Mediterranean cuisine
Mediterranean cuisine
Mediterranean cuisine (/ˌmɛdɪtəˈreɪniən kwiˈzin/) is a type of cuisine that is derived from the diverse culinary traditions of the countries surrounding the Mediterranean Sea.
Etymology
The term "Mediterranean cuisine" is derived from the Latin word "Mediterraneus", which means "middle of the Earth". This is a reference to the Mediterranean Sea's geographical location, which is surrounded by three continents: Europe, Asia, and Africa.
Description
Mediterranean cuisine encompasses the culinary traditions of more than 20 countries, each with its unique cultural heritage and culinary influences. Despite this diversity, there are common elements that define Mediterranean cuisine. These include the use of olive oil, fruits, vegetables, grains, fish, and poultry, with limited amounts of meat. The cuisine is also known for its use of fresh herbs and spices, such as garlic, oregano, basil, mint, and rosemary.
Related Terms
- Olive oil: A liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin.
- Mediterranean diet: A diet inspired by the eating habits of the Mediterranean people in the 1960s.
- Tapas: A wide variety of appetizers, or snacks, in Spanish cuisine.
- Meze: A selection of small dishes served in the Mediterranean, Middle East, and Balkans.
- Couscous: A Maghrebi dish of small steamed balls of crushed durum wheat semolina.
- Hummus: A dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
External links
- Medical encyclopedia article on Mediterranean cuisine
- Wikipedia's article - Mediterranean cuisine
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