Gastronomic Diary of France and Provence
My partner and I studied various food/object/images. First, we observed a market filled with fresh vegetables and fruits, showing food in its natural state before cooking and packaging. These fresh foods are essential in the Mediterranean diet and accessible to the community. Next, we saw three refrigerators and their contents, each displaying a diverse array of foods. In the second set of images, multiple fridges were pictured side by side, showing differences in contents and decorations. Lastly, we focused on processed foods mislabeled as healthy, which undermines the original simplicity and deliciousness of the Mediterranean diet. Studying these images gave us valuable insights into the importance of wholesome, clean foods and the impact of processed products on our dietary choices.
Ava Ingram
29 chapters
20 Jul 2023
Chapter 2 "Regional Cuisines": The Mediterranean Cultures
July 24, 2023
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Museum Presentation
My partner and I studied various food/object/images. First, we observed a market filled with fresh vegetables and fruits, showing food in its natural state before cooking and packaging. These fresh foods are essential in the Mediterranean diet and accessible to the community. Next, we saw three refrigerators and their contents, each displaying a diverse array of foods. In the second set of images, multiple fridges were pictured side by side, showing differences in contents and decorations. Lastly, we focused on processed foods mislabeled as healthy, which undermines the original simplicity and deliciousness of the Mediterranean diet. Studying these images gave us valuable insights into the importance of wholesome, clean foods and the impact of processed products on our dietary choices.
1.
Blank Page
2.
Introduction
3.
"Terroir" : A Very French Word
4.
Focus Of My Choice (Aix-en-Provence , Based on our tour)
5.
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?
7.
...
8.
Chapter 1 "Provençal cuisine": #1 NOUGAT
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Chapter 1 "Provençal cuisine": #2 CALISSON
10.
Chapter 1 "Provençal cuisine": #3 HONEY
11.
Chapter 1 "Provençal cuisine": #4 MADELINE
12.
Chapter 1 "Provençal cuisine": #5 CHEESE
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Chapter 1 "Provençal cuisine" : #6 WINE
14.
Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
15.
Chapter 1 "Provençal cuisine": RIEDERER PASTRY
16.
Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
17.
Chapter 2 “Regional Cuisines”: MARSEILLE
18.
Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
19.
Chapter 2 "Regional Cuisines": The Mediterranean Cultures
20.
Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
21.
On a trip to Strasboug... SAUERKRAUT (Choucroute)
22.
ALSACIAN DISH
23.
On a trip to Paris... CAFES
24.
PARISIAN DISH
25.
Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
26.
"ARTS OF THE FRENCH TABLE" *from my point of view
27.
2nd Episode of Chef's Table France on Chef Alexandre Couilon:
28.
Art & French Food
29.
CONCLUSION: Lessons From French Culture
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