Food Culture in the Mediterranean

Author: Carol Helstosky
Publisher: Greenwood Publishing Group
ISBN: 0313346267
Category: Cooking
Page: 189
View: 7036
This one-stop source provides the broadest possible understanding of food culture throughout the region, from the Europe Mediterranean to the North African and Levant Mediterranean.

Food Culture in Italy

Author: Fabio Parasecoli
Publisher: Greenwood Publishing Group
ISBN: 9780313327261
Category: Cooking
Page: 229
View: 1720
Looks at how Italians view food in everyday life, discussing cultural and social aspects as well as health issues.

Food Culture in Spain

Author: F. Xavier Medina
Publisher: Greenwood Publishing Group
ISBN: 9780313328190
Category: Social Science
Page: 169
View: 1271
This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political and economic characteristics.

Food Culture in the Near East, Middle East, and North Africa

Author: Peter Heine
Publisher: Greenwood Publishing Group
ISBN: 9780313329562
Category: Cooking
Page: 181
View: 5281
Describes the ingredients, cooking methods, and typical meals of people from the Near and Middle East and Africa, and examines the impact of religion on the eating habits of Muslims, Jews, and Christians from the region.

Catalan Food

Culture and Flavors from the Mediterranean
Author: Daniel Olivella,Caroline Wright
Publisher: Clarkson Potter
ISBN: 0451495896
Category: Cooking
Page: 272
View: 7335
Catalan cuisine authority Daniel Olivella serves historical narratives alongside 80 carefully curated Spanish food recipes, like tapas, paella, and seafood, that are simple and fresh. In proud, vibrant Catalonia, food is what brings people together—whether neighbors, family, or visitors. By the sea, over a glass of chilled vermouth and the din of happily shared, homemade Pica Pica (tapas) is where you’ll find the most authentic Catalonia. The region is known for its wildly diverse indigenous ingredients, from seafood to jamon Ibérico to strains of rice, and richly flavored cuisine that has remained uniquely Catalan throughout its complex and fraught history. In Catalan Food, the recipes are intended to be cooked leisurely and with love—the Catalan way. Featuring traditional dishes like Paella Barcelonata (Seafood Paella) and Llom de Porc Canari (Slow-roasted Pork Loin), as well as inventive takes on classics like Tiradito amb Escalivada (Spanish Sashimi with Roasted Vegetable Purees) and Amanida de Tomàquet amb Formatge de Cabra (Texas Peach and Tomato Salad with Goat Cheese), Catalan Food brings heritage into any home cook’s kitchen, where Catalonia’s cuisine was born. To know a culture, you must taste it; none is more rich and stunningly delicious than Catalonia’s.

Eating Disorders in the Mediterranean Area

An Exploration in Transcultural Psychology
Author: Giovanni Maria Ruggiero
Publisher: Nova Publishers
ISBN: 9781590337134
Category: Psychology
Page: 201
View: 4446
In this book an international group of authors explores the extent of and the socio-cultural factors underlying the ascendancy of eating disorders in some countries of the Mediterranean area in our own time. The authors express their local observations and struggles in an effort to map the impact of culture on the development of eating disorders. The topics reviewed echo back to each other and underscore the complexity of defining, measuring and possibly even changing culture. The book takes a 'transcultural' view, which is both 'trans' and 'cultural'. Realms transverse the academic terrain with chapters that pull on history, geography, biology and literature to set the stage for a review of cultural causes, with culture being the political, commercial and treatment settings potential eating disordered individuals find themselves in. The chapters demonstrate how control, the key cognitive construct of eating disorders, is impacted by the internal and external environment of the eating disordered individual. And if control is the bridge, shame is the dark sea that one struggles to avoid. Biological and psychological data from humans and animals is offered in an attempt to understand how efforts to maintain an honourable social ranking impacts food and body shape choices.

Natural Environment and Culture in the Mediterranean Region II

Author: Recep Efe,Munir Ozturk,Ibrahim Atalay
Publisher: Cambridge Scholars Publishing
ISBN: 1443831077
Category: Science
Page: 540
View: 1513
The Mediterranean Basin is the largest of the five Mediterranean-climate regions, and one of the largest archipelagos in the world. The basin is located at the intersection of two major landmasses, Eurasia and Africa; and has around five thousand islands, which contribute much to its high diversity and spectacular scenery. It possesses higher salinity than the Atlantic. The shores are chiefly mountainous. Earthquakes and volcanic disturbances are frequent. Some of the most ancient civilizations flourished around the region. Carthagians, Greeks, Sicilians, and Romans were rivals for dominance of its shores and trade. The basin virtually became a Roman lake under the Roman Empire. Later, the region was dominated by the Byzantines and the Arabs. The development of the northern regions of Africa and of oil fields in the Middle East has increased its trade. The flora is dramatic with over 20 thousand endemic vascular plant taxa, and many endemic species of animals. Fish (about 400 species), sponges, and corals are plentiful. The touristic activities are threatening populations of many species. The fragmentation and isolation is increasing due to resort development and infrastructure. The overuse of the sea's natural and marine resources continues to be a problem.The Mediterranean monk-seal, the barbary macaque and the Iberian lynx, which is Critically Endangered, are among the region’s imperiled species.

