Mediterranean cuisine is the food and preparation methods used by the inhabitants of the Mediterranean basin. The idea of Mediterranean cuisine originated. The idea of Mediterranean cuisine originated in A Book of Mediterranean Food (1950), by the cooking writer Elizabeth David, and was amplified by other writers who worked in English. The focus is on fresh produce, intense flavors and simple preparation.
Essentially, Mediterranean cuisine is comprised of plant foods and minimally processed staples where herbs and spices are essential ingredients. For the Middle East, the increasing use of legumes, such as lentils for soups and beans for dishes such as ful mudammas, is a major factor that distinguishes their cuisine from the Mediterranean diet. Middle Eastern people don't eat as much pasta, but prefer grains such as bulgur wheat, rice, barley, and wheat berries. This is seen in traditional foods such as mujaddara (lentils and rice cooked with onions and caramelized herbs) and kibbeh bil sanieh (a layered dish with ground beef, Bulgarian wheat and spices).
Essentially, Mediterranean cuisine is defined by its emphasis on healthy, seasonal ingredients, such as olive oil, tomatoes, garlic, and herbs such as basil and oregano. These ingredients form the basis of the dishes and reflect the region's agricultural abundance and the Mediterranean climate. Mediterranean cuisine is a culinary trend shared by a variety of people living in the region surrounding the Mediterranean Sea. There is a great cultural variety that makes cooking a product of cultural influence.
Mediterranean cuisine is based on fruits, vegetables, whole grains, breads, legumes, seafood, nuts, olive oil and fresh, healthy seeds. Practically all Mediterranean food is distinctive and tasty due to its rich, quality spices. Mediterranean cuisine relies heavily on cooking and preparation techniques to offer a distinctive and unique flavor. Food is an integral part of the effervescent hospitality that is imperative throughout the Mediterranean region. Mediterranean French cuisine includes cooking styles from Provence, Occitania and the island of Corsica.
Mediterranean restaurants often radiate a warm, welcoming and relaxed atmosphere, reflecting the region's emphasis on quiet dining and social interaction. Mediterranean cuisine is defined by the food and preparation methods used by the inhabitants of the Mediterranean region. Despite their differences, these cuisines share common dishes beyond the basic trio of oil, bread and wine, thanks to the region's historical connections and the impact of the Mediterranean Sea on the region's climate and economy. This region includes Southern Europe (such as Spain, Italy, Greece, and Southern France), North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), and the Eastern Mediterranean (Turkey, Lebanon, Syria, Israel, and Palestine).
The region's historical connections, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes that go beyond the main trio of oil, bread and wine, such as roasted lamb or lamb, meat stews with vegetables and tomatoes (for example, Spanish rags), vegetable stews (ratatouille Provenzal, Spanish ratatouille, Italian ciambotta) and cured fish roe, botargo, which are found throughout the region. From Gibraltar to the Bosphorus, through the Rhone Valley, through the large seaports of Marseille, Barcelona and Genoa, through Tunisia and Alexandria, covering all the islands of the Mediterranean, Corsica, Sicily, Sardinia, Crete, the Cyclades and Cyprus (where Byzantine influence is beginning to be felt), to the Greek mainland and the highly contested territories of Syria, Lebanon, Constantinople and Izmir. While lamb is a popular protein in both regions, countries bordering the Mediterranean Sea tend to include more seafood in their meals. The main difference in alcohol service between Mediterranean cuisine and other cuisines lies in the type of alcohol served and the cultural importance attached to it. Mediterranean restaurants often have an open kitchen design to show the freshness of their ingredients and the preparation process, which may require more space.
It is a reflection of the diverse gastronomic cultures and culinary traditions of the countries surrounding the Mediterranean Sea. The size of a Mediterranean restaurant is influenced by factors such as the business model, the target market, the location and the owner's vision. Grapes are mainly cultivated to make wine and vinegar as basic components of the Mediterranean diet, as well as to be dried as raisins or eaten as table grapes. When it comes to Mediterranean cuisine in the United States, there are several popular restaurant chains that stand out. Once again, eating fruits and vegetables as part of a Mediterranean diet is an important source of antioxidants for the body.
