"The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950)..."
Study the cuisine of the Mediterranean region, which includes foods from Europe, North Africa, and the Middle East.
Geography and climate: Understanding the physical features and weather patterns of the Mediterranean region is crucial to appreciate its cuisine.
Cultural influences: Mediterranean cuisine has evolved over centuries, influenced by various cultures, including Greek, Roman, Arabic, and Ottoman.
Ingredients: The Mediterranean region is known for its fresh and locally-sourced ingredients, including olive oil, tomatoes, seafood, herbs, and spices.
Cooking techniques: Mediterranean cuisine uses various cooking techniques, such as grilling, roasting, and stewing, to enhance the natural flavors of the ingredients.
Regional specialties: Each country and region in the Mediterranean has its own unique culinary traditions and specialties, such as tagine in Morocco and paella in Spain.
History of Mediterranean cuisine: Mediterranean cuisine has a rich history dating back to ancient civilizations such as the Greeks and Romans.
Mediterranean diet: The Mediterranean diet has gained popularity in recent years for its health benefits, emphasizing fresh vegetables, fruits, whole grains, and lean proteins.
Use of spices and herbs: The Mediterranean region is known for its use of fragrant spices and herbs, such as oregano, thyme, and cumin, to add flavor to dishes.
Seafood: The Mediterranean Sea is an important source of seafood, with dishes such as grilled octopus and fried calamari being popular in many countries.
Wines and drinks: The Mediterranean region is home to many famous wine-producing areas, including Italy's Tuscany and France's Provence, as well as unique drinks such as rakı in Turkey and ouzo in Greece.
Greek Cuisine: Characterized by the use of fresh, local ingredients like lamb, seafood, vegetables, and olive oil. Popular dishes include moussaka, tzatziki, dolmades, and spanakopita.
Italian Cuisine: Known for its simple yet flavorful cuisine that emphasizes fresh ingredients such as tomatoes, pasta, olive oil, garlic, and fresh herbs. Popular dishes include pizzas, pasta dishes, risotto, and gelato.
Spanish Cuisine: Features bold flavors, especially those of paprika and saffron. Seafood is also a major component of Spanish cuisine, with dishes like paella being very popular.
Lebanese Cuisine: Lebanese cuisine is known for its rich mezze, a selection of appetizers such as hummus, tabbouleh, kibbeh, and falafel. The Lebanese cuisine also uses olive oil, fresh herbs, and grilled meats.
Turkish Cuisine: A fusion of Ottoman, Middle Eastern, Caucasian, and Balkan cuisines, Turkish dishes consist of kebabs, flatbreads, dolmades, and various meze.
Moroccan Cuisine: Known for its distinct flavor and the use of spices such as saffron, cumin, and cinnamon in its dishes. Popular dishes include tagine, couscous, pastilla, kefta, and harira soup.
Egyptian Cuisine: Consisting of flavorful dishes like koshari, ful medames, fattoush, and shakshuka, Egyptian cuisine is a great example of a cuisine that combines flavors from the Mediterranean and the Middle East.
Israeli Cuisine: Characterized by the use of fresh produce and Middle Eastern spices in synergy. Hummus, falafel, shakshuka, and fresh vegetables are a few examples of food from Israeli cuisine.
Cypriot Cuisine: Mediterranean cuisine having some Greek and Turkish traits, Cypriot Cuisine is known for its meze, chargrilled meat, potato and seafood dishes, along with plenty of fresh salads and vegetables.
Maltese Cuisine: Maltese cuisine is a tasty fusion of Mediterranean flavors, featuring dishes like Lampuki Pie, Rabbit Stew, Bragioli, Pastizzi, and Kapunata.
"A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree."
"The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman (Turkish), Greek, Italian, French (Provençal), and Spanish..."
"Portuguese cuisine, in particular, is partly Mediterranean in character."
"...dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos), vegetable stews (Provençal ratatouille, Spanish pisto, Italian ciambotta), and the salted cured fish roe, bottarga, found across the region."
"Spirits based on anise are drunk in many countries around the Mediterranean."
"The cooking of the area is not to be confused with the Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products."
"A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree."
"...other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all."
"The historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine..."
"...olive oil, bread and pasta, and wine..."
"...the Maghrebi, Egyptian, Levantine, Ottoman (Turkish), Greek, Italian, French (Provençal), and Spanish..."
"...a certain amount of seafood, but low in meat and dairy products."
"The historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes..."
"...vegetable stews (Provençal ratatouille, Spanish pisto, Italian ciambotta)..."
"The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950)..."
"...a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products."
"Portuguese cuisine, in particular, is partly Mediterranean in character."
"...roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos)..."
"...though some authors include additional cuisines."