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Article: Mediterranean cuisine is rich in spirit
- Article from:
- Chicago Sun-Times
- Article date:
- December 22, 1988
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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`What I like about Mediterranean cooking is that on the one
hand, it's rural cooking based on vegetables and grains. It's poor
rural cooking. But on the other hand, it's so wealthy in fruit,
vegetables and grains. The quality and flavor of the ingredients is
superior," said Claudia Roden, whom many people consider the foremost
expert on the foods of the region.
Roden, who grew up in Cairo, has devoted her professional life
to writing and teaching Mediterranean cooking. She recently lectured
in San Francisco at a seminar sponsered by the American Institute of
Wine & Food in conjunction with the International Olive Oil Council.
"Right now Mediterranean food is getting notice because of ...