The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
A typical Portuguese dish, with shredded bacalhau, migas and rapini
Broa was likely introduced by the Suebi as brauþ (bread)
Traditional caldo verde served in a bowl
Pastéis de bacalhau (literally "codfish pastries")
Mediterranean 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.
Bread, wine, and fruit: The Lunch by Diego Velázquez, c. 1617
"Those blessed lands of sun and sea and olive trees": a landscape in Rhodes, in the Eastern Mediterranean
Olive (Olea europaea)
Wheat (Triticum)