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...

Corsica and Its Food
    Corsica was largely isolated in the Middle Ages, although trade fairs sometimes brought regions into contact with one another...

The Cuisine of Languedoc
    Languedoc was a dominion of the Counts of Toulouse — independent principalities in southwestern France — until the thirteenth century when it became a possession of the French Crown...

Some Bouillabaisse History
    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...

Wine as Food in 15th century Languedoc
    Languedoc, the region to the west of Provence, shared many alimentary parallels with Provence, especially the prevalence of bread and wine in the diet...

Cassoulet
Cassoulet is a bean stew cooked in an earthenware casserole, hence the name...

What is Brandade?
Brandade is a mashed salt cod blended with olive oil and a little garlic until it is a smooth cream...

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...

Fish Cookery in the 16th Century
Throughout the coastal Mediterranean, from Murcia in Spain to Provence, fish were fried in olive oil in the sixteenth century...