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French Gastronomy: The History and Geography of a Passion
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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.
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Jean-Robert Pitte
Jean-Robert Pitte is professor of geography and president of the University of Paris IV-Sorbonne. He is the author or editor of twelve previous books, including French Gastronomy and History of the French Landscape.
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