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Category: south mediterranean food

The Latin America Food Region

Characteristics of countries in the Latin America Food Region

23 world food sub-regions, adaptability, affordability, aji, Aztec, banana, banana cultivation, bananas' introduction to the New World, beans, beef, chicken, chickens' ease of raising, colombia, corn's cultural significance, Culinary traditions, cultural roots, Fruits & Vegetables, geographical conditions, Grains & Starchy Roots, Inca, indigenous societies, Latin American cuisine, maize, Mango, Meat & Animal Products, orange, plantains, pork, proteins, representative food, rice, salsas, sauces, short reproduction cycle, Staple Foods, tomato, Tropical climate, Tropical fruits, versatility of chicken, wheat

The South Mediterranean Food Region

Characteristics of countries in the South Mediterranean Food Region

23 world food sub-regions, Arabs, aromatic spices, Azeris, Baklava, Basil, beef, Bread, chicken, Cilantro, Common herbs, couscous, Culinary traditions, Desserts, Dietary staple, Dried fruits, Egg, eggplants, egypt, Family gatherings, Fertile Crescent, Festivals, Flatbreads like pita, Fresh locally sourced produce, Fruits & Vegetables, Grains & Starchy Roots, Honey, Hot and arid climates, Index, iran, israel, Kurds, libya, Meat & Animal Products, Mediterranean cuisine, Mint, morocco, Most Representative Country, nuts, onion, Onions, pakistan, Parsley, pastries, peppers, Persians, potato, Preservation of tomatoes, Refreshing nature of watermelon, rice, South Mediterranean food region, Sun-drying, syria, tomato, Tomatoes, tunisia, turkey, Unique flavors, Various fruits, Water scarcity, watermelon, wheat, yemen, Zucchini

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