Relevant bibliographies by topics / Mediterranean cuisine

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Mediterranean cuisine'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Mediterranean cuisine"

1

Dueck, Jennifer. "Seeing Mediterranean." Gastronomica 22, no. 2 (2022): 43–58. http://dx.doi.org/10.1525/gfc.2022.22.2.43.

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Food columnist Craig Claiborne wrote in 1988 that Mediterranean food had been named the “latest culinary trend,” noting the “flood” of restaurants, cookbooks, and even a diet book that were “riding the Mediterranean wave.” This so-called trend, the culinary Mediterranean that appeared in the American press of the 1970s, 1980s, and 1990s, was of course a constructed geography. One of the things that makes it intriguing today is what it can tell us about historically constructed categories of race, religion, and ethnicity that marked diverse Middle Eastern and North African peoples who made home
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Medina, F. Xavier, and Antonio González Novell. "Mediterranean Algarve. Tradition, Product and Cuisine, de Maria Manuel Valagão, Vasco Célio y Bertílio Gomes." Studium, no. 22 (September 4, 2018): 237–39. http://dx.doi.org/10.26754/ojs_studium/stud.2016223033.

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Reseña de la monografía Mediterranean Algarve. Tradition, Product and Cuisine, de Maria Manuel Valagão, Vasco Célio y Bertílio Gomes. Lisboa, Tinta de China Edições, 2015. 320 págs. ISBN 9789896712747.
 Palabras clave: Algarve, Mediterráneo, Portugal, cocina, tradición.
 Review: ‘Mediterranean Algarve. Tradition, Product and Cuisine.’Maria Manuel Valagão, Vasco Célio y Bertílio Gomes.Lisboa, Tinta de China Edições, 2015. 320 p. ISBN 9789896712747.
 Key words: Algarve, Mediterranean, Portugal, cuisine, tradition.
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Højlund, Susanne, and Ole G. Mouritsen. "Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future." Gastronomy 3, no. 1 (2025): 1. https://doi.org/10.3390/gastronomy3010001.

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A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food systems today is much more complex, where the planetary limits to population growth and availability of food resources are leading to tremendous stresses on the overall conditions of the planet including the climate. Still, lessons from world cuisines across space and time may serve as a guide towards a more sustainable plant-forward cuisine in the fu
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James, Lynn, F. Alloway, and R. Cooper. "Mediterranean Cuisine Comes to YOU!" Journal of Nutrition Education and Behavior 47, no. 4 (2015): S17. http://dx.doi.org/10.1016/j.jneb.2015.04.045.

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Holscher, Hannah D. "Mediterranean Cuisine Comes to You." Journal of Nutrition Education and Behavior 48, no. 8 (2016): 593. http://dx.doi.org/10.1016/j.jneb.2016.04.390.

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Rinaldi de Alvarenga, José Fernando, Paola Quifer-Rada, Fernanda Francetto Juliano, et al. "Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique." Molecules 24, no. 8 (2019): 1555. http://dx.doi.org/10.3390/molecules24081555.

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Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and ga
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Boukid, Fatma. "Gastronomic heritage of legume foods in Southern Mediterranean cuisine." North African Journal of Food and Nutrition Research 8, no. 18 (2024): 19–34. http://dx.doi.org/10.51745/najfnr.8.18.19-34.

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Background: Legumes hold a prominent position among the foundational ingredients of Southern Mediterranean cuisine. Aims: This comprehensive review offers an exploration into the significance of traditional legume-based foods within this culinary landscape, focusing on their cultural significance, nutritional value, and extensive array of dishes. Methods: This study conducted a comprehensive review of traditional legume-based foods in Middle Eastern and North African cuisines by accessing scholarly databases like PubMed, Scopus, and Web of Science, and consulting grey literature from internati
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Scott, Ashley, Robert C. Power, Victoria Altmann-Wendling, et al. "Exotic foods reveal contact between South Asia and the Near East during the second millennium BCE." Proceedings of the National Academy of Sciences 118, no. 2 (2020): e2014956117. http://dx.doi.org/10.1073/pnas.2014956117.

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Although the key role of long-distance trade in the transformation of cuisines worldwide has been well-documented since at least the Roman era, the prehistory of the Eurasian food trade is less visible. In order to shed light on the transformation of Eastern Mediterranean cuisines during the Bronze Age and Early Iron Age, we analyzed microremains and proteins preserved in the dental calculus of individuals who lived during the second millennium BCE in the Southern Levant. Our results provide clear evidence for the consumption of expected staple foods, such as cereals (Triticeae), sesame (Sesam
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Papadopoulos, Philippos, Rodica Arpasanu, and Aleksandra Pavlovska. "American Perceptions of Mediterranean Cuisine: Internet-based Research." Food Studies: An Interdisciplinary Journal 3, no. 1 (2014): 27–46. http://dx.doi.org/10.18848/2160-1933/cgp/v03i01/40563.

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Berry, Jeff. "The original Mediterranean cuisine: medieval recipes for today." Food, Culture & Society 23, no. 5 (2020): 635–36. http://dx.doi.org/10.1080/15528014.2020.1728987.

