Appellation d'origine contrôlée the "Côtes du Rhône" appellation of origin in 1936. After World War II the committee became the public-private "Institut National des Appellations d'Origine" (INAO). The AOC seal was created and mandated by French laws in the 1950s, 1960s and 1970s. On July 2, 1990, the scope of work of the INAO was extended beyond wines to cover other agricultural products . AOCs vary dramatically in size. Some cover vast expanses with a variety of climatic and soil characteristics, while others are small and highly uniform. For example, the Côtes du Rhône AOC "covers some , but within its area lies
French cuisine contrôlée" (AOC) (regulated appellation) laws. French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the "Guide Michelin" helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations