Learn More
From Massalia to Marseille: How the Ancient Greeks Influence(d) Provencal Cuisine
LEGEND tells us that nearly three millennia ago, a Phocaean Greek sailor known as Protis or Euxenes sailed the Mediterranean Sea in search of a trading outpost. Protis discovered a rocky cove (known then as the Lacydon) on the southeastern coast of Gaul (modern-day France) and there, he was welcomed… Read More
A Reading and Watching Guide to Provencal Cuisine
Scholarly Resources Horowitz, Helen Lefkowitz. A Taste for Provence. University of Chicago Press, 2016. In her A Taste for Provence, historian Helen Lefkowitz Horowitz discusses how Provence became Provence; that is, how the southern region of France that was once regarded as acrid and boring became the image of… Read More
An Interview with Dr. Isabelle Drewelow
Recently, I had the pleasure of talking about the food of France with Dr. Isabelle Drewelow, Associate Professor of French and Applied Linguistics at the University of Alabama. Hailing from Bordeaux, Dr. Drewelow often spends summers with her aunt and uncle in Provence. During our time together, we discussed the… Read More