As a comprehensive overview of French food from fine dining to street food and from Roman Gaul to current trends, this book offers anyone with an interest in French cuisine a readable guide to the country and its customs.
In France, food is integral to the culture. From the Revolutionary cry for good bread at a fair price to the current embrace of American bagels and French tacos, this book tells the full story of French food.
Food Cultures of France: Recipes, Customs, and Issues explores the highs and lows of French cuisine, with examples taken from every historical era and all corners of France. Readers can discover crepes from Brittany; fish dumplings from Lyon; the gastronomic heights of Parisian restaurant cuisine; glimpses of the cuisines of France’s overseas territories in Africa and the Caribbean; and the impact of immigrant communities on the future of French food. Learn how the geography of France shaped the diet of its people and which dishes have withstood the test of time. Whether the reader knows all about French cuisine or has never tasted a croissant, this book will offer new insights and delicious details about French food in all its forms.
Gives readers an easy-to-follow historical overview of French cuisine from ancient times to the present, with more in-depth coverage than is offered by most books on the subject
In clear language, explains key terms and ingredients in French gastronomy and cooking
Offers a portrait of present-day French food, including fast food, trends, and fusion cuisine
Includes information on French overseas territories and influential immigrant communities inside of France
Covers both well-known elements of French cuisine, such as gastronomy and fine dining, and lesser-known facets, including the ham sandwich index and the French love for Nutella
Includes simple recipes for French classics and authentic dishes central to French cooking
