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Journal articles on the topic 'Mediterranean cuisine'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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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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11

Dogan, Yunus. "Traditionally used wild edible greens in the Aegean Region of Turkey." Acta Societatis Botanicorum Poloniae 81, no. 4 (2012): 329–42. http://dx.doi.org/10.5586/asbp.2012.037.

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Turkey has the largest coastal area in the Mediterranean, possesses an extraordinarily rich flora, and a great traditional knowledge. This diversity of plants naturally affects the traditional use of plants and is reflected in the rich Turkish cuisine. Consequently, the Mediterranean Diet (whose typical components are wild greens) constitutes one of the important elements of Turkish cuisine. For this reason, the aim of this study was to determine the consumption of wild edible green plants for the Aegean Region of Turkey and to establish the similarities to or differences from consumption in o

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Grigorieva, Alexandra, and Ekaterina Protassova. "Integrating International Foodways and the Dominant Language Constellation Approach in Language Studies." Education Sciences 15, no. 6 (2025): 765. https://doi.org/10.3390/educsci15060765.

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People in multilingual societies develop complex and interconnected food-making and food-discussing networks. On the basis of an experimental course titled “Food at Home, Food on the Move: Globalization and Regionalism in Modern Food Culture” taught at the University of Helsinki, we will show how the acquisition of culinary terminology puts forward the interconnectedness of languages and the dynamics between them in several sociolinguistic contexts. The lectures were grouped geographically: Eating with the Neighbors (Finnish cuisine and Swedish, Russian, Karelian and other influences); From th

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Vlaskina, Tatyana Yu. "Traditional Cuisine of the Nekrasov Cossacks." Journal of Frontier Studies 7, no. 3 (2022): 206–18. http://dx.doi.org/10.46539/jfs.v7i3.313.

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The article is a comparative historical cross-cultural study of the traditional cuisine of the Nekrasov Cossacks – a group of Russian Old Believers known for their rich migration experience. Since the basis of the food system is fish, Nekrasovite’s cuisine has many fish dishes, and at the same time the high status of cereal dishes remains. In the recipe and methods of preparation, the preservation of old Russian traditions is noticeable. In supplements to the main ration, one can see the influence of South European and Turkic cultures. The purpose of this study is to identify the marking

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Genc, Mahmut, and Seda Genc. "Mediterranean Diet adherence in emerging adults in Izmir." British Food Journal 121, no. 3 (2019): 725–37. http://dx.doi.org/10.1108/bfj-07-2018-0470.

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Purpose The purpose of this paper is to evaluate the adherence and abandonment of the Turkish emerging adults in an Izmir University located at western Mediterranean coast of Turkey and to assess potential associations with anthropometric characteristics. Design/methodology/approach A cross-sectional survey (n=494, 18–27 years) carried out in 2017 among emerging adults in University. KIDMED Index was used to assess the degree of adherence Mediterranean Diet (MedDiet). The associations of KIDMED scores with demographic, residency and anthropometric were separately reported. The data were collec

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Boronat, Ò., M. Mora, E. Romeo-Arroyo, and L. Vázquez-Araújo. "Unraveling the Mediterranean cuisine. What ingredients drive the flavor of the gastronomies included in the Mediterranean diet?" International Journal of Gastronomy and Food Science 34 (December 2023): 100802. http://dx.doi.org/10.1016/j.ijgfs.2023.100802.

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M.T, Iglesias López. "Culture and Mediterranean Diet." International Journal of Nutrition 3, no. 2 (2019): 13–21. http://dx.doi.org/10.14302/issn.2379-7835.ijn-18-2272.

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We discuss different aspects of the Mediterranean diet, including the historical, anthropological and cultural. The different foods that are characteristic of the Mediterranean diet are used to create all kinds of recipes, which are valued in gastronomic terms and are also highly nutritional. Bread, wine and extra virgin olive oil have been symbols of civilisation and prosperity for the peoples of the Mediterranean for thousands of years. The key elements of the Mediterranean diet are variety, moderation and the predominance of vegetables over food sourced from animals. These are complemented

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Zeineddine, Myra, Samer Kharroubi, Ali Chalak, Hussein Hassan, and Mohamad G. Abiad. "Post-consumer food waste generation while dining out: A close-up view." PLOS ONE 16, no. 6 (2021): e0251947. http://dx.doi.org/10.1371/journal.pone.0251947.

