Food culture in France

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Greenwood Press,
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Abramson (French, U. of Oklahoma, Norman) describes the role of food as part of the culture of France, from its major foods and ingredients to diet and health. Other topics addressed are cooking, history, typical meals, eating out, and special occasions. She considers what the French eat on a daily basis, and why and how foods are eaten, including workday meals, celebration, attitudes towards health, public policy and food quality, trends in restaurant cooking, and changing views of wine. She draws on sources such as cookbooks and personal experiences, studies, and the writings of historians and cultural critics. Recipes correspond to typical dishes discussed. Annotation ©2007 Book News, Inc., Portland, OR (
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Grouped Work ID 6afc336c-477b-e040-ef12-52af542c163a
full_title food culture in france
author abramson julia luisa
grouping_category book
lastUpdate 2017-08-14 05:04:19AM

Solr Details

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author Abramson, Julia Luisa, 1969-
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publishDate 2007
record_details external_econtent:ils:.b12962144|eBook|eBook||English|Greenwood Press,|2007.|xviii, 197 p. : ill., map ; 25 cm.
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series Food culture around the world
series_with_volume Food culture around the world
title_display Food culture in France
title_full Food culture in France [electronic resource] / Julia Abramson
title_short Food culture in France