Provençal

Provençal is an adjective and a noun that refers to Provence, a historic region in southeastern France along the Mediterranean coast. In modern terms, it falls within the administrative region of Provence-Alpes-Côte d'Azur (PACA). The term is used to describe the people, culture, language, and various traditions associated with the area, including its towns and landscapes.

Language and literature: Provençal is a variety of Occitan, spoken historically in Provence. It is closely related to other Occitan dialects and was the language of the medieval troubadours who produced lyric poetry from roughly the 11th to the 13th centuries. In contemporary usage, Provençal is one of the regional forms of Occitan; its use has declined with the predominance of French, though revival and preservation efforts continue in cultural and educational contexts.

Culture, cuisine, and wine: Provençal cuisine emphasizes olive oil, garlic, tomatoes, onions, and herbs such as thyme, rosemary, oregano, and bay. Dishes commonly associated with the region include ratatouille, soupe au pistou, and tapenade, with coastal areas also linked to bouillabaisse. The region is known for wine production, especially rosé wines from Côtes de Provence. Architectural and artistic traditions include Provençal influences within Romanesque and local styles, as well as connections to artists who worked in the area.

Usage and identity: The term Provençal appears in contexts ranging from gastronomy to literature and regional identity, and is often used to denote style or origin associated with Provence. It reflects both historical and contemporary aspects of the region.