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?
Masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place
Points out that France has some six hundred microclimates that allow different agricultures to flourish and fully navigable river systems leading from peripheral farmlands directly to markets
Delightful celebration of what makes France unique and call everyone who loves French food to rediscover its full flavor
The Author
Jean-Robert Pitte - Professor of geography at the Sorbonne. Lectured at a variety of universities in the United States and the United Kingdom.
Inside the Book
Preface: The "Kugelhopf" Mold
List of Maps
Introduction: On France's Gastronomic Passion
France: The Land of Milk and Honey or the Old Country of Gourmands?
Is Gourmandism a Sin in France?
Governing at the Table: Birth of a Model
The Gastronomic Restaurant, or "Haute Cuisine" on the Streets
Epilogue: Foods That Have a Soul: A Map of the Future for France
