Медитеранска кухиња (Serbian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Медитеранска кухиња" in Serbian language version.

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25web.archive.org

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15doi.org

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12books.google.com

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6nih.gov

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4archive.org

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2researchgate.net

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2theguardian.com

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2atelierdeschefs.fr

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1play.google.com

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1semanticscholar.org

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1food.com

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1spanish-food.org

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1harvard.edu

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1jstor.org

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1tableagent.com

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1goodreads.com

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1spain.info

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1cassolesdegirona.cat

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1lpn.pt

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1weatheronline.co.uk

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1visitportugal.com

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1tasteporto.com

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1lemonde.fr

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1ajcn.org

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1diabetes.org

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1unesco.org

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ajcn.org

Willett, W.C.; Sacks, F.; Trichopoulou, A.; Drescher., G.; Ferro-Luzzi, A.; Helsing, E.; Trichopoulos, D. (јун 1995). „Mediterranean diet pyramid: a cultural model for healthy eating”. American Journal of Clinical Nutrition. 61 (6): 1402S—6S. PMID 7754995. doi:10.1093/ajcn/61.6.1402s. „We present a food pyramid that reflects Mediterranean dietary traditions, which historically have been associated with good health. This Mediterranean diet pyramid is based on food patterns typical of Crete, much of the rest of Greece, and southern Italy in the early 1960s, where adult life expectancy was among the highest in the world and rates of coronary heart disease, certain cancers, and other diet-related chronic diseases were among the lowest.”

archive.org

Ullman, H. F. (2006). Spain (Mediterranean Cuisine). Konemann. ISBN 978-3-8331-2035-0.
Ullman, H. F. (2006). Italy (Mediterranean Cuisine). Konemann. ISBN 978-3-8331-2031-2.
Smith, A. F. (1994). The Tomato in America: Early History, Culture, and Cookery. University of South Carolina Press. стр. 13. ISBN 978-1-57003-000-0.
Kindstedt, Paul (2012). Cheese and Culture: A History of Cheese and its Place in Western Civilization. Chelsea Green Publishing. стр. 34.

atelierdeschefs.fr

„Recette de Salade niçoise traditionnelle”. L'Atelier des Chefs. Архивирано из оригинала 3. 6. 2016. г. Приступљено 30. 4. 2016.
„Recette de Salade niçoise traditionnelle”. L'Atelier des Chefs. Архивирано из оригинала 3. 6. 2016. г. Приступљено 30. 4. 2016.

bbc.co.uk

Stein, Rick. „Galaktoboureko with orange syrup”. BBC. Архивирано из оригинала 29. 4. 2016. г. Приступљено 2. 5. 2016.

books.google.com

Ozner, Michael (2014). The Complete Mediterranean Diet. BenBella Books. стр. 573—576. ISBN 978-1-939529-96-1. Архивирано из оригинала 2023-12-22. г. Приступљено 2016-10-04.
Sauer, Jonathan D. (1993). Historical Geography of Crop Plants: A Select Roster. CRC Press. стр. 167—174. ISBN 978-0-8493-8901-6.
Schwabe, Calvin W. (1979). Unmentionable Cuisine. University of Virginia Press. стр. 414. ISBN 978-0-8139-1162-5.
Schwabe, Calvin W. (1979). Unmentionable Cuisine. University of Virginia Press. стр. 414. ISBN 978-0-8139-1162-5.
Hayes, Dayle; Laudan, Rachel (2009). Food and Nutrition. Marshall Cavendish. стр. 646. ISBN 978-0-7614-7825-6.
Naylor, Phillip C. (2015). Historical Dictionary of Algeria. Rowman & Littlefield. стр. 195. ISBN 978-0-8108-7919-5.
Burum, Linda (октобар 2005). Los Angeles Magazine. Emmis Communications. стр. 186.
Cotter, Charis (2008). One Thousand and One Foods. Pavilion. стр. 46. ISBN 978-1-86205-785-2.
Marks, Gil (2010). Encyclopedia of Jewish Food. Wiley. стр. 191. ISBN 9780470943540.
Altomari, Dawn (2005). The Everything Italian Cookbook: 300 Authentic Recipes to Help You Cook Up a Feast!. Everything Books. стр. 11. ISBN 978-1-59337-420-4.
Andrews, Colman (2005). Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast. Harvard Common Press. стр. 3—4. ISBN 978-1-55832-329-2. Архивирано из оригинала 2023-11-20. г. Приступљено 2023-11-20.
Jack S. Blocker Jr.; David M. Fahey; Ian R. Tyrrell (2003). Alcohol and Temperance in Modern History: An Global Encyclopedia. ABC-CLIO. стр. 478. ISBN 978-1-57607-833-4. Архивирано из оригинала 2023-12-22. г. Приступљено 2017-10-30.

