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| This page is one
of the annex pages of www.understandfrance.org, the foremost
site on Franco-American intercultural differences. It contains
documents, facts and figures illustrating the content of some
of its pages. |
Wine and cheese : Facts
& figures
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This page contains
Facts and Figures about France and the French. Some are significant,
other less so....
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|
 (credit) |
Comparative data : annual
consumption
| Country |
Cheese
kilos/year
2002
|
Cheese
ranking
|
Wine
liters/inhab.
2002
|
Wine
ranking
|
Beer
liters/inhab.
2002
|
Beer
ranking
|
| Greece |
25,6
|
1
|
n/a
|
|
n/a
|
|
| France |
24,6
|
2
|
53
|
2
|
29
|
53
|
| Italy |
22,5
|
3
|
54
|
1
|
n/a
|
|
| Denmark |
21,4
|
4
|
33
|
7
|
95
|
7
|
| Netherlands |
20,3
|
5
|
n/a
|
|
n/a
|
|
| Germany |
20,2
|
6
|
25
|
13
|
115
|
4
|
| Austria |
20,0
|
7
|
31
|
10
|
117
|
3
|
| Switzerland |
19,6
|
8
|
43
|
5
|
n/a
|
|
| Sweden |
18,3
|
9
|
n/a
|
|
n/a
|
|
| Israel |
16,9
|
10
|
n/a
|
|
n/a
|
|
| Croatia |
n/a
|
|
49
|
3
|
n/a
|
|
| Portugal |
n/a
|
|
46
|
4
|
n/a
|
|
| Spain |
n/a
|
|
37
|
6
|
n/a
|
|
| Argentina |
n/a
|
|
32
|
8
|
n/a
|
|
| Hungary |
n/a
|
|
31
|
9
|
n/a
|
|
| Ireland |
n/a
|
|
n/a
|
|
189
|
1
|
| Czech Rep. |
n/a
|
|
n/a
|
|
157
|
2
|
| Belgium |
n/a
|
|
n/a
|
|
100
|
5
|
| Slovakia |
n/a
|
|
n/a
|
|
92
|
8
|
| Australia |
n/a
|
|
n/a
|
|
88
|
10
|
| USA |
15,2
|
15
|
8
|
37
|
89
|
9
|
| UK |
10,0
|
25
|
17
|
20
|
97
|
6
|
(source : Stephane BATIGNE, La
France dans le monde, ViaMedias, 2006)
Back to pages on wine,
on cheese
Time spent eating and drinking (Source: OECD reported in the Wall Street Journal, May 5, 2009)
| Top six |
hours:minutes |
Bottom six |
hours:minutes |
| France |
2:15 |
U.K. |
1:25 |
| New Zealand |
2:10 |
Norway |
1:22 |
| Japan |
1:57 |
Finland |
1:21 |
| Italy |
1:54 |
USA |
1:14 |
| Belgium |
1:49 |
Canada |
1:09 |
| Spain |
1:46 |
Mexico |
1:06 |
Wine : production, exportation,
importation
| |
Production 2014 (parenth. : consumption
(billion of bottles) |
Production 2005 (million of hectolitres) (parenth.
: numbers 2007) |
Exports 2005 (million of hectolitres)
(parenth. : market share 2007) |
Export trend
2006/2005 |
| France |
6,19 (3,56) |
50,5 (48,4)
|
14,6 (17%)
|
+0,5%
|
| Italy |
|
50,5 (48)
|
17 (21%)
|
+0,5%
|
| Spain |
|
35,3 (34,7)
|
13,9 (17%)
|
-0,5%
|
| U.S.A. |
4,86 (4,08) |
33,1 (20)
|
3,8 (5%)
|
+0,3%
|
| Australia |
|
15,6 (9,6)
|
8,3 (10%)
|
+1,3%
|
| Argentina |
|
15,2 (15)
|
(7%)
|
|
| Germany |
|
10,5 (10,3)
|
3,2 (4%)
|
+0,2%
|
| Chile |
|
7,9 (8,2)
|
4,5 (4%)
|
+0,3%
|
| South Africa |
|
7,6 (9,8)
|
(3%)
|
|
| Portugal |
|
7,3 (5,8)
|
(4%)
|
|
| China |
1,44 (1,74) |
(12)
|
|
|
| Russia |
|
(6)
|
|
|
|
Liters/inhab. 2014 :
- France = 47,4
- USA = 12,3
- China = 1,1
| |
Imports 2005 |
% 2005/2001 |
| Germany |
12,6
|
+15%
|
| U.K. |
11,9
|
+25%
|
| U.S.A. |
6,2
|
+47%
|
| Netherlands |
3,6
|
+14%
|
| Belgium |
2,5
|
+7%
|
| Canada |
2,0
|
+29%
|
| Switzerland |
1,7
|
-3%
|
| Denmark |
1,6
|
=
|
| Sweden |
1,5
|
+16%
|
| Japan |
1,3
|
-8%
|
(Source : Vinexpo/Organistion
Internationale du Vin - le Figaro 18/6/2007), Le Monde June 14, 2015 |
| |
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A (minimal) glossary to order in a French restaurant
In restaurants, Americans are often puzzled by the French words for fish. Sometimes, those fish do not exist in America.Here are a few translated names.
- Alose : shad
- Bar : bass
- Barbue : brill
|
- Brochet : pike
- Chipiron : cuttlefish
- Colin : hake
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- Daurade : sea bream
- Ecrevisse : crayfish
- Espadon : swordfish
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- Langouste : lobster (without claws)
- Langoustine : Dublin Bay prawn
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- Lotte : monkfish
- Rouget : red mullet
- Saint-Pierre : John Dory fish
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- Sandre : pike-perch
- Sole : plaice
- Turbot : turbot
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For more : read the best dictionnary of French words about food : Geneviève de Temmerman, The A-Z of French food, Paris, Scribo, 1998
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Harriet Welty
Rochefort writes articles and books about France and the French.
Order her books:
- "Joie de Vivre", Secrets of Wining, Dining and Romancing like the French, St.Martin's Press, New York, 2012
- "French Toast, An American in Paris
Celebrates The Maddening Mysteries of the French", St.Martin's Press,
New York, 1999
- "French Fried, The Culinary Capers
of An American in Paris", St.Martin's Press, New York, 2001
More on Harriet's books (excerpts, upcoming
events, testimonials, etc..)
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