed around with that flawed solution.[4] Twelve students, including the nine with the identical mistakes, retook the exam, and most of them received the top 4 and 5 scores. In 1987, 27% of all Mexican Americans who scored 3 or higher on the calculus AP exam were students at Garfield High.[5] Mathews wrote in Los Angeles Times that the Ana Delgado character "was the only teenage character in the film based on a real person"[6] and that her name had been changed.
Escalante first began teaching at Garfield High School in 1974 and taught his first AP Calculus course in 1978 with a group of 14 students. Only five students remained in the course at the end of the year, only two of whom passed the AP Calculus exam.[7] Reason stated, "Unlike the students in the movie, the real Garfield students required years of solid preparation before they could take calculus. So Escalante established a program at East Los Angeles College where students could take those classes in intensive seven-week summer sessions. Escalante and [principal Henry] Gradillas were also instrumental in getting the feeder schools to offer algebra in the eighth and ninth grades.[8]
Escalante himself described the film as "90% truth, 10% drama." He stated that several points were left out of the film. He pointed out that no student who did not know multiplication tables or fractions was ever taught calculus in a single year. Also, he suffered inflammation of the gall bladder, not a heart attack.
Accolades[edit]
Award
Category
Recipient(s)
Result
Ref(s)
Academy Awards Best Actor Edward James Olmos Nominated [9]
Golden Globe Awards Best Actor – Motion Picture Drama [10]
Best Supporting Actor – Motion Picture Lou Diamond Phillips
Independent Spirit Awards Best Feature Tom Musca Won [11]
Best Director Ramón Menéndez
Best Male Lead Edward James Olmos
Best Supporting Male Lou Diamond Phillips
Best Supporting Female Rosanna De Soto
Best Screenplay Ramón Menéndez
Tom Musca
Best Cinematography Tom Richmond Nominated
Legacy[edit]
In December 2011, Stand and Deliver was deemed "culturally, historically, or aesthetically significant" by the United States Library of Congress and selected for preservation in the National Film Registry.[12] The Registry said the film was "one of the most popular of a new wave of narrative feature films produced in the 1980s by Latino filmmakers" and that it "celebrates in a direct, approachable, and impactful way, values of self-betterment through hard work and power through knowledge."[12]
The film is recognized by American Film Institute in these lists:
2003: AFI's 100 Years...100 Heroes & Villains:
Jaime A. Escalante – Nominated Hero[13]
2006: AFI's 100 Years...100 Cheers – #86[14]
In popular culture[edit]
The episode of South Park entitled "Eek, a Penis!" borrows heavily from the plot of Stand and Deliver, with Cartman assuming a similar role to that played by Edward James Olmos, but in the film, the students were falsely accused of cheating. In the episode, the students actually cheated and got away with it.[15][16]
American senator Rand Paul (R-KY) was accused of plagiarizing near-verbatim portions of the plot summary from the Wikipedia article on Stand and Deliver in two speeches on immigration.[17][18]
See also[edit]
1988 in film
AFI's 100 Years... 100 Cheers
List of American films of 1988
Greater Los Angeles portal
Film portal
1980s portal
Education portal
Latino and Hispanic American portal
References[edit]
Jump up ^ Klady, Leonard (January 8, 1989). "Box Office Champs, Chumps : The hero of the bottom line was the 46-year-old 'Bambi'". Los Angeles Times.
Jump up ^ "Stand and Deliver (1988)". BoxOfficeMojo.com. Box Office Mojo. Retrieved 3 September 2017.
Jump up ^ "'Rain Man' Given 8 Oscar Nominations; Sigourney 2 : Hoffman Wins 6th Acting Nod". Articles.LATimes.com. Los Angeles Times. Retrieved 3 September 2017.
Jump up ^ "Jay Mathews: Retest D.C. Classes That Had Dubious Exam Results in '08". The Washington Post. 2009-09-14. Retrieved 2012-01-16.
