Mediterranean cuisine is the food and preparation methods used by the inhabitants of the Mediterranean basin. The idea of Mediterranean cuisine originated. The idea of Mediterranean cuisine originated in A Book of Mediterranean Food (1950), by the cooking writer Elizabeth David, and was amplified by other writers who worked in English. The focus is on fresh produce, intense flavors and simple preparation.
Essentially, Mediterranean cuisine is comprised of plant foods and minimally processed staples where herbs and spices are essential ingredients. For the Middle East, the increasing use of legumes, such as lentils for soups and beans for dishes such as ful mudammas, is a major factor that distinguishes their cuisine from the Mediterranean diet. Middle Eastern people don't eat as much pasta, but prefer grains such as bulgur wheat, rice, barley, and wheat berries. This is seen in traditional foods such as mujaddara (lentils and rice cooked with onions and caramelized herbs) and kibbeh bil sanieh (a layered dish with ground beef, Bulgarian wheat and spices).
Mediterranean cuisine is characterized by its flexibility, variety of ingredients and emphasis on seafood, fresh fruits, vegetables and olive oil. It is a modern version of gastronomic writers and publicists from Europe and North America who earnestly preach what is now considered a healthy diet to their audience, invoking the stereotype of the healthy other on the shores of the Mediterranean. Various authors have defined the scope of Mediterranean cuisine by its geography or by its main ingredients. It is a reflection of the diverse gastronomic cultures and culinary traditions of the countries surrounding the Mediterranean Sea. Many writers define the three central elements of cooking as olives, wheat and grapes, which produce olive oil, bread and pasta, and wine; other writers deny that the diverse foods of the Mediterranean basin constitute a cuisine at all.
Once again, eating fruits and vegetables as part of the Mediterranean diet is an important source of antioxidants for the body. That is, the food of people who live along the Mediterranean Sea, from Spain to Morocco, through Italy, Greece, Tunisia and other countries. Another notable chain is Zankou Chicken, a family chain of fast and casual food restaurants of Armenian and Mediterranean origin located mainly in the Los Angeles area. The main difference in alcohol service between Mediterranean cuisine and other cuisines lies in the type of alcohol served and the cultural importance attached to it.
The size of a Mediterranean restaurant depends on factors such as the business model, the target market, the location and the owner's vision. Studies have also shown that people who follow a Mediterranean diet have a 33% lower risk of developing Alzheimer's disease because of the nutrients and vitamins they contain. The belief in a common core, which emerges from the claim to have authority over that Mediterranean essence, is what underlies the writings that describe the culinary Mediterranean, but it seems that only from afar does a Unified Mediterranean. Mediterranean cuisine is defined by the food and preparation methods used by the inhabitants of the Mediterranean region.
For this reason, if you want to organize a Mediterranean evening with family or friends, in addition to the main dishes, don't forget to prepare some fresh bread and a small plate of olive oil and spices as a sauce. Mediterranean cuisine is defined by the presence of fundamental elements that, it is said, play a more important role than others, and that reflect a community of beliefs and practices that transcend religions, languages and even societies. The concept of Mediterranean cuisine was first introduced by Elizabeth David in her book “A Book of Mediterranean Food” in 1950.
