{"id":1815,"date":"2018-04-26T00:04:54","date_gmt":"2018-04-26T00:04:54","guid":{"rendered":"http:\/\/adhc.lib.ua.edu\/globalfoodways\/?p=1815"},"modified":"2018-04-26T19:09:19","modified_gmt":"2018-04-26T19:09:19","slug":"a-reading-and-watching-guide-to-provencal-cuisine","status":"publish","type":"post","link":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/a-reading-and-watching-guide-to-provencal-cuisine\/","title":{"rendered":"A Reading and Watching Guide to Provencal Cuisine"},"content":{"rendered":"

Scholarly Resources<\/strong><\/p>\n

Horowitz, Helen Lefkowitz.\u00a0A Taste for Provence<\/em>. University of Chicago Press, 2016.<\/p>\n

In her A Taste for Provence, <\/em>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 romance, leisure, and simplistic French living. As part of her research, Horowitz discusses the history and geography of the area, how they relate to Provencal cuisine, and how that cuisine has shaped the culture of the area through the years, culminating in an insightful study of Provence that is simultaneously thorough and approachable.\"\"<\/p>\n

Sadowski, Jeffrey A.\u00a0French Cuisine: The Gourmet’s Companion<\/em>. Wiley, 1997.<\/p>\n

With Sadowski\u2019s expertly written guide to French gastronomy, fledgling home cooks and expert chefs alike will feel comfortable when engaging with complicated French descriptions of technique, preparation, and ingredients. Organized by course, The Gourmet\u2019s Companion<\/em> covers everything from allumettes <\/em>under hors d\u2019oeuvres <\/em>to vacherin \u00e0 la Chantilly <\/em>under desserts <\/em>and offers concise and easily understandable explanations and definitions that will eliminate fear and inspire confidence.<\/p>\n

Marchant, Alicia. \u201cConsuming Provence: The Place of Gastronomy in Provencal Tourism and Cuisine.\u201d PLACE: An Interdisciplinary e-Journal, <\/em>vol. 3, no. 1, Mar. 2009, pp. 3-13.<\/p>\n

In the vein of Horowitz\u2019s work in her A Taste of Provence, <\/em>Alicia Marchant dives into the culture and cuisine of Provence her this skillfully written article. Marchant describes the relationship of Provencal cuisine and daily life in Provence, as well as the ties that unshakably bind gastronomy (\u201cthe art or science of good eating,\u201d according to Webster\u2019s Dictionary) and cultural identity. Marchant also explores the appeal of Provence, its identity in the global landscape, and its popularity as a place of leisure and relaxation.<\/p>\n

Memoirs<\/strong><\/p>\n

Behr, Edward. The Food and Wine of France: Eating and Drinking from Champagne to Provence. <\/em><\/a>Penguin Press, 2016.<\/p>\n

In his cross-country exploration of France, Behr recounts his experiences with French food. A food writer with years of experience, Behr\u2019s writings reveal that food is every changing and always surprising, especially the French cuisine he believed her knew all too well. Behr discusses the dilemma of French food supposedly going out of style, but, with his revelatory writings that embrace the power of bread, cheese, and butter, Behr confirms that French food will always remain en vogue.<\/em><\/p>\n

\"\"<\/p>\n

Bard, Elizabeth. Picnic in Provence: A Memoir with Recipes<\/a>. <\/em>Back Bay Books, 2016.<\/p>\n

After moving to Provence with her husband and child to open a gourmet ice cream shop, a pregnant Elizabeth Bard finds herself embracing the beauty and simplicity of village life. As Bard adjusts to her new life (one that starkly contrasts the life she described in her preceding book, Lunch in Paris,) <\/em>she welcomes her readers as friends, sharing with them the intricacies of marriage and motherhood, as well as delicious recipes she comes across while living in Provence.<\/p>\n

Cookbooks<\/strong><\/p>\n

Olney, Richard. Lulu\u2019s Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard<\/em><\/a>. Harper Collins, 1994.<\/p>\n

Richard Olney\u2019s collection of the famed Lulu Peyraud recipes and tips on Provencal cooking and living is probably the best Provencal cookbook on the market. An expert on the Provencal way of living, Peyraud offers recipes that exemplify Provence and its cuisine, recipes that embrace all manners of meats, vegetables, herbs, and spices to create mouthwatering and authentic dishes sure to impress even the most sophisticated of diners.<\/p>\n

Wells, Patricia. Patricia Wells at Home in Provence: Recipes Inspired by her Farmhouse in France<\/em>. Scriber, 1996.<\/p>\n

Patricia Well\u2019s Patricia Wells at Home in Provence<\/em> is interesting because it presents Provencal cuisine through the lens of an American writer and cook. While Peyraud\u2019s writings and recipes sparkle with authenticity and the warmth of southern France, Wells\u2019 recipes are marketed toward an American audience seeking to infuse their lives with some Provencal flair. The simplicity and accessibility of Wells\u2019 recipes make this cookbook the perfect resource for the home cook eager to try something new and delicious.<\/p>\n

Additional Resources<\/strong><\/p>\n

Tanis, David. \u201cLulu Peyraud: The Cooking Queen of Provence<\/a>.\u201d\u00a0Saveur.\u00a0<\/em>The Bonnier Corporation, 3 May, 2016.<\/p>\n

Lulu Peyraud, hailed as the Cooking Queen by Saveur Magazine\u2019s David Tanis, has been an authority on Provencal cuisine for decades. Owner of an expansive vineyard in Provence, Peyraud has spent decades mastering the art of Provencal cooking, and in a candid interview with Tanis, describes the time she has spent honing her craft. Described by Tanis as the epitome of southern French living and leisure, Peyraud\u2019s words shine with affection and adoration, and her lust for life, love, and food take center stage.<\/p>\n

\"\"Photograph courtesy of Inspiring Thirst\u00a0<\/a><\/p>\n

Whiting, John. \u201cMireille Johnston, A Cook’s Tour of France, 5 Provence.\u201d\u00a0YouTube,\u00a0<\/em>15 June 2015.<\/p>\n

Part Five of a BBC documentary series on a culinary tour of France, A Cook\u2019s Tour of France<\/em><\/a> follows the adventures of Mireille Johnston. This episode of the series finds Johnston in Provence, where she discovers how closely related the cuisine and geography of Provence are related as she watches fish freshly pulled from the coast butchered and readied for a pot of bouillabaisse, <\/em>the traditional Provencal fish stew. Johnston also discusses the breads, aiolis, olives, and herbs so intrinsic to Provencal cooking. An excellent look at Provencal cuisine, A Cook\u2019s Tour of France<\/em> is not to be missed.<\/p>\n","protected":false},"excerpt":{"rendered":"

Scholarly Resources Horowitz, Helen Lefkowitz.\u00a0A 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 romance, leisure, and simplistic French living. As […]<\/p>\n","protected":false},"author":23,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[25,6],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1815"}],"collection":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/comments?post=1815"}],"version-history":[{"count":5,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1815\/revisions"}],"predecessor-version":[{"id":1851,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1815\/revisions\/1851"}],"wp:attachment":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media?parent=1815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/categories?post=1815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/tags?post=1815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}