Abstract

This paper describes the dietary consumption of vegetables and legumes in Greece during the period 1950 to 2005. All dimensions of alimentary consumption patterns of vegetables and legumes are examined here with a specific focus on: a) their natural characteristics; b) technical features of the production process (primary, secondary and tertiary transformation processes); and c) socio-economic attributes of these patterns of consumption (i.e. consumption features of the different economic, social, professional, demographic and geographic layers of the population).

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