Food Culture in FranceFrench cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here. |
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alcohol apéritif apples Auguste Escoffier baked beef beer bistro boiled bouquet garni bowl braised bread butter café café au lait cafeterias cake Celts charcuterie cheese chefs chicken chocolate chopped Christian coffee cookbooks course couscous cream crêpes cuisine culinary cultivated Depoil dessert diet dinner dishes drink drunk eaten eating eggs Europe European festive fête fish flavor flour foie gras Food Culture France French French Cuisine French Paradox fresh fruits full meal garlic garnished gastronomic gastronomiques grain Grimod herbs ingredients kitchen late lunch meat menu milk mixed National nineteenth century olive oil onion oven Paris parsley pastry pepper pièce montée popular pork potatoes practice Press purée recipes regional restaurants roasted Roman salad salt sauce sausages sautéed savory served sliced social soup specialty spices stews sugar sweet syrup tart taste terroir texture tisane Today tomatoes traditional typical vegetables wine