Jump up ^ "Jay Mathews: Retest D.C. Classes That Had Dubious Exam Results in '08". The Washington Post. 2009-09-14. Retrieved 2012-01-16.
Jump up ^ "Jay Mathews:Lessons For a Lifetime". Los Angeles Times. 2010-04-04. Retrieved 2015-11-12.
Jump up ^ Woo, Elaine (2010-03-31). "Jaime Escalante dies at 79; math teacher who challenged East L.A. students to 'Stand and Deliver' - pp. 1-2". Los Angeles Times. Retrieved 2012-01-16.
Jump up ^ "Jerry Jesness:Stand and Deliver Revisited". Reason. July 2002. Retrieved 2015-11-12.
Jump up ^ "THE 61ST ACADEMY AWARDS - 1989". Oscars.org. Academy Awards. Retrieved 3 September 2017.
Jump up ^ "Winners & Nominees 1989". GoldenGlobes,org. Golden Globe Awards. Retrieved 3 September 2017.
Jump up ^ "32 Years of Nominees & Winners, 1986-2017" (PDF). FilmIndependent.org. Independent Spirit Awards. Retrieved 3 September 2017.
^ Jump up to: a b "2011 National Film Registry More Than a Box of Chocolates". Library of Congress. December 28, 2011. Retrieved December 29, 2011.
Jump up ^ "AFI's 100 Years...100 Heroes & Villains Nominees" (PDF). Retrieved 2016-08-14.
Jump up ^ "AFI's 100 Years...100 Cheers" (PDF). American Film Institute. Retrieved 2016-08-14.
Jump up ^ "South Park: "Eek, A Penis!"". The A.V. Club. 10 April 2008. Retrieved 5 May 2009.
Jump up ^ "South Park: "Eek!, A Penis!" Review". IGN. IGN. Retrieved 5 May 2009.
Jump up ^ "Rand Paul Has Given Speeches Plagiarized From Wikipedia Before". Buzzfeed. 29 Oct 2013. Retrieved 30 Oct 2013.
Jump up ^ "More Wikipedia copying in Rand Paul Speeches". The Rachel Maddow Show. 29 Oct 2013. Retrieved 30 Oct 2013.
External links[edit]
Stand and Deliver on IMDb
Stand and Deliver at AllMovie
Stand and Deliver at Rotten Tomatoes
Stand and Deliver at Box Office Mojo
[show]
v
t
e
Films directed by Ramón Menéndez
Stand and Deliver (1988)
Money for Nothing (1993)
Gotta Kick It Up! (2002)
[show]
v
t
e
Independent Spirit Award for Best Film
After Hours (1985)
Platoon (1986)
River's Edge (1987)
Stand and Deliver (1988)
Sex, Lies, and Videotape (1989)
The Grifters (1990)
Rambling Rose (1991)
The Player (1992)
Short Cuts (1993)
Pulp Fiction (1994)
Leaving Las Vegas (1995)
Fargo (1996)
The Apostle (1997)
Gods and Monsters (1998)
Election (1999)
Crouching Tiger, Hidden Dragon (2000)
Memento (2001)
Far from Heaven (2002)
Lost in Translation (2003)
Sideways (2004)
Brokeback Mountain (2005)
Little Miss Sunshine (2006)
Juno (2007)
The Wrestler (2008)
Precious (2009)
Black Swan (2010)
The Artist (2011)
Silver Linings Playbook (2012)
12 Years a Slave (2013)
Birdman or (The Unexpected Virtue of Ignorance) (2014)
Spotlight (2015)
Moonlight (2016)
Retrieved from "https://en.wikipedia.org/w/index.php?title=Stand_and_Deliver&oldid=812646359"
Categories:
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English-language films
1980s drama films
American drama films
American biographical films
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Films about educators
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Films about race and ethnicity
Films directed by Ramón Menéndez
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French fries
From Wikipedia, the free encyclopedia
Jump to: navigation, search
"Fries" redirects here. For other uses, see Fries (disambiguation).