cassolesdegirona.cat

"Arròs negre de Palafrugell" Архивирано 1 јануар 2018 на сајту Wayback Machine, Cassoles de Girona: La cuina tradicional de les comarques gironines (in Catalan). [Accessed 29 August 2017]

diabetes.org

„The Basics of Mediterranean-Style Eating”. The American Diabetes Association. Архивирано из оригинала 6. 3. 2016. г. Приступљено 28. 4. 2016.

doi.org

Kashdan, Harry Eli (фебруар 2017). „Anglophone cookbooks and the making of the Mediterranean”. Food and Foodways. 25 (1): 1—19. S2CID 164487717. doi:10.1080/07409710.2017.1270646.
Oteros, Jose (2014). „Modelización del ciclo fenológico reproductor del olivo”. Universidad de Córdoba (PhD Thesis). doi:10.13140/RG.2.1.2690.8327. Приступљено 29. 4. 2016.
Vossen, Paul (2007). „Olive Oil: History, Production, and Characteristics of the World's Classic Oils”. HortScience. 42 (5): 1093—1100. doi:10.21273/HORTSCI.42.5.1093 .
Tanno, K. Willcox; Willcox, G. (2006). „How fast was wild wheat domesticated?”. Science. 311 (5769): 1886. PMID 16574859. doi:10.1126/science.1124635.
This, Patrice; Lacombe, Thierry; Thomash, Mark R. (2006). „Historical Origins and Genetic Diversity of Wine Grapes”. Trends in Genetics. 22 (9): 511—519. PMID 16872714. doi:10.1016/j.tig.2006.07.008. More detail is given in Terral, J.F.; Tabard, E.; Bouby, L.; et al. (2010). „Evolution and history of grapevine (Vitis vinifera) under domestication: new morphometric perspectives to understand seed domestication syndrome and reveal origins of ancient European cultivars”. Annals of Botany. 105 (3): 443—455. PMC 2826248 . PMID 20034966. doi:10.1093/aob/mcp298.
Kaplan, Lawrence (1965). „Archeology and Domestication in American Phaseolus (Beans)”. Economic Botany. 19 (4): 358—368. Bibcode:1965EcBot..19..358K. JSTOR 4252645. doi:10.1007/bf02904806.
Davidson, Alan (2014-01-01). „The Oxford Companion to Food”. doi:10.1093/acref/9780199677337.001.0001.
Nestle, M (1995). „Mediterranean diets: historical and research overview”. The American Journal of Clinical Nutrition. 61 (6): 1313S—1320S. ISSN 0002-9165. doi:10.1093/ajcn/61.6.1313s.
Smith, Warren S. (1997). „Siren Feasts: A History of Food and Gastronomy in Greece. Andrew Dalby”. Journal of Anthropological Research. 53 (4): 472—473. ISSN 0091-7710. doi:10.1086/jar.53.4.3631250.
Shkodrova, Albena (2019-02-01). „Rediscovering Europe and national Cuisine. How EU integration is shaping food tastes in Sofia and Belgrade in the 21st century”. Appetite. 133: 10—17. ISSN 1095-8304. PMID 30347241. doi:10.1016/j.appet.2018.10.022.
Willett, W.C.; Sacks, F.; Trichopoulou, A.; Drescher., G.; Ferro-Luzzi, A.; Helsing, E.; Trichopoulos, D. (јун 1995). „Mediterranean diet pyramid: a cultural model for healthy eating”. American Journal of Clinical Nutrition. 61 (6): 1402S—6S. PMID 7754995. doi:10.1093/ajcn/61.6.1402s. „We present a food pyramid that reflects Mediterranean dietary traditions, which historically have been associated with good health. This Mediterranean diet pyramid is based on food patterns typical of Crete, much of the rest of Greece, and southern Italy in the early 1960s, where adult life expectancy was among the highest in the world and rates of coronary heart disease, certain cancers, and other diet-related chronic diseases were among the lowest.”
Rumm-Kreuter, D. (мај 2001). „Comparison of the eating and cooking habits of Northern Europe and the Mediterranean countries in the past, present and future”. International Journal for Vitamin and Nutrition Research. 71 (3): 141—148. PMID 11582834. doi:10.1024/0300-9831.71.3.141.

