Taste of France

Goodman, Polly, Denny, Roz

ISBN 10: 0750207957 / ISBN 13: 9780750207959

Published by Hodder & Stoughton, 1994

About this Item

Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Seller Inventory # 57108353-20

Bibliographic Details

• Title: Taste of France
• Publisher: Hodder & Stoughton
• Publication Date: 1994
• Language: English
• ISBN 10: 0750207957
• ISBN 13: 9780750207959
• Binding: Hardcover
• Condition: Very Good
• Weight: 0.661 pounds

About this title

Synopsis

A fascinating introduction to food and nutrition from around the world. The Food Around the World series looks at the social, religious and celebratory aspects of food in different countries across the world. It considers farming and climate, where different foods are bought and how they are cooked and eaten in each country. Each book also includes a map, a simple step-by-step recipe, and a food pyramid which encourages children to think about what contributes to a balanced diet.

From School Library Journal

Grade 4-6-A visually appealing overview, illustrated with pertinent full-color photographs. The descriptions of regional cuisines described are strong; however, the northeast and central regions and Basque country are left out. The chapters on farming, shopping, meals, and the history of French cuisine are superficial and contain omissions or errors. Under farming, for instance, there is no mention of wheat or other grains. The author states that French haute cuisine began in 1600, but adult sources cite the year as 1533. Patisseries sell ice cream and cake of all kinds, not just "small fancy cakes and pastries"; confiseries, epiceries, and fromageries are all missing from the chapter describing stores. Also, the discussion of meals implies that all French schools offer lunch, which isn't true. The author fails to mention anything about holiday foods or the many food-related fairs and festivals. The glossary and index are incomplete, and there is no pronunciation guide. Seven simple recipes with easy-to-follow directions are included. Lynne M. Waldee's Cooking the French Way (Lerner, 1982) emphasizes recipes but also covers typical meals and includes menus and pronunciations. Loewen's Food in France (Rourke, 1991) has more material on agriculture and wine, but the recipes are difficult. Denny's title may be helpful where there is heavy interest in French food, but it is flawed.
Ann W. Moore, Schenectady County Public Library, NY
Copyright 1994 Reed Business Information, Inc.