"Food in France is still primarily about pleasure,"says Mark Singer, technical director of cuisine at Le Cordon Bleu in Paris."Cooking and eating are both pastimes and pleasure."The French might start their day with bread, butter, jam, and perhaps something hot to drink -- it's a time of the day when the whole family can be united. Singer, born in Philadelphia, has lived in France for more than 40 years. 

"Although things have changed greatly in the past 20 years when it comes to food in the country,"he says,"and what was a big affair with eating has been slowly softened up, there are still events in the year, like birthdays and New Year's Eve and Christmas Eve that are still really anchored in traditional food and cooking. But it's not every day." 

Some people think French food life may be a performance, adds Jennifer Berg, director of graduate food studies at New York University."They want to believe that France is this nation where people are spending five hours a day going to 12 different markets to get their food. The reality is most croissants are factory-made, and most people are buying convenience food, except for the very small group of people in high society. But part of our identity relies on believing that myth." 

In Italy, as in France, takeout is still ly rare."Eating fast is not at all part of our culture,"says Marco Bolasco, editorial director of Slow Food and an Italian food expert. Our meals are relaxed, even during a lunch break. Food in Italy is love, and nutrition, and pleasure, he says. An Italian child's first experience with food is not small round cakes or rice or eggs, but probably ice cream, notes Bolasco. Status and wealth play less of a role in food. QUESTIONS:

Q1:
1. What is the process of fabrication for most croissants, despite what may may think?
2. Contrary to popular belief, how are the majority of croissants made?
3. How do most croissants get made, despite the popular myth?
Q2:
1. Who doesn't buy fast food?
2. What nationality isn't keen on fast food?
3. What group of people still avoids fast food?
Q3:
1. What French holiday remains associated with traditional food?
2. What holiday in France retains an association with traditional food?
3. What French festivity remains anchored in food traditions?
Q4:
1. What is the name of Le Cordon Bleu's technical director?
2. Who serves as technical director of Le Cordon Bleu?
3. Who does Le Cordon Bleu employ as its technical director?
Q5:
1. What does Mark Singer say French food is about?
2. According to Mark Singer, what is a fundamental aspect of French food?
3. What is necessary to understand French food, in the words of Mark Singer?
Q6:
1. Where was Mark Singer born?
2. What is Mark Singer's home city?
3. What city was the birthplace of Mark Singer?
Q7:
1. How long has Mark Singer been a resident of France?
2. How long has Mark Singer lived in France?
3. How many years has Mark Singer been living in France?
Q8:
1. What does Jennifer Berg do for a living?
2. How is Jennifer Berg employed?
3. What is the occupation of Jennifer Berg?
Q9:
1. Who does Slow Food employ as editorial director?
2. What is the name of the editorial director of Slow Food?
3. Who works as an editorial director at Slow Food?
Q10:
1. Does Marco Bolasco believe that Italian meals are hurried?
2. In the opinion of Marco Bolasco, do Italians rush to eat?
3. Is an Italian meal generally eaten in a rush, according to Marco Bolasco?
Q11:
1. What is the first food an Italian child often eats, according to Marco Bolasco?
2. What does Marco Bolasco say is often the first food item Italian children taste?
3. In the words of Marco Bolasco, what do Italian kids often eat first?
