Gastronomic Diary of France and Provence
During my visit to the Mucem in Marseille, I was captivated by a vibrant artwork featuring ceramic lemons on a turquoise plate, interspersed with delicate white flowers. This display, embodying the vitality of natural foods, served as a testament to nature's effortless beauty. The choice of lemons, celebrated for their culinary versatility and integral role in the Mediterranean diet, was particularly intriguing. This visually stunning piece, in its simplicity, was not only a feast for the eyes but also a reminder of nature's bounty, the importance of healthy eating, and the rich culinary traditions of the Mediterranean.
Ava Ingram
29 chapters
20 Jul 2023
Art & French Food
July 24, 2023
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Mucem - Museum of Civilizations of Europe and the Mediterranean (Mucem - Musée des civilisations de
During my visit to the Mucem in Marseille, I was captivated by a vibrant artwork featuring ceramic lemons on a turquoise plate, interspersed with delicate white flowers. This display, embodying the vitality of natural foods, served as a testament to nature's effortless beauty. The choice of lemons, celebrated for their culinary versatility and integral role in the Mediterranean diet, was particularly intriguing. This visually stunning piece, in its simplicity, was not only a feast for the eyes but also a reminder of nature's bounty, the importance of healthy eating, and the rich culinary traditions of the Mediterranean.
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Blank Page
2.
Introduction
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"Terroir" : A Very French Word
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Focus Of My Choice (Aix-en-Provence , Based on our tour)
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Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
6.
Would I Advise My Friend To Go To The Market?
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...
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Chapter 1 "Provençal cuisine": #1 NOUGAT
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Chapter 1 "Provençal cuisine": #2 CALISSON
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Chapter 1 "Provençal cuisine": #3 HONEY
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Chapter 1 "Provençal cuisine": #4 MADELINE
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Chapter 1 "Provençal cuisine": #5 CHEESE
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Chapter 1 "Provençal cuisine" : #6 WINE
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Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
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Chapter 1 "Provençal cuisine": RIEDERER PASTRY
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Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
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Chapter 2 “Regional Cuisines”: MARSEILLE
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Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
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Chapter 2 "Regional Cuisines": The Mediterranean Cultures
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Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
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On a trip to Strasboug... SAUERKRAUT (Choucroute)
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ALSACIAN DISH
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On a trip to Paris... CAFES
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PARISIAN DISH
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Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
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"ARTS OF THE FRENCH TABLE" *from my point of view
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2nd Episode of Chef's Table France on Chef Alexandre Couilon:
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Art & French Food
29.
CONCLUSION: Lessons From French Culture
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