Scientific and Technical Publications Relating to Health Aspects of the Mediterranean Diet

Greco, Luigi. “Mediterranean Diet in Italy: Historical and Socioeconomic Perspective.” Nutrition, Metabolism and Cardiovascular Diseases 1 (1991): 144–47.

Kafatos, Anthony, et al.” Coronary-Heart-Disease Risk-Factor Status of the Cretan Urban Population in the 1980s.” American Journal of Clinical Nutrition 54 (1991): 591–98.

Keys, Ancel, et al. “The Diet and 15-Year Death Rate in the Seven Countries Study.” American Journal of Epidemiology 124, no. 6 (1986): 903–15.

Kromhout, Daan, et al. “Food Consumption Patterns in the 1960s in Seven Countries.” American Journal of Clinical Nutrition 49 (1989): 889–94.

Mozaffarian, Dariush, and Eric B. Rimm, “Fish Intake, Contaminants, and Human Health.” Journal of the American Medical Association 296 (2006): 1885–99.

Renaud, S., and M. de Lorgeril. “Wine, Alcohol, Platelets, and the French Paradox for Coronary Heart Disease.” The Lancet 339 (June 20, 1992): 1523–26.

Sacks, Frank M., and Hannia Campos.” Polyunsaturated Fatty Acids, Inflammation, and Cardiovascular Disease: Time to Widen Our View of the Mechanisms.” Journal of Clinical Endocrinology & Metabolism 91, no. 2 (2006).

Scarmeas, Nikolaos, Yaakov Stern, Ming-Xin Tang, Richard Mayeux, and Jose Luchsinger. “Mediterranean Diet and Risk of Alzheimer’s Disease.” Annals of Neurology, at http://www3.interscience.wiley.com/journal (April 18, 2006).

Schleifer, David. “Fear of Frying.” http://www.nplusonemag.com (May 21, 2007).

Serra-Majem, Lluís, and Elisabet Helsing, eds. “Changing Patterns of Fat Intake in Mediterranean Countries.” European Journal of Clinical Nutrition 47, Suppl. no. 1 (September 1993). (The entire issue of the journal consists of papers, by the editors and other research scientists, delivered at a seminar on the subject held in Barcelona in 1992.)

Trichopoulou, Antonia, Tina Costacou, Christina Bamia, and Dimitrios Trichopoulos. “Adherence to a Mediterranean Diet and Survival in a Greek Population.” New England Journal of Medicine 348, no. 26 (June 26, 2003): 2599–2608.

Willett, Walter C., M.D., et al. “Relation of Meat, Fat, and Fiber Intake to the Risk of Colon Cancer in a Prospective Study Among Women.” New England Journal of Medicine (December 13, 1990): 1664–72.

Willett, Walter C., M.D., and Frank M. Sacks, M.D., “More on Chewing the Fat: The Good Fat and the Good Cholesterol.” Editorial. New England Journal of Medicine (December 12, 1991): 1740–42.

Young, Lisa R., and Marion Nestle. “Expanding Portion Sizes in the U.S. Marketplace: Implications for Nutrition Counseling.” Journal of the American Dietetic Association 103, no. 2 (February 2003).

Cookbooks and Books About Food

Algar, Ayla. Classical Turkish Cooking. NewYork: HarperCollins, 1991.

Andrews, Colman. Catalan Cuisine. New York: Atheneum, 1988.

Artusi, Pellegrino. La Scienza in cucina e l’Arte di mangiar bene. Firenze: Giunti Marzocco, 1984.

Barron, Rosemary. Flavors of Greece. New York: Morrow, 1991.

Castelvetro, Giacomo. The Fruit, Herbs & Vegetables of Italy. Gillian Riley, trans. New York: Viking, 1989.

David, Elizabeth. French Provincial Cooking. New York: Harper & Row, 1962.

Davidson, Alan. Mediterranean Seafood, rev. ed. Baton Rouge: Louisiana State University Press, 1981.

El Glaoui, Mina. Ma Cuisine marocaine. Paris: Jean-Pierre Taillendier/Sochepress, 1987.

Field, Carol. The Italian Baker. New York: Harper & Row, 1985.

Francesconi, Jeanne Caròli. La Cucina napoletana. Roma: Newton Compton Editore, 1965.

Gray, Patience. Honey from a Weed. New York: Harper & Row, 1986.

Halici, Nevin. Nevin Halici’s Turkish Cookbook. London: Dorling Kindersley, 1989.