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Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plat

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Scognamiglio, Monica, Brigida D’Abrosca, Assunta Esposito, and Antonio Fiorentino. "Chemical Composition and Seasonality of Aromatic Mediterranean Plant Species by NMR-Based Metabolomics." Journal of Analytical Methods in Chemistry 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/258570.

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An NMR-based metabolomic approach has been applied to analyse seven aromatic Mediterranean plant species used in traditional cuisine. Based on the ethnobotanical use of these plants, the approach has been employed in order to study the metabolic changes during different seasons. Primary and secondary metabolites have been detected and quantified. Flavonoids (apigenin, quercetin, and kaempferol derivatives) and phenylpropanoid derivatives (e.g., chlorogenic and rosmarinic acid) are the main identified polyphenols. The richness in these metabolites could explain the biological properties ascribe

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Ashmarov, Igor Anatolyevich. "GENERAL AND SPECIAL FEATURES OF AGRICULTURE IN ANCIENT GREECE." Agrarian History 6, 2021 (June 10, 2021): 16–26. https://doi.org/10.5281/zenodo.4870624.

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The article discusses the agricultural system in Ancient Greece. Ancient Greece gave the world a new experience in agriculture and food culture. The bulk of the population was engaged in agricultural labor and earned a living for themselves and using the labor of slaves. A full-fledged land plot was a land of several hectares up to 5-6 hectares in Attica, up to 10-18 hectares in Sparta. Due to the relief, soil characteristics and weather conditions, the main cultivated crops among the ancient Greeks were olive, grapes, and barley. This was the well-known "Mediterranean triad", which

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Platis, Dimitrios P., Eleni Papoui, Filippos Bantis, et al. "Underutilized Vegetable Crops in the Mediterranean Region: A Literature Review of Their Requirements and the Ecosystem Services Provided." Sustainability 15, no. 6 (2023): 4921. http://dx.doi.org/10.3390/su15064921.

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By 2050, the increasing demand for food will put additional pressure on natural resources. Underutilized crops, such as wild vegetables, are an essential component of the Mediterranean diet and are widely correlated with the traditional cuisine of Mediterranean countries. They could be widely associated with resistance to abiotic stress and enhanced genetic diversity, and could provide various ecosystem services. Their cultivation could support the Sustainable Development Goals (SDGs) established by the UN and the current EU policies related to environmentally friendly agriculture. Based on an

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Rakhmanov, Azat B. "Robots, Free Time, Mediterranean Cuisine and Chilean Paradox: Development of the Global Proletarian Class." Vestnik Tomskogo gosudarstvennogo universiteta. Filosofiya, sotsiologiya, politologiya, no. 62 (August 1, 2021): 122–38. http://dx.doi.org/10.17223/1998863x/62/11.

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Chalak, Ali, Hussein F. Hassan, Pamela Aoun, and Mohamad G. Abiad. "Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine." Sustainability 13, no. 11 (2021): 6358. http://dx.doi.org/10.3390/su13116358.

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Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants w

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Radd-Vagenas, Sue, Maria Fiatarone Singh, Kenneth Daniel, et al. "Validity of the Mediterranean Diet and Culinary Index (MediCul) for Online Assessment of Adherence to the ‘Traditional’ Diet and Aspects of Cuisine in Older Adults." Nutrients 10, no. 12 (2018): 1913. http://dx.doi.org/10.3390/nu10121913.

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The Mediterranean diet is associated with multiple health benefits. Yet, no tool has been specifically developed to assess adherence to the ‘traditional’ Mediterranean diet and cuisine within a Western cohort, and validated for online use. We tested the reliability and validity of online administration of the Mediterranean Diet and Culinary Index (MediCul) among middle-aged and older adults. Participants were recruited in January–March 2017 from the 45 and Up Study, completing MediCul twice. Test-retest reliability was assessed using the paired t-test, intra-class correlation coefficient (ICC)

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Lupșa-Tătaru, Florin Răzvan, Radu Constantin Lixăndroiu, and Dana Adriana Lupșa-Tătaru. "A Sustainable Analysis Regarding the Impact of Tourism on Food Preferences in European Capitals." Sustainability 15, no. 20 (2023): 14899. http://dx.doi.org/10.3390/su152014899.

