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Purpose: School meals have the potential to promote more sustainable diets. Our aim was to identify the best trade-off between nutrition and the environment by applying four levers to school meals: (i) reducing the number of meal components, (ii) complying with the French school nutritional guidelines, (iii) increasing the number of vegetarian meals, and/or (iv) avoiding ruminant meat. Methods: Levers were analyzed alone or in combination in 17 scenarios. For each scenario, 100 series of 20 meals were generated from a database of 2316 school dishes using mathematical optimization. The nutritional quality of the series was assessed through the mean adequacy ratio (MAR/2000 kcal). Seven environmental impacts were considered such as greenhouse gas emissions (GHGE). One scenario, close to series usually served in French schools (containing four vegetarian meals, at least four ruminant meat-based meals, and at least four fish-based meals) was considered as the reference scenario. Results: Reducing the number of meal components induced an important decrease of the energy content but the environmental impact was little altered. Complying with school-specific nutritional guidelines ensured nutritional quality but slightly increased GHGE. Increasing the number of vegetarian meals decreased GHGE (from 11.7 to 61.2%) but decreased nutritional quality, especially when all meals were vegetarian (MAR = 88.1% against 95.3% in the reference scenario). Compared to the reference scenario, series with 12 vegetarian meals, 4 meals containing fish and 4 meals containing pork or poultry reduced GHGE by 50% while maintaining good nutritional quality (MAR = 94.0%). Conclusion: Updating French school nutritional guidelines by increasing the number of vegetarian meals up to 12 over 20 and serving non-ruminant meats and fish with the other meals would be the best trade-off for decreasing the environmental impacts of meals without altering their nutritional quality. [ABSTRACT FROM AUTHOR]

Little known in France, allspice is at the heart of the Lebanese cuisine, of the littoral and inland, among home and restaurant cooks. It is imperative for meat preparations, and, by affection and attachment, in vegetable and pulse dishes. Its aromatic scope is such that, with other spices, it is deemed most efficient to invalidate meats and offal from zankha, an abhorred miasma, and to bestow fragrance to them. For younger generations, the "7 spice mixture" shares similar prerogatives. After analysing the correlation between meat, zankha and spice, this study ponders on the pertinence of an aromatic mixture in the elaboration of culinary compositions in Lebanon. [ABSTRACT FROM AUTHOR]

Objective: To cope with the pressure of modern life, consumer demand for convenience foods has increased in the last decades. The current study set out to compare the costs of buying industrially processed dishes and of preparing them at home.Design: Direct purchase costs of industrially processed dishes frequently consumed in France (n 19) and of the ingredients needed for their home-prepared counterparts (n 86) were collected from four major food retailers' websites in Montpellier, France. Mean prices and energy density were calculated for four portions. Costs related to energy used by cooking appliances and time spent preparing dishes were further estimated.Setting: Montpellier, France.Participants: Not applicable.Results: Based on the costs of ingredients and energy used for cooking, dishes prepared at home cost less (-0·60 € per four portions, P < 0.001) than industrially processed dishes, but when the cost of time was taken into account, the industrially processed dishes were much cheaper (-5·34 € per four portions, P < 0.001) than their home-prepared counterparts. There was no difference in energy density between industrially processed and home-prepared dishes.Conclusions: Our findings suggest that industrially processed dishes are more profitable to consumers when the cost of time for preparing dishes at home is valued. Given the ever greater demands of everyday life, more account should be taken of the additional cost to consumers of the time they spend preparing meals at home. [ABSTRACT FROM AUTHOR]

Contributing to more sustainable diets is a major challenge for contemporary environmental education. It implies an increase in the share of plant-based foods and of home-cooked meals. Awareness of this is widespread but taking concrete action is not easy. What competences does it call for? To identify them, we proposed an 8-month training course to groups of young adults in France. Their consumption of vegetables and the competences they mobilized were collected at the end of the training and 8 months later. The competences used by the participants with the lowest consumption of vegetables included controlling their food budget, collecting information about processed foods and planning what they would like to eat. The competences used by the participants with the highest consumption included planning meal preparation, being flexible, choosing quality products and mastering the preparation of fresh vegetables. These results are of interest for designing education programmes for sustainable diets. [ABSTRACT FROM AUTHOR]

