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1、Frenchcuisineisextremelydiverse,withonlytheChinesehavingsimilarvarietyintheirfood.ThisvarietyissupportedbytheFrenchpassionforgoodfoodinallitsforms,France'sextraordinaryrangeofdifferentgeographiesandclimateswhichsupportthelocalproductionofalltypesofingredie
2、nts,andFrance'slongandvariedhistory.Inmanyways,anunderstandingofthecultureofFrenchfoodisanunderstandingofFranceitself.Mealsrangefromtheverybasic,suchasthetraditionalbaguettepluscheeseplusinexpensivewine,toveryelaborateaffairsthatcaninvolveadozencoursesandd
3、ifferentwinesconsumedoverseveralhours.Obviously,thelattertypeofdiningisexceptionalformostpeople.However,itisthismoresophisticateddiningwhichistypicallyfoundin"Frenchrestaurants"outsideFrance,givingmanyforeignersthemistakenimpressionthatFrenchfoodisheavyand
4、complicated.Infact,muchoftheFrenchcuisineisfairlysimple,relyingonhighqualityfreshingredientsandlovingpreparationratherthancomplexrecipes.ItiscommoninmuchofFrancetotakeatwohourbreakforlunch,withmanyworkingparents(particularlyinvillagesandsmallertowns)return
5、inghomeforlunch.Insomeareas,mainlyinthesouthofFrance,evenlongerlunchbreaksaretaken.Duetothelonglunchbreak,businesseswhichcloseforthisperiodtypicallyreopenaround2PMorsoandthenstayopenuntilabout7PM.RegionalinfluencesonFrenchfoodAlmostallthefamousFrenchdishes
6、areregionalspecialities,someofwhichhavebecomepopularthroughoutFrance(suchasCoqauVinandFoieGras)whileothersaremainlyenjoyedintheregionsinwhichtheyoriginate.AlthoughregionalspecialitiesareoftenofferedthroughoutFrance,thequalityofingredientsandpreparationisof
7、tensuperiorintheirregionoforigin.Eachregion,inadditiontoboastinglocalspecialities,alsohasageneralstyleofcookingandchoiceofingredients.Forexample,inProvencethefoodtypicallyfeaturesoliveoil,herbsandtomatoes.Theevolutionofregionalcookingstyleshasbeeninfluence
8、dby:LocalavailabilityTheFrench,anationofgourmets,knowthatthebestfoodismadefromlocalingredients,whicharefresherandofbetterqualitythanitemswhichhavebeentransportedlongdistances.Consequently,coastalregions(sucha
