The mediterranean alimentation, history, culture, nutrition

Food is one of the richest aspects of culture. To talk about food in a specific area such as the Mediterranean is a rather complex objective and one that raises a multitude of questions and clichés which, in short, reveal a significant lack of background information on the subject. This book has been written with an interdisciplinary, open and demystifying aim: to offer clear and necessary information on the various aspects surrounding what is known as the Mediterranean diet. A number of specialists have collaborated in the realisation of this objective. Among them are: Francisco Grande Covián, Claude Fischler, Marceau Gast, Nèstor Luján, Lluís Masana, Massino Montanari, Manuel de Oya, Ignasi Riera, Miquel Torres, Gloria L. Vega and F. Xavier Medina (ed.). “What we call the “Mediterranean diet” has aroused great interest among scholars of human nutrition, due to the low coronary mortality that characterises many of the countries, or population groups, that habitually consume it. But there are differences between the diets consumed in different Mediterranean countries, which are not always taken into account. I believe that the organisers of this work and those who have written the various contributions deserve the most sincere congratulations for the excellent work done”. (From the foreword by Francisco Grande Covián).