Objective: To investigate ready-meal consumption trends in older French people, its association with overall diet quality and obesity. Design: Cross-sectional analysis Setting: Multidomain Alzheimer Preventive Trial (MAPT), France Subjects: 421 MAPT participants (mean age 76.8 years) who filled a food frequency questionnaire. Results: The frequency of ready-meal consumption was low, with nearly 90% of participants declaring consuming ≤ 1 ready-meal per week. Compared to non- and low-consumers (≤ 1 ready-meal/week), regular consumers (≥ 2 ready-meals/week) were older (p < 0.01), more often frail and pre-frail (p 0.04), with impaired cognition (p = 0.02) and functional status (p = 0.02), with more depressive symptoms (p = 0.03) and more difficulties with preparing meals (p = 0.01). Results from multivariate analyses showed that regular ready-meal consumption was not associated with obesity (p = 0.26) and diet quality (p = 0.37). Conclusions: In our sample, few older people declared consumption of 2 or more ready-meals per week, this consumption was not associated with a higher prevalence of obesity or a lower diet quality, despite the fact that these subject were older, with a lower physical and cognitive status. These findings suggest that, for these people with difficulties in meal preparation, convenience foods consumed occasionally could help to maintain diet quality and weight status. [ABSTRACT FROM AUTHOR]

Culture in France, as well as its society, is changing. Mobility, the decline of traditional religiosity, and the takeover of global cultural patterns are just a few manifestations of the evolution of French contemporary culture. Based on the concept of culture transfer by French scientists, Michel Espagne and Michael Werner, and Gordon Mathews' "cultural supermarket", the author will present examples and effects of infiltration of foreign cultures and attempts to maintain the distinctiveness and cultural identity of the French. [ABSTRACT FROM AUTHOR]

This article focuses on the practice of French cuisine in Shanghai and questions the permanence of this professional niche. It combines an anthropological approach to culinary techniques with a sociological approach to workforce migration, tracing the ways in which the discourse and practices of chefs and maîtres d'hôtel working in French cuisine's restaurants employ forms of ethnocultural and technical legitimacy. The case of Shanghai, a city undergoing rapid transformation in its modes of consumption, provides a clear illustration of the shifts that have occurred over the last ten years in the hierarchy of Western migrants and Chinese locals: the symbolic and material privileges offered to the former are beginning to disappear, and professional recognition is increasingly becoming based on savoir-faire and a strong work ethic. [ABSTRACT FROM AUTHOR]

Background: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours.Methods: A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household.Results: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income.Conclusion: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men. [ABSTRACT FROM AUTHOR]

The short-range diurnal dispersal pattern of adult western flower thrips Frankliniella occidentalis (Pergande), in relation to spatial distribution of French beans, was determined in the field. A total of 1200 adult female F. occidentalis were released on 60 French bean plants with 20 adult thrips per plant at the central release point of 3.14 m2. Dispersal was determined in terms of the number of thrips recorded on French beans planted on concentric circles at 0.9, 1.8, 3.6, 7.2 and 14.4 m radii from a circular central release point for five days. Results indicated that there was a steady increase in the proportion of dispersing adult F. occidentalis from the first to the fourth day in the first planting season, and from the first to the third day in the second planting season. The peak hour for dispersal was 10.15 h in the first season while it was 13.15 h in the second season. Temperature and wind speed were positively associated with the dispersal activity of adult F. occidentalis. Minimal flight activity was at temperatures below 15 °C and peak flight activity was at 19 °C. The prevailing wind direction did not influence the dispersal pattern of adult F. occidentalis in both seasons. Adult F. occidentalis moved up to 7.2 m on French beans on the first day. In both seasons, the mean direction of thrips dispersal was mostly uniformly distributed (not oriented to a particular compass direction) around the central release point. The results provide an insight into developing integrated management strategies against the pest based on isolation of farm fields, management of alterative hosts around French bean fields and insecticide application. [ABSTRACT FROM PUBLISHER]

