Food that originated from the Mediterranean area is incredibly
popular. Pasta, pizza, gyros, kebab, and falafel can be found just
about everywhere. Many people throughout the world have a good idea
of what Mediterranean cuisine and diet are all about, but they know
less about the entire food culture of the region. This one-stop
source provides the broadest possible understanding of food culture
throughout the region, giving a variety of examples and evidence
from the southern Mediterranean or North Africa (Morocco, Algeria,
Tunisia, Libya, and Egypt), the Western Mediterranean or European
side of the Mediterranean (Spain, France, Italy, and the French and
Italian islands), to the eastern Mediterranean or Levant (Greece,
Turkey, Syria, Lebanon, and Israel).
The Mediterranean region region is home to three of the world's
major religions, and for centuries, the Mediterranean Sea has been
an invitation to trade, travel, conquest, and immigration. Where
different cultures, beliefs, and traditions mix there is always
volatility and tension, but there is also great energy.
Understanding the food culture in the Mediterranean is one way
readers can see how people of different regions come together,
share ideas and information to create new dishes, meals,
traditions, and forms of sociability. This volume answers questions
such as Do people in the Mediterranean still eat the Mediterranean
Diet or do they eat American style? Why is it that the same
ingredients can be prepared in so many different ways, even in the
same country? Why would cooks take the time to make foods like
zucchini, lentils, or figs into dozens of different dishes? How and
why do religious rituals differ regarding food preparation? What do
Jews, Muslims, and Christians eat on religious holidays? Do people
eat out or eat at home? Why is hospitality so important to
Mediterranean people and what do they do to demonstrate hospitality
and good will through the preparation and serving of meals?
General
Imprint: |
Greenwood Press
|
Country of origin: |
United States |
Series: |
Food Culture around the World |
Release date: |
March 2009 |
First published: |
March 2009 |
Authors: |
Carol Helstosky
|
Dimensions: |
235 x 156 x 24mm (L x W x T) |
Format: |
Hardcover
|
Pages: |
212 |
Edition: |
New |
ISBN-13: |
978-0-313-34626-2 |
Categories: |
Books >
Social sciences >
General
Books >
Sport & Leisure >
General
Promotions
|
LSN: |
0-313-34626-7 |
Barcode: |
9780313346262 |
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