Sylvester Syropoulos on Politics and Culture in the Fifteenth-Century Mediterranean

Themes and Problems in the Memoirs, Section IV
Author: Dr Fotini Kondyli,Ms Vera Andriopoulou,Dr Mary B Cunningham,Dr Eirini Panou
Publisher: Ashgate Publishing, Ltd.
ISBN: 1409439666
Category: History
Page: 262
View: 9621
The contributors of this volume take the Memoirs of Sylvester Syropoulos, written by a Byzantine ecclesiastical official in the fifteenth century, as their starting point in reconstructing Mediterranean living conditions and artistic and commercial exchange in the late Middle Ages. Syropoulos’s text, a rare eye-witness account of the Council of Ferrara-Florence for the union of the Greek and Latin Churches (1438–1439), is discussed as an invaluable source for political affairs at that time, as a travel account, and as a literary work. An annotated translation of the text is included.

Animal farming and environmental interactions in the Mediterranean region

Author: Isabel Casasús,Jozo Rogosić,Andrea Rosati,Igor Stoković,Dunixi Gabiña
Publisher: Springer Science & Business Media
ISBN: 9086867413
Category: Science
Page: 276
View: 8151
Livestock production systems are the result of an interaction between domestic animals and the environment, modulated by man, that dates back to Neolithic times. As a consequence of this interaction among the wide diversity of animal resources, natural habitats and population needs, very different farming systems have developed across the Mediterranean Basin. Understanding the mechanisms and effects of these relationships is key to design the farming systems best adapted to each condition, guaranteeing an adequate balance between target animal production and environmental outcomes provided by these systems. This is indeed a multidimensional topic, influenced by animal genetics, feeding resources, flock management, and economic and social aspects inside and outside the household. Therefore, this book focuses on the basis of the animal-environment interactions and the impact of human activities on the type and magnitude of these interactions. In this context, the issue of sustainability of livestock production is evaluated considering economic, social and environmental aspects. This book contributes to upgrade the state of the art in Mediterranean conditions, providing indicators and procedures of application across a wide range of systems, and hence of interest for researchers, students and professionals concerned with livestock production and the environment.

Ethnobotany in the New Europe

People, Health and Wild Plant Resources
Author: Manuel Pardo-de-Santayana,Andrea Pieroni,Rajindra K. Puri
Publisher: Berghahn Books
ISBN: 1845458141
Category: Social Science
Page: 408
View: 2077
The study of European wild food plants and herbal medicines is an old discipline that has been invigorated by a new generation of researchers pursuing ethnobotanical studies in fresh contexts. Modern botanical and medical science itself was built on studies of Medieval Europeans’ use of food plants and medicinal herbs. In spite of monumental changes introduced in the Age of Discovery and Mercantile Capitalism, some communities, often of immigrants in foreign lands, continue to hold on to old recipes and traditions, while others have adopted and enculturated exotic plants and remedies into their diets and pharmacopoeia in new and creative ways. Now in the 21st century, in the age of the European Union and Globalization, European folk botany is once again dynamically responding to changing cultural, economic, and political contexts. The authors and studies presented in this book reflect work being conducted across Europe’s many regions. They tell the story of the on-going evolution of human-plant relations in one of the most bioculturally dynamic places on the planet, and explore new approaches that link the re-evaluation of plant-based cultural heritage with the conservation and use of biocultural diversity.

