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The Mediterranean Sea has been a crossroads of cultures for thousands of years. This has led to a rich and diverse culinary tradition, with influences from ancient Egypt, Greece, Rome, the Middle East, and North Africa.
Some of the earliest evidence of cooking in the Mediterranean region comes from the Neolithic era, when people were living in small farming villages. They cooked their food over open fires, using simple tools like clay pots and stone knives.
As civilizations developed in the Mediterranean region, so did their cuisines. The ancient Greeks and Romans were particularly known for their sophisticated cooking techniques and their love of fresh produce. They also developed a number of important culinary staples, such as olive oil, wine, and bread.
The spread of Islam in the 7th century brought new influences to Mediterranean cuisine. Muslims introduced new spices and ingredients, such as saffron, turmeric, and couscous. They also developed new cooking techniques, such as the art of making baklava.
The Mediterranean region has continued to be a melting pot of cultures throughout history. This has led to a cuisine that is both diverse and delicious. Mediterranean food is often characterized by its fresh ingredients, its use of olive oil, and its emphasis on balance and moderation.
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