Eating in Eighteenth-century ProvenceWe have two cuisines in France, that of the north and that of the south, boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources. These range from household