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MEDITERRANEAN FOOD AR


The electronic version of the ARABIC version of Mediterranean Food: Historical, Environmental, Health & Cultural dimensions is now download-able for MEdIES e-members.




DOWNLOAD THE FULL VERSION OF THE MED-FOOD IN ARABIC LANGUAGE (PDF FILE 14.6 MB)


CONTENTS OF THE BOOK

Using this material
A few notes for the educator
A. Food as a vehicle for intercultural dialogue within the UN Decade of ESD
B. The scope & the goals of the material
C. Pedagogical approaches
D. Description of contents
E. Structure of activities

Background Documents
1. EVOLUTION OF FOOD AND NUTRITION IN THE MEDITERRANEAN: AN OVERVIEW FROM ANTIQUITY TO OUR DAYS
A. Introduction
B. Prehistoric times
C. The Mediterranean triad “the vine, olives and cereals” and other staple foods
D. Ancient civilizations of the Mediterranean
E. Food in the Middle Ages
F. The global Mediterranean
2. FOOD, BIODIVERSITY AND THE MEDITERRANEAN LANDSCAPES
A. The geomorphology of the Mediterranean basin
B. The Mediterranean climate
C. Water resources
D. Biodiversity in the Mediterranean
E. Agriculture in the Mediterranean
F. Fishing & aquaculture in the Mediterranean
G. Globalisation, urbanisation and the impacts on dietary habits
H. Tourism in the Mediterranean
3. THE MEDITERRANEAN DIET & MODERN CONSUMERS
A. A diet for a healthy living
B. The Mediterranean diet
C. The contemporary profile of Mediterranean dietary patterns
D. The environmental impact of our eating choices
E. Sustainable practices in food processing & production
F. Sustainable patterns of agriculture
G. Fair food trade

Activities
SECTION 1: TYPICAL MEDITERRANEAN FOODSTUFF
1.1 The precious olive oil
1.2 The daily bread
1.3 Meat in the diet
1.4 The poor man's meat: legumes
1.5 Fresh is best
1.6 Sweet as honey
1.7 All the salt of the earth
1.8 Fish in the water!
1.9 Vines around the Mediterranean
1.10 Water in food
1.11 Food resources
1.12 Working for food
1.13 The sustainable gardener
SECTION 2: THE MEDITERRANEAN CUISINE RITUAL
2.1 The Mediterranean diet through time
2.2 Is it only about food?
2.3 A food pot tells its story
2.4 Our Mediterranean cookbook
SECTION 3: THE MEDITERRANEAN DIET & MODERN CONSUMERS
3.1 Why so much fuss about the Mediterranean diet
3.2 We are what we eat
3.3. “Researching” food
3.4. Food waste
3.5 Food trade: fair or not
3.6. From field to fork
3.7 Food & health problems

Insets

Bibliography

 

 

 
     
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