Mediterranean cuisine

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Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin.

Origin

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

Keto mediterranean diet

Mediterranean food in an Ikarian restaurant
Mediterranean Food
Lunch platter
Mediterranean Salad
Mediterranean feast
Falafel dinner
Egyptian Olives

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Template:Cuisine of the Mediterranean

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