Marseille, once notorious for its assorted mischief, has recently experienced a cultural renaissance, establishing it as a Mediterranean capital of film, fashion, music, literature, and, most assuredly, cuisine. From the city's beloved, world-famous bouillabaisse to enticing émigré flavors to venerable street treats to classic and contemporary Provencal bistro fare, this culinary crossroads, the Paris of Provence, offers an exciting array of tempting foods that, while global in scope, have a folksy, made-in-Marseille personality. Join Daniel Young, author of The Paris Café Cookbook, as he explores the authentic flavors of France's oldest city, its great southern gateway, extending from the Marseille of antiquity, found intact in the limestone cliffs of the rocky coastline, to the Marseille of romantic intrigue, still apparent in the labyrinthine passageways of the historic Panier quarter, to its storied center, the Vieux Port. Of course there's bouillabaisse: an entire chapter on this legendary fish stew-soup, including rustic, home-style Marseille recipes adapted so they can successfully be made with North American fish—not entirely authentic but wholeheartedly delicious. There are many other definitive fish recipes from this seafood lovers' paradise as well, including the legendary pan-fried calamari with parsley and garlic from Chez Etienne and the foolproof formula for grilling fish from the Restaurant L'Escale. In addition, there are aromatic appetizers, traditional and newfangled desserts, savory pastries, meat and chicken dishes, and hearty vegetable stews, all prepared with the building blocks of the healthful, French-Mediterranean diet: olive oil, garlic, tomatoes, zucchini, fennel, eggplant, artichokes, olives, basil, thyme, rosemary, bay leaves, almonds, figs, and honey. It's a full cookbook, offering 120 recipes and also a remarkable portrait of France's "Second City." With evocative black-and-white photographs by Marseille native Sébastien Boffredo, Made in Marseille is a lively panorama of the food, flavors, culture, and mystique of France's vital and fascinating cosmopolitan seaport. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

The quaint port city of Marseille, France, has been a true melting pot for thousands of years, embracing new flavors introduced by immigrants and travelers from its Mediterranean neighbors. Young evokes the authentic cultural flavors of Marseille with easy-to-follow recipes that capture the romantic spirit that fuels America's intense fascination with Provence. Photos.

“Navigates the seedy side of Marseille with 14 stories that range from the creepily introspective to the downright brutal.” —Publishers Weekly The Akashic Noir series first ventured into France with Paris Noir—and now moves one step deeper . . . A crossroads for the people of Europe and the Mediterranean, Marseille is a city that does not discriminate. It embodies the down-and-dirty, tough-guy side of France, but what it lacks in sophistication, it makes up for in spirit. Still, in its shadows lurks a not-so-distant darkness . . . one that can be found in stories translated from French by David Ball and Nicole Ball and written by: François Beaune, Philippe Carrese, Patrick Coulomb, Cédric Fabre, René Frégni, Christian Garcin, Salim Hatubou, Rebecca Lighieri, Emmanuel Loi, Marie Neuser, Pia Petersen, Serge Scotto, Minna Sif, and François Thomazeau. “Gritty from east to west, Marseille is the perfect venue for the latest in Akashic’s venerable Noir series. While earlier entries in this 70-volume series have sometimes been bleak and atmospheric, this one is all red meat. . . . Just as Marseille is tailor-made for noir, this dark banquet is tailor-made for noir fans.” —Kirkus Reviews “The stories . . . are united by vivid and evocative writing, as well as by a distinctive take on the city. Another strong entry in a series that should be required reading for crime fans.” —Booklist

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books

The Etruscans can be shown to have made significant, and in some cases perhaps the first, technical advances in the central and northern Mediterranean. To the Etruscan people we can attribute such developments as the tie-beam truss in large wooden structures, surveying and engineering drainage and water tunnels, the development of the foresail for fast long-distance sailing vessels, fine techniques of metal production and other pyrotechnology, post-mortem C-sections in medicine, and more. In art, many technical and iconographic developments, although they certainly happened first in Greece or the Near East, are first seen in extant Etruscan works, preserved in the lavish tombs and goods of Etruscan aristocrats. These include early portraiture, the first full-length painted portrait, the first perspective view of a human figure in monumental art, specialized techniques of bronze-casting, and reduction-fired pottery (the bucchero phenomenon). Etruscan contacts, through trade, treaty and intermarriage, linked their culture with Sardinia, Corsica and Sicily, with the Italic tribes of the peninsula, and with the Near Eastern kingdoms, Greece and the Greek colonial world, Iberia, Gaul and the Punic network of North Africa, and influenced the cultures of northern Europe. In the past fifteen years striking advances have been made in scholarship and research techniques for Etruscan Studies. Archaeological and scientific discoveries have changed our picture of the Etruscans and furnished us with new, specialized information. Thanks to the work of dozens of international scholars, it is now possible to discuss topics of interest that could never before be researched, such as Etruscan mining and metallurgy, textile production, foods and agriculture. In this volume, over 60 experts provide insights into all these aspects of Etruscan culture, and more, with many contributions available in English for the first time to allow the reader access to research that may not otherwise be available to them. Lavishly illustrated, The Etruscan World brings to life the culture and material past of the Etruscans and highlights key points of development in research, making it essential reading for researchers, academics and students of this fascinating civilization.

Celebrated journalist R. W. (“Johnny”) Apple was a veteran political reporter, a New York Times bureau chief and an incisive and prolific writer. But the role he was most passionate about was food anthropologist. Known both for his restless wideopen mind and an appetite to match, Apple was also a culinary scholar: witty, wide-ranging and intensely knowledgeable about his subjects. Far Flung and Well Fed is the best of legendary Times reporter Apple’s food writing from America, England, Europe, Asia and Australia. Each of the more than fifty essays recount extraordinary meals and little-known facts, of some of the world’s most excellent foods —from the origin of an ingredient in a dish, to its history, to the vivid personalities—including Apple’s wife, Betsey—who cook, serve and eat those dishes. Far Flung and Well Fed is a classic collection of food writing— lively, warm and rich with a sense of place and taste—and deserves to join the works of A.J. Liebling, Elizabeth David, M.F.K. Fisher and Calvin Trillin on the bookshelf.