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This research examines the interrelationships among the scope of tourism, travellers’ food choices, and the restaurant business in European capitals. It employs a sustainable and electronic tool, Octoparse 8, to gather and analyse a substantial volume of data. The study utilises computerised data including a total of 10 million reviews pertaining to 21,885 eateries located in 27 European cities. The findings of the research indicate that a significant majority of travellers exhibit a preference for dining establishments that provide vegetarian-friendly and vegan alternatives, as well as gluten

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Bando, Hiroshi. "Recommended Diet Therapy of Mediterranean Diet (MD) and Low Carbohydrate Diet (LCD)." Journal of Health Care and Research 5, no. 2 (2024): 49–52. http://dx.doi.org/10.36502/2024/hcr.6235.

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To maintain health and achieve longevity, an adequate diet is crucial, such as the Mediterranean diet (MD) and the low-carbohydrate diet (LCD). The MD is characterized by whole grains, fruits, vegetables, less red meat, more fish, and four eggs per week. The MD may reduce the risk of heart disease, stroke, dementia, and depression. The LCD shows remarkable weight reduction in a short period, but there may be a probable rebound effect within six months. In Japanese cuisine, the intake of fermented soy foods such as natto and miso can lower the risk of death. As a recommendation, the LCD can be

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AlRawi, Sara N., and Suzanna M. Zick. "Traditional Arabic & Islamic Medicine (TAIM): Principles of Dietary Practices and the TAIM Food Pyramid." Global Journal of Health Science 17, no. 2 (2025): 36. https://doi.org/10.5539/gjhs.v17n2p36.

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Middle Eastern and Mediterranean culinary tradition and dietary practices are used interchangeably due to geographical proximity and similarities in their cuisine. While these regions share historical impact and cultural exchanges there are differences that delineate each region&rsquo;s dietary influences. Dietary practices are one of five core elements of an overarching Traditional Arabic and Islamic Medicine (TAIM) conceptual framework, yet current dietary guidelines are lacking. We introduce the TAIM food pyramid as a visual representation of TAIM&rsquo;s historical and regional nua

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KESKİN, Gizem Sena, and Hasan Hüseyin Kara. "Different Flavors, A Shared Theme: Olive Oil." Journal of Academic Tourism Analysis 5, no. 2 (2024): 108–19. https://doi.org/10.5281/zenodo.14582986.

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Food is a cultural element with both individual and social dimensions, and the physical and cultural geography in which it is located directly affects culinary traditions. Also, from the point of view of consumers, there has been an increasing trend towards healthy eating and consumption of nutritious products, which is known to lead to an increased interest in olives and olive oil. When the history of olive oil is examined, it is stated that the ancient Greek and Roman civilizations had an important place in culinary practices, and the use of olives and olive oil has continued since those tim

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López-Lago Ortiz, Luis, and Cecilia Pedret Massanet. "A evolução do estatuto social da alfarroba: de alimento animal em tempos de escassez a produto gourmet na alta cozinha balear." Archives on Food, Culture and Nutrition (AFOCUN-ICAF) 1, no. 1 (2023): 95–117. http://dx.doi.org/10.17398/3020-3635.1.95.

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The so-called gastronomic boom and the interest in the conservation of the Mediterranean food heritage as a tourist resource highlight the existence of processes of rediscovery and revaluation of some foods that are undergoing a change in social status. This is the case of carob in the context of the Balearic Islands. Based on the traditional uses of this legume and the changes that have occurred in its production and consumption in recent years, this article analyzes its gourmetization process and its introduction into haute cuisine. The use of a qualitative methodology based on semi-structur

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Nicola, S., J. Hoeberechts, and E. Fontana. "VALORIZATION OF RURAL AREAS IN THE PIEDMONT REGION: FROM CUISINE TO CULTIVATION OF INDIGENOUS MEDITERRANEAN SPECIES." Acta Horticulturae, no. 752 (September 2007): 137–42. http://dx.doi.org/10.17660/actahortic.2007.752.19.

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Budiani, Ni Putu Ariesta, I. Nyoman Gede Agus Jaya Saputra, and Yunita Indriyani. "Consumer Satisfaction with the Atmosphere of Shelter Restaurant." Journal La Sociale 6, no. 4 (2025): 1185–91. https://doi.org/10.37899/journal-la-sociale.v6i4.2141.

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The Shelter restaurant serves Mediterranean and Middle Eastern cuisine with the Bali-typical Joglo concept and has earned several awards for its restaurant atmosphere and service. Product quality, quality of service, price, and customer value are some of the factors that affect customer satisfaction. To make an unforgettable experience, design, decoration, seats, music, and scents are crucial. To determine customer satisfaction, the study used descriptive analysis with elements such as Facility Aesthetic, Ambience, Lighting, Layout, Table Settings, Service Staff. With the majority of responden

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Smołucha, Janusz. "The Influence of Mediterranean Culture on Polish Cuisine in the Middle Ages and the Early Modern Era." Perspektywy Kultury 30, no. 3 (2020): 105–14. http://dx.doi.org/10.35765/pk.2020.3003.08.

