During the summer of 2011, I spent three weeks in Provence, France, traveling with a group of students seeking to understand the connections between people and the terrain in this country so famous for its cuisine. From bustling marketplaces to vast swaying lavender fields, we explored many different centers of regional agriculture and spoke to some very passionate individuals about the work that they do. Our home base was Aups, a small market village in the Haut Var region of southern France. Here local food is revered, but agriculture must bend to the constraints of rough terrain, thin soil, dry summer climates, and harsh Mistral-chilled winters. In this presentation, I hope to explore the complex relationship between food, the people who produce and consume it, and the land from which it comes. I will offer my general observations of the food-producing landscape and culture of Provence based on my time in Aups and interactions with various regional food producers.
Elizabeth Broussard, ’12
Majors: Individualized: Food and the Environment, Music
Sponsor: Genevieve Migely