Green

Green is the color between blue and yellow on the spectrum of visible light. It is evoked by light with a predominant wavelength of roughly 495–570 nm. In the subtractive color system, used in painting and color printing, it is created by a combination of yellow and blue, or yellow and cyan; in the RGB color model, used on television and computer screens, it is one of the additive primary colors, along with red and blue, which are mixed in different combinations to create all other colors.

The modern English word green comes from the Middle English and Anglo-Saxon word grene, from the same Germanic root as the words "grass" and "grow". It is the color of living grass and leaves and as a result is the color most associated with springtime, growth and nature. By far the largest contributor to green in nature is chlorophyll, the chemical by which plants photosynthesize and convert sunlight into chemical energy. Many creatures have adapted to their green environments by taking on a green hue themselves as camouflage. Several minerals have a green color, including the emerald, which is colored green by its chromium content.

Greek cuisine

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, lemon juice, vegetables, and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. The most commonly seen grain is wheat, however barley is also used. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.

Mezés (μεζές) is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with loaf bread or pita bread. In some regions, dried bread (paximadhi) is softened in water.

History

Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods.

Mediterranean diet

The Mediterranean diet is a modern nutritional recommendation originally inspired by the dietary patterns of Greece, Southern Italy, and Spain in the 1940s and 1950s. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat and non-fish meat products.

In 2013, UNESCO added the Mediterranean diet to the Representative List of the Intangible Cultural Heritage of Humanity of Italy (promoter), Morocco, Spain, Portugal, Greece, Cyprus, and Croatia.

Despite its name, this diet is not typical of all Mediterranean cuisine. In Northern Italy, for instance, lard and butter are commonly used in cooking, and olive oil is reserved for dressing salads and cooked vegetables. In both North Africa and the Middle East, sheep's tail fat and rendered butter (samna) are the traditional staple fats, with some exceptions. Indeed, one researcher concludes: "It appears that currently there is insufficient material to give a proper definition of what the Mediterranean diet is or was in terms of well defined chemical compounds or even in terms of foods.... The all embracing term 'Mediterranean diet' should not be used in scientific literature...."

Mediterranean Sea

The Mediterranean Sea /ˌmɛdɪtəˈreɪniən ˈsiː/ is a sea connected to the Atlantic Ocean surrounded by the Mediterranean region and almost completely enclosed by land: on the north by Southern Europe and Anatolia, on the south by North Africa, and on the east by the Levant. The sea is sometimes considered a part of the Atlantic Ocean, although it is usually identified as a separate body of water.

The name Mediterranean is derived from the Latin mediterraneus, meaning "inland" or "in the middle of the land" (from medius, "middle" and terra, "land"). It covers an approximate area of 2.5 million km² (965,000 sq mi), but its connection to the Atlantic (the Strait of Gibraltar) is only 14 km (8.7 mi) wide. The Strait of Gibraltar is a narrow strait that connects the Atlantic Ocean to the Mediterranean Sea and separates Gibraltar and Spain in Europe from Morocco in Africa. In oceanography, it is sometimes called the Eurafrican Mediterranean Sea or the European Mediterranean Sea to distinguish it from mediterranean seas elsewhere.

Greek

Greek may refer to:

Greece

Anything of, from, or related to Greece, a country in Southern Europe: