Steyk fri

Steyk fri (fransuzcha: Steak frites) ― butun Yevropadagi pab va restoranlarda (Fransiya va Belgiyadagi brasserilar) mashhur taom boʻlib, steyk va fri kartoshkasidan iborat. Baʼzi mualliflar bu taomni uning ixtirochisi Belgiyaning milliy taomi deb hisoblashadi^[1].

Tarixiy jihatdan, bu taom uchun ramp-steyk odatda ishlatilgan. Hozirgi vaqtda antrekot yoki skotch filesi (Avstraliyada) koʻproq odatiy hisoblanadi. Bu tovada qovurilgan steyk (odatda „qoni bilan“), sousda, baʼzan golland yoki bearnez sousi bilan, fransuz kartoshkasi bilan^[2]^[3] tayyorlanadi.

Issiq holda tortiladi. Salat, ketchup, xantal, mayonez bilan toʻldirilishi mumkin.

Frankofiliya bu taomning portugal tilida soʻzlashuvchi dunyoga tarqalishiga olib keldi, u yerda uni bife e [batatas] fritas yoki bife com batata frita deb atashadi, ayniqsa Braziliyada, sous odatda selida pishgan steyk qovurilgan yogʻda qovurilgan oddiygina piyoz halqalaridan iborat. Guruch va loviyadan keyin bu eng mashhur taomdir. Steyk-fri Ispan dunyosida ham keng tarqalgan.

Steyk-fri fransuz madaniyat nazariyotchisi Rolan Bartning „Mifologiyalar“ toʻplamida mayda burjuaziyaning kundalik hayoti va isteʼmol jamiyatini oʻrganishga bagʻishlangan semiotik tahlil mavzusidir^[4].

Manbalar

↑ Schehr, Lawrence R.; Weiss, Allen S. (2001). French Food: On the Table On the Page and in French Culture. Abingdon: Routledge. p. 158. ISBN 0-415-93628-4.
↑ Anthony Bourdainʼs Les Halles cookbook: strategies, recipes, and techniques of Classic Bistro Cooking. Bourdain, Anthony; Jose de Meirelles; Philippe Lajaunie (2004). New York, NY: Bloomsbury. pp. 120 & 137. ISBN 978-1-58234-180-4
↑ Beeton, Isabella Mary (1888). The Book of Household Management. London & New York: Ward, Lock & Company. p. 770.]
↑ Barthes, Roland (1972). Mythologies. Translated by Lavers, Annette. New York: Hill and Wang. pp. 62-64. ISBN 978-0-374-52150-9.

[1] Schehr, Lawrence R.; Weiss, Allen S. (2001). French Food: On the Table On the Page and in French Culture. Abingdon: Routledge. p. 158. ISBN 0-415-93628-4.

[2] Anthony Bourdainʼs Les Halles cookbook: strategies, recipes, and techniques of Classic Bistro Cooking. Bourdain, Anthony; Jose de Meirelles; Philippe Lajaunie (2004). New York, NY: Bloomsbury. pp. 120 & 137. ISBN 978-1-58234-180-4

[3] Beeton, Isabella Mary (1888). The Book of Household Management. London & New York: Ward, Lock & Company. p. 770.]

[4] Barthes, Roland (1972). Mythologies. Translated by Lavers, Annette. New York: Hill and Wang. pp. 62-64. ISBN 978-0-374-52150-9.

[1]

[2]

[3]

[4]