A Review On Marseille, France

Marseille, France

Marseille, also spelled*Marseilles,*ancient*Massilia,*or*Massalia, city, capital of Bouches-du-Rhône*département, southern*France, and also the administrative and commercial capital of*Provence-Alpes-Côte d’Azur, one of France’s fastest growing*régions. Located west of the French*Riviera, Marseille is one of the major ports of the*Mediterranean Sea.*


Museums:-

The*Musée des Civilisations de l'Europe et de la Méditerranée*(MuCEM) and the Villa Méditerranée were inaugurated in 2013. The MuCEM is devoted to the history and culture of European and Mediterranean civilisations. The adjacent Villa Méditerranée, an international centre for cultural and artistic interchange, is partially constructed underwater. The site is linked by footbridges to the Fort Saint-Jean and to the Panier.
The Musée Regards de Provence, opened in 2013, is located between the Cathedral of Notre Dame de la Majeur and the Fort Saint-Jean. It occupies a converted port building constructed in 1945 to monitor and control potential sea-borne health hazards, in particular epidemics. It now houses a permanent collection of historical artworks from Provence as well as temporary exhibitions.
The Musée du Vieux Marseille, housed in the 16th-century Maison Diamantée, describing everyday life in Marseille from the 18th century onwards.

Tourism and attractions

he port is also an important arrival base for millions of people each year, with 2.4 million including 890,100 from cruise ships.With its beaches, history, architecture and culture (24 museums and 42 theatres), Marseille is one of the most visited cities in France, with 4.1 million visitors in 2012.*Marseille is ranked 86th in the world for business tourism and events, advancing from the 150th spot one year before.The number of congress days hosted on its territory increased from 109,000 in 1996 to almost 300,000 in 2011.

Food

Aïoli*is a sauce made from raw garlic, lemon juice, eggs and olive oil, served with boiled fish, hard boiled eggs and cooked vegetables.
Anchoïade**is a paste made from anchovies, garlic, and olive oil, spread on bread or served with raw vegetables.
Bourride*is a soup made with white fish (monkfish, European sea bass, whiting, etc.) and aïoli
Fougasse*is a flat Provençal bread, similar to the Italian*focaccia. It is traditionally baked in a wood oven and sometimes filled with olives, cheese or anchovies.