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The article explores the Mediterranean influences on Polish cuisine in the centuries that followed the adoption of Christianity at the end of the 10th century. This memorable act brought Poland into the circle of Western culture anchored in the Greco-Roman tradition, which also heavily impacted the everyday life of representatives of all strata of Polish society. The author draws attention to the variety of such contact, which includes the journeys of clergymen, diplomatic missions, and trips of young people to universities. Trade and economic exchange, as well as the activity of Italian me

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ŞENGÜL, Serkan, and Oğuz TÜRKAY. "Akdeniz Mutfak Kültürünün Gastronomi Turizmi Bağlamında Değerlendirilmesi (The Evaluation of Mediterranean Cuisine as a Gastronomic Tourism Product)." Journal of Tourism and Gastronomy Studies 4, Special 1 (2016): 86. http://dx.doi.org/10.21325/jotags.2016.24.

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Tretyakova, Мarina V. "Alonso Sanchez Coelho's marzipans: on the question of desserts of the Mediterranean cuisine of the sixteenth cent." Via in tempore. История. Политология 48, no. 3 (2021): 627–33. http://dx.doi.org/10.52575/2687-0967-2021-48-3-627-633.

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Vitasović-Kosić, Ivana, Mitja Kaligarič, and Josip Juračak. "Divergence of Ethnobotanical Knowledge of Slovenians on the Edge of the Mediterranean as a Result of Historical, Geographical and Cultural Drivers." Plants 10, no. 10 (2021): 2087. http://dx.doi.org/10.3390/plants10102087.

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State boundaries limit human contacts in a homogenous context of a landscape and its natural features, including plants. After nine centuries of separation, finally the two territories in Slovenia share the same political history. In this paper we tried to answer the question to which extent the past political borders, geographical and cultural drivers affect today’s traditional knowledge on wild plants use of Slovenians, living unified in the same political entity. Data were collected using 60 in-depth semi-structured interviews, from March to August 2019, in two municipalities: Komen at Kars

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Frédéric, Duhart, and Xavier Medina F. "« Els espais socials de la paella: antropologia d'un plat camaleónic. », Revista d'etnologia de Catalunya, 32, 2008, pp. 88-111." Revista d'etnologia de Catalunya 32 (December 31, 2008): 88–111. https://doi.org/10.5281/zenodo.2547402.

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Paella has come to be a dish that is emblematic throughout Spain, yet it is a dish with a very complex history. In the Valencia area, its birthplace, paella is bound up with local identity. But what about its spread to other areas? It has taken firmest root in the rest of Spain, but its influence has been felt further afield. With certain recipes being popularised abroad, and with the growth of gastronomic tourism, paella has influenced in the construction of what is understood to be the “Spanish way of cooking”. Similarly, paella has had an important influence on certain euroMedit

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Martinovic, Dinko, Daria Tokic, Lovre Martinovic, et al. "Adherence to the Mediterranean Diet and Its Association with the Level of Physical Activity in Fitness Center Users: Croatian-Based Study." Nutrients 13, no. 11 (2021): 4038. http://dx.doi.org/10.3390/nu13114038.

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The Mediterranean diet (MD) is based on the traditional cuisine of south European countries, and it is considered one of the healthiest dietary patterns worldwide. The promotion of combined MD and physical activity has shown major benefits. However, the association between physical activity and the MD in regular fitness center users is still insufficiently investigated. This cross-sectional survey-based study was conducted on 1220 fitness center users in Croatia. The survey consisted of three parts: general information, the Mediterranean Diet Serving Score (MDSS) and the International Physical

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Akdag, Gurkan, Ozan Guler, Ali Dalgic, Sercan Benli, and A. Celil Cakici. "Do tourists’ gastronomic experiences differ within the same geographical region? A comparative study of two Mediterranean destinations." British Food Journal 120, no. 1 (2018): 158–71. http://dx.doi.org/10.1108/bfj-01-2017-0017.

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Purpose The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region. Design/methodology/approach A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ2 analysis and multiple regression analyses. Finding

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Güler, Ozan, Sercan Benli, Gürkan Akdağ, and A. Celil Çakıcı. "What Is Your Favorite Local Food Menu Application of Conjoint Analysis on the Eastern Mediterranean Cuisine of Turkey." Journal of Tourism and Gastronomy Studies 4, no. 3 (2016): 25. http://dx.doi.org/10.21325/jotags.2016.41.

