thirteen desserts
{{short description|Traditional Christmas of Provence.}}
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The thirteen desserts (Occitan: lei tretze dessèrts) are the traditional dessert foods used to celebrate Christmas in the French region of Provence. The "big supper" (le gros souper) ends with a ritual 13 desserts, representing Jesus Christ and the 12 apostles. The desserts always number thirteen but the exact items vary by local or familial tradition.{{Cite web|url=https://www.mamalisa.com:443/blog/category/recipes-around-the-world/desserts/the-thirteen-desserts-of-christmas-les-treize-desserts-de-noel/|title=The Thirteen Desserts of Christmas - Les Treize Desser|website=Mama Lisa's World of Children and International Culture}} The food traditionally is set out Christmas Eve and remains on the table three days until December 27.{{Cite web|url=https://www.provenceweb.fr/e/mag/terroir/traditions/ukindex.htm|title=Christmas Traditions in Provence|website=www.provenceweb.fr}}
Dried fruit and nuts
The first four of these are known as the "four beggars" (les quatre mendiants), representing the four mendicant monastic orders: Dominicans, Franciscans, Augustinians and Carmelites.{{Cite web|url=http://www2.culture.gouv.fr/culture/noel/angl/treize.htm|title=The Thirteen Christmas Desserts|website=www2.culture.gouv.fr}}
- Raisins (Dominicans)
- Walnuts or hazelnuts{{Cite web|url=https://aroma-tours.com/|title=Aroma Tours of Spain, Provence, Tuscany, Italy and Bali|website=aroma-tours.com}} (Augustinians)
- Dried figs (Franciscans)
- Almonds (Carmelites)
- Dates, representing the foods of the region where Christ lived and died
- Dried plums from Brignoles
Fresh fruit
Sweets
- Biscotins (biscuits) from Aix;
- Calissons d'Aix, a marzipan-like candy made from almond paste and candied melon.
- Candied citron
- Casse-dents of Allauch (biscuit)
- Cumin and fennel seed biscuits
- Fried bugnes
- Fruit tourtes
- Oreillettes, light thin waffles
- Pain d'epices
- Pompes à l'huile or fougasse à l'huile d'olive, a sweet cake or brioche made with orange flower water and olive oil{{Cite web|url=http://www.avignon-et-provence.com/en/way-life/provencal-gastronomy/provencal-desserts|title=Provençal Desserts | Avignon et Provence|website=www.avignon-et-provence.com}}
- Quince cheese/quince paste (Pâte de coing)[http://frenchfood.about.com/library/weekly/aa122002a.htm about.com, Noël in Provence Christmas traditions and recipes from Provence. Retrieved Aug. 30, 2007.]
- Yule log
- Two kinds of nougat, symbolizing good and evil
- Black nougat with honey (Nougat noir au miel), a hard candy made with honey and almonds
- White nougat (Nougat blanc), a soft candy made with sugar, eggs, pistachios, honey, and almonds
French wedding foodways
Bayle St. John, writing in The Purple Tints of Paris (vol. 2)
"The dishes are substantial; soup, boiled beef, veal, salad, cheese, apples, and what are called, for some mysterious reason, the four beggars — nuts, figs, almonds, and raisins, mixed together."
See also
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References
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External links
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- [http://www.notreprovence.fr/en_tradition_thirteen-desserts.php The 13 desserts of Provence] - by Notreprovence.fr (in English)