French fries
A serving of French fries
Alternative names
Chips, finger chips, fries, frites, hot chips, steak fries, potato wedges, wedges
Course
Side dish or snack, rarely as a main dish
Place of origin
Belgium or France
Created by
Disputed
Serving temperature
Hot, generally salted
Main ingredients
Potatoes
Oil
Variations
curly fries, shoestring fries, steak fries, sweet potato fries, Chili cheese fries, poutine,
Other information
Often served with a side of ketchup, mayonnaise, vinegar, barbecue sauce, or other sauce
Cookbook: French fries Media: French fries
French fries (North American English), chips (British English),[1] fries,[2] finger chips (Indian English),[3] or French-fried potatoes are batonnet or allumette-cut deep-fried potatoes. In the United States and most of Canada, the term fries refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa (rarely), Ireland and New Zealand, thinly cut fried potatoes are sometimes called shoestring fries or skinny fries to distinguish them from the thicker-cut chips.
French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. Fries in America are generally salted and are almost always served with ketchup, but in many countries they have other condiments or toppings, like vinegar, mayonnaise, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine and chili cheese fries. French fries can be made from sweet potatoes instead of potatoes. A baked variant of the French fry ("oven chips") uses less or even no oil.[4]
Contents
[hide]
1 Preparation
2 Etymology
3 Culinary origin
3.1 Belgium
3.2 France
3.3 Spain
3.4 Subsequent history
4 By country
4.1 Belgium and the Netherlands
4.2 Canada
4.3 France
4.4 Germany, Austria, Switzerland
4.5 Scandinavia
4.6 United Kingdom and Ireland
4.7 United States
5 Variants
6 Accompaniments
7 Health aspects
8 Legal issues
9 Techniques
10 See also
11 References
12 Bibliography
Preparation
Pommes frites with a mayonnaise packet
French fries are prepared by first peeling and cutting the potato into even strips. These are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried.[5][6] They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results.[5][7][8]
In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C / 320 °F) to cook them through. This may be done in advance.[5] Then they are more briefly fried in very hot fat (190 °C / 375 °F) to crisp the exterior. They are then placed in a colander or on a cloth to drain, salted, and served. The exact times of the two baths depend on the size of the potatoes. For example, for 2–3mm strips, the first bath takes about 3 minutes, and the second bath takes only seconds.[5]
Most French fries are produced from frozen potatoes which have been blanched or at least air-dried industrially.[citation needed] The usual fat for making French fries is vegetable oil. In the past, beef suet was recommended as superior,[5] with vegetable shortening as an alternative. In fact, McDonald's used a mixture of 93% beef tallow and 7% cottonseed oil until 1990, when they switched to vegetable oil with beef flavoring.[9][10]
Etymology
Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802.[11][12] The expression "French fried potatoes" first occurred in print in English in the 1856 work Cookery for Maids of All Work by E. Warren: "French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain."[13] It is apparent that this account refers to thin, shallow-fried slices of potato – it is not clear where or when the now familiar deep-fried batons or fingers of potato were first prepared. In the early 20th century, the term "French fried" was being used in the sense of "deep-fried" for foods like onion rings or chicken.[14][15] It is unlikely that "French fried" refers to frenching in the sense of julienning, which is not attested until after French fried potatoes. Previously, frenching referred only to trimming meat off the shanks of chops.[16]
Culinary origin
Belgium
A Belgian frites shop
Some claim that fries originated in Belgium; there is an ongoing dispute between the French and Belgians about where they were invented, with both countries claiming ownership.[17] From the Belgian standpoint the popularity of the term "French fries" is explained as a "French gastronomic hegemony" into which the cuisine of Belgium was assimilated because of a lack of understanding coupled with a shared language and geographic proximity between the two countries.[17]
