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1、Frenchcuisineisextremelydiverse,withonlytheChinesehavingsimilarvarietyintheirfood.ThisvarietyissupportedbytheFrenchpassionforgoodfoodinallitsforms,France'sextraordinaryrangeofdifferentgeographiesandclimateswhichsupportthelocalproductionofalltypesofingredients,andFrance'sl
2、ongandvariedhistory.Inmanyways,anunderstandingofthecultureofFrenchfoodisanunderstandingofFranceitself.Mealsrangefromtheverybasic,suchasthetraditionalbaguettepluscheeseplusinexpensivewine,toveryelaborateaffairsthatcaninvolveadozencoursesanddifferentwinesconsumedoverseveral
3、hours.Obviously,thelattertypeofdiningisexceptionalformostpeople.However,itisthismoresophisticateddiningwhichistypicallyfoundin"Frenchrestaurants"outsideFrance,givingmanyforeignersthemistakenimpressionthatFrenchfoodisheavyandcomplicated.Infact,muchoftheFrenchcuisineisfairl
4、ysimple,relyingonhighqualityfreshingredientsandlovingpreparationratherthancomplexrecipes.ItiscommoninmuchofFrancetotakeatwohourbreakforlunch,withmanyworkingparents(particularlyinvillagesandsmallertowns)returninghomeforlunch.Insomeareas,mainlyinthesouthofFrance,evenlongerl
5、unchbreaksaretaken.Duetothelonglunchbreak,businesseswhichcloseforthisperiodtypicallyreopenaround2PMorsoandthenstayopenuntilabout7PM.RegionalinfluencesonFrenchfoodAlmostallthefamousFrenchdishesareregionalspecialities,someofwhichhavebecomepopularthroughoutFrance(suchasCoqau
6、VinandFoieGras)whileothersaremainlyenjoyedintheregionsinwhichtheyoriginate.AlthoughregionalspecialitiesareoftenofferedthroughoutFrance,thequalityofingredientsandpreparationisoftensuperiorintheirregionoforigin.Eachregion,inadditiontoboastinglocalspecialities,alsohasagenera
7、lstyleofcookingandchoiceofingredients.Forexample,inProvencethefoodtypicallyfeaturesoliveoil,herbsandtomatoes.Theevolutionofregionalcookingstyleshasbeeninfluencedby:LocalavailabilityTheFrench,anationofgourmets,knowthatthebestfoodismadefromlocalingredients,whicharefresheran
8、dofbetterqualitythanitemswhichhavebeentransportedlongdistances.Consequently,coastalregions(sucha