dx.doi.org

Davidson, Alan (2014-01-01). „The Oxford Companion to Food”. doi:10.1093/acref/9780199677337.001.0001.
Nestle, M (1995). „Mediterranean diets: historical and research overview”. The American Journal of Clinical Nutrition. 61 (6): 1313S—1320S. ISSN 0002-9165. doi:10.1093/ajcn/61.6.1313s.
Smith, Warren S. (1997). „Siren Feasts: A History of Food and Gastronomy in Greece. Andrew Dalby”. Journal of Anthropological Research. 53 (4): 472—473. ISSN 0091-7710. doi:10.1086/jar.53.4.3631250.

fao.org

faostat.fao.org

FAOSTAT Архивирано 18 јануар 2013 на сајту Wayback Machine, 2011

food.com

„Divine Semolina Dessert - Suji Halva”. Food.com. Архивирано из оригинала 4. 5. 2016. г. Приступљено 2. 5. 2016.

ft.com

Terazono, Emiko (14. 1. 2015). „Olive oil demand falls in Europe homelands”. Financial Times. Архивирано из оригинала 8. 7. 2015. г. Приступљено 2. 5. 2016.

goodreads.com

Alfy, Aly. الجبتانا أسفار التكوين المصرية - The Egyptian Book of Genesis. стр. 161. Архивирано из оригинала 2022-09-20. г. Приступљено 2022-09-18. „the Koshir was a breakfast dish that consisted of lentils, wheat, chickpeas, garlic and onions cooked together in clay pots.”

harvard.edu

adsabs.harvard.edu

Kaplan, Lawrence (1965). „Archeology and Domestication in American Phaseolus (Beans)”. Economic Botany. 19 (4): 358—368. Bibcode:1965EcBot..19..358K. JSTOR 4252645. doi:10.1007/bf02904806.

iemed.org

Abis, Sebastien (2012). „Wheat in the Mediterranean Region: Societies, Trade and Strategies” (PDF). International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM). Архивирано из оригинала (PDF) 31. 8. 2021. г. Приступљено 2. 5. 2016.

jstor.org

Kaplan, Lawrence (1965). „Archeology and Domestication in American Phaseolus (Beans)”. Economic Botany. 19 (4): 358—368. Bibcode:1965EcBot..19..358K. JSTOR 4252645. doi:10.1007/bf02904806.

lemonde.fr

Dealberto, Clara; Desrayaud, Lea (25. 7. 2017). „Le pastis, elixir provencal”. Le Monde. Le Monde. стр. 28. Архивирано из оригинала 7. 11. 2017. г. Приступљено 1. 11. 2017. (потребна претплата)

lpn.pt

habitatlinceabutre.lpn.pt

„Mediterranean Landscape”. Habitat Lince abutre. Архивирано из оригинала 21. 9. 2020. г. Приступљено 29. 8. 2020.

