Unlike many other ethnic cuisines, Mediterranean cuisine is not the product of a specific ethnic group or culture. Rather, it is a label that refers to the. Rather, it's a label that refers to the culinary trends shared by a wide range of peoples living in the region around the Mediterranean Sea. Although it is understood that Mediterranean cuisine is a unified culinary tradition in this country, in reality, there is a great cultural variety in the cuisine of this geographical region. Mediterranean cuisine is the food and preparation methods used by the inhabitants of the Mediterranean basin.
The idea of Mediterranean cuisine originated in A Book of Mediterranean Food (1950), by culinary writer Elizabeth David, and was amplified by other writers who worked in English. The countries most associated with Mediterranean cuisine are those bordering the Mediterranean Sea, such as Greece, Italy, Morocco and Libya. Middle Eastern cuisine takes into account Western Asian countries, such as Iraq, Yemen, the United Arab Emirates and Kuwait. Some countries, such as Israel, Turkey and Lebanon, lie on both sides of the line between the two regions and can be included in either region. Mediterranean and Greek food are often incorrectly referred to as the same thing, but technically they are not.
The Mediterranean style of cuisine is found in Mediterranean countries bordering the Mediterranean Sea. Mediterranean cuisine is not the product of a specific ethnic group or culture; it is a label that refers to dietary trends shared by diverse groups of people. There is a great cultural variety in the kitchen. The flavor and preparation of Mediterranean cuisine vary greatly depending on the region from which it originates. Primary prevention of cardiovascular diseases with a Mediterranean diet supplemented with extra virgin olive oil or nuts.
Other popular seafood dishes include baked fish, Niçoise salad, fried calamari, shrimp soup, and grilled scallops. The cuisine of the area should not be confused with the Mediterranean diet, which became popular due to 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. The humble Margherita pizza, made of wheat dough, mozzarella, basil, tomatoes and olive oil, exemplifies the rustic simplicity of Mediterranean food. The Mediterranean diet is highlighted in the Dietary Guidelines for Americans (DGA) as a “healthy dietary pattern.” While Mediterranean cuisine is not governed by a single culture, it is largely the product of cultural influence and exchangeAdherence to the Mediterranean diet is associated with cognitive benefits and evidence suggests that this type of diet may help protect against cognitive decline and dementia.
The general characteristics of Mediterranean cuisine are largely determined by the climate and geography of the region. Mediterranean food goes beyond everyday dishes such as hummus; it includes couscous, olives, herbs and vegetables. Therefore, diet refers to the traditional food cultures of the countries surrounding the Mediterranean Sea, including Greece, Italy, Spain, Morocco, Egypt and Lebanon. Mediterranean cuisine uses more sweet and aromatic spices, such as oregano, thyme, basil, coriander, paprika, fennel, tarragon, sage and rosemary.
