Escargot

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
See also: L'Escargot (disambiguation)
Cooking escargots

Escargots (IPA: [ɛs.kaʁ.ɡo], French for snails) is a dish consisting of cooked land snails. It is often served as an hors d'oeuvre and is common in France and India (particularly among the Naga people). Snails also form part of the typical cuisines of Cyprus, Malta, Crete, areas of mainland Greece, as well as the North African countries Tunisia, Algeria, and Morocco. Snails are also consumed in Germany, Great Britain, Italy, Portugal, and Spain. The word escargot is sometimes even applied to live snails of commonly eaten species.[1][2][3]

Etymology[edit]

One of the first recorded uses of the French word escargot meaning "edible snail" dates from 1892. The French word (1549) derives from escaragol (Provençal) and thence escargol (Old French), and is ultimately – via Vulgar Latin coculium and Classical Latin conchylium – from the Ancient Greek konchylion (κογχύλιον), which meant "edible shellfish, oyster". The Online Etymological Dictionary writes, "The form of the word in Provençal and French seem to have been influenced by words related to scarab."[4][5]

Snail species[edit]

Not all species of land snail are edible, and many are too small to make it worthwhile to prepare and cook them. Even among the edible species, the palatability of the flesh varies.

In France, the species eaten most often is Helix pomatia. The "petit-gris" Cornu aspersa and Helix lucorum are also eaten. Several additional species, such as Elona quimperiana, are popular in Europe; see heliciculture.

Apple snails (Ampullariidae) are also consumed in Asia and can be found in Asian markets in North America. A nutritional analysis shows them to be a good source of protein.

Apple snail meat

History[edit]

Snail shells have been found in archaeological excavations, indicating snails have been eaten since prehistoric times.[6][7] Several archaeological sites around the Mediterranean have yielded physical evidence of culinary use of different species of snails.[8]

The Romans in particular are known to have considered escargots an elite food, as noted in the writings of Pliny. The edible species Otala lactea has been recovered from the Roman-era city Volubilis in present-day Morocco.[9] More recently, African land snails have been found to be edible.[10]

In the late 1980s, escargots represented a $300-million-a-year business in the United States.[11] May 24 has been designated "National Escargot Day" in the United States.[12][13]

Preparation[edit]

An escargot cooked with garlic butter and parsley in a shell (with an 18.75mm diameter 2 cent Euro coin for scale)
An escargot out of its shell

In French cuisine, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving.[citation needed] Additional ingredients, such as garlic, thyme, parsley and pine nuts, may be added. Special tongs for holding the shell and forks for extracting the meat are also normally provided, and they are served on indented metal trays with places for six or 12 snails.

In Cretan cuisine, the snails are first boiled in white wine with bay leaves, celery and onion and then coated with flour and fried with rosemary and vinegar.

In Maltese cuisine, snails (Maltese: bebbux) of the petit gris variety are simmered in red wine or ale with mint, basil and marjoram. The snails are cooked, and served in their shells.

In Nagaland, the snails are prepared with axone and pork meat, especially the fats. Locally it is called 'hamok'.

In Moroccan cuisine, snails, also called ''Ghlal'', are a popular street food. They are cooked in a jar filled with hot water, special spices and herbs. After cooking, Moroccan snails are served in small bowls with their broth and consumed hot. Moroccan snails are mostly enjoyed during winter as they are believed to be beneficial for health, especially when dealing with the common cold or rheumatism.[14]

Nutritional value[edit]

Like most molluscs, escargots are naturally high in protein and low in fat content. Escargots are estimated to contain 15% protein, 2.4% fat and about 80% water.[15]

Heliciculture[edit]

Main article: Heliciculture

The snails are first prepared by purging them of their digestive systems. 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 Cornu aspersum for sale exist in Europe and in the United States. In both regions, escargot are considered a delicacy.[1] Farm-raised snails are typically fed a diet of ground cereals.

See also[edit]

References[edit]

  1. ^ a b Snail Facts and Information. "Snails as Food". Snail-World. Retrieved April 9, 2016.
  2. ^ The Guardian: food and drink
  3. ^ UKTV: recipes
  4. ^ Harper, Douglas (2016). "Escargot". Online Etymological Dictionary. Retrieved April 9, 2016.
  5. ^ Trésor de la Langue Française informatisé
  6. ^ 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.
  7. ^ Are land snails a signature for the Mesolithic-Neolithic transition? In, M. Budja (ed.), Neolithic Studies 11. Documenta Praehistorica XXXI: 1-24. D. Lubell.
  8. ^ A. Eastham, Alastair Small, Michael Ross MadceqrefvrevrecKinnon, 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 0-8020-4865-X
  9. ^ Hogan, C. Michael. Volubilis, The Megalithic Portal, ed. Andy Burnham (2007) megalithic.co.uk
  10. ^ Hard as snails
  11. ^ Goodyear, Dana (August 15, 2011). "Grub". The New Yorker.
  12. ^ "National Escargot Day – May 24". National Day Calendar. 2016. Retrieved April 9, 2016.
  13. ^ Smith, Emily (May 24, 2012). "National Escargot Day". CNN / Eatocracy. Retrieved April 9, 2016.
  14. ^ "Top 10 Best Moroccan Street Food You Must Try - MoroccanZest". Moroccan Zest. 2018-09-03. Retrieved 2018-09-29.
  15. ^ Snail (escargot) nutritional value

External links[edit]

Retrieved from "https://en.wikipedia.org/w/index.php?title=Escargot&oldid=1045299813"