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.

Facts & figures

This page contains Facts and Figures about France and the French. Some are significant, other less so....

 (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
   
   

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
  • Daurade : sea bream
  • Ecrevisse : crayfish
  • Espadon : swordfish
  • Langouste : lobster (without claws)
  • Langoustine : Dublin Bay prawn
  • Lotte : monkfish
  • Rouget : red mullet
  • Saint-Pierre : John Dory fish
  • Sandre : pike-perch
  • Sole : plaice
  • Turbot : turbot

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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