Showcasing the Mediterranean diet and Asian diet    Provencal
cuisine     Vegetables, fruits, grains and beans  The Provence
region includes the Rhône and Durance valleys—highly fertile
agricultural areas which are considered to be the garden of
France. Commonly enjoyed vegetables include tomatoes, eggplant
(aubergine), bell peppers, garlic, onions, lettuce, carrots,
fennel, potatoes, mushrooms, cabbage, zucchini (courgettes),
artichokes and asparagus.  These vegetables are traditionally
added to bakes and soups or appetizing stews such as
ratatouille, or eaten raw in salads (such as the mouthwatering
salad Niçoise) and as crudités.  Fruit is traditionally eaten as
a snack and dessert. 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 food
in Provence and is used to make a wide variety of breads
including crusty baguettes and whole grain loaves. A popular
Provençal sandwich is the pan bagnat which i