By reading and analyzing the information on French Gastronomy I have come to understand that a large factor in French cooking is tradition. The French always keep tradition in mind when they are preparing their dishes. The French culinary artists view their cooking as a sort of art and philosophy. Haute Cuisine, high-class cooking, is a large part of the French diet and food is treated with utmost importance. Haute cuisine is a passion which, in France, is expressed in many different ways. The French feel that they need to eat as well as they can afford. This is shown by how girls are taught how to cook by their mothers and grandmothers at a young age. Although many French women have careers other than cooking they are still expected to be able to cook their family a nice meal. Since cooking in France has such impact on people gastronomy has been referred to as the Frenchest of all arts. (Wecheberg, 1973).
The French also view their meals as not only a time to eat, but also as a social event. Sitting down to a meal is also an opportunity to air one's views about the food served. The food dishes are important, but the conversation is nearly as important. Above all, the French like nothing better than to sit around a table with friends to dine and to chat, often to discuss the food before them. (Medved, 1990) .
The traditional French meal is divided into different segments. They start with hors d'oeuvres, or appetizers. This is often a soup or small serving of fish. Then they have le plat principle, the main course. This usually consists of beef, chicken or lamb and a vegetable such as green beans. The main course is followed by a salad. When they are done with salad they move onto the dessert. Le dessert can consist of cakes, ice cream éclairs etc. The French eat their meal slowly and always compliment the chef even if they do not enjoy the taste of the food. (Medved, 1990).
By eating their meals slowly and cooking with certain ingredients the French are able to maintain a slim body.
