In great opposition to the fast-food based America, the French spend tremendous amounts of time perfecting their world-renowned cooking. To the French cooking is a form of art which is considered very vital to their culture. The French’s dedication to their cooking has made it a world standard. The culinary traditions that have been perfected and developed over the centuries have also added to the making of French cuisine into a highly refined art. The French are responsible for the classic tradition of serving dishes in separate courses. The tradition is historical and called by the French service a la ruses. The root of the extraordinary cooking of the French finds its base in the very culture of the French. Eating well is of prime importance to most French people who tend to spend an amazing amount of time thinking about, talking about, and consuming food.

Perhaps the most amazing thing about the French cuisine is the implicit variety. The cuisine of France is varied remarkably with a many regional differences based on the produce and gastronomy of each region. From the upper classes to the peasants, the North to the South, each region and social class careful pre

Mushrooms, truffles, garlic, and infrequently used vegetables appeared with the newfound abilities to grow food - some of them were even carved artistically - while pasta creations became filled and layered (lasagna, ravioli, manicotti, etc), all of it accompanied, especially among the wealthy, with an expensive show of table finery: Venetian glassware, porcelain, and precious metals. An incredible assortment of pastries and sweet things would then follow these feasts.

paration and great detail is given to food. Each region in France is specifically noted for a particular kind of food. This varies from fine wines, fresh breads, elaborate main dishes, to rich desserts. Many have said that the use of fresh ingredients that are locally produced and in season are as important in French cuisine as are the elaborate techniques. This is true even of simple peasent dishes that are created with the same amount of dedication. The variety of regional food in France is essential for the diversity and choices that French cooks experience.

The beginnings of French cuisine can be traced back to the Italians. As the 15th century was approaching, the highest of Renaissance culture flourished at Florence. Prosperity had reached France and lent itself to the becoming of dining as entertainment, in which common foods were decorated and flavored not for the purpose of hiding food which was turning bad as it was before, but for emphasizing those flavors allowed by improved storage techniques and new discoveries in food preparation. See French cuisine had at one time b

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