Bonjour mes amis! Let’s discuss French food culture!
As I began constructing my project for this summer I came to the realization that I needed to highlight an example of a food culture in order to best understand how food culture benefits someone or a society. As a French minor at school, and someone who has always enjoyed French culture and traditions, I knew that the food culture I could use as an example was that of France. Especially because of the French paradox, the conundrum of how the French, who’s diets mainly consist of chocolate, butter, cheese, and bread (see where I’m going with this), have very low rates of cardiovascular disease, and obesity. Doesn’t every diet in America tell you not to eat at least one of the food items I just listed, and don’t some diets tell you to avoid all of the above? So then how are the French so healthy? There’s your paradox. I’ll expand on this in another post, but until then, consider the origins of American diet trends and think about how young America is compared to other countries. People throughout the world have been eating what Americans consider taboo food for a very very long time and surviving this far.
Now, as I examine French food culture as an outsider, I’m looking for more than just what they eat. As I’ve mentioned before, food culture refers to the life style of having a relationship with food. So, I’m looking at how they regulate it, sell it, cook it, gift it, etc. For one thing, as my Parisian market tour guide reminded me yesterday, no culture is perfect. I’m not trying to idolize the French food culture here, I’m just using a well established example to explain how some groups of people relate to their food. Traditions can be started at any time, they just need to be kept up with. In France, their culture is ever growing, but they haven’t lost much of their original ways. On Sunday I had a private (since I was the only person signed up that day) walking tour of one of the famous open air markets in Paris. My guide explained the incredible history of the area and toured me through the market. Then we sat in a park with a picnic lunch that we put together with our purchases at the market. We ate a melange of fromages, some fresh fruit including cherries, apricots, and peaches, as well as a warm baguette, some pâté, some cured pork, a red wine and an apricot tart for desert. (Fun fact: the French label their wines by place of origin not by grape type!) It was a beautiful, and rather cliché, Parisian experience.
Au marché, something I noticed right off the bat is how personable the vendors are. They strike up conversation with each customer and have wonderful relationships with the regulars. It was spectacular to watch people come through for their weekly (or daily) buys and talk about more than just their purchases. Even I got to experience it, with my rather rough French language skills, as I purchased cheeses and fruits. The vendors told me all about where their products come from and talked with me about what can grow in my part of the United States. All smiles, all morning. There’s a wonderful example of food bringing people together. Especially with the samples. I must have tried at least 6 different types of cheese within 5 minutes which sparked a conversation of how to tell a cheese’s maturity. Then we started talking about raw milk (milk that is unpasteurized). It’s fascinating to me that raw milk is still common in France because in the US, it is not. I bet at least half of the people reading this have never tasted raw milk. Why? Because the government requires pasteurization to prevent illness. But here we are again with the fact that the French, and many other cultures, still happily consume raw milk.
Here’s some of the cheeses we sampled!
Another highlight of the French food culture is the sense of polity imbedded in it. French restaurants and cafés are places of great hospitality, respect, and a paid staff. When you sit down for a meal, the waiters greet you, serve you what you need and then move on. They don’t bug you every couple minutes about the quality of the food or if you need something but they are always around in case you do require more service. This style of eating is peaceful and respectful. You don’t feel rushed to leave by the waitstaff which is very important. It’s proven healthy to take your time while you eat but in the United States, the restaurant culture is focused on moving customers in and out as quickly as possible. How many times have you felt rushed at a restaurant? I’ll bet quite a few. I’ve been in situations where the waiter brings the check before I’ve finished half of my meal and then has to edit it as I order more food. Not only does this reduce the quality of your social experience but it fosters the American habit to eat fast. That, on top of large portion sizes, ends in food waste and overeating.
All in all, from my experiences so far, I’ve witnessed a food culture in which one takes time for their meal, uses food as a social tool, in the restaurant and at the market, and consumes age old foods like pâté, baguettes, cheeses, and raw milk while staying healthy. That bring the question to my mind as to why some of these product are so heavily regulated in the US. Also, the portion sizes for every one of my meals so far have been just right, and I think that’s a huge reason why I can feel comfortable eating all my food and feel good after I consume it. One portion size difference that really stood out was in my morning coffee. 
I could hold that mug completely in one hand (look how small it is compared to a average size croissant!). That’s the serving size they offer, my friends and it was the best coffee I’ve had in a very long time. I’d take a small, delicious cup of café over a large, mass produced cup of coffee any day. The next time you go for a large size drink in the US like a soda or a coffee, ask yourself why you need so much of it. And why, instead, can’t you have a small serving to satisfy the craving, whether it’s taste, caffeine, or sugar, and then drink water to hydrate? Just some food for thought ;).
Thanks for tuning in and come back soon for some insider info on the class I’m taking at La Sorbonne, Histoire de la cuisine et de la gastronomie française.
As always,
Abigail
Simply Food 