(since 1999)

Home   |   Food Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food History Timeline   |   Recipes   |   Cooking_Tips   |   Food Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools and Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events



You are here > Home



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

See also: Snails


Escargot - French - An edible snail, especially one prepared as an appetizer or entree.

In France the two most common edible snails are the Burgundy snail (also called vineyard or large white snail) which are about 1 3/4 inches long and the smaller Petite-Gris snail, about 1 inch long.

The French consume 40,000 metric tons of snails each year. (2005)

An escargot plate has indentations (usually 6) to hold the snail shells for baking and for serving.

Special escargot or snail tongs are used to hold the snail shells while using a small two tined escargot fork to extract the snail from the shell.

Heliculture is the science of growing snails for food.

Snails have been eaten as food since at least ancient Roman times. Apicius, the author of the oldest surviving cookbook (1st century B.C - 2 century A.D.) has a recipe for snails in his cookbook.

Restaurants serve about 1 billion snails annually.




  ENDIVE to EXTREME   |   Endive and Chicory   |   English Breakfast Tea   |   English Muffins   |   English Sole   |   English Speaking People   |   English Walnut   |   Enokidake, Enoki   |   Entrecote   |   Epazote   |   Equines   |   Ergot   |   Esau   |   Escabeche   |   Escargot   |   Eskimo Pie   |   Eulachon   |   European Soldier Bean   |   Evaporated Milk   |   Ewes Milk   |   Excess Calories   |   Extreme Food  
  Home   |   About Us & Contact Us   |   Bibliography   |   Food History Articles   |   Free Magazines   |   Food Videos   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo