The Tastes of The Mediterranean

  The Tastes of The Mediterranean Barcelone (Spain)
26th to 29th february 2004

3 rd International Symposium on Mediterranean Food
1 st International Mediterranean Cookery Book Fair
Photography and Painting Exhibition: “El Bulli en Imatges”

Each dominant people has introduced new products and cookery techniques in the Mediterranean. In an early age, Greeks, Punic people and Romans introduced wheat, vineyards, olive trees, garum or salting; Germanics valued lard and soups; Muslims incorporated rice, sugar cane, citrus fruit, aubergine or dry pasta; the inhabitants of the Iberian Peninsula imported American food: tomato, pepper, beans, potato, corn, turkey, vanilla or chocolate.

With the local and foreign products, the Mediterranean peoples have created their own cuisines, with contributions which have often been adopted and adapted. The different regions surrounding the old Mare Nostrum share products, cookery techniques and aesthetic criteria and, on their tables, common tastes, flavours and colours prevail. Beyond linguistic and religious frontiers, there is a shared food experience which allows us to speak of a Mediterranean cookery system. The Tastes of The Mediterranean This symposium seeks to bring about theoretical reflections and proposals in order to specify and evaluate this common substrate while rigorously exploring its culinary, cultural, dietetic and economic potentials. Moreover, the analysis will focus on the existence of a valuable shared food heritage which must be carefully promoted and managed by developing its creative force and defending its future.

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