The Paleo Mediterranean Cookbook

Delicious, Healthy and Wholesome Food from the Mediterranean Coast
Author: Cecilia Dent
Publisher: CreateSpace
ISBN: 9781507629765
Category: Cooking
Page: 68
View: 3705
The Paleo Mediterranean Cookbook Do You Want Classic, Mouthwatering Food That Uses Real Ingredients And Whole Foods? Do You Want Healthy And Tasty Recipes, Eaten By Some Of The Worlds Longest Lived Populations For Hundreds Of Years? Let Me Introduce The Paleo Mediterranean Cookbook If you're looking for food heaven, look no further than the Mediterranean. You'll struggle to find an area of this planet with such rich history and strong tradition of delicious and beautiful cooking. But What's so good about Mediterranean cooking? The Mediterranean region has given us some of our favorite and most beloved food, recipes that have been refined over thousands of year in the glorious melting pot of cultures and people that is the Mediterranean. The influence this relatively small part of the world has had on our definition of tasty food is astounding - From Spanish tapas bars to Turkish take-outs, from Lebanese street food to French cookbooks lining the walls of every respectable bookshop, the Mediterranean influence is everywhere... and for good reason. The most appealing aspect Mediterranean cooking is the philosophy towards food - eating natural, wholesome food cooked with locally sourced and seasonal produce, ideally enjoyed slowly, with friends or family. Classic Coastal Recipes + Paleo Ingredients = Food Heaven! - Learn the Classic dishes from across the Mediterranean region, from Spain to Morroco, Italy to Greece, Turkey to Tunisia - Delicious recipes that exhibit the natural beaty of the ingredients ...and you won't have to spend hours in the kitchen - Enjoy Mediterranean food culture in an evolutionary and primal way Inside You'll Learn How to Make... - Crispy Calamari, Delicious Dolmas, Paleo Pizza... - Greek Souvlaki, Morrocon Tagines, Spanish Tapas... - And Much Much More! So what are you waiting for? Dive into the book now and start enjoying food the Mediterranean way - fostering a deep appreciation for the pleasure of enjoying great food with people you love Click The Orange 'Buy Now' Button On Your Screen And Start Reading Instantly Free Gifts: The book also comes with two free gifts made especially for readers, so don't forget to grab them!

The Routledge History of Food

Author: Carol Helstosky
Publisher: Routledge
ISBN: 1317621131
Category: History
Page: 372
View: 1575
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.

Cuisine and Culture

A History of Food and People
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category: Cooking
Page: 448
View: 8361
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

The Use of Colour in Mediterranean Cultures

Architectural Dissertation
Author: N.A
Publisher: Emil Burulyanov
Page: N.A
View: 8678

The Foods of the Greek Islands

Cooking and Culture at the Crossroads of the Mediterranean
Author: Aglaia Kremezi
Publisher: HMH
ISBN: 0547348002
Category: Cooking
Page: 312
View: 5479
This New York Times Notable Book is “a real working guide to preparing the traditional dishes found all over Greece” (Newsweek). Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of island history and customs, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand. “The author has combined her reportorial skills, scholarly interests and superb instincts as a cook who knows both American and Greek kitchens to produce recipes that are simple, direct yet exciting.” —The New York Times Book Review

The Ultimate Mediterranean Diet Cookbook

Harness the Power of the World's Healthiest Diet to Live Better, Longer
Author: Amy Riolo
Publisher: Fair Winds Press (MA)
ISBN: 1592336485
Category: Cooking
Page: 192
View: 5041
Based on the Mediterranean Diet Pyramid, this illustrated cookbook offers 100 delicious, satisfying, easy recipes from 25 Mediterranean countries.

Mediterranean Diet: 50 of the Best Mediterranean Diet Recipes For Weight Loss

A Cook's Simple Guide and Recipe Book
Author: Emily R. Stone
Publisher: Speedy Publishing LLC
ISBN: 1630223336
Category: Health & Fitness
Page: 80
View: 7057
One diet that has become extremely popular in the last few years is the Mediterranean Diet. It is not an extremely restrictive diet and simply requires the individual to use certain foods to prepare healthy and delicious meals. "Mediterranean Diet: 50 of the Best Mediterranean Diet Recipes For Weight Loss" gives the reader the opportunity to not only learn about the food culture of the Mediterranean, but how those living in that region eat and why their method of preparing meals is said to be one of the healthiest. Having a copy of this book is a great way to bring that culinary culture into your home. These 50 recipes are easy to make and ideal for the home cook. From breakfast, lunch and dinner recipes to snacks and dessert, "Mediterranean Diet: 50 of the Best Mediterranean Diet Recipes for Weight Loss" will show you how to incorporate healthy proteins, fruits, and vegetables into your everyday diet to lose weight and feel healthy and satisfied.


A Culinary History
Author: Jean-Louis Flandrin,Massimo Montanari
Publisher: Columbia University Press
ISBN: 023111155X
Category: Cooking
Page: 624
View: 2882
Food and drink.

Food and Foodways of Medieval Cairenes

Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean
Author: Paulina Lewicka
Publisher: BRILL
ISBN: 900419472X
Category: History
Page: 626
View: 4072
As a corpus-based study which aims at profiling the food culture of medieval Cairo, the book is an attempt to reconstruct the menu of Cairenes as well as their various daily practices, customs and habits related to food and eating.

The Original Mediterranean Cuisine

Medieval Recipes for Today
Author: Barbara Santich
Publisher: Wakefield Press
ISBN: 9781862543317
Category: Cooking
Page: 178
View: 1684
Seventy recipes from 14th and 15th century Italian and Catalan manuscripts, in their original language with English translation and explanations, and with black-and-white copies of contemporary illustrations. Recipes cover a range of the meals, sauces and preserves before the coming of new ingredients from West and East. With references and index.