Mediterranean Flavors
February 18, 2014
Download the full report here.
Elisabeth Rozin, in her three-volume series Ethnic Cuisine: The Flavor-Principle Cookbook, describes the signature flavor profiles of several different Mediterranean countries as such:
With ethnic cuisine and regional flavors so popular with consumers, let’s use this framework to take a look at Mediterranean-inspired products, recipes and internet chatter.
Download the full report here.
Elisabeth Rozin, in her three-volume series Ethnic Cuisine: The Flavor-Principle Cookbook, describes the signature flavor profiles of several different Mediterranean countries as such:
- Southern France and Southern Italy: garlic, olive oil, parsley and/or anchovy, tomato
- Spain: olive oil, garlic, nut, onion, pepper, and tomato
- Morocco: cumin, coriander, cinnamon, ginger, onion, tomato, and fruit
- Greece: tomato and cinnamon
With ethnic cuisine and regional flavors so popular with consumers, let’s use this framework to take a look at Mediterranean-inspired products, recipes and internet chatter.
Download the full report here.