Belgian journalist Jo Gérard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in the Meuse valley, in what was then the Spanish Netherlands (present-day Belgium): "The inhabitants of Namur, Andenne, and Dinant had the custom of fishing in the Meuse for small fish and frying, especially among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here."[18][19] Gérard has not produced the manuscript that supports this claim, which, even if true, is unrelated to the later history of the French fry, as the potato did not arrive in the region until around 1735. Also, given 18th century economic conditions: "It is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At most they were sautéed in a pan...".[20]
Some people believe that the term "French fries" for deep fried potato batons was introduced when American soldiers arrived in Belgium during World War I. The Belgians had previously been catering to the British soldiers' love of chips and continued to serve them to the Americans when they took over the western end of the front.[21] The Americans supposedly took them to be French fried potatoes because they believed themselves to be in France, French being the local language and the official language of the Belgian Army at that time.[18] At that time, the term "French fries" was growing in popularity – the term was already used in America as early as 1899 – although it isn't clear whether this referred to batons (chips) or slices of potato e.g. in an item in Good Housekeeping which specifically references "Kitchen Economy in France": "The perfection of French fries is due chiefly to the fact that plenty of fat is used".[22]
"Pommes frites" or just "frites" (French), "frieten" (Flemish) or "patat" (Dutch) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites.[23]
France
Steak frites in Fontainebleau, France
In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply frites. The words aiguillettes ("needle-ettes") or allumettes ("matchsticks") are used when the French fries are very small and thin. One enduring origin story holds that French fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French Revolution.[24] However, a reference exists in France from 1775 to "a few pieces of fried potato" and to "fried potatoes".[25]
Eating potatoes for sustenance was promoted in France by Antoine-Augustin Parmentier, but he did not mention fried potatoes in particular. Many Americans attribute the dish to France and offer as evidence a notation by U.S. President Thomas Jefferson: "Pommes de terre frites à cru, en petites tranches" ("Potatoes deep-fried while raw, in small slices") in a manuscript in Thomas Jefferson's hand (circa 1801–1809) and the recipe almost certainly comes from his French chef, Honoré Julien.[11] In addition, from 1813[26] on, recipes for what can be described as "French fries" occur in popular American cookbooks. By the late 1850s, a cookbook was published that used the term French fried potatoes.[27]
Spain
In Spain, fried potatoes are called patatas fritas or papas fritas. Another common form, involving larger irregular cuts, is patatas bravas. The potatoes are cut into big chunks, partially boiled and then fried. They are usually seasoned with a spicy tomato sauce, and the dish is one of the most preferred tapas by Spaniards.[citation needed] Fries may have been invented in Spain, the first European country in which the potato appeared from the New World colonies, and assume fries' first appearance to have been as an accompaniment to fish dishes in Galicia,[citation needed] from which it spread to the rest of the country and then further away, to the "Spanish Netherlands", which became Belgium more than a century later.
Professor Paul Ilegems, curator of the Frietmuseum in Bruges, Belgium, believes that Saint Teresa of Ávila of Spain cooked the first French fries, and refers also to the tradition of frying in Mediterranean cuisine as evidence.[19][28]
Subsequent history
French fry production at a restaurant with thermostatic temperature control
The J. R. Simplot Company is credited with successfully commercializing French fries in frozen form during the 1940s. Subsequently, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes as an ingredient. In 2004, 29% of the United States' potato crop was used to make frozen fries – 90% consumed by the food services sector and 10% by retail.[29] Meanwhile, in the UK, it is estimated that 80% of households buy frozen fries each year.[30]
By country
Belgium and the Netherlands
A patatje speciaal, with frietsaus, curry ketchup or tomato ketchup, and chopped raw onions, is popular in the Netherlands.
