“MEDITERRANEAN FOOD: Historical, Environmental, Health & Cultural dimensions”, Scoullos M, Malotidi V, MIO-ECSDE, 2007
This educational material is addressed to secondary level students of the Mediterranean countries. It aims to use Mediterranean food and related topics i.e. cuisine, diet, basic products & consumption, as a vehicle for stimulating Intercultural Dialogue while promoting sustainable consumption and production and strengthening ESD in general.
The material explores in a comprehensive way the linkages between cultural and biological diversity in the Mediterranean, the interrelationships between human productive activities, cultures and environment, with an ultimate goal to integrate culture in sustainable development.
Food and food security are included in the major themes of the UN Decade of ESD (2005-2014) as defended in UNESCO documents and the UNECE Strategy for ESD. Particularly, food topics are identified among the cross-curricula topics of ESD alongside with environment and natural resources protection, sustainable production & consumption patterns, poverty, health, human rights, gender equity, cultural diversity etc. Apart from the environmental, historical and cultural dimensions of food that are explored in the present material, food is also course used to promote the principles of the Mediterranean diet and healthy living.
The material was developed by an interdisciplinary group of scientists and educators from seven Mediterranean countries -Egypt, Greece, Jordan, Italy, Portugal, Morocco and Tunisia – in line with the principles and priorities of the UN Decade for ESD.
The “Mediterranean Food” is available on www.medies.net in English, Arabic, Greek, Italian and Portugese.