01958nas a2200229   4500000000100000000000100001008004100002653001200043653000900055653001100064653001300075653002300088653001400111653001900125653001100144100001400155245012400169856015100293490000600444520125800450022002001708                                       d10aCulture10aFood10aHealth10aheritage10aMediterranean diet10aNutrition10aSustainability10aUNESCO1 aF. Medina00aTowards a construction of the Mediterranean diet? The building of a concept between health, sustainability and culture.  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85122371161&doi=10.1007%2fs41055-020-00083-4&partnerID=40&md5=4c9fda0083d23a0b513d71e14bd5c9c90 v63 aThis article aims to conduct a conceptual and diachronic review on the construction of the Mediterranean diet as a subject of analysis from a social point of view, connecting nutrition with the most actual social and political challenges and preoccupations. The concept of the Mediterranean diet came into being shortly after the mid-twentieth century as a recommended and healthy diet, mainly aimed at North American society. Since then, it has undergone various modifications that have led it from being a concept linked solely to health, to an element of culture, and a lifestyle, as a result of its declaration as intangible cultural heritage by UNESCO in 2010 (and its extension to other three additional countries in 2013). Since that point, the Mediterranean diet has adopted a new path, guided by the FAO, as a sustainable diet, focusing on sustainability and locality as the cornerstones of its new identity. A historic transformation of the concept of the Mediterranean Diet is therefore apparent, which has taken it from health to sustainability, through culture. However, it is also evident that the focus on health has never really declined in its importance, but has instead adapted to the times, and been modified to suit new food trends.  a23646861 (ISSN)