Mediterranean cuisine is not the result of a specific culture or ethnic group. It is more the culinary collaboration of a diverse range of people that live in the Mediterranean Sea region.
The term Mediterranean means “in the middle of earth” or “between lands” as it is between the continents of Africa and Europe. Twenty one countries have a coastline on the Mediterranean Sea. Quite a bit of diversity to explore in one cuisine!
Our class concentrated on the eastern side of the Mediterranean.
Chef Carol Cotner Thompson began this week’s culinary class by demystifying the term “Mezze” which means, “to eat with pleasure.” It is the pleasure of savoring little bites of food, accompanied by feelings of peace and serenity.
The Oxnard Companion of Food traces the roots of “Mezze” to Persia, where wine was the center of an emotional and esthetic experience that also included other forms of entertainment, such as food and music. No matter how you define it, mezze is a fabulous idea for enjoying food with friends and family.
Most European food begins on a subtle note, builds with each course, then crescendos to a finale. Not so with Mediterranean food! It starts with a bang.. like if you played the Halleluiah Chorus in reverse. Continue Reading →
