Mediterranean cuisine

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
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  Mediterranean Food
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  Lunch platter
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  Mediterranean Salad
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  Mediterranean feast
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  Falafel dinner
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  Egyptian Olives

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