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Flavors of the Maghreb: Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy)

為了解決地中海料理的問題，作者 這樣論述：

The Arabic word Maghreb means ＂land where the sun sets.＂ The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily

, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb ta

ble.Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fru

its, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Ita

lian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.This unique cookbook brings the colorful, aromatic foods of the Maghreb region

to readers through over 100 authentic recipes. Chapters cover a range of options: Appetizers, Soups, Sides, Vegetables, Main Courses, Condiments, and Desserts. Also included are helpful chapters on the pantry essentials, herbs and spices that give Maghreb foods their distinct appeal.Sample recipes:

Crostini with Dill and PecorinoSpicy Cauliflower MinestraCouscous for Festive Occasions (Seffa)Lamb Chops in Dried Fig SauceBaked Whole Bass with ChermoulaShrimp Speidini with Golden Breadcrumbs and PistachiosRustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden RaisinsBroccoli AffogatiMarzip

an-Stuffed Dates

地中海料理進入發燒排行的影片

老年黃斑病變前期民眾低密度脂蛋白膽固醇值情形 及其相關因素之探討

為了解決地中海料理的問題，作者林育椿 這樣論述：

老年性黃斑部病變是不可逆的眼部病變，其風險會隨年齡而增加。老年性黃斑部病變民眾落實健康飲食及規律身體活動行為，以防止或延緩老年性黃斑部病變的發生及惡化，避免增加醫療負擔，讓老年人擁有健康樂活的生活，乃為重要議題。本研究目的在探討老年性黃斑部病變前期民眾的飲食行為、身體活動行為是否會影響其低密度脂蛋白膽固醇值。採用相關性研究設計，以結構式問卷於2020年9月11日至10月1日期間，立意取樣台中市某區域醫院眼科門診病患共180位。資料分析使用卡方檢定、獨立樣本t與邏輯斯迴歸分析。結果發現老年性黃斑部病變前期民眾屬性資料中之「年齡」、「肥胖」、「吸菸」會影響低密度脂蛋白膽固醇值；老年性黃斑病變前期

民眾生活型態中的「飲食行為」、「身體活動行為」會影響低密度脂蛋白膽固醇值；肥胖、抽菸、飲食行為、身體活動行為，對黃斑部病變前期民眾低密度脂蛋白膽固醇值有預測力。本研究將可提供未來在長期照顧實務、衛教政策及學術研究上的建議。

Sicilian Feasts, 3rd Edition

為了解決地中海料理的問題，作者La Marca, Giovanna Bellia 這樣論述：

地中海飲食與失智症及企業社會責任之探討 - 以K公司為例

為了解決地中海料理的問題，作者楊秀媛 這樣論述：

本研究以質性研究的個案敘述及問卷內容分析法探討地中海飲食與失智症的關聯性。藉由USR 在社區團膳掌廚者的飲食改造，傳遞健康餐食觀念、了解天然健康飲食的選擇對身體健康的重要性；並在學習料理過程中，演化加入台灣飲食文化元素，有效提昇飲食融合的接受度。進而藉由成立台灣奇異天然飲食教育關懷協會(T.KIWI.NCECA)發展CSR 繼而能夠達成社會目的與使命(Social Purpose and Mission)，延伸了解餐飲的企業社會責任，改變國人飲食攝取習慣及期望降低醫療社會成本。探討地中海料理與失智症的關聯 - 以教學及實作為例。天然飲食所延伸的企業社會責任。