Cuisine of the Mediterranean

Encyclopedia : C : CU : CUI : Cuisine of the Mediterranean

This article is part
of the Cuisine series
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures
Ingredients and types of food
Spices and Herbs
Sauces - Soups - Desserts
Cheese - Pasta - Bread
Other ingredients
Regional cuisines
Asia - Europe - Caribbean
South Asian - Latin America
Mideast - North America - Africa

See also:
Famous chefs - Kitchens - Meals

Mediterranean cuisine is the cuisine of the areas around the Mediterranean Sea.

Given the geography, these nation-states have influenced each other over time and the cooking evolved into sharing common principles. The Mediterranean Cuisine is characterized by its flexibility, its range of ingredients and its many regional variations. The terrain has tended to favour the raising of goats and sheep.

Fish dishes are also common, although today most of the fish is imported since the Mediterranean Sea has been overfished. Seafood is still prominent in many of the standard recipes.

Olive oil, produced from the olive trees prominent throughout Spain, Greece, Italy, and other Mediterranean nations, adds to the distinctive taste of Greek food.

It is believed this kind of cooking, especially olive oil, is one of the factors responsible to the longevity of the Mediterranean people.

Barbeque or grilled meats, pita bread, hummus, and falafel are very popular forms of this type of cuisine.