Biology:Escargot

Short description: Dish of cooked land snails

Cooking escargots

Escargot (IPA: [ɛs.kaʁ.ɡo]) is the French word for snail. It is also 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). Escargot is part of the typical cuisines of Cyprus, Malta, Crete, areas of mainland Greece, as well as the North African countries Tunisia, Algeria, and Morocco. Escargot is consumed in Germany , Great Britain, Italy, Portugal, and Spain .

Etymology

One of the first recorded uses of the French word escargot meaning 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 the scarab."

Snail species

Not all species of land snail are edible, and many are too small - not worthwhile to prepare and cook them. 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. Nutritional analysis shows that Ampullariidae are a good source of protein.

Apple snail meat

History

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

The Romans 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. More recently, African land snails have been found to be edible.

In the late 1980s, escargots represented a $300-million-a-year business in the United States.May 24 is "National Escargot Day" there.

Preparation

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, snails are typically purged, killed, shelled, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. 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 typically provided. Escargot 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.

Nutritional value

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.

Heliciculture

The snails are prepared by purging 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. Farm-raised snails are typically fed a diet of ground cereals.

See also

• Common periwinkle
• Snail caviar
• Conch

External links

• Daily Fiber Food: Escargot Nutritional Value
• Allrecipes.com: Escargot Recipes