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Kraouia, Maryem, Ancuta Nartea, Antonietta Maoloni, et al. "Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals." Molecules 28, no. 12 (2023): 4741. http://dx.doi.org/10.3390/molecules28124741.

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Sea fennel (Crithmum maritimum L.) is a perennial, strongly aromatic herb that has been used since ancient times in cuisine and folk medicine due to its renowned properties. Recently described as a “cash” crop, sea fennel is an ideal candidate for the promotion of halophyte agriculture in the Mediterranean basin due to its acknowledged adaptation to the Mediterranean climate, its resilience to risks/shocks related to climate changes, and its exploitability in food and non-food applications, which generates an alternative source of employment in rural areas. The present review provides insight

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Altin, Gokce, Fatih Bildik, Kadriye Nur Kasapoğlu, Seda Genç, Mahmut Genç, and Beraat Özçelik. "Identification of the functional food potency of çalkama: A traditional recipe with edible Mediterranean wild greens from Turkish cuisine." Mediterranean Journal of Nutrition and Metabolism 14, no. 2 (2021): 207–18. http://dx.doi.org/10.3233/mnm-200525.

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BACKGROUND: The phytochemical contents of traditional foods are necessary to further elucidate the impacts of the Mediterranean diet on health. Çalkama is traditional food prepared by using wild green plants including chard (Beta vulgaris var.cicl), wild fennel (Foeniculum vulgare spp), common mellow (Malva sylvestris L), common poppy (Papaver rhoeas L), dock (Rumex spp), common nettle (Urtica dioica L), sow-thistle (Sonchus asper (L) Hill), common stork’s bill (Erodium circutarium (L)L Hér) and wild leek (Allium ampeloprasum L). OBJECTIVE: In this research, the antioxidant activity and the fl

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Frolova, Elena Vladimirovna. "Health care of Cyprus." Spravočnik vrača obŝej praktiki (Journal of Family Medicine), no. 6 (June 1, 2021): 76–79. http://dx.doi.org/10.33920/med-10-2106-10.

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In terms of its efficiency and accessibility, the health care of Cyprus is not inferior in many ways to the systems of medical care in a number of developed countries of the world. By placing the main emphasis on the organization of preventive care, the Cypriots were able to achieve quite a high level of life expectancy — 85 years for women and 81 years for men. Due to its excellent geographical position and mild climate, the country has a special attraction in terms of medical tourism, the most popular areas of which are plastic cosmetology, dentistry, and reproductive medicine. Foreigners wh

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Kozuharova, Ekaterina, Giuseppe Antonio Malfa, Rosaria Acquaviva, et al. "Wild Species from the Family Apiaceae, Traditionally Used as Food in Some Mediterranean Countries." Plants 13, no. 16 (2024): 2324. http://dx.doi.org/10.3390/plants13162324.

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Mediterranean countries are a cauldron of cultural exchange, with a strong emphasis on wild plants in cuisine traditions. Many of these plants belong to the family Apiaceae. The common climate determines the common range of distribution. While many plants have wide distribution, the range of distribution of others is restricted to Western Mediterranean or North Africa. This review investigates wild plants from the family Apiaceae traditionally used as food in 13 study sites—11 countries in the Mediterranean and adjacent territories—the mainland and 3 islands. The aim is to trace patterns of na

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Alessandrello, Clara, Serena Sanfilippo, Sebastiano Gangemi, Giovanni Pioggia, and Paola Lucia Minciullo. "Fenugreek: New Therapeutic Resource or Emerging Allergen?" Applied Sciences 14, no. 20 (2024): 9195. http://dx.doi.org/10.3390/app14209195.

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Background: Fenugreek, or Trigonella foenum greacum, is an ancient medicinal plant native to the eastern Mediterranean that later spread to Asia; it is used as a medicinal herb, spice, or food. It is a component of spice mixes, such as curry, and it is also used as a supplement in wheat and corn flour for bread making. Fenugreek appears to have many health benefits and potential medicinal properties; for this reason, it is increasingly being used in nutraceutical formulations. This study aimed to describe patients who visited our operative unit for a suspected adverse reaction after ingestion

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Leroy, Frédéric, and Massimiliano Petracci. "Rabbit meat: valuable nutrition or too-cute-to-eat?" World Rabbit Science 29, no. 4 (2021): 239–46. http://dx.doi.org/10.4995/wrs.2021.12663.

