Corsica the wars for the conquest of the colonial empire, the introduction of steamboats, which reduced the travel time between mainland France from the island drastically, and — last but not least — Napoleon himself, whose existence alone constituted an indissoluble link between France and Corsica. Thanks to all these factors by around 1870 Corsica had landed in the French cultural world. From the 19th century into the mid-20th century, Corsicans also grew closer to the French nation through participation in the French Empire. Compared to much of Metropolitan France, Corsica was poor and many Corsicans emigrated. While Corsicans emigrated globally,
Cuisine of Corsica Cuisine of Corsica The cuisine of Corsica is the traditional cuisine of the 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 Italian cuisine, and marginally with those of Nice and Provence. 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. The agricultural products exported during antiquity reflect this situation: these were sheep, plus honey, wax and tar, produced by the