Food History in the Mediterranean Term Paper

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Mediterranean Food History

Food History of Mediterranean Cuisine

What is the geographical location of the Mediterranean and why it would have an affect on the Mediterranean cuisine? (i.e., what is the Mediterranean's weather condition and what do they eat mostly, etc.).

Although the list of Mediterranean countries encompasses some of the oldest national cultures of the world, the so-called Mediterranean diet has gotten much popular recent press, because of its supposed contribution to an individual's longevity -- today, all people wish to be as long-lived as the influence of the countries that spawned the diet and enjoy the lowered risk of a heart attack the Mediterranean food and lifestyle supposedly conveys! However, the adaptation of the Mediterranean diet was a product of necessity, not a carefully controlled decision by the populace of the region to live longer and to create the perfect diet. (Barry, 2005)

All of the Mediterranean countries and climates are very hot and dry. This makes the cultivation of wide stretches of grassland for grazing animals very difficult. Thus, dairy products from hardy goats and sheep were a commonest source of protein, along with poultry and lamb. Such animals require less grassland and can survive on rocky, uneven terrain and be herded, rather than put out to pasture like cattle -- a particular advantage for transient Bedouin and Arab cultures. For nations such as Greece, located near the sea, fish is another staple of the regional diet. Little red meat is eaten from cattle-grazing cows in all Mediterranean nations, but while Italians eat pork salami, Muslim culture forbids the consumption of pork. This is a dietary factor in Turkey and other Islamic-dominated nations. ("Best of Sicily," 2005)

Olive trees are hardy enough to survive the desert, thus olive oil is an important monounsaturated fat source for the region. A long growing season and rather mild climate makes the climate particularly favorable to wine-producing grapes and edible oranges, the latter of which is of the proudest exports of Sicily. Overall, there is a high consumption of fruits, vegetables, bread and other cereals, potatoes, beans, nuts and seeds.

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Dairy products from a variety of animals, goats, sheep, buffalo, cows and camel, primarily in the form of cheese and yogurt are popular. In the entire region overall very little fresh milk is featured in cooking. Throughout the Mediterranean Christian world (Islam prohibits alcohol consumption) wine is drunk in moderation and usually taken with meals. (Barry, 2005)

Historically, which groups had an influence on the Mediterranean cuisine?

Many differences in culture, ethnic background, religion, economy and agricultural production exist, despite the apparently unified term 'Mediterranean.' The 'Mediterranean' cuisine encompasses the traditional food heritage of many nations, including Greece, Italy, Turkey, Algeria, and Tunisia, Morocco and Egypt. Thus, there is no true, unified "Mediterranean" diet. At least sixteen countries border the Mediterranean Sea, and diets vary between these countries and also between regions within a country. (AMA, 2005)

For example, within Italy, Italy's Alpine and sub-alpine regions produce more livestock in the form of cattle do not sustain olive trees as well as dryer and milder areas. More butter and lard and less olive oil are used in these areas and corn and rice are easier to prepare with the local ingredients than pasta. In the inland cities of Italy such as Milan, Turin, Bologna, fish is more expensive than it is in Italy's coastal cities of Genoa and Venice. Even today, fish and fresh fruit cost much less in Naples and Palermo than they do in Turin and Milan. Economic factors thus influence the Mediterranean's many variations, as well as geography. "Some authors have suggested that the Mediterranean diet was rooted in some way in regional poverty, although ancient Rome and medieval Sicily were Europe's most prosperous regions." ("Best of Sicily," 2005) Still, the soil was poorer in comparison to the more meat, cheese, and milk-based commonly consumed in Northern Europe, and many of the region's peasant staples that were inexpensive and easily stored in the heat for long….....

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