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French cuisine has evolved over centuries.The national cuisine started forming in the Middle Ages due to the influence of the work of skilled chefs and various social and political movements.Over the years the styles of French cuisine have been given different names, and have been modified by various master-chefs.During their lifetimes, these chefs have been held in high regard for contributions to the culture of the country.The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.Common fruits include oranges, tomatoes, peaches, apples, pears, strawberries, redcurrant.Varieties of meat consumed include(chicken),(turkey),(duck),(goose, the source of foie gras),(beef),(pork),(lamb),(rabbit),(horse),(frog).Beverages（饮料）Traditionally, France has been a culture of wine consumption, but this has leened with time.Since the 1960s, per capita wine consumption has dropped by 50 percent and continues to decline, primarily due to le consumption of low quality wines with meals.[13] Beer is especially popular with the young.Other popular alcoholic drinks include pastis, an aniseed-flavored beverage diluted with cold water.Breakfast:(breakfast)is often a quick meal consisting of(slices)of buttered French bread, croiants([krwɑ:sɔŋ])or chocolate along with coffee or tea.Children often drink hot chocolate in bowls along with their breakfast.Lunch: In large cities a majority of working people and students eat their lunch at a corporate or school cafeteria, which normally serve complete meals as described above;it is therefore not usual for students to bring their own lunch food.It is common for white-collar workers to be given lunch vouchers as part of their employee benefits.These can be used in most restaurants, supermarkets and traiteurs;however workers having lunch in this way typically do not eat all three dishes of a traditional lunch due to price and time considerations.In smaller cities and towns, some working people leave their workplaces to return home for lunch, generating four rush hours during the day.Finally, an also popular alternative especially among blue-collar workers is to lunch on a sandwich poibly followed with a deert;both dishes can be found ready-made at bakeries and supermarkets for budget prices.(Dinner)often consists of three courses,(introductory course, often soup), plat principal(main course), and a cheese course or deert, sometimes with a salad offered before the cheese or deert.Yogurt may replace the cheese course, while a normal everyday deert would be fresh fruit.The meal is often accompanied by bread, wine and mineral water.Wine consumption has been dropping recently amongst young people.Fruit juice consumption has risen from 25.6% in 1996 to 31.6% in 2002.Main meat courses are often served with vegetables, along with rice or pasta.[11]:82 Restaurants often open at 7:30pm for dinner, and stop taking orders between the hours of 10:00pm and 11:00 pm.Many restaurants close for dinner on Sundays.Cafeteria: primarily locations for coffee and alcoholic drinks.Tables and chairs are usually set outside.Cafés often open early in the morning and shut down around nine at night.
