Cuisine Provencale

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Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative region of Provence-Alpes-Côte d'Azur and includes the departments of Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse. The largest city of the region and its modern-day capital is Marseille. The Romans made the region the first Roman province beyond the Alps and called it Provincia Romana, which evolved into the present name. Until 1481 it was ruled by the counts of Provence from their capital in Aquae Sextiae (today Aix-en-Provence), then became a province of the kings of France. It also hosted the Avignon papacy in the middle ages, when the Pope and his Curia fled Rome. While the region has been part of France for more than 500 years, it still retains a distinct cultural and linguistic identity, particularly in the interior of the region.

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Article title : Provence
"L'Arlésienne by Alphonse Daudet Darius Milhaud: Le Carnaval d'Aix, Suite provençale, La Cheminée du roi René, Suite française (5. Provence), Ouverture méditerranéenne..."
Article title : Cuisine of Provence
"(1995). Cuisine provençale (in French). Paris: Hachette. ISBN 978-2-01-625130-0. Saulnier, Louis (1978) [1923]. Le Répertoire de la cuisine (fourteenth ed..."
Article title : Mediterranean cuisine
"Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates..."
Article title : List of French dishes
"French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There..."
Article title : Aioli
"Geographic Books. ISBN 978-0-307-46491-0. J.-B. Reboul, La Cuisinière Provençale 1910 (1st edition); 1989 (25th edition), p. 88 Robert Courtine, The Hundred..."
Article title : Belgian cuisine
"Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised..."
Article title : Daube
"other meat is sometimes used. The best-known is the bœuf en daube à la provençale, a Provençal stew made with cheaper cuts of beef braised in wine, with..."
Article title : Michèle Torr
"tout l'amour du monde Others 2012: Chanter c'est prier 1999: La Cuisine (provençale) de ma mère by Michèle Torr 2005: la Couleur des mots (autobiography)..."
Article title : Syrniki
"l'occident médiéval Essai de comparaison des traités de grammaire hébraïque et provençale", Bulletin de la Société de Linguistique de Paris, 94: 28, doi:10.2143/BSL..."
Article title : Cardinal sauce
"(1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM..."

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