French gastronomy
Subtitle: the history and geography of a passion
By: Jean-Robert Pitte ; translated by Jody Gladding
Contributors: Gladding, Jody, 1955-
Series: Arts and traditions of the table
Publisher: Columbia University Press
Published: 2002
Place of publication: New York
Language: eng
Number of pages: 207
Subjects: Gastronomy -- History; Cookery, French
Work titles: Gastronomie française.
Description: ""This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove," opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets?

Why did the passion for food - gastronomy - originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame."--BOOK JACKET.
Notes: Includes bibliographical references (p. 179-198) and index