A Book of Mediterranean Food in the context of "Mediterranean cuisine"

⭐ In the context of Mediterranean cuisine, *A Book of Mediterranean Food* is considered…

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⭐ Core Definition: A Book of Mediterranean Food

A Book of Mediterranean Food was an influential cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brought light and colour back to English cooking, with simple fresh ingredients, from David's experience of Mediterranean cooking while living in France, Italy and Greece. The book was illustrated by John Minton, and the chapters were introduced with quotations from famous writers.

At the time, many ingredients were scarcely obtainable, but the book was quickly recognised as serious, and within a few years it profoundly changed English cooking and eating habits.

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👉 A Book of Mediterranean Food in the context of Mediterranean cuisine

Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's A Book of Mediterranean Food (1950), and was amplified by other writers working in English.

Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree.

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In this Dossier
LINKED FROM (PARENTS)
← Mediterranean cuisine ← Mediterranean cooking
LINKS TO (CHILDREN)
Elizabeth David → John Lehmann → Rationing → English cuisine → Mediterranean cooking → John Minton (artist) →