Anne Meneley’s “Like an Extra Virgin”

I enjoyed reading this article partly because it was about food and partly because I grew up using olive oil in a lot of my dishes and still do to this day. The article starts out with the background mythology of olive oil and how it was given to Athenians from the goddess Athena. The health benefits of olive oil is mentioned next. Health benefits like prevention of heart diseases, breast  and colon cancer, and Type II diabetes. It also talks about how it got popular in the US, consumption in 1982 of 64 million pounds to increasing to 250 million pounds in 1994. The discovery of extravirgin olive oil is then brought into the conversation and its benefits like having the same anti-inflammatory effect as ibuprofen. It also addresses the memorable term aesthetic nausea used in culinary fashion when the Mediterranean and Italian cuisines started taking over popularity in US, away from French cuisines (which uses butter instead).   Which is where my discussion question comes from: how many of us use olive oil rather than butter when we’re cooking? As well as a follow up question: do our parents use butter or olive oil when they’re cooking? Do you think whatever they prefer influenced us? Another thing I found interesting was when you think of a “Mediterranean dish” you think of a positive thought: it’s a healthy dish. On the other side, there’s stigma when “Muslim” is mention, even though muslim is a popular religion in the Mediterranean. “The Mediterranean” makes it possible to embody the Muslim Mediterranean in a safe domain with the help of culinary arts.

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