Fries are very popular in Belgium, where they are known as frieten (in Dutch) or frites (in French), and the Netherlands, where among the working classes they are known as patat in the north and, in the south, friet.[31] In Belgium, fries are sold in shops called friteries (French), frietkot/frituur (Dutch), or Fritüre/Frittüre (German). They are served with a large variety of Belgian sauces and eaten either on their own or with other snacks. Traditionally fries are served in a cornet de frites (French), patatzak[32]/frietzak/fritzak (Dutch/Flemish), or Frittentüte (German), a white cardboard cone, then wrapped in paper, with a spoonful of sauce (often mayonnaise) on top. They may also be served with other traditional fast food items, such as frikandel, burgers, fishsticks, meatballs or croquette.[citation needed] In the Netherlands, fries are sold at snack bars and often served a sauce like Fritessaus or curry ketchup.[citation needed]
Friteries and other fast food establishments tend to offer a number of different sauces for the fries and meats. In addition to ketchup and mayonnaise, popular options include:[33] aioli, sauce andalouse, sauce Americaine, Bicky Dressing (Gele Bicky-sauce), curry mayonnaise, mammoet-sauce, peanut sauce, samurai-sauce, sauce "Pickles", pepper-sauce, tartar sauce, zigeuner sauce, and À la zingara. These sauces are generally also available in supermarkets. In addition to this, hot sauces are sometimes offered by friteries, including hollandaise sauce, sauce provençale, Béarnaise sauce, or a splash of carbonade flamande stew from a constantly simmering pot, in the spirit of British chips and gravy.[citation needed]
Canada
The town of Florenceville-Bristol, New Brunswick, headquarters of McCain Foods, calls itself "the French fry capital of the world" and also hosts a museum about potatoes called "Potato World".[34] It is also one of the world's largest manufacturers of frozen French fries and other potato specialties.[35]
A popular Québécois dish is poutine, such as this one from La Banquise restaurant in Montreal. It is made with French fries, cheese curds and gravy.
Frites are the main ingredient in the Canadian/Québécois dish known (in both Canadian English and French) as poutine; a dish consisting of fried potatoes covered with cheese curds and brown gravy. Poutine has a growing number of variations but is generally considered to have been developed in rural Québec sometime in the 1950s, although precisely where in the province it first appeared is a matter of contention.[36][37][38]
France
The thick-cut fries are called Pommes Pont-Neuf[5] or simply pommes frites (about 10 mm); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm), and pommes paille (potato straws; 3–4 mm). (Roughly 0.4, 0.3 and 0.15 inch respectively.) Pommes gaufrettes are waffle fries. A popular dish in France is steak-frites, which is steak accompanied by thin French fries.
Germany, Austria, Switzerland
Currywurst and frites, Germany
French fries migrated to the German-speaking countries during the 19th century. In Germany, where they are usually known by the French words pommes frites, or only Pommes or Fritten (derived from the French words but pronounced as German words). They are often served with mayonnaise, and are a popular walking snack offered by Schnellimbiss ("quick bite") kiosks.[39] Since the advent of Currywurst in the 1950s, a paper tray of sausage (bratwurst or bockwurst) anointed with curry ketchup, laced with additional curry powder and a side of french fries, has become an immensely popular fast food meal.[40]
Scandinavia
In Denmark, Sweden and Norway, the French name pommes frites is used for fries. They are the most common form of potatoes when served together with breaded plaice (or certain other low fat fishes). When pommes frites are served with fish, remoulade and a lemon slice, the plate represents the typical Danish version of fish and chips. Pommes frites are also served across Scandinavia as a small stand-alone dish with ketchup or mayonnaise. Fried sausage (same kind as for hot dogs), hamburgers, or schnitzels may be the meat portion of a dish which includes french fries. Some traditional restaurants (as opposed to fast food) may serve french fries. This may be as an accompaniment to an entrecote or other beef steak, together with bearnaise. Better restaurants tend to avoid serving french fries, with the possible exception of fish and chips.[citation needed]
United Kingdom and Ireland
Fish and chips
The standard deep-fried cut potatoes in the United Kingdom are called chips, and are cut into pieces between 10 and 15 mm (0.39 and 0.59 in) wide. They are occasionally made from unpeeled potatoes (skins showing). Chips are often less crisp than the continental European "French fry", owing to their relatively high water content.[citation needed] British chips are not the same thing as potato chips (an American term); those are called "crisps" in Britain. In the UK, chips are part of the popular, and now international, fast food dish fish and chips.
