Regional Differences & Cultural Influences

"Manger, c'est incorporer un territoire."

(To eat is to incorporate a territory.)

- Jean Brunhes, geographer (1912)

As noted in our research, specific dishes and brands are not listed as part of the gastronomic meal of the French. Here we'll explore why that is the case and look at regional variation and key cultural and historical influences in relation to the gastronomic meal of the French.

Regional Specialties

France is made up of 18 regions (13 metropolitan regions and 5 overseas regions). Each region has it's own specialties, methods of cooking, local resources and agricultural products (Steele 2004, 122). Because fresh, local products are valued by French people, dishes served during the gastronomic meal will vary not only by personal preference, but also by region (UNESCO and MFPCA 2010, 2:07). This is a good reminder that we all belong to many different folk groups. While we can recognize the French as a folk group through the tradition, people may also identify strongly with the region they live in. Regionalist movements started in the 19th century and political and cultural factors (tourism for example) have led to continued efforts to cultivate regional differences in French cuisine and promote regional products and dishes (Abramson 2011, 113).

Check out the images below to get an idea of the diversity of French regional specialties.

Source: Taste Atlas 2019

Source: Wine Folly

French Colonialism & Immigration

France's first colonial period began in the 17th century and it's second colonial period started in the early 19th century. Culinary cultures in the French colonies of the Caribbean, Africa, and Southeast Asia have had a profound influence on French cuisine. For example, couscous, a dish originating from Maghreb countries like Algeria, Tunisia and Morocco is today a national dish of France, and accras from French overseas departments in the Caribbean (Martinique and Guadeloupe) are popular in metropolitan France (Abramson 2011, 211-2). While French colonialism is a dark part of France's history, it is important to recognize the influence that former French colonies have had on French cuisine.

Because food has a special place in French culture, French cuisine and culinary traditions can be impactful for immigrants and non-French spouses of French people (Shields-Argelès 2010, 4). Immigration has also diversified French cuisine and allows for emergence. About 9% of people living in metropolitan France are immigrants, with the greatest number (about 40%) from the Maghreb, a region of North Africa (Abramson 2011, 112-9).

Today, according to UNESCO, the French values of inclusivity and acceptance are transmitted through the gastronomic meal (UNESCO and MFPCA 2010, 1:57). This is because families choose dishes that are meaningful to them and the people they are preparing the meal for. In other words, it attempts to honor the diversity of France's population.

Examples of specialties that have become popular in France. From L to R: Banh mi on French baguette (Vietnam), Tagine dishes (Morocco), Couscous Royale (Maghreb region), and Yassa Poulet (Senegal).