French 2, Semester I; La Routine

Sections:

Introduction  |   Section 1  |  Section 2  |   Section 3   |  Dictionaries

Section Three:

Part A |   Part B  |  Part C  | Part D

Section Three, Part C Grasse, France About thirty miles from the coast where Nice is located we find the area that has become world famous for its parfumeries. Grasse is home to four parfumeries and is the location at which two dozen scent companies manufacture their perfumes. The perfume manufacturing has been in this area of France since the 18th century. Though the major perfume manufacturers use state of the art technology, they are still largely dependent upon the "nose"--the person who perfects the fragrance. The picture above is one of the factories that tourists can visit near Grasse. La Cuisine Provençal The food typically eaten in Provence resembles Italian, Greek and Spanish food more than it does French. Commonly enjoyed vegetables include tomatoes, eggplant, bell peppers, garlic, onions, lettuce, carrots, fennel, potatoes, mushrooms, cabbage, zucchini, artichokes and asparagus. These are typically eaten in stews or raw. Fruits are eaten as snacks or as desserts. Cherries, grapes, melons, berries, figs, dates, lemons, oranges, pears and apples are some of the most popular varieties. Wheat is the most commonly eaten grain product in Provence. As in other regions of the Mediterranean, Provence enjoys a sun-blessed climate that makes it ideal for olive growing. Much like their Italian neighbors to the east, the people of Provence rely heavily on olives—for food and as an oil. The most typical meat item eaten in Provence is seafood. With its proximity to the sea, the people of Provence grow up learning to love a wide variety of seafoods. Le Projet The final project for Unit 1 is due now. You are now ready to take the Section 3 quiz and then the Unit exam. Section 3D contains additional resources.

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