Why there's no 'Dijon' in Dijon mustard
bbc.com
bbc.com
Before you bring out the pitchforks about this heinous act of culinary imperialism by a soulless British megacorp, check Google Maps: Chevigny-Saint-Sauveur is all of 9 km away from the center of Dijon.
The industrial or commercial area not having a bike lane or a tram connection is not a law of nature. Those can (and should) be built when you open a new zone, especially one that has ten thousands of workers. This used to be common and sometimes even financed by the company, for example the Siemensbahn in Berlin - paid for and constructed by Siemens to facilitate worker access to its plants https://en.m.wikipedia.org/wiki/Siemensbahn
Any 'factory area' I know has dedicated bike lanes to reach them, is usually connected to the train system and more often than not has busses directly from the city center as well. If there is a bigger car parking it's usually not close to the factory, but next to to a close train station.
Most 'factory areas' around here are not huge tho, but integrated into a smaller village or so. You usually have several eating and shopping options in walking distance. We usually don't build big single use zones anywhere.
There are similar lines that move people from and to further industrial part of the city looking for the same result: Less cars in the road congesting the circulation, less pollution, less need to parking spot to the people, and less people who don't need a car.
My previous employer had a train station in front of the building, and a train every 30min. I didn't take my car.
I suppose it's more a matter of how the city is structured, whether there are easy transport to the city center vs easy transport to the industrial areas outside the city.
If that means you don't have to build a parking lot, or provide surveillance or insurance for thousands of cars, that can be worth it.
- there are public transports
- 10km is a 20min to 40min bicycle ride depending on level. The east side of Dijon being quite flat this is totally not a pita to do, more like a pleasant easy exercise every day.
- A lot of people would run 10km before and/or after work to stay fit which can easily be combined into commuting provided showers are available.
- in a lot of places in this world people are walking that amount to go to work every day, or even to get vital water supplies. The Rarámuri people living in the villages at the bottom of the Barrancas del Cobre (copper canyon) in Mexico aren't strangers to run that amount uphill every morning to go to work.
My city has the most extensive bike lane network in France, except for the place where workers are working. If you work in the city center, you are fine and it is pleasant, but then you are part of the lucky workers enjoying the benefits of living in a city.
For a 35km bike ride (used to do that), you definitely want a shower. For a 10km mostly flat ride? Take it easy and you should be fine just with a short cleanup and possibly t-shirt swap in the bathroom.
I've been known to ride with studded tires in the winter, works really well. It is actually safer to ride a bicycle with studded tires than a car with winter non studded tires on black ice in winter. It means a bit of investment in a dedicated bike/wheelset though. Same for riding in the dark. Blinky 5€ lights won't do but reflective wearables and decent bright front and rear lights can do a lot to increase visibility and safety.
Please check in Germany where you have factory in the city! Porsche factory in zuffenhausen, Mercedes factory in unterturckheim, Bosch factory in Feuerbach.
The paper https://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/ag... the article links to states Canada is a world leader in condiment mustard seed marketing, accounting for 70 to 80 per cent of global exports, annually.
TFA transforms that to ...Canada, which produces about 80% of the world's supply...
of exports and of supply are not the same.
Further, https://www.helgilibrary.com/charts/which-country-produces-t... puts Nepal in top position, while https://en.m.wikipedia.org/wiki/Mustard_seed has Pakistan.
Various other sources have around 150-200k as annual production for a large producing country. That's a lot of mustard, of which Canada is one of several large producers.
My quick review from mustard here in France is that if you want to avoid those preservatives you should choose an organic (Bio) mustard, which seems to be the only ones without useless ingredients (despite the fact that it probably has nothing to do with being Bio)
Well no.
It's a lot sweeter to start with, and not as strong as 'Amora Fine & Forte'.
Typical jam-tasting german senf.
It doesn't really matter where the stuff is made - per se - but we should know where stuff is actually made.
But shhhh, don't tell anyone.
In France, speaking about a mustard shortage (real or synthetic) will immediately result in one, but not over here!
LA mayo, it's feminine :-)
This came as a surprise. I had no idea. (Not that I thought it was made in Dijon proper, but at least in France.)
My surprise went the other way! I thought it was a wholly American concoction.
I've never had the French stuff to compare its quality, however.
That's just wrong, food products are labelled according to european regulation number 1169/2011. Moreover, you often find nutri-score labels on the front face: https://en.wikipedia.org/wiki/Nutri-Score
[0] France: https://world.openfoodfacts.org/images/products/872/270/003/...
[0] USA: https://m.media-amazon.com/images/I/81SM0Jir27L._SL1500_.jpg
Import products are allowed to have a sticker with the information on it, and either the official style isn't required or no one cares. Point being you can tell an imported product which wasn't pre-packaged for the US market, because it won't have what we call the nutrition facts label.
https://www.washingtonpost.com/world/2022/07/27/france-musta...
What's worse, the French "Maille" variety of mustard is somewhat mild and boring even in France, and getting mustard that tastes like the 'Amora Fine & Forte' (available in almost every grocery store in France) anywhere in the US is damn near impossible.
Yes, the specific taste can be specific to the region’s produce or historic process but that’s true of anything if you’re willing to mythologize it. You shouldn’t be able to claim it made where it isn’t but Dijon mustard meaning “mustard made in the style as popularized in the town of Dijon” is not something you get to claim geographic dominion over long long long after it’s been the genericized accepted term for the specific food. Dijon is a kind of Spicy Mustard but the implication doesn’t go backwards and there’s no other name for it.
Hamburg is not the origin of hamburgers --at least it's rather contested, Frankfurters on the other hand...
That said, Buffalo wings are best in Buffalo. And keep in mind: https://en.wikipedia.org/wiki/Buffalo_buffalo_Buffalo_buffal...
I don't agree, when I shed some money on champagne or balsamic vinegar, I want to be sure to have the real deal and not a bland commercial copy surfing on prestigious name. AOP labels ensure that I am getting the real product I'm looking for. I've been in Russia and tasted their Cognac and Champagne, it's nowhere close the french stuff and they know it. It really taste different.
"hoover" might have become a household name, but does that allow anyone to slap a "hoover" name on their vacuum cleaner?
Specific brands can have all the trademark protection they want. Defining buffalo wings as wings made in Buffalo and only using chickens raised and slaughtered there is silly.
The fact that the US didn't initially sign these treaties and allowed people to sell fake Champagne to their consumers for so long doesn't really change that
Oh, dear, balsamic vinegar.
I would like to taste real balsamic vinegar. It's cause for regret that there are two kinds of Balsamic Vinegar of Modena: stuff for cooking, and stuff for sipping, both of which have protected designations. The stuff for cooking is basically fake, containing stuff like caramel, and costs a tenner a bottle. The stuff for sipping costs £200 for a pint, and takes 12 years to make.
I'd like to know where I could buy just a snifter of the stuff, to taste.
In the article they mention that Dijon mustard made in France is now made in the neighboring subdivision and therefore would violate a hypothetical AOS/AOP.
2. Drink it all.
3. Try any random mustard, it will all taste the same.
Problem solved