A mixture of seawater, alkaline solution and fat
Documented use as far back as 2800 BC in Ancient Babylon
A carved “recipe” found on a stone slab from 2200 BC
The Egyptians, Greeks and Romans all used it
Cooked for 8 days in a cauldron, dried for 2 days in a mould
Latin word Sapo
Tags: History of Marseille, Provence Travel, savon de Marseille, Traditional soap making in Provence, Travel in France
Boutiques filled with shiny objects, and a congested ring road of honking diesel trucks and cars. These are the modern-day realities in a large Dordogne town of 9,300 residents. The town bustles with over 1.5 million visitors a year yet the ancient core of historical Sarlat provides some instant reprieve, begging you to step back in time.
Tags: Dordogne, Dordogne Travel, GPSmyCity, Sarlat, Travel in France
Ginger has long loved olives, for their salty taste. Nutmeg’s appreciation for olives has been acquired in recent years and certainly more so after spending time in Provence. The olive tree is probably as old as the earth and may have even been one of the plants in the “Garden of Eden”. The Olive Story will give you more details on olives if you are interested. Nutmeg is fascinated by the olive, for its history, the tiny spring buds, the widespread use in Mediterranean cooking and of course because they taste fabulous. The following post is a photo expose and a new favourite recipe in honour of the olive.
Tags: Easy Appetizers, Food info in France, French Food, Green Olive Cake, Provencal Food, Recipes with Olives
Aioli is the name of a garlic mayonnaise. Aioli is also a traditional Provencal dish that was typically served on Fridays. The classic dish le grand “Aïoli” Provençal is served with salted cod and potatoes. A meal suitable for the days of penance. Practised cooks would methodically re-hydrate the cod and transform it back into an edible protein. The preparation of the traditional ingredients requires time to soak and desalinate the cod. This process involves removing the excess salt, cutting the cod in pieces, and soaking in fresh water for up to 15 hours (changing the water 2-3 times). Once the salt is removed the fish is poached gently in a pot with milk and water. The cod should not boil as it becomes rubbery. Interested yet?
You should be!
Tags: Aioli Recipes, French Food, Provencal Food, Seafood Recipes
Does that sound romantic?
Actually… Ginger was away in Canada, and Nutmeg was certain that he had zero interest in visiting the Provence perfume distillery le Musée des Arômes or candle maker at the Ciergerie de l’abbaye des Prémontrés.
Tags: Flowers in France, Food info in France, Provence Travel