A number of motives such as constraints or pleasure have been suggested to influence dish choices during home-meal preparation. However, no study has evaluated how the importance conferred to these motives potentially influence diet quality. The present study aims at investigating the difference in diet quality according to the importance attached by individuals to various dish choice motives. The importance of twenty-seven criteria related to dish choices on weekdays was evaluated among 48 010 French adults from the NutriNet-Santé study. ANCOVA and logistic regression models, adjusted for sociodemographic and lifestyle factors, were used to evaluate the association between the importance attached to dish choice motives (yes v. no) and energy and food group intakes, as well as adherence to French nutritional guidelines (modified Programme National Nutrition Santé-Guideline Score (mPNNS-GS)). A higher adherence to nutritional guidelines was observed in individuals attaching importance to a healthy diet (mPNNS-GS score 7·87 (sd 0·09) v. 7·39 (sd 0·09)) and specific diets (mPNNS-GS score 7·73 (sd 0·09) v. 7·53 (sd 0·09)), compared with those who attached little/no importance (all P<0·0001). These individuals also exhibited higher intakes of fruits and vegetables, but a lower consumption of meat, milk and cheese, sugary products and convenience foods compared with their respective counterparts (all P<0·0001). For other motives, that is, constraints, pleasure and organisation, only small differences were observed. The main difference in diet quality was related to the importance placed on a healthy diet. Although a causal link should be demonstrated, our findings suggested that strategies aiming at enabling people to take into account diet quality during home-meal preparation might be effective levers to promote healthy eating. [ABSTRACT FROM AUTHOR]

Background: Cured meat intake-a recent carcinogenic factor-may increase the risk of COPD, but its association with asthma remains unknown. Though body mass index (BMI) is a likely risk factor for asthma, its role in the diet-asthma association as a mediator has never been studied. We investigated the association between cured meat intake and worsening asthma symptoms in adults, and the role of BMI as a potential mediator.Methods: Using data from the French prospective EGEA study (baseline: 2003-2007; follow-up: 2011-2013), we applied a mediation analysis in the counterfactual framework, a marginal structural model (MSM), to estimate the direct effect of baseline cured meat intake (<1, 1-3.9, ≥4 servings/week) on change in asthma symptom score (worsening or not), and the indirect effect mediated by BMI.Results: Among the 971 participants (mean age 43 years; 49% men; 42% with asthma), 20% reported worsening asthma symptoms during the mean follow-up time of 7 years. Using the MSM, we reported a positive direct effect of cured meat intake on worsening asthma symptoms (multivariable OR=1.76, 95% CI 1.01 to 3.06 for ≥4 vs <1 serving/week). We also reported an indirect effect mediated by BMI (OR=1.07; 95% CI 1.01 to 1.14), accounting for 14% of the total effect.Conclusions: Higher cured meat intake was associated with worsening asthma symptoms over time, through a direct effect and to a lesser extent an effect mediated by BMI. This research extends the effect of diet on asthma in adults. [ABSTRACT FROM AUTHOR]

Prospective memory (PM) has been shown to be impaired in children with acquired brain injuries (ABI) and is a major concern for parents. Few studies have addressed this issue and most used tasks that are not ecologically valid. The aims of this study were (1) to explore if children who have sustained an ABI suffer PM impairment, measured both by the Children's Cooking task (CCT) PM score and using the 2 PM subtests of the Rivermead Behavioral Memory Test (RBMT), and (2) to explore if the CCT PM score is sensitive to developmental changes in PM in typically developing children and in children with ABI. Fifty-four children with ABI and 33 typically developing controls participated in the study. Children with ABI had significantly lower PM scores and poorer performance in the CCT than their typically developing peers. PM scores increased significantly with age, indicating developmental progress of PM performance. [ABSTRACT FROM AUTHOR]

