Frances Mayes's Travel Memoir

INTRODUCTION
A memoir is a collected work of memories where a person writes about moments or events, either public or private, that took place in the subject 's life. While memoir has historically been defined as a subcategory of biography or autobiography since the late 20th century, the genre is separate in form, presenting a narrowed focus. A biography or autobiography narrates the story "of a life", while a memoir frequently tells "a story from a life", such as guiding events and turning points from the author 's life. The author of a memoir may be referred to as a "memoirist." Travel memoir includes the remarks of a traveller, which contains his impressions of the trip, descriptions of events, and observations. Travel memoir, outdoor literature,

She finds faded frescoes beneath the whitewash in the dining room, vineyard under wildly overgrown brambles-and even a wayward scorpion under her pillows. And from her traditional kitchen and simple garden she creates dozens of delicious seasonal recipes, all included in this book.” In aesthetic and evocative language, Mayes takes the reader all along as she discovers the splendour and plainness of life in Italy. A gifted cook and food writer, Mayes also produces plentiful appetizing seasonal recipes from her established conventional kitchen and effortless garden, all of which she mentions in the book. Doing for Tuscany what M.F.K. Fisher and Peter Mayle did for Provence in Two Towns in Provence and A Year In Provence respectively, Mayes writes about the tastes and delights of an alien country with zest and zeal. A remembrance of the extraordinary eminence of life in Tuscany, Under the Tuscan Sun is a feast for all the

Today it remains largely the same – but by choice instead of economy. Tuscan cooking doesn’t use complex seasonings or elaborate procedures. Instead it’s made using fresh, high-quality ingredients that bring out the natural flavours in each dish, simple or not. Food doesn’t have to travel far in Tuscany, the region’s gentle hills are the perfect starting place and locally grown produce, titled “nostrale” or “ours,” is abundant. In fact, the cuisine is traditionally warm and made with simple ingredients that are easily found in the countryside, with bread beans and roasted meats serving as the base of most traditional Tuscan meals. Whether searching for truffles or mushrooms, taking in the grape harvest or sampling a genuine bottle of Tuscan olive oil, here local and home-grown is a lifestyle! Tuscan food is of the earth. The rich and rocky soil not only produces some of the best grapes and olives in Italy but the rolling hills are also home to abundant farmland. Unlike most of Italy where meat is used for flavouring, the Tuscan diet is heavy with wild game, cured meats, and homemade sausages including ones made with wild boar.
The book also takes us through various incidents when the author finds many ingredients accidentally and learns various lessons by chance and