Hamady, Mary Laird. Lebanese Mountain Cookery. Boston: Godine, 1987.

Hazan, Marcella. The Classic Italian Cook Book. New York: Knopf, 1976; revised and reprinted in Essentials of Classic Italian Cooking. New York: Knopf, 1992.

Helou, Anissa. Lebanese Cuisine. New York: St. Martin’s Press, 1998.

———. Mediterranean Street Food. New York: Morrow, 2006.

Jenkins, Nancy Harmon. Cucina del Sole. New York: Morrow, 2007.

———. The Essential Mediterranean. New York: HarperCollins, 2005.

———. Flavors of Puglia. New York: Broadway, 1997; Congedo Editore, 2006.

———. Flavors of Tuscany. New York: Broadway, 1998.

Jouveau, René. Cuisine provençale de tradition populaire. Berne: Éditions du Message, n.d.

Keys, Ancel, and Margaret Keys. Eat Well & Stay Well. Garden City, NY: Doubleday, 1959.

Khayat, Marie Karam, and Margaret Clark Keatinge. Food from the Arab World. Beirut: Eastern Art, 1978.

Kochilas, Diane. The Food and Wine of Greece. New York: St. Martin’s Press, 1990.

———. The Glorious Foods of Greece. New York: Morrow, 2001.

Kouki, Mohamed. Cuisine et patisserie tunisiennes. Tunis-Carthage: Las Charguia, 1991.

Kremezi, Aglaia. The Foods of Greece. New York: Stewart, Tabori & Chang, 1993.

———. The Foods of the Greek Islands. New York: Houghton Mifflin, 2000.

Luard, Elisabeth. The Food of Spain & Portugal. North Vancouver, BC: Whitecap, 2004.

March, Lourdes. El Libro de la paella y de los arroces. Madrid: Alianza, 1985.

Médecin, Jacques. Cuisine Niçoise. London: Penguin, 1983.

Middione, Carlo. The Food of Southern Italy. New York: Morrow, 1987.

Nestle, Marion. What to Eat. New York: North Point Press, 2006.

Olney, Richard. Simple French Food. New York: Atheneum, 1983.

Pollan, Michael. In Defense of Food: An Eater’s Manifesto. New York: Penguin Press, 2008.

Richardson, Paul. A Late Dinner: Discovering the Food of Spain. New York: Scribner, 2007.

Roden, Claudia. A Book of Middle Eastern Food. New York: Vintage, 1974.

Rosenblum, Mort. Olives: The Life and Lore of a Noble Fruit. New York: North Point Press, 1996.

Simeti, Mary Taylor. Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food. New York: Holt, 1991.

Stavroulakis, Nicholas. Cookbook of the Jews of Greece. Athens: Lycabettus Press, 1986.

Tamzali, Haydee. La Cuisine en Afrique du Nord. Hamamet: Michael Tomkinson, 1990.

Uvezian, Sonia. Recipes and Remembrances from an Eastern Mediterranean Kitchen. Beirut: Siamanto Press, 2004.

Weaver, William Woys. Heirloom Vegetable Gardening. New York: Holt, 1997.

Wolfert, Paula. The Cooking of the Eastern Mediterranean. NewYork: Morrow, 1994.

———. Couscous and Other Good Food from Morocco. New York: Harper & Row, 1974.

Wright, Clifford A. A Mediterranean Feast. New York: Morrow, 1999.

Books About the Mediterranean

Attenborough, David. The First Eden: The Mediterranean World and Man. Boston: Little, Brown, 1987.

Bradford, Ernle. Mediterranean: Portrait of a Sea. London: Hodder & Stoughton, 1971.

Braudel, Fernand. The Mediterranean and the Mediterranean World in the Age of Philip II. New York: Harper & Row, 1972.

——. The Structures of Everyday Life (Vol. I of Civilization & Capitalism). New York: Harper & Row, 1981.

Fitzgerald, Robert, trans. The Odyssey of Homer. New York: Vintage Classics, 1990.

Fox, Robert. The Inner Sea: The Mediterranean and Its People. New York: Knopf, 1993.

Norwich, John Julius. The Kingdom in the Sun. London: Longman, 1970.

Origo, Iris. The Merchant from Prato. New York: Knopf, 1951; reprinted, Boston: David Godine, 1986.

Simeti, Mary Taylor. On Persephone’s Island: A Sicilian Journal. New York: Knopf, 1986.