Food and nutrition around the Mediterranean

Over the last ten years or so, studies relayed by the ‘general public’ press have revealed that people in Mediterranean regions are less affected than elsewhere by cardiovascular disease and certain cancers, which are among the leading causes of death in developed countries. These studies show that the diet of these regions produces these beneficial effects. This is the subject of scientific and political debate on preventive action in the field of public health. But what kind of Mediterranean diet are we talking about? The intermingling of populations and civilisations that have dominated all or part of the region have greatly diversified and differentiated diets. It can therefore be said that one of the main characteristics of Mediterranean food is its diversity. This book is a collection of texts written by researchers from around the Mediterranean and from different scientific disciplines: sociologists, anthropologists, nutritionists and economists. Through personal accounts and quantitative approaches, it shows just how varied the foods are, and the ways in which they are prepared and consumed.