food culture part of countries cultural identity

3. FACTORS DETERMININGFOOD CULTURE Geography and climate Human & natural resources Culture / lifestyle Economic conditions Techniques / Know how / Recipes Religion, customs & habits

4. WHY IS FOOD CULTURE IMPORTANT? Willingness to share : make others aware, discover, respect differences, restore the culinary proudness people tend to forgot in our fast paced world. Have one�s food culture recognized as part of a broader cultural identity Gastronomy is part of the cultural heritage: a common asset, an identity mark to cherish. Pass on food custom & know how, Authentic cultural / travel experience through which foreigners can approach the culture of a given country => �taste a society�.

5. THE FRENCH FOOD CULTUREPerception French products have the same attributes as France as a country: The �Old World� Frogs, etc The stereotype of Beret, baguette & Wine� Its food products are linked to the identity of France and its influence on the international scene. Sophisticated French dining often found abroad give the mistaken impression that French food is upscale and too complicated.

6. Importance of the choice of products: to express knowledge, by curiosity, to please a guest, for health / safety Weight given to Wine: Decreasing with transmission wine knowledge and �drink aware�. Time allocated to meals: Length, content & frequency have changed but it remains key to social education and conviviality. Hedonistic approach to food. More than a basic need, recognition of pleasure to eat: One eat, drink, share emotions and dialog. THE FRENCH FOOD CULTURECharacteristics (1/2)

7. Subject to ambivalence: Meals range from very basic to highly elaborate. French Cuisine is fairly simple, relying on high quality fresh ingredients and caring preparation. High end products are only for special occasions. Famous French dishes are regional but popular throughout France. Each region has its style of cooking and choice of ingredient (e.g. Provence with olives oil & tomatoes). Preference for local ingredients influences regional cuisine. THE FRENCH FOOD CULTURECharacteristics (2/2)

8. THE FRENCH FOOD CULTURE�French Paradox� Balanced meals Low incidence of heart disease despite a diet relatively reach in saturated fats. Powerful combination of Cheese (Calcium), Bread (Fiber rich) and Wine (Positive effect on cholesterol). Regular meals at pre-set timings Diversity at every meal through smaller portions, divided among courses.

9. THE INDIAN FOOD CULTURE

10. FRENCH & INDIAN FOOD CULTURESExample of links

11. FRANCE - INDIA : SOLUTIONS TO BE FOUND TOGETHER What will food be like in 100 years? Molecular or terroir? Fusion or traditional? Organic or GMO? Fast or Slow Food? Main issues are facing food cultures: Urbanization breaks the link to the soil and products Evolving lifestyles and globalization It is urgent to emphasize food / taste education. Find adapted communication channel to explain tradition with modern and appealing messages. Open up to other food cultures, accept their influence / experience to build together without exclusion. A couple of leads could be: Educate youngsters to taste and diversity Emphasize F&B professionals know how Encourage consumers to explore / rediscover products Communicate on Identity, Diversity and Dialog with food culture stakeholders Raise awareness of the link between food and health

12. Lo�c DENNEULIN, Country DirectorCell +91 99 10 56 21 09Email loic.denneulin@sopexa.com THANK YOU & BON APPETIT!