Mediterranean cuisine: Difference between revisions
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[[Image:Homar3 (js0.jpg|thumb|250px|Mediterranean cuisine]] |
[[Image:Homar3 (js0.jpg|thumb|250px|Mediterranean cuisine]] |
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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.<ref>[http://www.lasvegasrestaurants.com/article.cfm/article/115/An-Introduction-to-Mediterranean-Cuisine An Introduction to Mediterranean Cuisine]</ref> |
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| ⚫ | Mediterranean cuisine is characterized by flexibility, range of ingredients and regional variations. <ref>{{cite book|last=Braudel|first=Fernard|title=The Mediterranean and the Mediterranean World in the Age of Phillip II|year=1995|publisher=University of California Press|location=Berkeley|isbn=978-0520203082|url=http://www.amazon.com/Mediterranean-World-Age-Philip-Vol/dp/0520203089}}</ref> Fish dishes are also common. [[Olive oil]] and [[garlic]] are widely used in Mediterranean cuisine. Grilled meats, [[pita]] bread, [[hummus]], and [[falafel]] are very popular. |
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| ⚫ | Mediterranean cuisine is characterized by flexibility, a wide range of ingredients and regional variations. <ref>{{cite book|last=Braudel|first=Fernard|title=The Mediterranean and the Mediterranean World in the Age of Phillip II|year=1995|publisher=University of California Press|location=Berkeley|isbn=978-0520203082|url=http://www.amazon.com/Mediterranean-World-Age-Philip-Vol/dp/0520203089}}</ref> Fish dishes are also common. [[Olive oil]] and [[garlic]] are widely used in Mediterranean cuisine. Grilled meats, [[pita]] bread, [[hummus]], and [[falafel]] are very popular. |
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Around 1975, under the impulse of nutritional directives, Americans discovered the [[Mediterranean diet]].<ref>Massimo Alberini, Giorgio Mistretta, ''Guida all'Italia gastronomica'', Touring Club Italiano, 1984, p. 37</ref> |
Around 1975, under the impulse of nutritional directives, Americans discovered the [[Mediterranean diet]].<ref>Massimo Alberini, Giorgio Mistretta, ''Guida all'Italia gastronomica'', Touring Club Italiano, 1984, p. 37</ref> |
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Revision as of 21:44, 14 January 2012
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] Fish dishes are also common. Olive oil and garlic are widely used in Mediterranean cuisine. Grilled meats, pita bread, hummus, and falafel are very popular.
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.
- ^ Massimo Alberini, Giorgio Mistretta, Guida all'Italia gastronomica, Touring Club Italiano, 1984, p. 37
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