Title
French Gastronomy
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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 Foodgastronomyoriginate In France? In French Gastronomy, Geographer And Food Lover Jeanrobert 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.Pitte Masterfully Reveals The Ways In Which Cultural Phenomena Surrounding Food And Eating In France Relate To Space And Place. He Points Out That France Has Some Six Hundred Regions, Or Microclimates, That Allow Different Agricultures, To Flourish, And Fully Navigable River Systems Leading From Peripheral Farmlands Directly To Markets In The Great Gastronomic Centers Of Paris And Lyon. With An Eye To This Landscape, Pitte Wonders: Would The Great French Burgundies Enjoy Such Prestige If The Coast They Came From Were Not Situated Close To The Ancient Capital For The Dukes And A Major Travel Route For Medieval Europe?Yet For All The Shaping Influence Of Earth And Climate, Pitte Demonstrates That Haute Cuisine, Like So Much That Is Great About France, Can Be Traced Back To The Court Of Louis Xiv. It Was The Sun King'S Regal Gourmandisehe Enacted A Nightly Theater Of Eating, Dining Alone But In Full View Of The Courtthat Made Food And Fine Dining A Central Affair Of State. The Catholic Church Figures Prominently As Well: Gluttony Was Regarded As A Benign Sin In France, And Eating Well Was Associated With Praising God, Fraternal Conviviality, And A Respect For The Body. These Cultural Ingredients, In Combination With The Bounties Of The Land, Contributed To The Full Flowering Of French Foodways.This Is A Time Of Paradox For French Gourmandism. Never Has There Been So Much Literature Published On The Subject Of Culinary Creativity, Never Has There Been So Much Talk About Good Food, And Never Has So Little Cooking Been Done At Home. Each Day New Fastfood Places Open. Will French Cuisine Lose Its Charm And Its Soul? Will Discourse Become A Substitute For Reality? French Gastronomy Is A Delightful Celebration Of What Makes France Unique, And A Call To Everyone Who Loves French Food To Rediscover Its Full Flavor.
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- Q: How many pages does 'French Gastronomy' have? A: This book has one hundred seventy-six pages. It provides an in-depth exploration of French culinary culture and history.
- Q: What is the binding type of 'French Gastronomy'? A: The book is hardcover. This binding choice enhances its durability and makes it a great addition to any library.
- Q: What are the dimensions of 'French Gastronomy'? A: The dimensions are five point eight four inches long, zero point seven five inches wide, and eight point seven eight inches high. These measurements make it a compact yet substantial read.
- Q: Who is the author of 'French Gastronomy'? A: The author is Jean-Robert Pitte. He is a geographer and food lover who delves into the cultural significance of French cuisine.
- Q: What category does 'French Gastronomy' fall into? A: It falls under the History category. This classification highlights its focus on the cultural and historical aspects of French food.
- Q: What themes are explored in 'French Gastronomy'? A: The book explores themes of culinary culture, geography, and history. Pitte discusses how these elements shape French food practices.
- Q: How should I read 'French Gastronomy'? A: You can read it at your own pace for enjoyment or study. The book is suitable for anyone interested in culinary history or French culture.
- Q: Is 'French Gastronomy' suitable for beginners in culinary studies? A: Yes, it is suitable for beginners. The book provides accessible insights into the origins and significance of French cuisine.
- Q: What age group is 'French Gastronomy' appropriate for? A: It is appropriate for adults and older teens. The content discusses complex cultural ideas that may not suit younger readers.
- Q: How do I keep 'French Gastronomy' in good condition? A: Store it in a cool, dry place away from direct sunlight. This will help preserve the book's condition over time.
- Q: Can I clean the cover of 'French Gastronomy'? A: Yes, you can gently wipe the cover with a soft, dry cloth. Avoid using any cleaners that may damage the cover material.
- Q: What if my copy of 'French Gastronomy' arrives damaged? A: Contact the seller or retailer for a return or exchange. Most sellers have policies in place for damaged items.
- Q: Is there a warranty for 'French Gastronomy'? A: Typically, there is no warranty for books. However, check with the seller for specific return policies.
- Q: How does 'French Gastronomy' compare to other culinary history books? A: It provides a unique perspective focusing on geographic influences. This sets it apart from others that may focus solely on recipes.
- Q: Is 'French Gastronomy' an academic or casual read? A: It can be considered both. It offers scholarly insights while remaining accessible for casual readers interested in culinary arts.
- Q: What makes 'French Gastronomy' a unique book? A: Its focus on the relationship between geography and culinary culture makes it stand out. Pitte connects land and food in a compelling narrative.