The writer reminisces about growing up in Cyprus before the 1960s, and about savouring the traditional diet as it has evolved naturally over the millennia. He recalls the natural flavours, the food practices, and the customs of a bygone but vividly remembered age. Central to the story are the traditional culinary practices of Agros, described as they occurred throughout the years, as well as the diversity of natural flavours and how they were achieved. Attention is also drawn to the fact that this diet predominantly consists of fresh seasonal produce of plant origin - unprocessed, unrefined, and unpackaged. The inevitable changes, due to modern lifestyles, are also covered. The author concludes by drawing attention to the critical importance for the urgent and detailed recording of this diet – before the older people die, who, together with their ancestors, are the master creators and practitioners of a diet with substantial benefits to health, the environment, and the family budget.
|Keywords:||Mediterranean Diet, Food Culture, Traditional Practices|
Research Associate, La Trobe University, Melbourne, Victoria, Australia