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Dissertations / Theses on the topic "Mediterranean cuisine"

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Rinaldi, de Alvarenga José Fernando. "Mediterranean cuisine and health: A multiapproach exploring the sofrito technique." Doctoral thesis, Universitat de Barcelona, 2019. http://hdl.handle.net/10803/667431.

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Cooking made humans evolve. Cooking modified our gastrointestinal system, reducing the gut size and energy expenditure for digestion, which enabled the appearance of a more energy-dependent brain. Cooking process have emerged as a way to maximize the nutritional benefits from a limited amount of food. During the evolution, different diets appeared, in which culinary techniques and combination of ingredients led to what we know today as dietary patterns, such as Mediterranean Diet. This diet is characterized by a high intake of phytochemicals and recommended as a dietary standard in the prevent
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Radd-Vagenas, Sue. "Understanding the ‘traditional’ Mediterranean cuisine: relationship to cognitive health and advances in measurement of adherence." Thesis, The University of Sydney, 2019. http://hdl.handle.net/2123/20726.

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The Mediterranean diet has been associated with reduced chronic disease risk. Recent research is focussing on cognitive function as dementia is a global health priority. Varied Mediterranean diet interventions and adherence tools have impeded comparisons across trials. No tool has been specifically developed for, nor validated within, cohorts at increased dementia risk. The aims of this thesis were to improve understanding of the ‘traditional’ Mediterranean cuisine; systematically review the effect of a Mediterranean diet on cognition and brain morphology/function within clinical trials; devel
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Curé, Anne-Marie. "La céramique de cuisine tournée et les pratiques culinaires à l'âge du Fer en Gaule méditerranéenne." Thesis, Montpellier 3, 2013. http://www.theses.fr/2013MON30080.

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Ce travail sur la céramique de cuisine tournée et les pratiques culinaires s’articule en deux parties complémentaires, visant à aboutir à une vue globale des activités culinaires des sociétés de Gaule méditerranéenne au cours de l’âge du Fer, de la fin du VIIe à la fin du IIIe s. av. n. è. La première partie est consacrée à l’étude des céramiques de cuisson et des mortiers produits sur le littoral gaulois et importés du bassin méditerranéen. L’analyse typo-chronologique se fonde sur un vaste corpus bibliographique ainsi que sur du mobilier inédit. Elle sert de point de départ à une réflexion s
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Books on the topic "Mediterranean cuisine"

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Berio, Pilippo. Cookbook of healthy Mediterranean cuisine. Rodale Press, 1994.

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S, Cohen Jon, ed. A Mediterranean harvest. E.P. Dutton, 1986.

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S, Cohen Jon, ed. A Mediterranean harvest. Thorsons, 1987.

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Capalbo, Carla. Italian: The essence of Mediterranean cuisine. Hermes House, 2002.

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Balashova, Elena. Modern Mediterranean cuisine: A culinary collection of fresh flavors. Reader's Digest Association, 2009.

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Barilla, Academia, ed. Mediterranean cuisine: Secrets from coastal Italian kitchens. White Star Editions, 2011.

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Santich, Barbara. The original Mediterranean cuisine: Medieval recipesfor today. Prospect, 1995.

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8

1939-, Graham Peter John, ed. Cuisine Niçoise: Recipes from a Mediterranean kitchen. Grub Street, 2002.

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Shulman, Martha Rose. Mediterranean light: Delicious recipes from the world's healthiest cuisine. W. Morrow, 2000.

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1955-, Clark Maxine, ed. Easy Mediterranean simple recipes from sunny shores. Ryland Peters & Small, 2007.

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Book chapters on the topic "Mediterranean cuisine"

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Van Winter, Johanna Maria. "Arabic influences on European Medieval cuisine." In Medieval and Post-Medieval Mediterranean Archaeology. Brepols Publishers, 2017. http://dx.doi.org/10.1484/m.mpmas-eb.5.113476.

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Omar, Lubna. "Approaching Medieval cuisine: Employing zoo-archaeological methods on Anatolian faunal assemblages." In Medieval and Post-Medieval Mediterranean Archaeology. Brepols Publishers, 2017. http://dx.doi.org/10.1484/m.mpmas-eb.5.113479.

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Boukid, Fatma. "Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation." In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_5.

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Bresciani, Andrea, Maria Ambrogina Pagani, and Alessandra Marti. "Rice: A Versatile Food at the Heart of the Mediterranean Diet." In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_8.

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Cheli, Federica, Francesca Fumagalli, Matteo Ottoboni, and Luciano Pinotti. "Safety of Cereals in the Mediterranean: An Update on EU Legislation." In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_12.

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Paciulli, M., P. Littardi, M. Rinaldi, and E. Chiavaro. "Wheat Bread in the Mediterranean Area: From Past to the Future." In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_3.

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Conte, Paola, Antonio Piga, Alessandra Del Caro, Pietro Paolo Urgeghe, and Costantino Fadda. "Italian Dried Pasta: Conventional and Innovative Ingredients and Processing." In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_4.

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Vatansever, Serap, and Clifford Hall. "Gluten-Free Breadmaking: Facts, Issues, and Future." In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_10.

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Fišteš, Aleksandar. "The Evolution of Milling Process." In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_2.

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Geisslitz, Sabrina, and Katharina Scherf. "The Holy Grail of Ancient Cereals." In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_11.

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