Mediterranean cuisine unlike many other ethnic cuisines is not the result of a single ethnic group or civilization. Rather, it is a moniker that refers to the culinary trends that are shared by a diverse group of people that dwell in the Mediterranean Sea region. While Mediterranean cuisine is thought to be a cohesive culinary history in this country, in actuality, there is a large degree of cultural variety in the cookery found in this geographic region.
It is believed that Mediterranean food is not governed by a particular civilization, but rather it is influenced by and exchanged between cultures. Because of its fertile soil and mild climate that made agricultural production thrive, the Mediterranean becomes a commerce hub of the great civilizations in that area. Traders traded cultural commodities such as spices and other foods, resulting in the widespread use of specific elements in the cuisines of these diverse peoples.
Another aspect that shaped Mediterranean cuisines was conquest. As a result of numerous civilizations’ endeavors to construct empires, the many cultures of the Mediterranean came into direct touch. It is a common practice for the conquered community to adopt its own cultural practices including foods. Culinary practices were changed and conformed as communities within the empire merged, eventually leading to the acceptance of the current culinary identity of Mediterranean cuisine by people throughout the region.
Mediterranean cuisine’s overall traits are mostly formed by the region’s climate and topography. The region’s vegetable-dominant cuisines are largely influenced by the region’s sunny, moderate Mediterranean environment which offers considerable agricultural wealth. Fresh vegetables are prevalent in Mediterranean cuisine, with a wide range of varieties taking center stage in a variety of recipes. While there is considerable regional diversity, vegetables and a variety of greens and lettuces all thrive and are extensively utilized in this region.
Meat is occasionally used in Mediterranean cuisine and is grilled in most of the Mediterranean regions. Because of its rocky terrain, the Mediterranean can not support animal agriculture, that is why meat is limited to smaller domesticated animals like goats, sheep, pigs and chickens, as well as some wild wildlife. For this reason, seafood is a more widely used protein source and it may be found in a wide range of recipes. The region’s proximity to the Mediterranean Sea allows for easy access to fresh fish, which is used frequently in regional recipes. Furthermore, goat and sheep milk are utilized in their cuisine as yogurt and cheese.
Traditional Mediterranean diets are almost composed of raw vegetables and some dairy and moderate amounts of fish and white meat. That is why their daily cuisines will most with the management of health care food and can reduce serious mental and physical health problems. The Mediterranean diet may lower your risk of muscular weakness and other indicators of frailty by roughly 70%. The Mediterranean diet’s high levels of antioxidants can protect cells from the destructive process of oxidative stress, lowering the risk of Parkinson’s disease by half.