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Book Synopsis
Provence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet in the mid-twentieth century, a travel guide called the region a mostly dry, scrubby, rocky, arid land. How, then, did Provence become a land of desirean alluring landscape for the American holiday? In A Taste for Provence, historian Helen Lefkowitz Horowitz digs into this question and spins a wonderfully appealing tale of how Provence became Provence. The region had previously been regarded as a backwater and known only for its Roman ruins, but in the postwar era authors, chefs, food writers, visual artists, purveyors of goods, and travel magazines crafted a new, alluring image for Provence. Soon, the travel industry learned that there were many ways to roamand some even involved sitting still. The promise of longer stays where one cooked

Taste for Provence Emersion Emergent Village

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    A Hardback by Helen Lefkowitz Horowitz

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      Publisher: The University of Chicago Press
      Publication Date: Publication Date: 16/06/2016
      ISBN13: 9780226322841, 978-0226322841
      ISBN10: 022632284X

      Description

      Book Synopsis
      Provence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet in the mid-twentieth century, a travel guide called the region a mostly dry, scrubby, rocky, arid land. How, then, did Provence become a land of desirean alluring landscape for the American holiday? In A Taste for Provence, historian Helen Lefkowitz Horowitz digs into this question and spins a wonderfully appealing tale of how Provence became Provence. The region had previously been regarded as a backwater and known only for its Roman ruins, but in the postwar era authors, chefs, food writers, visual artists, purveyors of goods, and travel magazines crafted a new, alluring image for Provence. Soon, the travel industry learned that there were many ways to roamand some even involved sitting still. The promise of longer stays where one cooked

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