Background: Although culinary practices have strongly evolved over time, few data are available on contemporary dish choices during meal preparation. We therefore sought to determine individual motives when choosing dishes to be prepared during weekdays and on weekends. Methods: The importance of 27 criteria related to dish choices was assessed in 53,025 participants in the NutriNet-Santé study. Dimensions of dish choice motives were investigated using exploratory factor analysis. Mean ratings of motives during weekdays and on weekends were compared using Student's t-test. Association between socio-demographic and cooking practice characteristics, and dish choice motives were evaluated using logistic regression models. Results: Five dimensions of dish choice motives emerged: healthy diet (explained variance: 48.3 %), constraints (19.0 %), pleasure (12.1 %), specific diets (11.0 %) and organization (9.6 %). The healthy diet factor was the most important on weekdays (mean rating 3.93) and weekends (3.90). Pleasure (3.61) had a higher score than constraints (3.54) on weekends (p < 0.0001) while the opposite was observed on weekdays (3.42 vs 3.77, respectively) (p< 0.0001). Organization was more important on weekdays (2.89) than on weekends (2.75) (p < 0.0001). Dish choice motives appeared to be significantly associated with socio-demographic and cooking practice characteristics. Conclusion: This study highlighted factors involved in dish choices in meal preparation on weekdays and weekends, as well as individual characteristics which determine motives for dish choices. From a public health perspective, these findings might help to develop appropriate strategies for promoting home meal preparation. [ABSTRACT FROM AUTHOR]

French is the same country with famous catering culture as China. French is considered as an international language in culinary field. Chinese food and culinary term take a great proportion in English as Chinese loanwords as well. This paper, based on the global influence from Chinese and French catering culture, made an analysis of the historic background and vocabulary feature from the Chinese and French loanwords in catering in English, as well as discussed the influence of French and Chinese in catering on English language and culture. [ABSTRACT FROM AUTHOR]

Context. Shiitake ( Lentinula edodes) is an edible mushroom which was initially grown in Japan and China and is now sold on the European market. Flagellate erythema may arise following shiitake consumption and was first described in Japan in 1974. Objective. This paper reports a French shiitake dermatitis case series. Methods. The findings of retrospective study of shiitake dermatitis cases, reported to French Poison Control Centres (PCC) from January 2000 to December 2013, are reported. Results. Among 32 exposed patients, 15 presented flagellate urticarial lesions after raw shiitake consumption. The first case of this series was reported in 2006 and the last nine cases were reported as of 2012. After shared meals, no symptoms were reported among guests, who preferred cooked shiitake to the raw mushroom. In this series, rashes appeared 12 h to 5 days (median: 24 h) after raw shiitake ingestion. Linear and itchy urticarial lesions formed on the trunk, arms, and legs within a few hours and persisted for 3-21 days. In four cases, rash and pruritus were either triggered or worsened by sun exposure. Eleven patients received corticosteroids, antihistamines, or both. All patients completely recovered. Conclusion. Due to the rapidly increasing consumption of exotic food in Western countries, it is no surprise that cases of shiitake dermatitis are now appearing in Europe. The mechanism of shiitake dermatitis is thought to be toxic and due to lentinan, a polysaccharide component of the mushroom. There is no specific validated treatment for shiitake dermatitis. Health professionals and the general population should be aware of both the risk associated with raw shiitake consumption and of the good prognosis of this very spectacular and uncomfortable toxic dermatitis. [ABSTRACT FROM AUTHOR]

Highlights: [•] We compare changes in relation to cooking habits in France and Britain. [•] Levels of confidence and willingness to cook varied between individuals and countries. [•] There has been an increased use of a mix of convenience foods in both countries. [•] Men in France and Britain reported cooking more than men a generation ago. [•] Domestic food practices in France appeared more deeply embedded in culture. [ABSTRACT FROM AUTHOR]

The article provides guidelines for unmatched experience of food in Paris, which offers best restaurants and bistro in the world. Goumard which opened in 1872 offers seafood with other delicious options and designed with polished wooden panels and crystal fish in artificial aquariums. Le Bal Café located near de Clichy inside a cultural center and photography museum, famous for traditional English breakfast.

The article offers information related to the famous cuisines and drinks of France including Cuisine Bourgeoise and Haute Cuisine, Regional cuisines and wines. The regional cuisines of France include Sole normande, tripe à la mode de Caen and shad cooked with sorrel. The most commonly used wine label which is used in France is appellations contrôlées.

Abstract: The search of novelty in cuisine is not run in every culture: this one gets a history, which starts in France, during the 17th century. This research made cuisine evolved extensively in the entire West and changed chefs'' status. The Nouvelle Cuisine, during the 1970s, changed the deal to lead to the globalized cuisine of today. [Copyright &y& Elsevier]

Molecular Gastronomy (MG) has been developing in France since the very beginning of this scientific discipline, largely due to the fact that one of its co-founders resides in the country. Since 1995, a French group of molecular gastronomists has been promoting the discipline in France, as well as other countries throughout the world. It should come as no surprise, then, given the large scope of MG, that activities in the field of, or related to, MG are numerous. [ABSTRACT FROM AUTHOR]

The article reviews several establishments in Tours, France including Best Western Le Central, La Roche le Roy, and Le Petit Patrimoine.

