Cuisine Provençale: The Mediterranean Sun in a Pot
I
Origin
Provençal cooking — the cooking of Provence in southeastern France — is the most Mediterranean of all French regional traditions, built on olive oil (not butter), garlic (in extraordinary quantities), tomatoes, and the wild herbs of the garrigue (the aromatic scrubland of the Provençal hills). Elizabeth David's French Provincial Cooking and Richard Olney's Lulu's Provençal Table are the two essential documents of this tradition in English.
II
Description
The defining techniques of Provençal cooking.
III
The Thread
—Italian cucina meridionale (same olive oil, tomato, and garlic tradition — direct Mediterranean parallel), Catalan cooking (same Mediterranean tradition through different national filter), Levantine m
IV
Flavour Context
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Pillars V — VII
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