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
Herb Greene (architect) Herb Greene (architect) Herb Greene, (born Herbert Ronald Greenberg, 1929) in Oneonta, New York, is an American architect, artist, author and educator. Greene's architecture practice was based in Kentucky, Oklahoma and Texas. His built projects are known for an original interpretation of organic design. Greene left Syracuse University in New York in 1948 to enroll at the University of Oklahoma, where he studied under the direction of Bruce Goff (1904–82), a modernist architect known for his iconoclastic design philosophy. While earning his degree and after, Greene worked for Goff, preparing architectural drawings, which are now included in The Art Institute