Table of Contents

Preface: The "Kugelhopf" Mold List of Maps Introduction: On France's Gastronomic Passion 1. France: The Land of Milk and Honey or the Old Country of Gourmands? 2. Is Gourmandism a Sin in France? 3. Governing at the Table: Birth of a Model 4. The Gastronomic Restaurant, or "Haute Cuisine" on the Streets Epilogue: Foods That Have a Soul: A Map of the Future for France

Promotional Information

Why did the passion for food-gastronomy-originate in France? The key, it turns out, is France itself. In its 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.

About the Author

Jean-Robert Pitte is professor of geography at the Sorbonne and has lectured at a variety of universities in the United States and the United Kingdom. He lives in France.

Reviews

"To study the gastronomy of France, or any country's gastronomy, through the geographer's palate and eyes, makes perfect sense. Topography and climatic conditions, more than any other factors, define the lifestyle of people as well as their mood and eating habits. Furthermore, it's these differences in soils and climate which give us the Basque piperade, the potee of Savoy, the quenelles of Lyon, the filet of sole Normande, and the beckenoffe of Alsace. Vive la difference!" - Jacques Pepin "I thought I knew a lot about French gastronomy until I read Pitte's account. What a sinfully delicious book. I couldn't put it down!" - Dorothy Cann Hamilton, President, French Culinary Institute