Mediterranean cuisine
Mediterranean cuisine is the food from the cultures adjacent to the Mediterranean Sea.
Mediterranean cuisine is a vegetable-dominant cuisine. The most prevalent ingredient is olive oil. Eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra, cucumbers, and a variety of greens are served fresh, baked, roasted, sautéed, grilled and puréed. Meat is used sparingly and is mostly grilled. Yogurt and cheese are also a major component of Mediterranean cooking. Close proximity to the Mediterranean Sea provides access to fresh seafood. Fresh herbs are used in abundance.1
Mediterranean cuisine is characterized by flexibility, a wide range of ingredients and regional variations. 2
Around 1975, under the impulse of nutritional directives, Americans discovered the Mediterranean diet.3
See also
References
- ^ An Introduction to Mediterranean Cuisine
- ^ Braudel, Fernard (1995). The Mediterranean and the Mediterranean World in the Age of Phillip II. Berkeley: University of California Press. ISBN 978-0520203082. http://www.amazon.com/Mediterranean-World-Age-Philip-Vol/dp/0520203089.
- ^ Massimo Alberini, Giorgio Mistretta, Guida all'Italia gastronomica, Touring Club Italiano, 1984, p. 37
|
||||||||||||||
 |
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |