It is therefore constrained to a more or less narrow zone around the Mediterranean Sea, except in the Maghreb and in Spain, where it is distributed more widely, and on the islands of the Mediterranean, where it is widespread. The olive's natural distribution is limited by frost and by availability of water. She defines this region as coextensive with the range of the olive tree: "those blessed lands of sun and sea and olive trees". "Those blessed lands of sun and sea and olive trees": a landscape in Rhodes, in the Eastern Mediterranean Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are health-giving or not. The cooking of the area is not to be confused with the Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products.
Spirits based on anise are drunk in many countries around the Mediterranean. The historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos), vegetable stews (Provençal ratatouille, Spanish pisto, Italian ciambotta), and the salted cured fish roe, bottarga, found across the region. Portuguese cuisine, in particular, is partly Mediterranean in character. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman ( Turkish), Greek, Italian, French ( Provençal), and Spanish, though some authors include additional cuisines. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. Bread, wine, and fruit: The Lunch by Diego Velázquez, c.
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