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The Food of France
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Amazon.com Review
While this might sound like a cookbook, it's actually a travelogue focusing on the foods of various regions in France. Instead of providing information on what visitors should see during their travels, Waverly Root reveals what they should eat. Root, who made his living as a foreign correspondent and has written several volumes on his penchant for food, is an excellent guide whose descriptions will convince globetrotters that there's much more to travel than sightseeing. The book, along with Root's The Food of Italy won the 1990 James Beard Cookbook Award.
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Review
“The most lucid and definitive book ever written in English on a cuisine that has flourished for centuries.” —Craig Claiborne, The New York Times “This taste saga merits huzzahs. . . . I hail Mr. Root’s research. . . . History, architecture, scenery, traditions furnish his place settings [and] color his commentary from Cro-Magnon cave living to haute cuisine.” —The New York Times
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Product details
Paperback: 496 pages
Publisher: Vintage; Reissue edition (June 2, 1992)
Language: English
ISBN-10: 0679738975
ISBN-13: 978-0679738978
Product Dimensions:
5.2 x 1 x 8 inches
Shipping Weight: 12.8 ounces (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#673,221 in Books (See Top 100 in Books)
I'm not one to write a review as I am happy with the reviews others submit and those reviews lead me to make the right choices……so what I have to say is redundant. However, I have to tell all readers that love France (not only its food), but everything about France, that this book will educate you about France's history and its relationship to its cuisine. I read it slowly so as to absorb the richness of a well written book. I've been visiting France, for over 20 years and so much of what I have learned by its residents now makes more sense; there are reasons they think the way they do about the food…..and are more than eager to talk about it in detail.You won't be sorry you spent time reading "The Food of France".
For this "foodie" (sorry for the term) who cooks and spends as much time as I can in France, this is the shorthand equivalent of "Larousse Gastronomique." Sure, it's dated, but it's accurate as far as it goes, and very well written, by an opinionated authority with a sense of humor. It describes French culinary classics in the context of their country's history, dividing the country into its general regions of "buttter, oil, and lard." the book is probably not for the beginning cook or traveler, but it suggests specialties to seek out wherever you might find yourself in France. Along with almost everything written on its subject in the 20th century (note, for instance MFK Fisher), it bemoans industrialization, tourist-driven erosion of food quality (and fast food was not even on the French horizon!), and the loss of highly local specialties. All true, but if you're interested in food and stay away from tourist centers, you can still find utterly delicious local specialties in France, from pastries, bread, and cheese at local markets to full meals off the main squares. We'll buy the Kindle version for our next trip.
Root was very much ahead of his time in recognizing and describing regional Italian food. Yet the writing style is certainly like a travelogue: driving north on X highway, on the east the soil changes from alluvial to heavy clay at marker 67 etc.I wish he had included recipes for some of the lesser known dishes he describes as many seem to have faded from current cookbooks.
I moved to Europe in the late 70s when Waverly Root still wrote on food, culture and life-in-general for the International Herald Tribune. At that time he was already advanced in age and had in fact invested much of the 20th century learning what makes the French who they are. This book represents a bit of the old way of perceiving France as the leading culinary and viticultural thought-leader of its time (a vision which persisted into the Kennedy years, but not far beyond). A lot of water has flowed under the bridge since then, and nouvelle cuisine and nouveau monde wines have changed the way sophisticated people think about food and drink.Nonetheless, the book -- the details, the imagery, the culinary analysis, the richness of the language, the enthusiasm -- remains an extraordinary vital resource on French cuisine. Whether you are an expert on France, or merely curious, Root gives you the lowdown on what grows where, how it is transformed into food, and what local people might drink with it. All within the rich context of French history and geography.Breathtakingly clear, Root divides Gaul into three parts: those that cook with butter, those that cook with olive oil, and those who cook with lard and goose fat. It is a simple and coherent framework which allows the reader to immediately comprehend the inherent differences in regional cuisines.In short, even if you know French food well, you will certainly find something insightful and amusing in this book.
This is by far the best book I have ever read on France and what makes it such a unique and beautiful country. Yes, it was written a good time ago, but unlike America history is something to cherish and is very present in France. Mr. Root captures the pure essence of France through it's food. I would strongly encourage anyone traveling to France or returning from a trip to read The Food of France. As a food writer from a day when writers told stories Mr. Root takes you into each of the regions of France provides you with tidbits of unknown and known history and the food that was shaped by it. Mr. Root knew his food very well and enjoyed it in a way that many would only hope to, a true pleasure in gastronomic reading.
The topic, broadly, is the relationship of cuisine to its Terroir. the text is incredibly engrossing and informative. This author's place in history and time -- an American, writing in the 1950's about knowledge acquired between WWI and WWII, combined with his writing talents, make this book indispensable to both the traveler and the chef. What an insight into what makes the French so... well, French. Root famously divides France into three geogra-culinary categories: those who cook with lard, those who cook with oil, and those who cook with butter. Helpful Maps, good index make it an excellent guidebook. I am so proud to have a good used hardcover of this book in my Library.
The quality of printing of this book are horrendous: the pages are double-printed, making them blurry and hard to read. I returned the first one I purchased and asked for a replacement, which was similarly defective. Now when I try to return this second defective book my account shows $0.00 to be credited to my account! Amazon fail. I’ll go to Barnes and Noble to get a copy of this book while I fight with Amazon for a proper refund.
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