@incollection{4106,
  keywords = {Appertization, Baguette, Culinary revolution, French gastronomy, Note-by-note cooking, Wine},
  author = {D. Julien-David and C. Marcic},
  title = {Food, nutrition and health in France},
  abstract = {French food is more than food: it’s a way of life. France is known worldwide for its Gastronomy, its traditional products and its food eating habits. Since 2010, UNESCO has declared French cuisine “world intangible heritage”. This culinary tradition has evolved with the French history and has been shaped with its geographical particularities. France possesses a so wide culinary patrimony, that it would be too long to enumerate all the traditional meals. People around the world have a perfect idea of the French baguette, the wines and smelly cheeses but France is also “la bouillabaisse”, “la choucroute, “le cassoulet”, “le foie gras”, “le pot-au-feu”, “le far Breton”, “le mille-feuille” and so many more traditions that are full of benefits for you pleasure and your health.},
  year = {2019},
  booktitle = {Nutritional and Health Aspects of Food in Western Europe},
  pages = {109-131},
  publisher = {Elsevier},
  school = {Elsevier},
  isbn = {9780128131718 (ISBN); 9780128131725 (ISBN)},
  url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083178084&doi=10.1016%2fB978-0-12-813171-8.00007-X&partnerID=40&md5=9463e03b1171ad6e7a94f2f0d9c3f750},
  doi = {10.1016/B978-0-12-813171-8.00007-X},
  note = {Journal Abbreviation: Nutritional and Health Aspects of Food in Western Europe},
  language = {English},
}