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Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses t

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Leroy, Frédéric, and Massimiliano Petracci. "Rabbit meat: valuable nutrition or too-cute-to-eat?" World Rabbit Science 29, no. 4 (2021): 239–46. http://dx.doi.org/10.4995/wrs.0.12663.

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Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses t

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Fais-Leutskaia, Oxana. "On the Issue of the Eastern Segment of the Alimentary Heritage of Sicily." Stratum plus. Archaeology and Cultural Anthropology, no. 5 (October 30, 2024): 383–92. http://dx.doi.org/10.55086/sp245383392.

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The study addresses one of the most extensive and still vital “offspring” of the medieval acculturation of Sicily — the “eastern segment” of the region's traditional cuisine; fueled by various sources, it was formed under the influence of various historical events. The study aims to reconstruct, through an appeal to food recipes that have not yet been fully studied, medieval ethnocultural contacts in the Mediterranean, which left a mark on the culture of Sicily. Along with this, the first attempt in scientific discourse is made to identify in the cultural and historical anthropology paradigm t

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Costa, Alicia, Silvia Carrión, Marc Puig-Pey, Fabiola Juárez, and Pere Clavé. "Triple Adaptation of the Mediterranean Diet: Design of A Meal Plan for Older People with Oropharyngeal Dysphagia Based on Home Cooking." Nutrients 11, no. 2 (2019): 425. http://dx.doi.org/10.3390/nu11020425.

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Background: Oropharyngeal dysphagia (OD) and malnutrition are highly prevalent in older patients that are discharged from general hospitals (47% and 30%, respectively). Aims: To develop a nutritional plan for these patients involving a triple adaptation of their traditional diet: (a) rheological adaptation (texture and viscosity) for safe deglutition, (b) nutritional adaptation (water, calories, and proteins), and (c) organoleptic adaptation to improve compliance. Methods: Two fluid viscosities (250 and 800 mPa·s) were selected according to previous studies on optimal viscosities in older pati

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Yapıcı Nane, Betül, Yüksel Özdemir, Dilek Aydın, and Zeynep Ilya. "Production of natural bitter orange (Bitter orange aurantium) sauce." Toros University Journal of Food, Nutrition and Gastronomy 2, no. 1 (2023): 1–9. http://dx.doi.org/10.58625/jfng-2043.

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Sour sauces are an important part of Turkish cuisine and the Mediterranean diet. They are generally used as a flavoring in salads, cold appetizers and various dishes such as stuffed meatballs, raw meatballs and casseroles. In this study, it was aimed to obtain a sauce with a high consistency from the juice of bitter oranges grown in the Mediterranean climate, which is not evaluated due to its bitter taste due to its high naringin content and to be used in salads or meals. Carob molasses pulp (CMP) was used in the sauce preparation process to obtain high consistency. In addition to providing hi

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Fusco, Giovanna Marta, Maria Grazia Annunziata, Laura Alberico, Rosalinda Nicastro, Pasqualina Woodrow, and Petronia Carillo. "Tissue-Specific Metabolic Changes During Postharvest Storage of Friariello Napoletano." Horticulturae 11, no. 6 (2025): 673. https://doi.org/10.3390/horticulturae11060673.

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Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort., commonly known as Friariello Napoletano, is a traditional Italian landrace valued for its distinctive flavor, nutritional richness, and cultural relevance in Mediterranean cuisine. The present study investigates the biochemical changes during postharvest storage at two temperatures (4 °C and 10 °C) for 2 and 20 days in its inflorescences and leaves. The experiment aimed to evaluate the evolution of primary and secondary metabolites, with a focus on pigments, amino acids, antioxidants, and glucosinolates. Significant degradation

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Lundy, Jasmine, Lea Drieu, Antonino Meo, et al. "New insights into early medieval Islamic cuisine: Organic residue analysis of pottery from rural and urban Sicily." PLOS ONE 16, no. 6 (2021): e0252225. http://dx.doi.org/10.1371/journal.pone.0252225.

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Sicily, during the 9th-12th century AD, thrived politically, economically, and culturally under Islamic political rule and the capital of Palermo stood as a cultural and political centre in the Mediterranean Islamic world. However, to what extent the lifeways of the people that experienced these regimes were impacted during this time is not well understood, particularly those from lesser studied rural contexts. This paper presents the first organic residue analysis of 134 cooking pots and other domestic containers dating to the 9th -12th century in order to gain new insights into the culinary

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