Gastronomic Diary of France and Provence
In Aix-en-Provence, my mornings are always highlighted by a visit to the local market, over-flowing with fresh, seasonal produce. This experience represents the French emphasis on fresh ingredients and their view of cooking and eating as an enjoyable art form. The markets' relaxed pace encourages 'slow living,' a cherished idea in French culture that tells us to savor each moment. Here, knowledgeable vendors not only sell their goods but also educate customers about their products, illustrating the importance of food education in France. Such an experience at a French market offers a unique lens into French culture, demonstrating its deep-rooted connection with food!!
Ava Ingram
29 chapters
20 Jul 2023
CONCLUSION: Lessons From French Culture
July 24, 2023
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Aix-en-Provence
In Aix-en-Provence, my mornings are always highlighted by a visit to the local market, over-flowing with fresh, seasonal produce. This experience represents the French emphasis on fresh ingredients and their view of cooking and eating as an enjoyable art form. The markets' relaxed pace encourages 'slow living,' a cherished idea in French culture that tells us to savor each moment. Here, knowledgeable vendors not only sell their goods but also educate customers about their products, illustrating the importance of food education in France. Such an experience at a French market offers a unique lens into French culture, demonstrating its deep-rooted connection with food!!
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Blank Page
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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
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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
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CONCLUSION: Lessons From French Culture
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