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• Introduction
• Where my tastes come from
• Planning a meal
• Appetizers
• Soups
• Salads and cold vegetable dishes
• Vegetable sides and sharing dishes
• With grain
• Seafood and shellfish
• Meat and poultry
• Desserts and pastries

A cookbook author and food historian shares one hundred of her favorite recipes from the Mediterranean including chicken with apricots and pistachios, vegetable couscous, eggplant in spicy honey sauce with goat cheese, bean stew with chorizo and bacon, and almond pudding

• Le leggi della terra.--I primi stanziamenti e le prime trasformazioni.--Sorge una concezione "mediterranea" della vita.--Le aree di transito, le invasioni, i primi passi dell'idea d'impero.--Verso il centro dei centri.--Volontà: mito dell'impero; necessità: coscienza imperiale.--I cicli che ritornano.

• Polyphenols and the Mediterranean Diet. Chemistry, Sensorial Properties and Natural Sources.- Polyphenols as Bioactive Compounds in Foods and Food Supplements.- Dietary Intakes of Polyphenols in Selected Vegetables and Fruits.
• (source: Nielsen Book Data)

This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers' sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.
(source: Nielsen Book Data)