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SlowMed - Page 48 of 49 - Slow Food as a means of dialogue in the Mediterranean Contexts

SlowMed and SidigMed, together to create synergies in the Mediterranean Basin

SlowMed is glad to present its collaboration with SidigMed – Urban and Peri-urban agriculture, born at the beginning of the 2015 and now strengthened by almost one year of collaboration.

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SlowMed: the Workshops in the schools have started!

During the month of December 2015, educational workshops focused on healthy nutrition have been held in schools of all partner countries: Lebanon, Egypt, Portugal, Spain, Palestine and Italy.

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SlowMed: Final Meeting in Beirut

After 2 years of hard and fruitful work on the field, the partners of SLOWMED came from Italy, Portugal, Lebanon, Palestine and Egypt in order to meet each other for the last time in Beirut, Lebanon for the final meeting of the project.

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SlowMed aims to promote creative intercultural dialogue and to consolidate a Mediterranean cultural identity based on its culinary heritage

The Mediterranean Diet is a nutritional pattern shared by all the Mediterranean countries, widely recommended by the modern science to be adopted for the benefits of the health. “Diet” is understood here as “diaeta”, which means in latin “a way of living”. Passed down from generation to generation, the Mediterranean Diet has become a valuable piece of common cultural heritage, integrating a balanced combination of food based on fresh, local and seasonal products with the landscapes, techniques and social features. During centuries this Diet has evolved according to its strategic location and capacity of mixing and exchanging of the Mediterranean people, showing to be an evolutionary, dynamic and vital tradition. In 2013, its importance has been recognized by UNESCO which included Mediterranean Diet in the list of Intangible Cultural Heritage. Nevertheless, the Food and Agriculture Organization (FAO) considers it as “decayed into a moribund state” due to the continuing development of globalization. Therefore, the preservation and promotion of the Mediterranean culinary heritage represents an important and urgent objective.

Recipes

chickpea soup with chard

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Musakkan

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Lent cake (Farayek bzait)

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Maftool

Recipes

Maftool is a less-known version of the very well-known couscous. It showed up in the Middle East/ Eastern Mediterranean before the seventeenth century.

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Okra with Coriander and Garlic (Weika ويكة)

Recipes

Okra now is one of the most commonly eaten dishes in Egypt, and is cooked in several ways. Weeka Okra is one of the most famous Upper Egyptian recipes.

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International Workshop in Bibliotheca Alexandrina

News

Chefs, nutritionists, food communicators, film-makers and scene directors gathered to talk and work on Mediterranean Diet in the heart of Mediterranean.

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Chicken fajita

Recipes

The word “fajita” describes a skirt steak, and fajitas were traditionally made with grilled skirt steak, though now they can be made with chicken, shri.

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