The Food of France

The Food of France❰PDF / Epub❯ ☆ The Food of France Author Waverley Root – Jobs-in-kingston.co.uk Embraces not only the marvels of French cooking but French history language landscape and customs as well Here is France for the traveler the chef and the connoisseur of fine prose Maps and b w line d Embraces not only the marvels of French cooking but French history language The Food PDF/EPUB ² landscape and customs as well Here is France for the traveler the chef and the connoisseur of fine prose Maps and b w line drawings throughout. 21 October 2016 I just finished reading La vie et la passion de Dodin Bouffant and the experience reminded me of how much I enjoyed Waverley Root's book Original ReviewMr Root's overarching theory is that French food can be divided into the three culinary domains of fat butter and oil The Food of France reflects this belief and is similarly divided into three main sections each chapter within a section dealing with the geographicalculinary regions within each domain Within this structure each chapter explores the food of a specific culinary region and highlights the dishes distinct to that regionUnderpinning Mr Root's overarching theory is the premise that food and how it is cooked is intimately related to and is influenced by the geography history and culture agri and otherwise of its region As a result each region develops a food and cooking style uniue to itself He proceeds to illustrate this with erudition verve wit and style Drawing on his knowledge of French geography history and culture as well as what seems to be his vast gastronomic experiences across France he makes a fine case for how each have been an ingredient in shaping and influencing the development of the food of each region The Food of France will not only tell you what goes into an omelette provencale it will tell you why this is different from an omelette à la nomande or an omelette à la nicoise as well as consider different theories as to how the omelette got its nameThe book comes with a general index as well as an index of food and dishes Dishes are described with sufficient particularity that a good cook could reproduce the dish I should note that as the book was written in 1958 some of his information is a little outdated his recommendations for good years of wine or a little late his urgings to visit Provence before it becomes too touristy Notwithstanding this The Food of France is an excellent resource and wonderful read perhaps there can be no better recommendation than to admit that I enjoyed it so much that I have gone to buy The Food of Italy also written by Mr Root Truely beautiful Gruff in nature the author brings to me the France I live in That another American could find the true nature of France brings me joy This was my father's favorite book It's an entertaining opinionated tour of the France filtered through food and food traditions of each region the regions being defined by cuisine not politics While Root had some very odd opinions he didn't like Champagne and didn't think it paired well with any food ???? whereas he liked the revolting horrid smelling sausage andouiette which is made with tripe among other things his writing about and love of the food and wine of France is contagiousBased on my own experiences in France some things have altered radically since 1958 when this was published and some have notI read the first edition my father's copy which has really wonderful pen and ink illustrations as well as bw photos by Paul Child Paul Child who was Julia's husband Small world I do not know how to rate this as reading it is unlike any other reading I do It provides a very good overview of how French cuisine is organized some specifics to ground the idea of terroir in practices and some narrative of his own experiences eating and drinking around the countryIn places it goes back to ancient Greece and in other places it's current up to the 1950s It's didactic sometimes over explained and not arranged for narrativity or pleasure reading per se Yet I'm glad to have read it If nothing else I will have a much better idea what foods on the menus are actually local and which are aiming to meet tourist expectations Also I know a lot varieties of light white French wines which is never to the bad I suppose I would have enjoyed this book if I’d known about French geography culture and language Waverley was a man who did his research by nature and must have taken copious notes because it seems nothing has been left out of this accumulation of his knowledge and experiences By the end it had all rolled up into one big ‘glom’ of information I don’t think I retained much but I appreciated the little vignettes that Waverley served his readers Its a very thorough book about the food of France but I wonder if its still the same after all these years It is definitely informative about the regions of France and what type of foods they use to eat and enjoy It also describes the geography and weather and how that effects the regions and what they grow and raise for food I read only about the first 3rd of this bookit is so dense with wonderful information and can't really be read straight through cover to cover but used as a reference of French culinary history It was written in the late 50's so is not a current where to go what to eat in France but well worth reading to gain a fundamental understanding of French cuisineI'll buy this book and happily read a chapter here and there for years This book has a little bit of everything History both natural and human geography sociology recipes adamant opinions and lovely descriptions of landscapes I mostly let the details wash over me and I don't think I really learned a lot But if ever I get the chance to travel the French countryside this book will have been my inspiration for doing so and I will want a copy with meGrasse sounds right for me land of lavender perfume and candied flowers Sign me up Wonderful read even after so many years I love how Root even though he's American doesn't come across as Mr know it all who wants to tell the French how to cook I guess that's a recent thing in food literature I've set this book down for a minute But again an extrememly comprehensive history of french cuisine

The Food of France PDF ¶ The Food  PDF/EPUB ²
  • Paperback
  • 496 pages
  • The Food of France
  • Waverley Root
  • English
  • 24 March 2014
  • 9780679738978