nih.gov

ncbi.nlm.nih.gov

Tanno, K. Willcox; Willcox, G. (2006). „How fast was wild wheat domesticated?”. Science. 311 (5769): 1886. PMID 16574859. doi:10.1126/science.1124635.
This, Patrice; Lacombe, Thierry; Thomash, Mark R. (2006). „Historical Origins and Genetic Diversity of Wine Grapes”. Trends in Genetics. 22 (9): 511—519. PMID 16872714. doi:10.1016/j.tig.2006.07.008. More detail is given in Terral, J.F.; Tabard, E.; Bouby, L.; et al. (2010). „Evolution and history of grapevine (Vitis vinifera) under domestication: new morphometric perspectives to understand seed domestication syndrome and reveal origins of ancient European cultivars”. Annals of Botany. 105 (3): 443—455. PMC 2826248 . PMID 20034966. doi:10.1093/aob/mcp298.
Shkodrova, Albena (2019-02-01). „Rediscovering Europe and national Cuisine. How EU integration is shaping food tastes in Sofia and Belgrade in the 21st century”. Appetite. 133: 10—17. ISSN 1095-8304. PMID 30347241. doi:10.1016/j.appet.2018.10.022.
Willett, W.C.; Sacks, F.; Trichopoulou, A.; Drescher., G.; Ferro-Luzzi, A.; Helsing, E.; Trichopoulos, D. (јун 1995). „Mediterranean diet pyramid: a cultural model for healthy eating”. American Journal of Clinical Nutrition. 61 (6): 1402S—6S. PMID 7754995. doi:10.1093/ajcn/61.6.1402s. „We present a food pyramid that reflects Mediterranean dietary traditions, which historically have been associated with good health. This Mediterranean diet pyramid is based on food patterns typical of Crete, much of the rest of Greece, and southern Italy in the early 1960s, where adult life expectancy was among the highest in the world and rates of coronary heart disease, certain cancers, and other diet-related chronic diseases were among the lowest.”
Rumm-Kreuter, D. (мај 2001). „Comparison of the eating and cooking habits of Northern Europe and the Mediterranean countries in the past, present and future”. International Journal for Vitamin and Nutrition Research. 71 (3): 141—148. PMID 11582834. doi:10.1024/0300-9831.71.3.141.

pubmed.ncbi.nlm.nih.gov

Shkodrova, Albena (2019-02-01). „Rediscovering Europe and national Cuisine. How EU integration is shaping food tastes in Sofia and Belgrade in the 21st century”. Appetite. 133: 10—17. ISSN 1095-8304. PMID 30347241. doi:10.1016/j.appet.2018.10.022.

play.google.com

Hosking, Richard (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 (на језику: енглески). Oxford Symposium. ISBN 978-1-903018-47-7.

researchgate.net

Oteros, Jose (2014). „Modelización del ciclo fenológico reproductor del olivo”. Universidad de Córdoba (PhD Thesis). doi:10.13140/RG.2.1.2690.8327. Приступљено 29. 4. 2016.
Duarte, A.; Fernandes, J.; Bernardes, J.; Miguel, G. (2016). „Citrus as a Component of the Mediterranean Diet”. Journal of Spatial and Organizational Dynamics - JSOD. IV (4): 289—304. Архивирано из оригинала 2018-10-01. г. Приступљено 2019-02-28.

semanticscholar.org

api.semanticscholar.org

Kashdan, Harry Eli (фебруар 2017). „Anglophone cookbooks and the making of the Mediterranean”. Food and Foodways. 25 (1): 1—19. S2CID 164487717. doi:10.1080/07409710.2017.1270646.

spain.info

„Regional Cuisine in Spain”. Spain.info. 2016. Архивирано из оригинала 4. 6. 2016. г. Приступљено 2. 6. 2016.

spanish-food.org

„Arab Influence”. Spanish Food. Архивирано из оригинала 12. 4. 2016. г. Приступљено 28. 4. 2016.

tableagent.com

„An Introduction to Mediterranean Cuisine”. TableAgent. Архивирано из оригинала 31. 5. 2016. г. Приступљено 28. 4. 2016.

