Since Lebanese cuisine mirrors a complicated history, fertile soil, and cultural diversity, if we ignore the reflections of history in cuisine, we are doomed to be misinformed about culinary experiences. Lebanese cuisine is neither a mere museum relic nor the nostalgic residue of the past; instead, it is the adaptation of ancient food traditions through various civilizations that influenced the Levant throughout history, namely the Phoenicians, Romans, Arabs, Ottoman Turks, and French during the colonial period. The freshness of healthy ingredients, with aromatic herbs and bold spices, endows Lebanese cuisine with a unique balance of flavors. This paper looks at historical contributions of books and academic writings that highlight the development of this cuisine.
Origins in Ancient Times: Phoenicians
Lebanese cuisine traces its origins to the ancient Phoenicians, a sea-faring civilization which existed along the Lebanese coast around 2500 BCE. Phoenicians were great traders; they exported olive oil, wine, and salted fish throughout the Mediterranean. All of these ingredients constituted the core of the traditional ancient Lebanese diet and were an essential part of their food culture. The book “The Phoenicians” by Sabatino Moscati, with the crops introduced by them to their trading partners like figs, grapes, and olives, gave a food ingredient exchange that affected their cuisine.
Roman and Byzantine Period: The Boom in Agriculture
The Bekaa Valley of Lebanon was the agricultural superpower during the Roman and Byzantine periods, which produced much more grains, olive oil, and wine in abundance. It is reported by Joan Pilsbury Alcock’s “Food in the Ancient World” that the whole of this region has supplied much of the Roman Empire with vital goods. Staple ingredients from these sources are still integral to Lebanese cuisine today, seen in dishes such as manakish (flatbread) and sfouf (a semolina-based dessert). The Romans also introduced grilling techniques, of course, which became the foundation of Lebanon’s kebabs, among other grilled meat dishes.
The Arab-Islamic Period entails the entry of spices and rice, flavours brought into the country by the Arabs during their conquest in the 7th century. The spice introduction was cumin, sumac, saffron, and cinnamon-these spices are used in Lebanese foods to this day. Rice, which was introduced during that time, is incorporated into traditional Lebanese meals: besides meghli (spiced rice pudding) the other dish is riz bi haleeb; rice pudding. In “A Mediterranean Feast”, Clifford Wright mentions other contributions made by the Arab-Islamic to the cooking of the region, such as inventing mezze-a collection of small dishes accompanying the main meal-such as hummus, tabbouleh, and falafel.
Ottoman Heritage: A Legacy Living for Nearly Five Centuries
From the start of 1516 and up to the early 20th century, nearly five centuries of rule by the Ottoman Empire left an indelible mark on Lebanese cuisine. The Ottomans promoted grilling techniques as well as shawarma, kebabs, and kibbeh, that lovely dish from ground meat and bulgur wheat. The Ottomans also introduced yogurt-labneh, which has become one of the cornerstones of a Lebanese breakfast and mezze spreads. Baklava, Bourekas, and Other Turkish Delights” recounts that the histories of the Lebanese sweets people consume daily-baklava, ma’amoul (date-filled semolina cookies), and halva-were borrowed from Ottoman traditions but adapted with the local flavors of rose water and orange blossom.
French Mandate Period: European Interests in Lebanese Cuisine
The period of the French Mandate from 1920 to 1943 let European tastes penetrate Lebanon, primarily within urban bounds. Western influences were married with traditional Lebanese desserts, creating unique fusion dishes. French-inspired dishes such as croissants, tarte tatin and crème caramel soon found an eager market in the Lebanese elite. As referred to by Philip S. Khoury in “French Mandate in the Middle East,” the influence was most pronounced in pastry shops located in Beirut, as both European-style breads and desserts vied for space with traditional sweets like knefeh and atayef.
Modern Lebanese Cuisine is a Party of Freshness and Balance
Lebanon is famous for fresh ingredients, including fresh vegetables, herbs, olive oil, and citrus-which comprise its modern cuisine, very close to the Mediterranean diet, promoted worldwide for its health benefits. Paola Scarpa, in “The Mediterranean Diet: Ingredients, Recipes, and History,” explains how Lebanese cuisine has been parallel to this renowned diet of the world. Some of the typical dishes show the reliance of Lebanese cuisine on healthy, vegetarian ingredients-including tabbouleh, a parsley and bulgur salad; fattoush, a bread salad in which fresh vegetables predominate; and fava beans puree with garlic for a protein source.
Another tradition that has been there since the Arab-Islamic period is mezze which remains one of the staples in Lebanese dining. They have developed rather versatile, as noticed in Salma Hage’s “The Mezze Cookbook”, which provides a complete range of dishes on the Lebanese mezze table so that one meal can be enjoyed in differing flavors and textures. The social nature of such eating practices, where food goes round to friends and family members, attributes its global popularity to Lebanese restaurants.
Regional Differences: Seafood vs. Mountain Food
Due to Lebanon’s varied geography, regional differences within the cuisine are recognized. Diet along the coast, in cities such as Tyre and Sidon, is rich in seafood due to the Mediterranean bounty. Inland, inland mountainous areas such as the Bekaa Valley and Mount Lebanon depend more on lamb, goat cheese, and wild herbs. Habeeb Salloum, in his book “Classic Lebanese Cuisine”, explains how these regional variations come from local climates, topography, and agricultural practices.
Conclusion: A Cuisine Shaped by History
Lebanese cuisine is a living heritage of the country’s history and the variegated cultural influences. From the ancient Phoenicians to the Ottomans, they all left their mark on Lebanon, introducing new ingredients and ways of preparation that later became part of the way Lebanese food was prepared and enjoyed today. Lebanese cuisine, with its fresh ingredients, flavors, and health consciousness, has earned recognition around the world.
By using sources like “The Phoenicians” by Sabatino Moscati, “A Mediterranean Feast” by Clifford Wright, and “The Mezze Cookbook” by Salma Hage, we can trace the culinary journey through time in Lebanon and know how its food culture became the lively cuisine everyone savors both within Lebanon and everywhere globally today.
