When your food culture reflects diversity and is based on food quality, I don't think you can go wrong.  It took me several trips to France to really appreciate Terroir.  I truelly believe that if Terroir were practiced in the U.S. as it is in France, we would see a signigicant turnaround in the quality of our food choices in the general food markets and the revival of our small independent farms, which are disappearing.  Here is an artical that will introduce you to the relationship between Appelation d'Origine Controlee and the preservation of Terroir, the origination of food products. 

Bon Apetit!

http://www.france-property-and-information.com/terroir-french-food-and-wine.htm

http://www.rowanjacobsen.com/books/american-terroir

I really don't know how to convey the understanding that bread is a vital and beloved element of the French Food Culture.  Bread seems almost sacred to them.  When Roland began to introduce me to the world of bread I was one of those that believed that "the cheaper, the better".  I had absolutely no concept of what quality bread even looked like.  I had heard of sourdough bread but I had no clue as to the difference between artificially manufactured sourdough and naturally made sourdogh.  I was amazed the first time I saw him peeling apples that would become part of the fermentation process that would be the start of our incredible homemade sourdough bread.  Roland loves to make bread and during the winter months it's an especially nice treat to have the warmth and smell of fresh baked bread floating around!

I have some pics of various French Breads from our culinary tour, A Taste of LeBerry, that we took in 2010.  Unfortunately, I've not got them posted in our photo journal, as yet.  As soon as I return to Missouri from Texas, I'll try to get those up.  Who knows?  Maybe you will be enticed to make your own bread.  Roland is available for cooking classes in your home.  What a fun experience for you and a group of your friends to learn to make your own bread.  Contact us for our various cooking classes and pricing.

Here are some articles I found of some who truely appreciate the experience of French Bread:

Bon Apetit!

  http://foreigndetours.com/baguette-and-french-bread/

http://thefoodiva.blogspot.com/2008/02/french-bread-oh-french-bread-how-do-i.html

http://www.chewswise.com/chews/baguette-traditional-fromartz-recipe.html