Provence has a very unique flavor profile in France. It is heavily influence by Italian and Mediterranean cooking which gives it flavors that set the cuisine apart from the rest of France. Provence is full of fresh flavors and produce. Unlike other parts of France Provence incorporates vegetables into almost every dish. Vegetables are even the main vocal point of some of the regions better known dishes like ratatouille or stuffed zucchinis and tomatoes. Provence is also known for the lavender fields that fill up the countryside and the beautiful coast along the Mediterranean Sea. Even if you do not know much about French cooking it is almost a guarantee that Provence has made it into your vocabulary with the ever famous "Herbs de Provence" that bring the best flavors of this region, lavender, savory, fennel, thyme and basil, to your spice cupboard. The sun influences this region and its food in the best imaginable way. I hope to be able to recreate some of these flavors even though it happens to be winter here in Olympia.
Because this region is so famous for its food there are a large number of books on the topic. Some of the books I will be reading are:
Provence the Beautiful Cookbook by Richard Olney
A year in Provence by Peter Mayle
As well as my staples:
The Food of France by Waverly Root
The Food of France by Sarah Woodward
Culinaria FRANCE edited by Andre Domine
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