Mediterranean South

King, Paul
January 2008
FoodService Director;1/15/2008, Vol. 21 Issue 1, p32
Trade Publication
The article highlights the contribution of North African cuisine to the Mediterranean diet. Moroccan foods, and North African recipes in general, make use of a wide variety of spices and an interesting array of cooking techniques. As Mediterranean cuisine becomes more mainstream, the foods of Morocco, Tunisia, Algeria and Egypt are finding a place at many non-commercial food service tables. Their cuisine have been influenced by a host of cultures, as travelers, immigrants and invaders all have left their mark.


Related Articles

  • With tapas, tour the Mediterranean from your table. Norton, James // Christian Science Monitor;12/12/2001, Vol. 94 Issue 14, p15 

    Focuses on tapas, appetizer-size portions of food from the Mediterranean, and provides a recipe for vegetable dolmas.

  • Try Greek for a Change. Zacharia, Joy; Kennedy, Caroline // Southern Living;Oct2002, Vol. 37 Issue 10, p194 

    Presents Mediterranean recipes. Ingredients for Mediterranean Swordfish; Procedures in preparing Lemon Couscous; Serving suggestions for Fresh Beet Salad.

  • Go Greek. Alexander, Devin // Joe Weider's Muscle & Fitness;Aug2004, Vol. 65 Issue 8, p138 

    Presents several Mediterranean-style recipes, including Baked Fish Olympia.

  • Spice for life. Lyons, Charlotte // Ebony;Sep1995, Vol. 50 Issue 11, p102 

    Features several recipes using spices. Spicy Cornish Hens and Vegetables; Radiotore with Hot and Spicy Sauce; Jerk Spareribs; Zesty Seafood Cocktail; Italian Green Bean Salad; Chicken Breast Salsa Melt; Spicy Broccoli Corn Salad; Chili-Cheese Meat Loaf.

  • A MOVEABLE FEAST. Nash, Jonell // Essence (Essence);Aug2001, Vol. 32 Issue 4, p136 

    Presents several recipes. Devilish Eggs; Lobster Ravioli with Crawfish Sauce; Glazed Hot and Sassy Cornish Hens; Moroccan Couscous; Steamed Asparagus. INSET: Dinner tonight.

  • Fresh, quick menus. Cooper, Kay C.; Butner, Renee A. // Southern Living;Apr96, Vol. 31 Issue 4, p188 

    Presents recipes from casual and fresh menus on cooking for company. Asparagus and bean srouts; Herbed tomato tart; More. INSET: Fresh menu..

  • Cupid's breakfast in bed. Nakos, Debby Maugans // Shape;Feb98, Vol. 17 Issue 6, p116 

    Presents information on three menus and seven recipes for you and your loved one on Valentine's Day. Information on the menus and recipes; Ingredients used; Preparation of the recipes. INSETS: The presents of love;Romance in half the time.

  • SPICE IT UP!  // Prevention;Jan90, Vol. 42 Issue 1, p67 

    Presents recipes that uses a considerable amount of herbs and spices. Mexican Chicken Salad; Spicy Roasted Potatoes; Winter Greens with Roasted Garlic; Curried Roast Chicken; Chicken with Thai Flavors; Couscous with Sweet Corn.

  • McCORMICK SPICE TIPS.  // Restaurant Business;11/1/2003, Vol. 102 Issue 18, p59 

    Toasting spices for a few seconds before using adds loads of flavor. This tip and many others can be found in a new booklet from McCormick. It's available in the Flavor by Design menu-building program.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics