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A chef and restaurant owner explains the menu. (Photos: Holly Kapherr; designed by Areta Gjicali) The chefs that know Mediterranean cuisine best call it "the cuisine of the sunshine," and there's ...
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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 book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
A Book of Mediterranean Food was an influential [1] 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 [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Sultana was a commercial side-wheel steamboat which exploded and sank on the Mississippi River on April 27, 1865, killing 1,164 people in what remains the worst maritime disaster in United States history.
Sortun was born in Seattle. [1] [2]After she graduated from La Varenne Ecole de Cuisine de Paris, [2] she came to Massachusetts to open Moncef Meddeb’s [3] Argo Bistro followed by stints, in the early 1990s, at 8 Holyoke and Casablanca, both in Harvard Square.