Since first stepping off a train at Nice I've felt an affinity with southern France, but it was a chance encounter with the local shepherd who, speaking a version of the Provençal language, alerted me to the proud past of this region and its individual identity. (I've written about this time in my book Wild Asparagus, Wild Strawberries.) A serendipitous opportunity to study ancien Provençal led me down a meandering path to a PhD that eventually became The Original Mediterranean Cuisine, and on to a career researching and teaching culinary history. My next book looks at the roots of Provençal cuisine in the eighteenth century.
I wrote
The Original Mediterranean Cuisine: Medieval Recipes for Today
Provence has inspired hundreds of books, but Lawrence Durrell captures better than most what he calls its 'real nature'. His book is both personal response (he lived for many years at Sommières, north of Nimes) and historical reflection, particularly on the Roman legacy – a legacy that includes wine and olive oil, perennial staples of the Provençal table. Although Caesar occupied the whole of France, nowhere is the Roman imprint more omnipresent than in Provence; living near Carpentras, we daily dreamed of finding our fortune in an ancient Roman coin, shining through the dust of a lonely track. Durrell's language is poetic, his imagery evocative: the 'Socratic austerity' of a game of boules, the 'felicity and eloquence' of Provençal skies. As a companion to Provence, Durrell is my pick.
Lose yourself in this classic travelogue evoking the idyllic South of France by the king of travel writing and real-life family member of The Durrells in Corfu.
'Full of stories, landscapes, comedy, history, heresies, animals, food, drink, and songs of the Midi.' Patrick Leigh Fermor
'A richly characteristic bouillabaisse by our last great garlicky master of the vanishing Mediterranean, our old Prospero of the south.' Richard Holmes
Provence, Southern France. Celebrated writer and poet Lawrence Durrell made the Midi his home for more than thirty years: and in his final book, he shares his most evocative, dazzling memories of life…
An absolute classic, this book has had two subsequent editions since its first publication in 1957, each with a new foreword and epilogue. It depicts the pre-Peter Mayle Provence, primitive and resourceful, naïve and worldly wise, generous and hard-working, that Wylie discovered when he spent a year observing life in the village of Roussillon (disguised as Peyrane) in 1950-51. A typical Provençal village, Peyrane—population just over 300, one café-tabac, one hotel, two general stores, and one butcher—was still largely self-sufficient in terms of food, many families owning chickens and rabbits and cultivating a garden. Wylie writes with humour, warmth, and genuine affection for its inhabitants; I loved his account of the firemen's banquet, the attention to detail in the planning process, the banquet itself, and the post-banquet meditations.
Laurence Wylie's remarkably warm and human account of life in the rural French village he calls Peyrane vividly depicts the villagers themselves within the framework of a systematic description of their culture. Since 1950, when Wylie began his study of Peyrane, to which he has returned on many occasions since, France has become a primarily industrial nation-and French village life has changed in many ways. The third edition of this book includes a fascinating new chapter based on Wylie's observations of Peyrane since 1970, with discussions of the Peyranais' gradual assimilation into the outside world they once staunchly resisted, the…
Finally, a food book. But more than that, Mediterranean Seafood recounts a personal journey, as Alan Davidson learned to identify the diversity of Mediterranean catches and how best to use each species. It was an invaluable guide on my visits to the market at Sète, and as I pored over the displays I listened to conversations between sellers and buyers, exchanges of gossip and cooking tips, and marvelled at the ingenuity of these Mediterranean women in accommodating seafood in so many different ways when my palate knew only fried or grilled. Part catalogue and part cookbook, it combines the best of both. If only eighteenth-century travellers had the benefit of such a guide, they might have been more daring in their eating.
Mediterranean seafood is a topic as vast as the riches of that fabled sea itself. Written by distinguished food historian Alan Davidson (author of The Oxford Companion to Food), MEDITERRANEAN SEAFOOD is a seminal work of culinary scholarship. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. Davidson'¬?s work possesses the quixotic charm of the true enthusiast; his practical discussions are enlivened by touches of witty erudition that will delight those new to the…
In December 1970, a group of acclaimed American culinary experts met in Provence, where Julia Child had a holiday house, planning to celebrate Christmas together. Joining them were food writer Richard Olney and novelists Sybille Bedford and Eda Lord, all living relatively close. Barr, Fisher's grandnephew relies on her journal and letters to recreate their sumptuous tables in delectable detail. Alas, hopes for a joyous gathering of friends soured as egos clashed and petty rivalries intervened; MFK left abruptly and spent Christmas alone in Avignon. What interests me is how these authorities on French cuisine engaged with the French, the relationship between the 'French' cooking they portrayed and the food of the French, and their response to the changes creeping into France post-1968.
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later…
Of that group of 1970 expats, only Richard Olney made France his home. Settling in Provence, he enjoyed Lulu's legendary hospitality at the Peyraud family vineyard Domaine Tempier, at nearby Bandol, and spent many hours in her kitchen recording her recipes and culinary tips ('lots of garlic'). To me, Lulu's recipes represent the heart and soul of gastronomic Provence, with direct lineage to the eighteenth and nineteenth centuries, such as her Daube à la Provençale with its obligatory accompaniment of macaroni. Essentially simple, her cuisine revels in the robust accents of anchovies and garlic, thyme and savory as it celebrates seasonal and local—if not quite so local as her own backyard, like our landlady on the cherry orchard near Carpentras.
A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Provençal chef and vineyard owner.
Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence’s noted vineyard Domaine Tempier, and producer of some of the region’s best wines and meals, Lulu has for more than fifty years been Provence’s best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit…
Before tomatoes, before peppers, before polenta, the Mediterranean fringe of Europe shared a common culinary culture that was distinctively different than that of northern Europe. Despite the prominence these new introduced foods now enjoy, older traditions still persist in dishes such as Sicilian maccuand Catalan bunyols. Fascinated by the languages of the Mediterranean, I set out to research this earlier, pre-Columbus cuisine and discovered roots in both Roman and Arabic cultures. The Original Mediterranean Cuisine describes how these influences came together in the medieval era and illustrates their intersection in a selection of recipes, sourced from medieval Italian and Catalan manuscripts and adapted to modern kitchens.
I come by my interest in history and the years before, during, and after the Second World War honestly. For one thing, both my father and my father-in-law served as pilots in the war, my father a P-38 pilot in North Africa and my father-in-law a B-17 bomber pilot in England. Their histories connect me with a period I think we can still almost reach with our fingertips and one that has had a momentous impact on our lives today. I have taken that interest and passion to discover and write true life stories of the war—focusing on the untold and unheard stories often of the “Average Joe.”
October 24, 1944, is not a day of national remembrance. Yet, more Americans serving in World War II perished on that day than on any other single day of the war.
The narrative of No Average Day proceeds hour by hour and incident by incident while focusing its attention on ordinary individuals—clerks, radio operators, cooks, sailors, machinist mates, riflemen, and pilots and their air crews. All were men who chose to serve their country and soon found themselves in a terrifying and otherworldly place.
No Average Day reveals the vastness of the war as it reaches past the beaches in…
October 24, 1944, is not a day of national remembrance. Yet, more Americans serving in World War II perished on that day than on December 7, 1941, when the Japanese attacked Pearl Harbor, or on June 6, 1944, when the Allies stormed the beaches of Normandy, or on any other single day of the war. In its telling of the events of October 24, No Average Day proceeds hour by hour and incident by incident. The book begins with Army Private First-Class Paul Miller's pre-dawn demise in the Sendai #6B Japanese prisoner of war camp. It concludes with the death…
