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Did You Know: Food History - Provence

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Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 9, 2019
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Mangia Bene

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...

 


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