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The cuisine of Corsica is the traditional cuisine of the French island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons has much in common with the Italian cuisine, and marginally with those of Nice and of Provence.〔Schapira (1994) p. 1〕 ==History== The geographic conformation of Corsica, with its eastern coast (the one nearest to the continent) low, malaria-ridden and impossible to defend, forced the population to settle in the mountains of the interior.〔Schapira (1994) p. 9〕 The agricultural products exported during Antiquity reflect this situation: these were sheep, plus honey, wax and tar, produced by the widespread forests.〔Bertarelli (1929), p. 41〕 Moreover, the island was famous for its cheap wines, exported to Rome. The concentration of settlement in the interior, typical also of the nearby Sardinia, lasted until the beginning of the 20th century: in 1911, 73,000 inhabitants lived in the zone comprised between 700 and 1,000 m above sea level.〔Schapira (1994) p. 11〕 In the Middle Ages, and more precisely during the 12th century, when Pisa was Corsica's hegemonic power, the large immigration from nearby Tuscany brought to the island, together with the Tuscan language, customs and dishes typical of that Italian region. Later, when it was the turn of Genoa to dominate the island, a major shift in people's eating habits took place: the Genoese governor, with a decree signed on 28 August 1548, ordered that each landowner and tenant had to plant at least a chestnut, a mulberry, an olive and a fig tree each year, under the fine of three ''lire'' for each tree not planted.〔Cahier, p. 9〕 Other decrees on the same line, such as that issued in 1619, which ordered that ten chestnut trees had to be planted every year by each landowner and tenant,〔 with time changed radically the landscape of whole regions of the island, with the almost total substitution of cereals with chestnuts: one region, the ''Castagniccia'', south of Bastia, got its name from its chestnut (''castagnu'') forests. In the 18th century the chestnut had almost completely replaced cereals.〔 Above all chestnut plantations radically changed the diet of the islanders, preserving them from the recurrent famines. An old Corsican proverb from upper Niolo asserts: "Pane di legnu e vinu di petra" ((英語:Wooden bread and stoney wine)), explaining well the central place occupied by the chestnut in Corsica's alimentation (and the frugality of Corsican mountaineers, obliged to drink water instead of wine).〔Cahier, p. 10〕 The French annexation in 1768 brought at first a change in this situation: in an effort to subjugate the rebels, the French army proceeded to cut down many chestnut forests, and this policy continued also during the first years of peace, since Paris favoured cereals over chestnut as staple food. But after a while, the cutting down of chestnut trees ended, so that until the beginning of 20th century chestnut under the form of pancakes, bread, or porridge remained the staple food of the larger part of Corsican population.〔 After that time, the autarchic village economy based mainly upon chestnut and other local produced aliments as pork faded away because of several factors:〔Schapira (1994) p. 10〕 above all,the eradication of malaria after the second world war allowed life along the east coast and accelerated the depopulation of the interior: in 1990, only 20,000 people lived still in the zone between 700 and 1000 m asl.〔Schapira (1994) p. 11〕 These changes brought also an abandonment of the production of traditional food: while in 1796 35,442 hectares were occupied by chestnuts woods, in 1977 chestnut forests still covered 25,000 hectares, but only 3,067 hectares were cultivated: the rest was left to the animals.〔Schapira & Schapira (1998) p. 12〕 This situation could be only partially reverted thanks to the demand of local food coming from the many tourists visiting the island and to the establishment of higher quality standards in food production, also thanks to the AOC and AOP origin designations. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of Corsica」の詳細全文を読む スポンサード リンク
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