In the context of the conference series on historical heritage, it is the cuisine of Nice that will be celebrated this Saturday by Alex Benvenuto, writer and historian: “Niçoise cuisine, heritage and art of living, from garum to pissalat!”
Gastronomy linked to the sea as well as to the mountains, Niçoise cuisine is one of the only ones in France that offers a complete meal, from starters to desserts, in all seasons. It has benefited from the contributions of all the ancient cuisines of the Mediterranean basin, thanks to various migrations.
Its uniqueness also stems from the political and geographical isolation of the County of Nice for several centuries. This self-sufficiency is the origin of an inventiveness supplemented by external contributions. It is a cuisine with simple origins, a cuisine of social conviviality and integration, respecting fresh and regional products, totally integrated into a strong Niçoise identity based on a stable and ancient foundation.
It has been listed as a national intangible cultural heritage since October 15, 2019.
See you at 3 PM, Mamac auditorium.