tasteporto.com

„What is Portuguese Food?”. Taste Porto. 3. 6. 2020. Архивирано из оригинала 20. 1. 2021. г. Приступљено 29. 8. 2020. „Portuguese food is not (only) Mediterranean cuisine, but Atlantic, African, Asian and Brazilian cuisine. This comes from Portugal's history, of which also a bit of the World's History. Starting with a Mediterranean base that has its roots in the trio bread, wine and olive oil, complemented by soups, fruit, pork meat and fish, the Portuguese cuisine also include ingredients that came from the Maritime Discoveries, like beans and potatoes, Indian spices or malagueta, also known as chilli or periperi from Africa.”

theguardian.com

Parvi, Shahrokh (6. 3. 2016). „Cheap, healthy and oh so tasty: the best kushari in Cairo”. The Guardian. Архивирано из оригинала 6. 1. 2018. г. Приступљено 8. 10. 2017.
Julian Baggini (18. 2. 2015). „Custard tart fight: can the British version ever compete with Portugal's pastéis de nata?”. Архивирано из оригинала 11. 11. 2020. г. Приступљено 29. 8. 2020.

unesco.org

ich.unesco.org

„Mediterranean diet”. UNESCO. 2013. Архивирано из оригинала 24. 2. 2021. г. Приступљено 11. 12. 2023. „[Nominated by] Cyprus, Croatia, Spain, Greece, Italy, Morocco and Portugal”

visitportugal.com

„Mediterranean Diet”. Visit Portugal. Архивирано из оригинала 22. 8. 2020. г. Приступљено 29. 8. 2020. „The Mediterranean Diet, classified as World Heritage by UNESCO, is part of the identity of the Portuguese gastronomy.”

weatheronline.co.uk

„Climate of the World: Portugal”. Weatheronline.co.uk. Архивирано из оригинала 9. 5. 2021. г. Приступљено 29. 8. 2020.

