The New York Times (Feb. 19) ran an intersting article explaining the culture of the Mediterranean diet.
"“One of the basic tenets is the enjoyment of food, and respect and pleasure of food,” says Nicki Heverling, program manager for the Mediterranean Foods Alliance, part of Oldways, the nonprofit food issues think tank that has promoted Mediterranean eating for nearly two decades. “When you’re in the Mediterranean, your meals are three hours and you savor your food.”
"The Mediterranean eating plan is based on foods that have traditionally been consumed by communities situated along the Mediterranean sea. Many of the recipes we typically associate with Mediterranean countries don’t come from coastal communities, but from regions farther to the north. Today’s Mediterranean diet pyramid is largely based on the dietary traditions of the Greek island of Crete and southern Italy around the 1960s, when rates of chronic disease were among the lowest in the world, and adult life expectancy was among the highest. Unfortunately, many of the communities where the diet was first studied have changed dramatically, a concern chronicled in the recent Times story “Fast Food Hits Mediterranean; a Diet Succumbs.”
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