Mediterranean cuisineMediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all.
Black SeaThe Black Sea is a marginal mediterranean sea of the Atlantic Ocean lying between Europe and Asia, east of the Balkans, south of the East European Plain, west of the Caucasus, and north of Anatolia. It is bounded by Turkey, Bulgaria, Romania, Ukraine, Russia and Georgia. The Black Sea is supplied by major rivers, principally the Danube, Dnieper and Don. Consequently, while six countries have a coastline on the sea, its drainage basin includes parts of 24 countries in Europe.
Atmospheric reanalysisAn atmospheric reanalysis (also: meteorological reanalysis and climate reanalysis) is a meteorological and climate data assimilation project which aims to assimilate historical atmospheric observational data spanning an extended period, using a single consistent assimilation (or "analysis") scheme throughout. In operational numerical weather prediction, forecast models are used to predict future states of the atmosphere, based on how the climate system evolves with time from an initial state.
Loggerhead sea turtleThe loggerhead sea turtle (Caretta caretta) is a species of oceanic turtle distributed throughout the world. It is a marine reptile, belonging to the family Cheloniidae. The average loggerhead measures around in carapace length when fully grown. The adult loggerhead sea turtle weighs approximately , with the largest specimens weighing in at more than . The skin ranges from yellow to brown in color, and the shell is typically reddish brown.
Coastal development hazardsA coastal development hazard is something that affects the natural environment by human activities and products. As coasts become more developed, the vulnerability component of the equation increases as there is more value at risk to the hazard. The likelihood component of the equation also increases in terms of there being more value on the coast so a higher chance of hazardous situation occurring. Fundamentally humans create hazards with their presence.
Dead SeaThe Dead Sea (اَلْبَحْرُ الْمَيْتُ, Āl-Baḥrū l-Maytū; יַם הַמֶּלַח, Yam hamMelaḥ), also known by other names, is a salt lake bordered by Jordan to the east and the West Bank and Israel to the west. It lies in the Jordan Rift Valley, and its main tributary is the Jordan River. As of 2019, the lake's surface is below sea level, making its shores the lowest land-based elevation on Earth. It is deep, the deepest hypersaline lake in the world. With a salinity of 342 g/kg, or 34.
Tunguska eventThe Tunguska event (occasionally also called the Tunguska incident) was an approximately 12-megaton explosion that occurred near the Podkamennaya Tunguska River in Yeniseysk Governorate (now Krasnoyarsk Krai), Russia, on the morning of 30 June 1908. The explosion over the sparsely populated East Siberian taiga flattened an estimated 80 million trees over an area of of forest, and eyewitness reports suggest that at least three people may have died in the event.
Messinian salinity crisisThe Messinian salinity crisis (also referred to as the Messinian event, and in its latest stage as the Lago Mare event) was a geological event during which the Mediterranean Sea went into a cycle of partial or nearly complete desiccation (drying-up) throughout the latter part of the Messinian age of the Miocene epoch, from 5.96 to 5.33 Ma (million years ago). It ended with the Zanclean flood, when the Atlantic reclaimed the basin.
Mediterranean dietThe Mediterranean diet is a diet inspired by the eating habits and traditional food typical of southern Spain, southern Italy, and Crete, and formulated in the early 1960s. It is distinct from Mediterranean cuisine, which covers the actual cuisines of the Mediterranean countries. While inspired by a specific time and place, the "Mediterranean diet" was later refined based on the results of multiple scientific studies.
