Une vie frottée à l'ail. La cuisine provençale d'hier et de demain. Gréco-romain opening unexpected doors

opening unexpected doors

It is to illuminate this period of transition that the contributors here endeavor to show how the different protagonists interacted

In the wake of Alexander's conquest and an active foundation policy pursued by the great kingdoms that emerged from the breakup of the Empire

The sum of research carried out on each of the pieces and articles signed by eminent specialists

Une vie frottée à l'ail. La cuisine provençale d'hier et de demain. Gréco-romain opening unexpected doorsNicknamed the pope of Provenal cuisine or the Pagnol of French cuisine, Gui Gedda left his mark on southern catering. His life as a cook, rooted in family history, was marked by numerous travels and, above all, by a love of others and passing on knowledge. At the age of seventeen, while apprenticed in a hotel restaurant on the Canebire, he began to write down the sunny recipes of his grandmother, a native of Nice and Marseille by adoption, to combat