What is Tapenade?
Although capers are native to the Mediterranean, it is likely they were brought
to Provence from Crete by the Phocaeans, Greeks from Asia Minor, who settled
near Marseilles in the sixth century B...
Origin of Bouillabaisse
The most famous fish stew of the Mediterranean is bouillabaisse, and its home is considered to be Marseilles, although it is made in every little port throughout the coastal regions of Provence...
Foundations of Provençal Cuisine
According to the great
writers on Provençal cuisine, there are three foundations to the cooking of Provence: olive oil, garlic, and the aromatic herbs, such as herbs
de Provence or aromatic condiments such as pissalat, a purée of
anchovies blended with olive oil...
Effects of the Growth of Arborculture in 16th century France
Throughout the coastal Mediterranean, from Murcia in Spain to Provence,
fish were fried in olive oil in the sixteenth century...
Fishing in Provence in the 16th Century
Among Christians, the Lenten
period is a time of penitential preparation for Easter beginning on Ash
Wednesday, about six weeks before, and is part of a forty-day fast in imitation
of Jesus Christ’s fasting in the wilderness...