A Goose in Toulouse: and Other Culinary Adventures in France

An epicure’s delight by the author of olives

In France,” said Montesquieu, “one dines. Everywhere else, one eats.” A Goose in Toulouse is Mort Rosenblum’s delightful foray into the French culinary experience, and into the soul of France itself. Good food, good sense, saveur , and savoir faire are the reasons this nation of sixty million inhabitants still lights the way for gastronomes around the globe. France’s culinary expertise has long been an integral part of the country’s national identity, and the rise of French grandeur owes more to kings’ and emperors’ chefs than to their generals. But if the rise of French civilization can be measured by the knife and fork, so can its fall. In a globalized world of fast food and genetically engineered crops, what does the future hold for France?

Mort Rosenblum’s quest to unravel the complicated politics and economics of food leads him to snail farmers and oyster rustlers, to truffle hunters, starred chefs, and legendary vintners, to those who mourn the passing of the old days and those who have successfully adapted. The result is “marvelously insightful . . . truly a French banquet” (Paul Theroux).