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Essay / Research Paper Abstract
A 3 page overview of Mediterranean cuisine. Bibliography lists 1 source.
Page Count:
3 pages (~225 words per page)
File: JR7_RAmcu.rtf
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natural ingredients but also because its health benefits and its rich taste. As one author notes, "Many think of Mediterranean food as simply bread, olive oil and wine. However, the
use of varying spices, vegetables, fruits and nuts allows dishes to achieve their distinctive regional trademarks" (Julius, 2007). The following paper examines the cuisine, providing an overview of the cuisine.
Mediterranean Cuisine The region wherein this food originates, and where its history originates, is quite diverse. It involves a history of the Arab countries, of Greece and Rome, and
even Egypt (Julius, 2007). However, for the most part it is associated with the regions of the Greek islands and Italy. And, as would be expected the different pockets or
regions all have their variations on the cuisine as developed through history and the ability to obtain many different types of foods through history (Julius, 2007). For example, "The intermittent
confluence of cultures, food supplies, agricultural techniques and cooking technologies all influenced the emergence of many regional cuisines" (Julius, 2007). For the most part all the regions, however, rely
on a foundation of the diet that consists of wine, olive oil and bread. These are the three components that essentially serve to lay the foundation of any diet from
the Mediterranean. And, in relationship to health, they are very natural ingredients that prove far better for the body than other oils, other carbohydrates and other liquids.
Julius (2007) states that the cuisine can be divided into 5 different techniques as it relates to cooking or preparation. The first type is the
use of garlic and olive oil (Julius, 2007). In many ways this serves as the foundation of all meals as it is a mixture used for basting and cooking as
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