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Towards a Construction of the Mediterranean Diet? The Building of a Concept between Health, Sustainability and Culture

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Abstract

This article aims to conduct a conceptual and diachronic review on the construction of the Mediterranean diet as a subject of analysis from a social point of view, connecting nutrition with the most actual social and political challenges and preoccupations. The concept of the Mediterranean diet came into being shortly after the mid-twentieth century as a recommended and healthy diet, mainly aimed at North American society. Since then, it has undergone various modifications that have led it from being a concept linked solely to health, to an element of culture, and a lifestyle, as a result of its declaration as intangible cultural heritage by UNESCO in 2010 (and its extension to other three additional countries in 2013). Since that point, the Mediterranean diet has adopted a new path, guided by the FAO, as a sustainable diet, focusing on sustainability and locality as the cornerstones of its new identity. A historic transformation of the concept of the Mediterranean Diet is therefore apparent, which has taken it from health to sustainability, through culture. However, it is also evident that the focus on health has never really declined in its importance, but has instead adapted to the times, and been modified to suit new food trends.

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Notes

  1. For this section, a reworking and actualisation of various texts derived primarily from González Turmo and Medina (2012), Medina (2017, 2018, 2019), and Serra Majem and Medina (2015) were used.

  2. www.dietamediterranea.com

  3. https://ich.unesco.org/en/RL/mediterranean-diet-00884

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Authors and Affiliations

  1. Department of food and nutrition, Faculty of Health Sciences, Universitat Oberta de Catalunya (UOC), Rambla del Poblenou, 156, 08018, Barcelona, Spain

    F. Xavier Medina

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  1. F. Xavier Medina
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Correspondence to F. Xavier Medina.

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Medina, F.X. Towards a Construction of the Mediterranean Diet? The Building of a Concept between Health, Sustainability and Culture. Food ethics 6, 3 (2021). https://doi.org/10.1007/s41055-020-00083-4

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