NATIONAL JULIENNE FRIES DAY
Each year, National Julienne Fries Day is observed on August 12th.
Cut into thin, uniform matchsticks, julienne fries tend to be crispier and are often called “shoestring fries”. The oldest written known reference to the julienne cut is the 1722 edition of Francois Massialot’s Le Cuisinier Royal et Bourgeois.
Although the origin of the julienne cut is uncertain, Eneas Dallas in the book Kettner’s Book of the Table written in 1877, analyzes the origins of the julienne cut. He considers one recipe, Julienne Soup, which calls for all the vegetables, such as turnips, carrots, potatoes, to be cut into long strips or straws. Staying on the trail of “receipts” the original Julienne recipe may have come from a wooodsorrel soup which required two cuts to be made on each leaf. Not one or three, but two. By doing so would create a trefoil or a trinity, which would be significant to some Christian or superstitious cooks.
According to Dallas, the woodsorrel was also known in Europe by many names. In France it was known as La petite oseille and surelle (among many others), in England it was known as stubwort, sour trefoil, cuckoo’s meat and most interestingly it was known as Alleluia or Allelujah. By this name also it was found in Italy and Spain. The word would often become corrupted or manipulated. For example, the scientific name for woodsorrel is Conserva Lajulce. Dallas carry’s this point to Italy where the name becomes Juliola.
Dallas’s third suggestion is that when woodsorrel is cooked, the leaves cook away, leaving only the twigs or the representative julienne cuts.
On National Julienne Fries Day, now you share the possibilities of their origin while noshing on some freshly fried potatoes.
HOW TO OBSERVE
Grab some julienne fries and use #JulienneFriesDay to post on social media.
Within our research, we were unable to find the creator of National Julienne Fries Day.
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