Nancy Harmon Jenkins is an American food writer, historian, and journalist, who played a significant role in the creation of the Mediterranean Diet Pyramid through her work with Oldways. In the early 1990s, Jenkins traveled to the Mediterranean region to study the traditional dietary patterns of the region and to understand the health benefits of this way of eating.
Based on her research, Jenkins worked closely with Oldways to create the Mediterranean Diet Pyramid, which was first presented at a conference in 1993. The pyramid emphasized the importance of consuming a variety of whole, minimally processed foods, and it quickly became a widely recognized and respected tool for promoting healthy eating habits.
Jenkins has authored several books on food and cooking, including "The New Mediterranean Diet Cookbook," "Virgin Territory: Exploring the World of Olive Oil," and "The Essential Mediterranean," among others. Her writing often focuses on the cultural and historical significance of food and cooking, as well as the health benefits of the Mediterranean diet.
In addition to her work as a writer, Jenkins has also taught cooking classes and workshops around the world, and has served as a judge for various food competitions and events. She is widely regarded as an expert on Mediterranean cuisine and olive oil, and has been featured in numerous publications and media outlets, including The New York Times, Saveur, and NPR.
Nancy Harmon Jenkins has made significant contributions to the world of food writing and education. Through her work with Oldways and beyond, Jenkins has helped to spread the word about the health benefits of the Mediterranean diet and to inspire people around the world to embrace this delicious and nutritious way of eating.
It was a honor to welcome Nancy at our farm Podere Anteata in 2022. We had the pleasure to show her our olive mill and production process. Have you read a latest article about Extra Virgin Olive Oil? We are humbled to be mentioned in it. Read the full article
Nancy at our Tuscan Mill, Frantoio Anteata with our master miller, Daniele Lepori
