Skip to main content

Food Consumption in the Mediterranean Region

Buy Article:

$43.00 plus tax (Refund Policy)

This paper deals with the present diet in the Mediterranean. Many of the plants and animals used in the traditional Mediterranean diet were domesticated in the Near East and spread from there around the Mediterranean. There is a clear distinction between the food consumption of the countries around the Mediterranean Sea and those north of the Alps; but there are regional differences within the Mediterranean.

In the West Mediterranean meat consumption is high, and cereal consumption low, but North Africa has a high consumption of cereals, and little meat or dairy foods. In the East Mediterranean olive oil consumption is being replaced by oilseed, but the former remains dominant from Portugal to Greece. Fruit and vegetables are particularly significant in the East Mediterranean. Rapid economic growth in the European countries of the Mediterranean since 1960 has ended the traditional Mediterranean diet and diminished the unity that the basin once had in diets.
No References
No Citations
No Supplementary Data
No Data/Media
No Metrics

Document Type: Original Article

Affiliations: Department of Geography, The University of Sheffield, UK

Publication date: 1999-11-01

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more