A consideration of Petrarch's influence on, and appearance in, French texts - and in particular, his appropriation by the Avignonese. Was Petrarch French? This book explores the various answers to that bold question offered by French readers and translators of Petrarch working in a period of less well-known but equally rich Petrarchism: the nineteenth century. It considers both translations and rewritings: the former comprise not only Petrarch's celebrated Italian poetry but also his often neglected Latin works; the latter explore Petrarch's influence on and presence in French novels aswell as poetry of the period, both in and out of the canon. Nineteenth-century French Petrarchism has its roots in the later part of the previous century, with formative contributions from Voltaire, Rousseau, and, in particular, the abbé de Sade. To these literary catalysts must be added the unification of Avignon with France at the Revolution, as well as anniversary commemorations of Petrarch's birth and death celebrated in Avignon and Fontaine-de-Vaucluse across the period (1804-1874-1904). Situated at the crossroads of reception history, medievalism, and translation studies, this investigation uncovers tensions between the competing construction of a national, French Petrarch and a local, Avignonese or Provençal poet. Taking Petrarch as its litmus test, this book also asks probing questions about the bases of nationality, identity, and belonging. Jennifer Rushworth is a Junior Research Fellowat St John's College, Oxford.

'We 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, ranging from household accounts and manuscript recipes to local newspapers and gardening manuals that focus on the actuality of the 18th century Provençal table. The sources emphasise the essentially seasonal and local nature of eating in Provence at this time. In many ways eating habits echoed generalised French patterns, according to class, but at the same time the use of particular foods and culinary practices testified to a distinctive Provençal food culture, partly related to geographic and climatic differences but also to cultural influences. This food culture represented the foundation for the Provençal cuisine which was recognised and codified in the early 19th century. From a diverse archive of documents has emerged new evidence for the cultivation and consumption of potatoes and tomatoes in Provence and for the origins and evolution of emblematic dishes such as bourride, bouillabaisse and brandade. In linking the coming-of-age of Provençal cuisine to post-Revolutionary culture, in particular the success of restaurants and the flourishing of gastronomic discourse, this book offers a new understanding of the development and evolution of regional cuisines.