The article offers information on the cuisines and wines in France. It says that the cuisine bourgeoise and haute cuisine have been the refinements of the country's cooking developed from the success of the 19th century industrialization. It states that the meals in the country consist of various small courses such as soup, salad and dessert. It adds that wine has been considered as an integral part of every meal in the country such as burgundy and bordeaux.

Which collective ideas do consumers in France and Sweden use to think about what it means to eat well? What are the most important differences between the countries and how can they be understood? To answer the above questions, this study uses open-ended survey questions from Sweden and France together with in-depth qualitative focus group interviews from both countries. The five most common ideas from each country were identified, resulting in a list of six central ideas: a balanced diet; pleasure from taste; pleasure from conviviality; regular meals; cooked food; and natural and pure products. Two of these ideas are more or less unique to only one culture-conviviality to the French and regular meals to the Swedes-but differences are also notable within each idea. Finally, the author argues that the question of what it means to eat well belongs to two different 'worlds' in the two countries-a domestic world in France and an industrial world in Sweden. This belonging explains most of the differences found in the data. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this work was to reliably identify odour-active compounds in dry-cured ham using powerful analysis methods for the volatile fraction. For this purpose, dynamic headspace gas chromatography combined with eight-way olfactometry using a panel of eight sniffers was used. One- and two-dimensional gas chromatography coupled with mass spectrometry and (or) olfactometry were also used. More than 600 compounds from the volatile fraction of dry-cured ham were identified and their biochemical origins are discussed. They covered a wide diversity of structures and chemical functions. Only 29 of them proved odour-active. Comparison of the results of GC–O analysis with those obtained by orthonasal sniffing of the dry-cured ham helped to gain a better understanding of how these substances contributed to the overall aroma of the product. Thus, “Fruity–Floral”, “Green–Vegetable” or “Plastic–Chemical” odours intensively perceived by GC–O have been poorly perceived by orthonasal sniffing. By contrast, “Animal–Meat products” or “Butter–Lactic–Cheesy” odours have been much better perceived by orthonasal sniffing. These results indicate that to understand the interactions between odour-active compounds, experimental doping with carefully selected odour-active compounds will be necessary. [Copyright &y& Elsevier]

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The article focuses on interaction of the concept of terroir, a term viewed as the holistic combination of soil, climate and topography, in the culinary and wine colonial culture of France. It says that terroir is also conceived as the source of distinctive characteristics of wine-style. It also explores the culinary colonial policy of Algeria and France in terms of the agrarian development. It adds that the nationalist propaganda on viticulture in Algeria appeals to the patriotism in France.

The article focuses on nationalism being depicted in the culinary of France. It states that the recipes of the country indicate its identity and denotes culinary nationalism. It features the Pampille, also known as Martha Daudet who is considered as emblematic figure due to her culinary consciousness of France. Furthermore, it mentions the film "Le Grand Chef," which provides a full understanding of culinary nationalism and identification in France.

This article examines the nationalization of Spanish cuisine in a selection of texts from four of the most important fin-de-siècle culinary authors: Mariano Pardo De Figueroa, Don José Castro y Serrano, Ángel Muro, and Emilia Pardo Bazán. First, it demonstrates the bind in which these writers found themselves in their attempts to construct a national cuisine that also adhered to the universal (French) standards for modern cuisines. Secondly, it shows that their culinary project was not uniform. Indeed, these authors can be divided into two groups. While some of them constructed a national cuisine based on the French model of assimilationist national cuisines, the others proposed a model, unique to Spain, which constructed Spanish cuisine as made up of all of its regional cuisines. [ABSTRACT FROM AUTHOR]

The article focuses on the changes in culinary aesthetics and practice through seventeenth and eighteenth century cookbooks and medical treatises in France. The period started with the publication of "Le cuisinier francois," by Francois La Varenne in 1651 which opened a new era in French culinary treatises. Then, the artifice had propagated a series of technical innovations including methods to debone meat and fish, prepare stuffing, carve vegetables, and work sugar.