The first chips fried in the UK were sold by Mrs. 'Granny' Duce in one of the West Riding towns in 1854.[41] A blue plaque in Oldham marks the origin of the fish-and-chip shop, and thus the start of the fast food industry in Britain.[42] In Scotland, chips were first sold in Dundee: "in the 1870s, that glory of British gastronomy – the chip – was first sold by Belgian immigrant Edward De Gernier in the city's Greenmarket".[43] In Ireland the first chip shop was "opened by Giuseppe Cervi", an Italian immigrant, "who arrived there in the 1880s".[44]
United States
Although French fries were a popular dish in most British commonwealth countries, the "thin style" French fries have been popularized worldwide in large part by the large American fast food chains like McDonald's, Burger King, and Wendy's. Pre-made French fries have been available for home cooking since the 1960s, having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag. Some varieties of French fries that appeared later have been battered and breaded, and many fast food chains in the U.S. dust the potatoes with kashi, dextrin, and other flavor coatings for crispier fries with particular tastes. Results with batterings and breadings, followed by microwaving, have not achieved widespread critical acceptance.[citation needed] Oven-frying yields a dish quite different from deep-fried potatoes.
Variants
Home fries with salt and pepper
A child holding tornado fries
There are several variants of French fries. They include (in alphabetical order):
Animal fries (In-N-Out Burger dish) – fries covered with cheese, grilled onions, and proprietary sauce.
Carne asada fries – fries covered with carne asada, guacamole, sour cream and cheese
Cheese fries (UK - cheesy chips) – fries covered with cheese
Chile fries – (not to be confused with chili fries) fries topped with green chile peppers, common in the US state of New Mexico
Chili fries – (not to be confused with chile fries) fries covered with chili con carne
Chili cheese fries – fries covered with chili and cheese
Crinkle-cut fries – also known as "wavy fries", they're cut in a corrugated, ridged fashion[45]
Curly fries – characterized by their spring-like shape, cut from whole potatoes using a specialized spiral slicer.[45]
Curry chips – fries covered in curry sauce, a popular item served by chip shops in Ireland
French fry sandwich[46] – such as the chip butty and the Mitraillette
Home fries – fries cut into rough cubes instead of sticks
Oven fries – fries that are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory), often sold frozen
Potato waffles – potato formed into a lattice shape
Potato wedges – Thick-cut fries[45] with the skin
Poutine – a dish consisting of fries topped with cheese curds and light brown gravy and principally associated with the Canadian province of Québec
Seasoned fries – coated with spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt
Shoestring fries – thin-cut fries[45]
Steak fries – thick-cut fries[45]
Sweet potato fries – fries made with sweet potatoes instead of traditional white potatoes
Tornado fries – spiral-cut potatoes that are placed on a skewer and then deep fried[45]
Triple Cooked Chips – a type of thrice-cooked chips or deep-fried potato that were developed by English chef Heston Blumenthal
Waffle fries – lattice-shaped fries[45] obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once
Animal fries (covered with cheese, grilled onions, and In-N-Out's secret spread) from In-N-Out Burger's secret menu
Chili fries
Chili cheese fries
Crinkle-cut French fries sold at a Canadian supermarket
Curly fries
Curry chips
Potato wedges with turkey
Shoestring fries with blue cheese dressing
Sweet potato fries served in a restaurant in Harvard Square
Accompaniments
Main article: List of accompaniments to french fries
Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, heated curry sauce, curry ketchup (mildly spiced mix of the former), hot sauce, relish, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fry sauce, butter, sour cream, ranch dressing, barbecue sauce, gravy, honey, aioli, brown sauce, ketchup, lemon juice, piccalilli, pickled cucumber, pickled gherkins, pickled onions or pickled eggs.[47]
An assortment of Belgian sauces for fries
