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
Eastern Mediterranean Squadron Eastern Mediterranean Squadron The Eastern Mediterranean Squadron and later known as the British Aegean Squadron was a sub- command of the Mediterranean Fleet based at Mudros from 1914 to 1916 then alternating between Mudros and Salonika from 1917 to 1919. The Eastern Mediterranean Squadron was established in September 1914 as a sub-command of the Mediterranean Fleet. In August 1917 it was redesignated the British Aegean Squadron for the remainder of World War One and when it was gradually disbanded from May to September 1919. Eastern Mediterranean Command structure as of 19 February 1915. Note:The post was also styled as Commander-in-Chief,