Also known as Mediterranean food, cuisine of the Mediterranean
culinary traditions of the Mediterranean
Bread, wine, and fruit: The Lunch by Diego Velázquez, c. 1617
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 A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
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Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).