Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East

• Published in: Journal of Ethnic Foods Vol. 7; no. 1; pp. 1 - 13
• Main Authors: Pasqualone, Antonella, Abdallah, Ali, Summo, Carmine
• Format: Journal Article
• Language: English
• Published: Amsterdam BioMed Central 01-12-2020; BMC; 한국식품연구원
• Subjects: Anthocyanins; Antioxidants; Beans; Bioactive compounds; Biodiversity; Carbohydrates; Carotenoids; Cereals; Consumption; Death rituals; Diet; Environmental conditions; faba bean; Fatty acids; Feeds; Flowers & plants; Ful medames; Grain; Habits; Legumes; Lipids; Meaning; Nutrients; Nutritional composition; Proteins; Rituals; Seeds; Symbolism; Vicia faba L; 식품과학; Italy; Morocco; France; China; Ethiopia; Egypt
• ISSN: 2352-6181; 2352-619X; 2352-6181
• DOI: 10.1186/s42779-020-00073-1

Broad beans (Vicia faba L.) are rarely consumed in Northern Europe and in the USA, whereas they are constantly present in the culinary habits of the Mediterranean and Middle Eastern countries. This grain legume is characterized by interesting nutritional properties because of high levels of complex carbohydrates, proteins, and dietary fiber, coupled with a low content of saturated lipids and the presence of several bioactive compounds. However, broad beans are much more than a cheap source of nutrients. Among the oldest domesticated legumes, they have also a cultural value linked to an ancient symbolic meaning. Generally associated with funerary rituals, broad beans have also a positive significance being “dead” seeds with a regenerative capacity. This review focuses on the social symbolism of broad bean consumption and its associated rituals. Furthermore, the culinary habits related to this legume are analyzed along different Mediterranean and Middle Eastern countries, from Egypt to Iran. Soups, thick gruels, and purees were found to be by far the most common culinary preparations. Using the Egyptian ful medames as a model, the study highlights a link between broad bean–based dishes in different countries, which arises from similar environmental conditions and from cultural interactions along trade routes. Enhancing the knowledge of these ethnic legume-based foods could improve the diet of Western countries by increasing the consumption of legumes.