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Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English.
The Mediterranean diet is a diet inspired by the eating habits and traditional food typical of southern Spain, southern Italy, and Crete, and formulated in the early 1960s. [1] . It is distinct from Mediterranean cuisine, which covers the actual cuisines of the Mediterranean countries, and from the Atlantic diet of northwestern Spain and Portugal.
Eastern Mediterranean [1] [2] [3] [4] is a loose definition of the eastern approximate half, or third, of the Mediterranean Sea, often defined as the countries around the Levantine Sea. [5] It typically embraces all of that sea's coastal zones, referring to communities connected with the sea and land greatly climatically influenced.
While not having a coastline in the Mediterranean, Portugal, Andorra, San Marino, Vatican City, Kosovo, Serbia, North Macedonia, Bulgaria, Moldova, Romania, and Jordan are located within the Mediterranean Basin and are often included on the list of Mediterranean countries. [2] [3] Such classification is mostly based on their geographical ...
The Mediterranean Sea ( / ˌmɛdɪtəˈreɪniən / MED-ih-tə-RAY-nee-ən) is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Southern Europe and Anatolia, on the south by North Africa, on the east by the Levant in West Asia, and on the west almost by the Morocco–Spain b...
In biogeography, the Mediterranean Basin ( / ˌmɛdɪtəˈreɪniən / MED-ih-tə-RAY-nee-ən ), also known as the Mediterranean Region or sometimes Mediterranea, is the region of lands around the Mediterranean Sea that have mostly a Mediterranean climate, with mild to cool, rainy winters and warm to hot, dry summers, which supports characteristic Mediter...
Brasserie and bistro. A brasserie in the United States has evolved from the original French idea of a type of restaurant serving moderately priced hearty meals—French-inspired "comfort foods"—in an unpretentious setting. In the United States, bistros usually have more refined decor, fewer tables, finer foods and higher prices.