web.archive.org

FAOSTAT Архивирано 18 јануар 2013 на сајту Wayback Machine, 2011
Terazono, Emiko (14. 1. 2015). „Olive oil demand falls in Europe homelands”. Financial Times. Архивирано из оригинала 8. 7. 2015. г. Приступљено 2. 5. 2016.
Abis, Sebastien (2012). „Wheat in the Mediterranean Region: Societies, Trade and Strategies” (PDF). International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM). Архивирано из оригинала (PDF) 31. 8. 2021. г. Приступљено 2. 5. 2016.
Ozner, Michael (2014). The Complete Mediterranean Diet. BenBella Books. стр. 573—576. ISBN 978-1-939529-96-1. Архивирано из оригинала 2023-12-22. г. Приступљено 2016-10-04.
Stein, Rick. „Galaktoboureko with orange syrup”. BBC. Архивирано из оригинала 29. 4. 2016. г. Приступљено 2. 5. 2016.
„Divine Semolina Dessert - Suji Halva”. Food.com. Архивирано из оригинала 4. 5. 2016. г. Приступљено 2. 5. 2016.
Duarte, A.; Fernandes, J.; Bernardes, J.; Miguel, G. (2016). „Citrus as a Component of the Mediterranean Diet”. Journal of Spatial and Organizational Dynamics - JSOD. IV (4): 289—304. Архивирано из оригинала 2018-10-01. г. Приступљено 2019-02-28.
„Arab Influence”. Spanish Food. Архивирано из оригинала 12. 4. 2016. г. Приступљено 28. 4. 2016.
„An Introduction to Mediterranean Cuisine”. TableAgent. Архивирано из оригинала 31. 5. 2016. г. Приступљено 28. 4. 2016.
Alfy, Aly. الجبتانا أسفار التكوين المصرية - The Egyptian Book of Genesis. стр. 161. Архивирано из оригинала 2022-09-20. г. Приступљено 2022-09-18. „the Koshir was a breakfast dish that consisted of lentils, wheat, chickpeas, garlic and onions cooked together in clay pots.”
Parvi, Shahrokh (6. 3. 2016). „Cheap, healthy and oh so tasty: the best kushari in Cairo”. The Guardian. Архивирано из оригинала 6. 1. 2018. г. Приступљено 8. 10. 2017.
„Recette de Salade niçoise traditionnelle”. L'Atelier des Chefs. Архивирано из оригинала 3. 6. 2016. г. Приступљено 30. 4. 2016.
„Recette de Salade niçoise traditionnelle”. L'Atelier des Chefs. Архивирано из оригинала 3. 6. 2016. г. Приступљено 30. 4. 2016.
„Regional Cuisine in Spain”. Spain.info. 2016. Архивирано из оригинала 4. 6. 2016. г. Приступљено 2. 6. 2016.
"Arròs negre de Palafrugell" Архивирано 1 јануар 2018 на сајту Wayback Machine, Cassoles de Girona: La cuina tradicional de les comarques gironines (in Catalan). [Accessed 29 August 2017]
Andrews, Colman (2005). Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast. Harvard Common Press. стр. 3—4. ISBN 978-1-55832-329-2. Архивирано из оригинала 2023-11-20. г. Приступљено 2023-11-20.
„Mediterranean Landscape”. Habitat Lince abutre. Архивирано из оригинала 21. 9. 2020. г. Приступљено 29. 8. 2020.
„Climate of the World: Portugal”. Weatheronline.co.uk. Архивирано из оригинала 9. 5. 2021. г. Приступљено 29. 8. 2020.
„Mediterranean Diet”. Visit Portugal. Архивирано из оригинала 22. 8. 2020. г. Приступљено 29. 8. 2020. „The Mediterranean Diet, classified as World Heritage by UNESCO, is part of the identity of the Portuguese gastronomy.”
„What is Portuguese Food?”. Taste Porto. 3. 6. 2020. Архивирано из оригинала 20. 1. 2021. г. Приступљено 29. 8. 2020. „Portuguese food is not (only) Mediterranean cuisine, but Atlantic, African, Asian and Brazilian cuisine. This comes from Portugal's history, of which also a bit of the World's History. Starting with a Mediterranean base that has its roots in the trio bread, wine and olive oil, complemented by soups, fruit, pork meat and fish, the Portuguese cuisine also include ingredients that came from the Maritime Discoveries, like beans and potatoes, Indian spices or malagueta, also known as chilli or periperi from Africa.”
Julian Baggini (18. 2. 2015). „Custard tart fight: can the British version ever compete with Portugal's pastéis de nata?”. Архивирано из оригинала 11. 11. 2020. г. Приступљено 29. 8. 2020.
Jack S. Blocker Jr.; David M. Fahey; Ian R. Tyrrell (2003). Alcohol and Temperance in Modern History: An Global Encyclopedia. ABC-CLIO. стр. 478. ISBN 978-1-57607-833-4. Архивирано из оригинала 2023-12-22. г. Приступљено 2017-10-30.
Dealberto, Clara; Desrayaud, Lea (25. 7. 2017). „Le pastis, elixir provencal”. Le Monde. Le Monde. стр. 28. Архивирано из оригинала 7. 11. 2017. г. Приступљено 1. 11. 2017. (потребна претплата)
„The Basics of Mediterranean-Style Eating”. The American Diabetes Association. Архивирано из оригинала 6. 3. 2016. г. Приступљено 28. 4. 2016.
„Mediterranean diet”. UNESCO. 2013. Архивирано из оригинала 24. 2. 2021. г. Приступљено 11. 12. 2023. „[Nominated by] Cyprus, Croatia, Spain, Greece, Italy, Morocco and Portugal”

worldcat.org

Nestle, M (1995). „Mediterranean diets: historical and research overview”. The American Journal of Clinical Nutrition. 61 (6): 1313S—1320S. ISSN 0002-9165. doi:10.1093/ajcn/61.6.1313s.
Smith, Warren S. (1997). „Siren Feasts: A History of Food and Gastronomy in Greece. Andrew Dalby”. Journal of Anthropological Research. 53 (4): 472—473. ISSN 0091-7710. doi:10.1086/jar.53.4.3631250.
Shkodrova, Albena (2019-02-01). „Rediscovering Europe and national Cuisine. How EU integration is shaping food tastes in Sofia and Belgrade in the 21st century”. Appetite. 133: 10—17. ISSN 1095-8304. PMID 30347241. doi:10.1016/j.appet.2018.10.022.