Escargot: Difference between revisions
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#REDIRECT [[Snails as food]] |
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[[Image:Escargotbordeaux.jpg|thumb|200px|Plate of escargot, with tongs and fork.]] |
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'''Escargot''' is a dish of cooked land [[snail]]s, usually served as an [[hors d'œuvre|appetizer]]. The word is also sometimes applied to the living snails of those species which are commonly eaten. |
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''Escargot'' {{IPA-all|ɛs.kaʁ.ɡɔ}} is the [[French language|French]] word for ''snail''. It is related to [[Occitan language|Occitan]] ''escaragol''<ref>Merriam-Webster Collegiate Dictionary, Eleventh Edition</ref> and [[Catalan language|Catalan]] ''cargol'', which, in turn, may derive from a pre-Roman word ''*karakauseli''<ref>Diccionari Barcanova de la Llengua. Editorial Barcanova, 2004.</ref>. |
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Not all species of snail are edible, but many are. Even among the edible species, the palatability of the flesh varies from species to species. In France, the species ''[[Helix pomatia]]'' is most often eaten. The "''petit-gris''" ''[[Helix aspersa]]'' is also eaten, as is ''[[Helix lucorum]]''. Several additional species are popular in Europe, see [[heliciculture]]. |
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==History== |
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Roasted snail shells have been found in [[archaeological]] excavations, an indication that snails have been eaten since prehistoric times |
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<ref>[http://watarts.uwaterloo.ca/~dlubell/Antibes.pdf Prehistoric edible land snails in the circum-Mediterranean: the archaeological evidence.], D. Lubell. In J-J. Brugal & J. Desse (eds.), ''Petits Animaux et Sociétés Humaines. Du Complément Alimentaire Aux Ressources Utilitaires''. XXIVe rencontres internationales d'archéologie et d'histoire d'Antibes, pp. 77-98. Antibes: Éditions APDCA.</ref><ref>[http://watarts.uwaterloo.ca/~dlubell/Ljubljana.pdf Are land snails a signature for the Mesolithic-Neolithic transition?] In, M. Budja (ed.), ''Neolithic Studies 11. Documenta Praehistorica XXXI'': 1-24. D. Lubell.</ref> A number of archaeological sites around the [[Mediterranean]] have been excavated yielding physical evidence of culinary use of several species of snails utilized as escargot.<ref>A. Eastham, Alastair Small, Michael Ross MacKinnon, Stephen G. Monckton, David S. Reese, Robert J. Buck (2002) ''The Excavations of San Giovanni Di Ruoti: The Faunal and Plant Remains'', University of Toronto Press, 232 pages ISBN 080204865X</ref> The Romans, in particular, are known to have considered escargot as an elite food, as noted in the writings of [[Pliny]]. For example the species ''[[Otala lactea]]'' of edible snails has been recovered from [[Volubilis]] in present day [[Morocco]].<ref>C. Michael Hogan, ''Volubilis'', The Megalithic Portal, ed. Andy Burnham (2007) [http://www.megalithic.co.uk/article.php?sid=14906]</ref> This [[archaeological]] recovery is from an era of [[Roman Empire]] occupation of this provincial capital, which site was known to embody a very highly developed [[ancient civilisation]]. |
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==Preparation== |
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[[Image:Escargot p1150449.jpg|thumb|100px|Escargot cooked with garlic and parsley butter in a shell (with a [[2 cent euro coins|€0.02 coin]] as scale)]] |
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[[Image:Escargot p1150450.jpg|thumb|100px|Escargot cooked with garlic and parsley butter outside of its shell]] |
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In [[Western Culture]], typically the snails are removed from their shells, gutted, cooked (usually with [[garlic butter]] or [[Chicken soup| chicken stock]]) and then poured back into the shells together with the butter and sauce for serving, often on a plate with several shell-sized depressions. Additional ingredients may be added such as garlic, thyme, parsley and pine nuts. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided. |
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Like most [[mollusk]]s, escargot is high in protein and low in fat content (if cooked without butter). It is estimated that escargot is 15% protein, 2.4% fat and about 80% water.<ref>[http://www.dietaryfiberfood.com/snail-escargot.php Snail (escargot) nutritional value<!-- Bot generated title -->]</ref>. |
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==Heliciculture== |
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{{Main|Heliciculture}} |
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Because a typical snail diet includes decayed matter, carrion, and a wide variety of leaves, the contents of their stomachs can sometimes be toxic to humans. Therefore, before they are cooked, the snails are first prepared by purging them of the questionable contents of their digestive system. The process used to accomplish this varies, but generally involves a combination of fasting and purging or simply feeding them on a wholesome replacement. The methods most often used can take several days. Farms producing ''Helix aspersa'' for sale exist in [[Europe]] and in the [[United States]]. Farm-raised snails are typically fed a diet of ground [[cereal]]s. |
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==See also== |
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*[[Snails#Snails_in_cuisine|Snails in cuisine]] |
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*[[Common Periwinkle|Periwinkle]] |
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==References== |
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{{reflist}} |
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==External links== |
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{{Commons|escargot}} |
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*[http://www.dietaryfiberfood.com/snail-escargot.php Escargot - nutritional value] |
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*[http://china.chinaa2z.com/china/html/history%20and%20culture/2009/20090104/20090104164839316654/20090104165256867658.html About Escargot Maiden] |
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[[Category:French cuisine]] |
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[[Category:French words and phrases]] |
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[[Category:Edible molluscs]] |
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[[Category:Commercial molluscs]] |
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[[eo:Heliko]] |
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[[fa:اسکارگو]] |
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[[fr:Escargot]] |
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[[he:אסקרגו]] |
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[[ja:エスカルゴ]] |
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[[nl:Wijngaardslak]] |
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[[pl:Escargot]] |
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[[pt:Escargot]] |
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[[zh:法國田螺]] |
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Latest revision as of 14:47, 21 April 2023
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