The diet of nineteenth‐century Greek sailors: An analysis of the log of theKonstantinos

Geographical influences on the association between adherence to the Mediterranean diet and the prevalence of acute coronary syndromes, in Greece: The CARDIO2000 study

“…As no systematic investigation on dietary intake has been conducted prior to World War II, information on the dietary patterns that prevailed in the various regions of the Mediterranean basin in the past can be drawn from archival documents and early studies on the economic and agricultural life [29]. With regards to the Greek variant of the traditional Mediterranean diet, available data throughout the country during the past centuries [30,31] show a higher per capita availability of cereals and potato in Macedonia, when compared to Sterea Hellas, but do not show any appreciable differences with regards to consumption of fish, dairy, and added fats.…”

Cultural, Social, and Environmental Influences on Surviving Dietary Patterns of the Past: A Case Study from the Northern Villages of Karpathos

“…New-World foods such as tomato, potato, pepper, and squash appeared in the diet in the nineteenth and early twentieth centuries, when cultivation of these products reached gardens in the eastern Mediterranean (Matalas and Grivetti 1994), having been introduced from the Americas. Meat is eaten infrequently, but milk and milk products are consumed more frequently.…”