The Mediterranean Diet

December 2013, Portugal — UNESCO defines the Mediterranean Diet (DM) as an Intangible Cultural Heritage of Humanity. In recognition of such status, ancient knowledge appears as a tool to identify and explore local resources — fishing, agriculture and livestock — reinforcing the Mediterranean region’s cultural, historical and health model. The practices, knowledge, skills — as well as the instruments, artefacts, concern for seasonal rhythms, festive events and cultural spaces associated with them, evoke the spirit of tradition and oral expression — “Eating together is the basis of identity cultural and community continuity across the Mediterranean basin.

It is a moment of social exchange and communication, an affirmation and renewal of the identity of the family, group or community. The Mediterranean Diet emphasises values ​​such as hospitality, neighbourliness, intercultural dialogue and creativity, and a way of life based on respect for diversity. It plays a vital role in cultural spaces, festivals and celebrations, bringing together people of all ages, conditions and social classes. It encompasses handicrafts and the production of traditional containers for the transport, preservation and consumption of food, including ceramic plates and cups” (National Commission of UNESCO).

The origin of the concept “Mediterranean Diet” is based on the study of the food traditions of the populations of Greece and Southern Italy in the fifties and sixties of the 20th century. However, these cultures of southern landscapes were dictated long before by the cycles of nature — what the land gave was what you ate! A relationship with the environment was deepened to ensure livelihoods when the climate did not help. Throughout Southern Europe, Western Asia, North Africa and Australia, variants of this dietary pattern began to appear.

Supported by the sustainability of knowledge and practices, the universal recognition and diversity of regional customs identify a common food matrix based on the fruits of the land and sea. In this project, the Mediterranean Diet trail is focused on the production and consumption of olive oil in the municipality of Tavira — the recipes, flavours, history and places that mark the journey of a natural juice, present on every table.