Gourmet fries with dipping sauces
Health aspects
Fries frying in oil
French fries primarily contain carbohydrates from the potato (mostly in the form of starch) and fat absorbed during the deep-frying process, as well as sodium depending upon the seasoning. For example, a large serving of French fries at McDonald's in the United States is 154 grams. Nearly all of the 500 calories per serving come from the 63 g of carbohydrates and the 25 g of fat, but a serving also contains 6 g of protein and 350 mg of sodium.[48]
Expert testimonials:
According to Jonathan Bonnet, MD, in a TIME magazine article, "fries are nutritionally unrecognizable from a spud" as they "involve frying, salting, and removing one of the healthiest parts of the potato: the skin, where many of the nutrients and fiber are found."[49]
Kristin Kirkpatrick, RD, calls French fries "...an extremely starchy vegetable dipped in a fryer that then loads on the unhealthy fat, and what you have left is a food that has no nutritional redeeming value in it at all." [49]
David Katz, MD states that "French fries are often the super-fatty side dish to a burger—and both are often used as vehicles for things like sugar-laced ketchup and fatty mayo."[49]
Frying French fries in beef tallow, lard, or other animal fats adds saturated fat to the diet. Replacing animal fats with tropical vegetable oils, such as palm oil, simply substitutes one saturated fat for another. Replacing animal fats with partially hydrogenated oil reduces cholesterol but adds trans fat, which has been shown to both raise LDL cholesterol and lower HDL cholesterol. Canola/Rapeseed oil, or sunflower-seed oil are also used, as are mixes of vegetable oils, but beef tallow is generally more popular, especially amongst fast food outlets that use communal oil baths.[50][51][52] Accordingly, many restaurants now advertise their use of unsaturated oils; for example, both Five Guys and Chick-fil-A advertise that their fries are prepared with peanut oil.[53][54]
French fries contain some of the highest levels of acrylamides of any foodstuff, and concerns have been raised about the impact of acrylamides on human health.[55] According to the American Cancer Society, it is not clear as of 2013[update] whether acrylamide consumption affects people's risk of getting cancer.[55]
Oven-baked fries
A lower-fat method for producing a French fry-like product is to coat "Frenched" or wedge potatoes in oil and spices/flavoring before baking them. The heat will not be as high as when deep frying, and this also reduces acrylamides.[56]
Legal issues
In June 2004, the United States Department of Agriculture (USDA), with the advisement of a federal district judge from Beaumont, Texas, classified batter-coated French fries as a vegetable under the Perishable Agricultural Commodities Act. This was primarily for trade reasons; French fries do not meet the standard to be listed as a processed food.[57][58] This classification, referred to as the "French fry rule", was upheld in the United States Court of Appeals for the Fifth Circuit case Fleming Companies, Inc. v. USDA.[59][60]
In the United States, in 2002, the McDonald's Corporation agreed to donate to Hindus and other groups to settle lawsuits filed against the chain for mislabeling French fries and hash browns as vegetarian,[10] because beef extract was added in their production.
Techniques
Blanching (cooking)
Deep fryer
Deep frying
Vacuum fryer
Chip pan
See also
Food portal
Avocado fries
Freedom fries
French fry vending machine
Frietmuseum (Fries museum)
German fries
List of deep fried foods
Mitraillette
Pommes dauphine
Pommes duchesse
Pommes soufflées
Poutine
Steak frites
Tater Tots
References
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Jump up ^ About McCain Foods – Global Family Owned Food Business. Mccain.com (31 December 1989). Retrieved on 2016-11-13.
Jump up ^ Semenak, Susan (6 February 2015). "Backstage at La Banquise – because it's always poutine week there". Montreal Gazette.
Jump up ^ Sekules, Kate (23 May 2007). "A Staple From Quebec, Embarrassing but Adored". The New York Times. Retrieved 19 May 2008. Article on Poutine coming to New York City
Jump up ^ Kane, Marion (8 November 2008). "The war of the curds". The Star. Retrieved 16 December 2001.
