John,
I think it's an interesting question, and France and Italy jump to mind. However, there are plenty of great Chinese and Japanese chefs and both of those cultures seem to flock to golf. Mexico...love of food, but less of golf, I guess.
However, I think a more interesting food theory is one I came up with, that we'll call "Cirba's Culinary Corrollary" (you can call me a pompous ass later
).
Simply stated, it goes like this. The hotter the climate (especially if mixed with high humidity), the hotter (spicier) the food. The colder the climate, the more bland and dull the food.
Think of the hottest province of China (Szechuan) which features their spiciest cuisine. Think Mexican food...think the most humid, hot parts of the US (Louisiana) and the Cajun/Creole fare. Think of the spiciness of northern Indian food, or Thai or Vietnamese.
Contrast that with the diets of Norwegians, Icelander, Scots, Russians, etc.