Culinaria France (Ciltli)

Undoubtedly, France remains the stronghold of gastronomy. No other country in the world can boast such an immense wealth of specialties. No other country has anything remotely comparable to its network of sophisticated restaurants, where thousands of chefs cherish the tradition of great cooking and show remarkable creativity in continually trying to create new delights. No other country produces so many different and excellent wines. The world's most famous varieties, Chardonnay, Sauvignon, Cabernet, Merlot and Syrah, all originate in France. This fascinating abundance and complexity did not happen by accident. "Les plaisirs de la table" are open to all in France, even those of very modest means. Male or female, leftwing or right - wing, conservative or revolutionary, rich or poor - they all want to enjoy themselves when they sit down to eat. Fame and recognition can come, not only to chefs and winegrowers, but also to bakers and pastry cooks, butchers and poultry breeders, goat herders and chesee masters - not to forget green grocers and fisgmongers, or delicatessen and wine shop owners. There is certainly a general agreement all over the country as to what good foot is, but the main emphasis has always been on regional specialties since long before the first signs of political decentralizition. (Kitabın İçinden)