Jump up ^ "Erste Runde – Pommes frites", Atlas zur deutschen Alltagssprache (AdA), Phil.-Hist. Fakultät, Universität Augsburg, 10. November 2005
Jump up ^ Currywurst – die Erfindung: Nur ohne ist sie das Original
Jump up ^ Chaloner, W. H.; Henderson, W. O. (1990). Industry and Innovation: Selected Essays. Taylor & Francis ISBN 0714633356.
Jump up ^ The Portuguese gave us fried fish, the Belgians invented chips but 150 years ago an East End boy united them to create The World's Greatest Double Act Daily Mail. Retrieved 21 September 2011
Jump up ^ "Dundee Fact File". Dundee City Council. Archived from the original on 8 April 2007. Retrieved 20 March 2007.
Jump up ^ "A postcard, Giuseppe Cervi and the story of the Dublin chipper.". Come Here To Me!. 2017-03-14. Retrieved 2017-03-15.
^ Jump up to: a b c d e f g Lingle, B. (2016). Fries!: An Illustrated Guide to the World's Favorite Food. Chronicle Books. pp. 50–53. ISBN 978-1-61689-504-4. Retrieved July 1, 2017.
Jump up ^ The U.S. Open is selling a delicious sandwich with french fries on it | For The Win. Ftw.usatoday.com (17 June 2016). Retrieved on 2016-11-13.
Jump up ^ List of accompaniments to french fries – Unlikely Words – A blog of Boston, Providence, and the world. Unlikely Words (7 November 2011). Retrieved 12 September 2012.
Jump up ^ "McDonald's Nutrition Facts for Popular Menu Items" (PDF). nutrition.mcdonalds.com.
^ Jump up to: a b c Fried Potatoes and Acrylamide: Are French Fries Bad For You?. Time.com (11 June 2015). Retrieved on 2016-11-13.
Jump up ^ "Fats and Cholesterol". Harvard School of Public Health. Retrieved 14 September 2006.
Jump up ^ "Trans: The Phantom Fat". Nutrition Action Healthletter (Center for Science in the Public Interest). Archived from the original on 1 September 2006. Retrieved 14 September 2006.
Jump up ^ "Dietary fats: Know which types to choose". Mayo Foundation for Medical Education and Research (MFMER). 22 June 2006. Retrieved 14 September 2006.
Jump up ^ "Frequently Asked Questions". FiveGuys.com.
Jump up ^ "Healthy Lifestyle". Chick-Fil-A.
^ Jump up to: a b "Acrylamide". American Cancer Society. 1 October 2013.
Jump up ^ "Eat Fries—Guilt-Free!". Prevention. Retrieved 19 April 2016.
Jump up ^ "Country of Origin Labelling: Frequently Asked Questions". Agricultural Marketing Service. 12 January 2009.
Jump up ^ Dreyfuss, Ira (16 June 2004). "Batter-Coated Frozen French Fries Called Fresh Vegetable". The Washington Post.
Jump up ^ "AGRICULTURAL MARKETING AGREEMENT ACT - vol63_at_958.pdf" (PDF). Archived from the original (PDF) on 15 December 2013. Retrieved 16 September 2013.
Jump up ^ "04-40802: Fleming Companies v. Dept of Agriculture :: Fifth Circuit :: US Court of Appeals Cases :: Justia". Law.justia.com. Retrieved 16 September 2013.
Bibliography
Wikimedia Commons has media related to French fries.
Wikibooks Cookbook has a recipe/module on
French Fries
Look up french fries in Wiktionary, the free dictionary.
Lingle, Blake (2016). Fries! : An Illustrated Guide to the World's Favorite Food. New York: Princeton Architectural Press. ISBN 9781616894580.
Tebben, Maryann (2006). "French Fries: France's Culinary Identity from Brillat-Savarin to Barthes (essay)". Convivium Artium. University of Texas at San Antonio. Retrieved 28 December 2009.
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