Cuisine Provencale

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Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative region of Provence-Alpes-Côte d'Azur and includes the departments of Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse. The largest city of the region and its modern-day capital is Marseille. The Romans made the region the first Roman province beyond the Alps and called it Provincia Romana, which evolved into the present name. Until 1481 it was ruled by the counts of Provence from their capital in Aix-en-Provence, then became a province of the kings of France. While it has been part of France for more than 500 years, it still retains a distinct cultural and linguistic identity, particularly in the interior of the region.

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Article title : Provence
"L'Arlésienne by Alphonse Daudet Darius Milhaud: Le Carnaval d'Aix, Suite provençale, La Cheminée du roi René, Suite française (5. Provence), Ouverture méditerranéenne..."
Article title : Mediterranean cuisine
"Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates..."
Article title : Belgian cuisine
"Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised..."
Article title : Aioli
"Geographic Books. ISBN 978-0-307-46491-0. J.-B. Reboul, La Cuisinière Provençale 1910 (1st edition); 1989 (25th edition), p. 88 Robert Courtine, The Hundred..."
Article title : List of French dishes
"French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There..."
Article title : List of compositions by Geoffrey Bush
"Keyboard Trumpet March Organ Priory PRDVD8 Priory PRCD6006 1982 Vocal Cuisine Provençale Soprano and piano Naxos 8571378 1982 Choral Daystar in Winter Choir..."
Article title : Daube
"other meat is sometimes used. The best-known is the bœuf en daube à la provençale, a Provençal stew made with cheaper cuts of beef braised in wine, with..."
Article title : Michèle Torr
"tout l'amour du monde Others 2012: Chanter c'est prier 1999: La Cuisine (provençale) de ma mère by Michèle Torr 2005: la Couleur des mots (autobiography)..."
Article title : René Jouveau
"entitled Histoire du Félibrige in 1971. Jouveau, René (1963). La cuisine Provençale de tradition populaire. Berne: Editions du Message. OCLC 31895227..."
Article title : Herbes de Provence
" Retrieved May 15, 2017. Reboul, Jean-Baptiste (1910). La Cuisinière Provençale. "Arrêté du 21 avril 2015 portant homologation du cahier des charges du..."

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