Food Culture in France

Food Culture in France

by Julia L. Abramson
     
 

French 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

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Overview

French 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.

Editorial Reviews

From the Publisher
"This is a well-conceived, crisply written, intelligent volume that will appeal to a broad readership within French studies and among foodies, making it a welcome addition to both undergraduate and public library collections." - South Central Review

"Students interested in French food and culture will find this book a great asset." - French Review

"Abramson describes the role of food as part of the culture of France, from its major foods and ingredients to diet and health. Other topics addressed are cooking, history, typical meals, eating out, and special occasions. She considers what the French eat on a daily basis, and why and how foods are eaten, including workday meals, celebration, attitudes towards health, public policy and food quality, trends in restaurant cooking, and changing views of wine. She draws on sources such as cookbooks and personal experiences, studies, and the writings of historians and cultural critics. Recipes correspond to typical dishes discussed." - Reference & Research Book News

Product Details

ISBN-13:
9780313327971
Publisher:
ABC-CLIO, Incorporated
Publication date:
11/30/2006
Series:
Food Culture around the World Series
Edition description:
New Edition
Pages:
224
Product dimensions:
6.30(w) x 9.30(h) x 0.90(d)

Meet the Author

Julia Abramson is Associate Professor of French at the University of Oklahoma, Norman.

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