The Food of France

The Food of France is a comprehensive guide to French regional cuisine published in 1958 by food writer and journalist Waverley Root. The book divides France into three culinary regions based on their primary cooking fats: butter in the north, lard in the middle, and olive oil in the south. Root explores the local specialties, ingredients, and cooking methods of each French province through historical context and cultural observations. His research covers traditional dishes, wine regions, cheese varieties, and the evolution of cooking practices across different areas of France. The writing combines detailed food scholarship with Root's firsthand experiences traveling through France's cities and countryside. The book includes hand-drawn maps and illustrations to help readers understand the geographic distinctions between cooking styles. Through its regional approach, the work demonstrates how France's varied landscapes, climates, and local resources shaped distinct culinary identities within a single national cuisine. The book remains influential in how food writers and chefs understand and categorize French cooking traditions.

Readers appreciate Root's organization of French cuisine by region rather than by dish type. Many note his thorough historical research and cultural context for each area's cooking traditions. Reviewers frequently mention using the book as a travel companion while exploring France. Readers like: - Detailed backstories of regional specialties - Personal observations from Root's travels - Coverage of lesser-known regional dishes - Clear writing style that avoids pretension Common criticisms: - No recipes included - Some outdated observations from the 1950s - Dense text can be overwhelming - Limited photos/illustrations Ratings: Goodreads: 4.2/5 (89 ratings) Amazon: 4.5/5 (31 ratings) Several reviewers note it functions better as a reference book than a cover-to-cover read. One Goodreads reviewer called it "more encyclopedia than entertainment." Multiple Amazon reviews praise Root's "journalist's eye for detail" while acknowledging the book requires dedicated reading time to fully appreciate.

On Food and Cooking by Harold McGee This reference explores the science, history, and cultural significance of food preparation across multiple cuisines with a focus on European traditions.

The Cooking of the Eastern Mediterranean by Paula Wolfert The book documents traditional recipes, techniques, and foodways from Greece through the Levant with historical context and cultural observations.

The Classical Cookbook by Andrew Dalby, Sally Grainger This collection connects ancient Greek and Roman recipes to their historical sources while explaining the evolution of Mediterranean cooking methods.

A Mediterranean Feast by Clifford Wright The text traces Mediterranean food history from medieval times through modern day with detailed historical research and regional recipes.

The Food of Italy by Waverley Root Root applies the same geographical and historical approach he used for French cuisine to Italian regional cooking traditions and their development.

🍷 Waverley Root spent 23 years living in France while writing this culinary masterpiece, dividing the country into 14 distinct regions based on their primary cooking fats: butter, olive oil, or lard. 🥖 Published in 1958, the book was revolutionary for its time, being one of the first to approach French cuisine from a geographical and cultural perspective rather than just a collection of recipes. 🗺️ Root created his own culinary map of France that differed from traditional political boundaries, arguing that natural geography and local ingredients were more important in defining regional cuisines than administrative borders. 👨‍🍳 Despite becoming one of the most influential writers on French cuisine, Root never trained as a chef. He was originally a foreign correspondent for American newspapers, covering politics in Paris. 🏺 The book details how ancient Roman influence still persists in Provençal cooking, particularly in the use of olive oil and herbs, while explaining how the Norman invasion of England led to similar butter-based cuisines in both regions.