France is in a rut, and so is French cuisine. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are t French. Large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. How did this happen? Author Michael Steinberger investigates in this sharp and funny book, following the trail into the kitchens and vineyards of France, with detours into French politics, ecomics, and culture. The result is a striking portrait of a cuisine and country in transition.
Michael Steinberger is Slate's longtime wine columnist and a contributing writer for the Financial Times. His work has also appeared in the New Yorker, the New York Times magazine, NYT Book Review, the Economist, Food & Wine, and Saveur, among many other publications. Previously, he worked as a foreign correspondent in Hong Kong, covering the city's transition to Chinese rule, and he has written extensively about economics, finance, culture, sports, and politics for a variety of leading international media. He is married with two children.