French cuisine is very diverse, and only China has similar varieties of their food. These varieties are supported by the French passion for gastronomy in all its forms. France's unusual variety of geographical and climatic conditions supports products with all types of local ingredients and France's long and diverse history. In many ways, an understanding of French food culture is an understanding of France itself.

Meals range from the very basic, such as traditional bread and cheese with cheap wine, to very complex affairs that can include a dozen courses and varying wines consumed over several hours. Obviously, the latter type of dining is the exception for most people. However, it is a very sophisticated meal and can be found in "French restaurants" outside of France. This kind of dining gives many foreigners the wrong impression that French food is rich and complex. In fact, most French cooking is quite simple, relying on high-quality fresh ingredients and hobby rather than complex recipes.

It is common for many French people to take an hour or two lunch break, and many parents who work outside the home (especially in the countryside and small towns) come home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are required. Due to the long lunch break, businesses were closed during this period until they reopened around 2pm and closed around 7pm.

Regional influences on French food

Almost all famous French dishes are regional specialties, some of which are popular throughout France (such as chicken bourguignon and foie gras), while others are Mainly popular in their country of origin. While regional specialties are available throughout France, the quality of the ingredients and preparation are often better than where they originate.

In addition to boasting local specialties, each area also has a general selection of cooking styles and ingredients. For example, food in Provence usually features olive oil, herbs and tomatoes. The evolution of regional cooking methods has been influenced by:

Local supply. France is a nation of gourmet food, and it knows that the best food is made from local ingredients, which have better freshness and quality than if they had been transported long distances. Therefore, coastal areas (such as Brittany and Normandy, on the northwest coast of France) are more conducive to the use of marine fish and diverse processing methods than inland areas. Likewise, areas where fruits or herbs are readily grown incorporate these cooking methods into their local foods.

Neighboring countries and immigrants. Regions of France that share borders with other countries have incorporated some recipes from neighboring countries into local recipes, and it’s not surprising to find Italian food in areas bordering Italy. More notably, the Alsace region of France is similar to Germany in its food (sauerkraut is popular) and wine, in part because it borders Germany and is historically disputed that it has always been part of Germany (moving back and forth during the war). There are large numbers of North African immigrants in the South who enjoy recipes brought from their original countries.

Historical and economic conditions. Long-term cultural, lifestyle and economic conditions have formed and developed local food traditions. Rich meat dishes, Burgundy's creamy sauces are attributable not only to Burgundy's excellence in raising cattle, but largely to the region's economic prosperity over the centuries. Mountains, on the other hand, are conducive to the production of hard cheeses that preserve food for longer periods of time and survive difficult winters. These cheeses can be made from mountain livestock, which historically constituted the majority of households in economically limited areas. main means of livelihood.

Across France, you'll find a range of dishes, both in restaurants and at home, that extend well beyond regional specialties. However, the influence of most French regions on ingredients and cooking is significant. The most available foods and the best cooking are often those made using local ingredients and local recipes. Therefore, deciding where to visit or live in France often affects what types of food people prefer.

Mediterranean France uses olive oil, herbs and tomatoes in many of its recipes. Northwest French recipes use butter, sour cream and apples, and northeastern French recipes (Alsace, Lorraine and a small extension) have strong German influences, including beer and sauerkraut. Across the southern region, there generally tends to be greater utilization of vegetables and fruits (due in part to the favorable climate). There is a high consumption of seafood near the Atlantic coast and in the Mediterranean, while inland areas near rivers (such as the Loire Valley) consume more freshwater fish.

Connections with Italy

Any discussion of the influence of French cooking does not fully acknowledge Italy’s historical contribution to the formation of French cuisine, in 1533, Catherine de’ Medici (of Florence) Princess) married Duke Henry of Orleans (later became King Henry II) At this time, French food and culinary culture were not understood. Catherine brought an Italian chef with her to France. The chef introduced various dishes, food preparation and dining methods to France. Although France and Italy have clearly evolved into very different food cultures, much of France's current food culture can be traced back to this time, regardless of contributions from before and after.