New York : Hyperion, c2000.
The author of Olives takes readers on a tour of the French countryside and Paris, where he looks at the way the French live through how they cook, eat, and market their cuisine.
Rosenblum’s years on the ground—he’s lived in France for roughly a quarter of a century—give him more of an insider’s status than most Americans can achieve. What’s more, he has somehow discovered the secret of getting the straight dope from sullen paysans who don’t typically have much truck with chatty foreigners. Highly satisfying.
LibraryThing member bostonian71
Thoroughly enjoyable book for foodies and Francophiles, even with the more serious parts probing the issues of multiculturalism and French identity. Does much better than "Au Revoir to All That" at really capturing the flavors of the food and the people who persist at making it despite the rise of "McDo" fast food and the increasing bureaucracy of food regulations (thanks to the EU).