French Gastronomy: The History and Geography of a Passion

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Columbia University Press, Jun 1, 2010 - Cooking - 176 pages
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Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place.


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Chapter Four
Foods That Have a Soul A Map of the Future

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About the author (2010)

Jean-Robert Pitte is professor of geography at the Sorbonne and has lectured at a variety of universities in the United States and the United Kingdom. He lives in France.

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