This provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace.
Julia Abramson is Associate Professor of French at the University of Oklahoma, Norman.
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*
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