Mediterranean cuisine as "conditioned naturally by variations in climate and soil and the relative industry or indolence of the inhabitants." David identifies "the ever recurring elements" in the food of this extensive region as olive oil, saffron, garlic, "pungent" local wines, as well as the "aromatic perfume" of herbs, especially rosemary, wild marjoram, and basil, and the bright colours of fresh foods in the markets, "pimentos, aubergines, tomatoes, olives, melons, figs" and "shiny fish, silver, vermilion, or tiger-striped". She includes cheeses of "sheep's or goat's milk", "figs from Smyrna on long strings" and "sheets of apricot paste which is dissolved in water
Mediterranean Basin Mediterranean Basin In biogeography, the Mediterranean Basin (also known as the Mediterranean region or sometimes Mediterranea) is the region of lands around the Mediterranean Sea that have a Mediterranean climate, with mild, rainy winters and hot, dry summers, which supports characteristic Mediterranean forests, woodlands, and scrub vegetation. The Mediterranean basin covers portions of three continents: Europe, Asia, and Africa It has a varied and contrasting topography. The Mediterranean Region offers an ever-changing landscape of high mountains, rocky shores, impenetrable scrub, semi-arid steppes, coastal wetlands, sandy beaches and a myriad islands of various shapes and sizes dotted amidst the clear blue