The article presents information on the Massif Central, the agricultural heartland of France. It mentions that the region includes ancient cities, lovely valleys, and wonderful provincial cuisine. It provides detailed tourist information on the major tourist places and attractions of the region including Bourges, Nohant/La Châtre, and Clermont-Ferrand.

In the United States, there is a growing awareness of the implications of our globalized food system, a system that incorporates all manner of agriculture, food distribution, food processing and transformation, and consumption. The ever increasing distance between where our food is produced and where it is consumed has helped spur a movement to develop a system of place based foods. Right now multiple models are in play, including farmers markets, community supported agriculture, and the localvore movement. This article will do a close examination of another model from France, the French system of appellation d'origine contrôlée (AOC); nationally regulated by the French Ministry of Agriculture it supports and protects foods and drinks with unique links to particular territories. The AOC system is based on geographically distinct and historically specific food and drink found throughout France. By closely examining one AOC product—Comté cheese produced in the rural agricultural region in Jura—the authors consider the possibilities for an AOC-style system in the United States. [ABSTRACT FROM AUTHOR]

This article examines changes in aspects of the eating habits of the populations of five countries between the early 1970s and the end of the 1990s. Time-use diary data provide the main evidence, which is subjected to techniques of statistical description and regression analysis. The study of France, UK, USA, Norway and the Netherlands shows considerable national variation in patterns of food preparation, eating at home and eating out. Each of these components of the practice of eating is examined for indications of whether there are any tendencies towards dedifferentiation within countries or convergence across countries. There are some common patterns across countries, notably a decline in the amount of time devoted to food preparation. Time spent on eating at home reduces in all countries except France. In the USA, time devoted to domestic food preparation and consumption is minimal. Internal differentiation shows continuities -- of gender divisions and agerelated behaviour -- but also new emergent tendencies -- with the presence of children and levels of cultural capital becoming significant predictors of behaviour. It is maintained that the analysis of time-use provides a useful framework for comparing practices in different countries and that the variation revealed might best be understood in terms of different modes of institutionalization of consumption. [ABSTRACT FROM AUTHOR]

A quantitative assessment of the exposure to Listeria monocytogenes from cold-smoked salmon (CSS) consumption in France is developed. The general framework is a second-order (or two-dimensional) Monte Carlo simulation, which characterizes the uncertainty and variability of the exposure estimate. The model takes into account the competitive bacterial growth between L. monocytogenes and the background competitive flora from the end of the production line to the consumer phase. An original algorithm is proposed to integrate this growth in conditions of varying temperature. As part of a more general project led by the French Food Safety Agency (Afssa), specific data were acquired and modeled for this quantitative exposure assessment model, particularly time-temperature profiles, prevalence data, and contamination-level data. The sensitivity analysis points out the main influence of the mean temperature in household refrigerators and the prevalence of contaminated CSS on the exposure level. The outputs of this model can be used as inputs for further risk assessment. [ABSTRACT FROM AUTHOR]

This article examines how horse meat came to be an accepted part of the ordinary person's diet in France in the 19th century. Horse meat was made legal in 1866 on the grounds it provided a cheap source of protein for the working class, yet at the same time horses were used for transportation and could be cherished pets of the upper class. Horse is still eaten in France while its consumption is a taboo almost everywhere else.

Presents an interview with Paris, France-based author Gisèle Pineau. She talks about the culinary references in her works, the importance of food for Caribbean exiles, her love for French and Creole cuisines, and her mother's effort to recreate dishes from the land of Guadeloupe. She also explains how she uses her senses in writing novels and the racism she evokes in her work.

