This text takes the reader on a culinary sentimental journey through an area the author knows well. Each chapter enlarges on a different aspect of Provencal food, discussing the herbs and spices that give the idiosyncratic local flavour, as well as the gift of the olive. There are also chapters on vegetable dishes and salads; meats, poultry and game; the fruits de la mer; and tempting desserts. The feasts of the title are the culminating event of each chapter.