-Students interested in French food and culture will find this book a great asset. —French Review

-Abramson 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. —Reference & Research Book News

-This is a well-conceived, crisply written, intelligent volume that will appeal to a broad readership within French studies and among foodies, making it a welcome addition to both undergraduate and public library collections. —South Central Review