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country. The cookery writer Elizabeth David's introduction to A Book of
Mediterranean Food (1950) defines her scope as "the
cooking of the
Mediterranean shores". She sketches out the geographical limits as. from Gibraltar to the Bosphorus, down the Rhone Valley, through the great seaports of Marseilles, Barcelona, and Genoa, across to Tunis and Alexandria, embracing all the ...
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Cooking, the act of using heat to prepare food for consumption.
Cooking is as old as civilization itself, and observers have perceived it as both an art and a science. Its history sheds light on the very origins of human settlement, and its variety and traditions reflect unique social, cultural,
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Essentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world ...
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