The objective of this study was to create a French database on the polyphenol content of fruit and vegetables as uncooked fruits and vegetables and then to evaluate polyphenol intake through fruit and vegetable consumption in France. To achieve this, we used the Folin-Ciocalteu method adapted to fruit and vegetable polyphenol quantitation (1). Vegetables with the highest polyphenol concentration were artichokes, parsley, and brussels sprouts [>250 mg of gallic acid equivalent (GAE)/100 g fresh edible portion (FEP)]; fruits with the highest concentrations were strawberries, lychees, and grapes (>180 mg of GAE/100 g FEP). Conversely, melons (Cantaloupe cv.) and avocados had the lowest polyphenol concentration for fruits and vegetables, respectively. Based on fruit consumption data, apples and strawberries are the main sources of polyphenols in the French diet, whereas potatoes, lettuces, and onions are the most important vegetable sources. Total polyphenol intake from fruit is about 3 times higher than from vegetables, due to the lower polyphenol concentration in vegetables. The calculation of polyphenol intake, based on both assessment methods used [(Société d'Etudes de la Communication, Distribution et Publicité (SECODIP) and Supplémentation en Vitamines et Minéraux Antioxydants (SUVIMAX)], showed that apples and potatoes provide approximatively half of the total polyphenol intake from fruit and vegetables in the French diet. [ABSTRACT FROM AUTHOR]

The article relates the author's traveling experience in France. The cuisines available in the state are described. It presents a background on grape vineyards at the Duchy of Burgundy. It also offers information on Mont St-Michel, one of the greatest attractions in the state. The French Alps, which exist for pleasures, can be visited by tourists.

This article presents the best tourist destinations in France. The 18th- and 19th-century French aesthetic was gloriously different from that of England and North America, and many objects bear designs with mythological references to the French experience. France has some 13,000-plus antiques shops throughout the country. The art of dining is serious business in France. Food is as cerebral as it is sensual. Even casual bistros with affordable menus are likely to offer fresh seasonal ingredients in time-tasted recipes that may add up to a memorable meal.

Smoked Atlantic salmon was collected from a French hypermarket every second month during a period of 1 year (October 2000–August 2001). Salmon provenances were Norwegian, Scottish and Irish, but were all salted and smoked within France by four commercial smoking houses. Country of origin had only minor effect upon chemical composition of the smoked salmon. Generally Irish fish had a higher colour score (Roche), were redder, yellower and contained more cantaxanthin as compared to Norwegian salmon. Astaxanthin and PUFA were higher and tocopherol lesser in Norwegian salmon compared to Irish. Scottish salmon was between the Irish and the Norwegian.Differences between smoking houses were manifested in salts and sucrose content. Also visible colour and gaping (fractures in the perimysium) differed between the smokehouses tested as did the liquid loss. Increases in variance of the quality variables were observed during the 2 months preceding Christmas including a higher bacterial count. This general decline in hygiene was also manifested in that the only samples found positive for Listeria were collected during this time of the year. [Copyright &y& Elsevier]

Recounts the author's memories of a summer spent in the Aubrac region of France. Brief history of Aubrac; Famous chefs and restaurants of the region; Discussion of local families, dishes, and menus.

Exoticism's protean characterization invites an empirical study of its meanings over time. This scrutiny of the reach and content of "the exotic" in culinary discourse draws on a corpus of 9,578 cooking recipes taken from four French and German women's magazines published between the 1930s and the end of the 1990s. Numerical analysis identifies fruits and spices as markers of exoticism in both France and Germany, and sure enough, India and the Far East emerge as the regions whence exotic attributes originate. Yet differences remain salient: whereas the French magazines play up the "taste for" exoticism, the German publications expound the "taste of" exoticism. Enchantment on the one hand, organoleptic qualities on the other drive the search for alterity in cooking. This classificatory principle of "exoticism" is likely to explain the reason why German magazines demonstrate a fondness for culinary alterity stemming from neighboring countries while French publications seek out distant sources of "otherness" (while showing less interest in foreign cuisines altogether). [ABSTRACT FROM AUTHOR]

Examines the book 'Comment cuisiner son mari a l'africaine,' by Albin Michel. Integration of recipes for authentic African dishes into the story; Migrant identity of both the author and key characters that is indicated by the recipes; Ways in which a migrant chooses to perform his or her ethnic identity; Return by one of the book's key characters to a role that has been transformed through the processes of globalization and migration.

Presents an ethnographic portrait and analysis of the historical development of heritage tourism in a Southern French village. Details of the local and regional factors that influenced the emergence of heritage tourism in the village; Reinvention of local cuisine; Benefits of considering heritage in relation to a symbolic theory of temporality.