Food Culture in the Mediterranean

Author: Carol Helstosky

Publisher: Greenwood Publishing Group

ISBN: 0313346267

Category: Cooking

Page: 189

View: 9485


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: Social Science

Page: 229

View: 833


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: 830


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: 3970


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.

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: 6354


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.

Catalan Food

Culture and Flavors from the Mediterranean

Author: Daniel Olivella,Caroline Wright

Publisher: Clarkson Potter

ISBN: 0451495896

Category: Cooking

Page: 272

View: 2047


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.

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: 5650


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: 2330


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: 3680


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: 4978


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.