Food Culture in the Mediterranean

Food Culture in the Mediterranean

Food Culture in the Mediterranean

Food Culture in the Mediterranean

Synopsis

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).

Excerpt

The appearance of the Food Culture around the World series marks a definitive stage in the maturation of Food Studies as a discipline to reach a wider audience of students, general readers, and foodies alike. in comprehensive interdisciplinary reference volumes, each on the food culture of a country or region for which information is most in demand, a remarkable team of experts from around the world offers a deeper understanding and appreciation of the role of food in shaping human culture for a whole new generation. I am honored to have been associated with this project as series editor.

Each volume follows a series format, with a chronology of food-related dates and narrative chapters entitled Introduction, Historical Overview, Major Foods and Ingredients, Cooking, Typical Meals, Eating Out, Special Occasions, and Diet and Health. (In special cases, these topics are covered by region.) Each also includes a glossary, bibliography, resource guide, and illustrations.

Finding or growing food has of course been the major preoccupation of our species throughout history, but how various peoples around the world learn to exploit their natural resources, come to esteem or shun specific foods, and develop unique cuisines reveals much more about what it is to be human. There is perhaps no better way to understand a culture, its values, preoccupations, and fears, than by examining its attitudes toward food. Food provides the daily sustenance around which families and communities bond. It provides the material basis for rituals through which . . .

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