paper of frANCE - The Culture of France The country of...

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“The Culture of France” The country of France is very popular. The culture of France and of the French people has been shaped by geography, by profound historical events, and by foreign and internal forces and groups. France, and in particular Paris, has played an important role as a center of high culture and of decorative arts since the seventeenth century, first in Europe, and from the nineteenth century on, worldwide. From the late nineteenth century, France has also played an important role in cinema, fashion and cuisine. In addition, France is one of the most visited countries in the world. In 2007, it attracted as many as 81.9 million tourists. This number was greater than its population! This paper will highlight a few facts including food, media, and fashion, and sports to describe why France has become one of the most visited countries in the world. Traditional French culture places a high priority on the enjoyment of food. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine . Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Basque cuisine has also been a great influence over the cuisine in the southwest of France. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have been used in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws ( lentils from Le Puy-en-Velay also have an AOC status). Another French product of special note is the Charolais cattle . The French
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typically eat only a simple breakfast ("petit déjeuner") (of, say, coffee or tea, served traditionally in a large handle less "bol" (bowl) and bread, breakfast pastries ( croissants )). Lunch ("déjeuner") and dinner ("dîner") are the main meals of the day. Formal four course meals consist of a starter course ("entrée"), a salad, a main course ("plat principal"), and finally a cheese and/or a dessert course. While French cuisine is often associated with rich desserts, in most homes dessert consists of only a fruit or yogurt. Food shopping in France was formerly done almost daily in small local shops and markets, but the arrival of the supermarket and the even larger "hypermarchés" (large-surface distributors) in France have disrupted this tradition. With depopulation of the countryside, many towns have been forced to close shops and
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This note was uploaded on 03/09/2011 for the course ECON 101 taught by Professor Dr.siam during the Spring '11 term at American University of Kuwait.

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paper of frANCE - The Culture of France The country of...

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