For a country slightly smaller than Texas, France has a significant influence on worldwide cuisine. French food, like most culinary traditions, developed over many centuries. Historical moments influenced the cuisine, including the marriage of King Henry II in 1533 to Catherine de Medici from Italy; their culinary team influenced the meals and table manners of their constituents. The first restaurant opened in France following Bastille Day, marking the revolutionary seizure of France after the corrupt rule of King Louis XVI and Marie Antoinette. While the foods in French cuisine changed over the centuries, French food incorporates a long-standing tradition of sophistication and excellence in food preparation. The fact that French foods are rich and the French population is relatively healthy is often referred to as the "French paradox."
Significance
Life in France is closely connected to food preparation and eating. A dinner party or a restaurant meal typically involves five to seven courses, and the event lasts several hours. Leisurely appreciation is a style in France that differs considerably from the American approach to eating. Sipping an espresso with steamed milk, or cafe creme, is a common activity for the French. The portion sizes are smaller in France compared with America, according to the results of a 2003 study by researchers at the University of Pennsylvania, which explains in part why only 7 percent of French people are obese compared with 22 percent in the United States.
Specialties
The French are famous for their attention to detail and dedication to excellence. They specialize in several foods that are quintessentially associated with France. The croissant is a fluffy, flaky pastry common in the United States, but the French version is the original -- light, buttery and fresh. Pate de foie gras is goose liver pate, a mouth-watering appetizer ingredient. Truffles are a seasonal black fungus, similar to a mushroom, available November through March. Truffles add unique aroma and flavor to omelets and pasta sauce. The rich foods in France provide more fat grams and calories than most health foods; however, the small portions and a slow, savoring approach supports their position in the French diet. Despite the prevalence of rich foods in the diet, the rate of cardiovascular disease in France is lower than in the United States.
Regional Cuisine
Regional food is important in France. Foods often bear the name of the area where they were developed. Dijon produces many mustard varieties. Lorraine developed quiche Lorraine, a bacon and cheese custard pie. Brittany in the north, bordering the Atlantic, provides mussels, oysters and fish. Provence specializes in olives and herbs. Many of these regional foods contributed to the development of the Mediterranean diet, a collection of foods documented in the 1960s and considered responsible for the positive health status of the French and residents of other Mediterranean countries.
Wine
The categorization of French wine is based on "terroir" -- the area that produced the grapes and the wine. France produces wine in seven regions: Alsace, Bordeaux, Burgundy, Champagne, Loire, Provence and the Rhone Valley. French residents consume moderate amounts of wine frequently. Proponents of the Mediterranean diet attribute some cardiovascular benefits to red wine consumption in France and other Mediterranean countries.
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