Modern Mediterranean cuisine: traditionally, Mediterranean foods have been defined by world-renowned French, Italian, Spanish and Greek cuisines. Today, the foods of some North African and Middle Eastern countries are attracting more attention, as chefs have expanded to use their ingredients in modern Mediterranean fare

Prepared Foods, July, 2008 by Tom Zind

[ILLUSTRATION OMITTED]

Chef Craig, of ConAgra, says savory flavorings that mimic the effects of roasting, grilling and stewing, as well as new types of ready-to-use, non-frozen vegetables that contain and release less water, are helping food companies make Mediterranean foods more authentic, appetizing and eye-appealing.

"Mediterranean cuisine uses vegetables in ways that incorporate bold flavors, which create delicious and visually appealing dishes," he says. "For example, roasted peppers (in that form) can be added to a prepared sandwich or microwaveable pizza, without weeping excess moisture into the bread or crust."

Clearly, there are a lot of things to get right in giving prepared foods a Mediterranean twist. Recipes that originate from areas like North Africa and the Middle East have a complexity that is exciting and take the subtlety of flavors to new heights. But, with adventuresome Western consumers clamoring for new taste thrills that still fit the strictures that define healthy foods, taking the time to figure out how to make it happen looks to be a good bet.

For their part, chefs in the foodservice and prepared foods arenas see the rise of new strains as simply a repeat of the past in which cuisine of fringe areas ended up becoming mainstream. They, too, were challenging, but ultimately proved rewarding.

"Mediterranean flavors are not a fad," chef Craig says. "As Americans become more familiar with regional flavor differences, North African flavors like Moroccan and Egyptian will become distinct in their own right, just as Greek and Tuscan flavors are called out specifically on menus and packages now."

Tom Zind, Contributing Editor