The population of Lebanon comprises Christians and Muslims. No official census has been taken since 1932, reflecting the political sensitivity in Lebanon over confessional (religious) balance. The U.S. Government estimate is that more than two-thirds of the resident population is Muslim (Shi'a, Sunni), or Druze, and the rest is Christian (predominantly Maronite, Greek Orthodox, Greek Catholic, and Armenian).
Lebanon has a Mediterranean climate characterized by a long, hot, and dry summer, and cool, rainy winter. Fall is a transitional season with a gradual lowering of temperature and little rain; spring occurs when the winter rains cause the vegetation to revive.
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.