Mediterranean cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin.
Origin[edit | edit source]
- The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean food (1950) and was amplified by other writers working in English.
- Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all.
- A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree.
Also see[edit | edit source]
Mediterranean food in an Ikarian restaurant
Mediterranean Food
Lunch platter
Mediterranean Salad
Mediterranean feast
Falafel dinner
Egyptian Olives
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