Published in French in 1991; Gladding's translation makes this enjoyable volume available to English readers. Pitte (geography, Sorbonne) explores various current and historical trends in French gastronomy, relating the importance to a cuisine's success of its non-edible aspects, including geographic setting, seasonal traditions, and regional associations. In the process, we learn of French food laws and traditions, the critical contribution of Louis XIV, the development of French restaurants, and the methods of famous chefs. Annotation c. Book News, Inc., Portland, OR (booknews.com)