The
Mediterranean diet constitutes a set of skills, knowledge, practices
and traditions ranging from the landscape to the table, including
the crops, harvesting, fishing, conservation, processing, preparation
and, particularly, consumption of food. The Mediterranean diet
is characterized by a nutritional model that has remained constant
over time and space, consisting mainly of olive oil, cereals,
fresh or dried fruit and vegetables, a moderate amount of fish,
dairy and meat, and many condiments and spices, all accompanied
by wine or infusions, always respecting beliefs of each community.
However, the Mediterranean diet (from the Greek diaita, or way
of life) encompasses more than just food. It promotes social interaction,
since communal meals are the cornerstone of social customs and
festive events. It has given rise to a considerable body of knowledge,
songs, maxims, tales and legends. The system is rooted in respect
for the territory and biodiversity, and ensures the conservation
and development of traditional activities and crafts linked to
fishing and farming in the Mediterranean communities which Soria
in Spain, Koroni in Greece, Cilento in Italy and Chefchaouen in
Morocco are examples. Women play a particularly vital role in
the transmission of expertise, as well as knowledge of rituals,
traditional gestures and celebrations, and the safeguarding of
techniques.
[Read more on: unesco.org]
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