Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
In moments of crisis, sometimes you need trivia questions. Let’s do it. According to submission emails I keep, we’ve had some food questions recently. Let’s go to the archive:
LearnedLeague precedent (LL80, MD18) – What is the usual name for the sauce/condiment that is, in its traditional French (and most common) version, effectively a garlic mayonnaise? Its name is a Provençal portmanteau for its two main ingredients. (Note: diaeresis is not required.)
The crossword favorite, aioli or aïoli if you really wanted that diaeresis. This was a slam dunk for me, as I’ve known about aioli for a while (or donkey sauce if you prefer).
So far on this website, we’ve covered mayonnaise twice, garlic, dipping sauces, and sauces again, but let’s go geographic. The Provence region of France is a hub for food, so let’s ask some questions about it. Enjoy!
1. What dish is this?
2. Ratatouille, which comes from the Occitan for “to stir up”), is a stew from the Provencal region, even if the ratatouille in the movie was served on a plate. The five main vegetables in ratatouille are tomato, onions, bell peppers, and what other two vegetables, which have US/UK naming differences?
3. The salad seen here, made with tomatoes, anchovies, tuna, and egg, is styled after the cuisine of what French city?
4. Along with olives and olive oil, what is the other central ingredient of tapenade is what seasoning, seen in dishes like steak tartare, veal piccata, and carpacchio?
5. Name any two herbs that are a part of the mixture that are sold as Herbes de Provence.
6. What name for a certain person in French cuisine is derived from the Provençal word for “pack animal driver”?
2. Zucchini and eggplant (or courgette and aubergine)
3. Nice (salade niçoise)
5. Lavender (but only if you buy American, not traditional French), marjoram, oregano, rosemary, savory, thyme