Cuisine Provencale

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Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman (Turkish), Greek, Italian, French (Provençal), and Spanish, though some authors include additional cuisines. Portuguese cuisine, in particular, is partly Mediterranean in character. The historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos), vegetable stews (Provençal ratatouille, Spanish pisto, Italian ciambotta), and the salted cured fish roe, bottarga, found across the region. Spirits based on anise are drunk in many countries around the Mediterranean. The cooking of the area is not to be confused with the Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products. Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are health-giving or not.

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Article Title : Mediterranean cuisine
Article Snippet :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 : Provence
Article Snippet :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 : Belgian cuisine
Article Snippet :Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes
Article Title : Aioli
Article Snippet :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 : List of French dishes
Article Snippet :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 : Daube
Article Snippet :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
Article Snippet :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 : René Jouveau
Article Snippet :entitled Histoire du Félibrige in 1971. Jouveau, René (1963). La cuisine Provençale de tradition populaire. Berne: Editions du Message. OCLC 31895227
Article Title : List of compositions by Geoffrey Bush
Article Snippet :Keyboard Trumpet March Organ Priory PRDVD8 Priory PRCD6006 1982 Vocal Cuisine Provençale Soprano and piano Naxos 8571378 1982 Choral Daystar in Winter Choir
Article Title : Geoffrey Bush discography
Article Snippet :Mirabile Misterium (voice and piano version); 3 Songs of Ben Jonson; Cuisine Provençale; Love for such a cherry lip; Archy at the Zoo; Yesterday Susanna Fairbairn

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