Lebanon has been the home to various civilizations and cultures for thousands of years. Originally home to the Phoenicians, and then subsequently conquered and occupied by the Assyrians, the Persians, the Greeks, the Romans, the Arabs, the Crusaders, the Ottoman Turks and most recently the French. Lebanese culture has evolved by borrowing from all of these groups. Lebanon's diverse population, composed of different ethnic and religious groups, has further contributed to the country's festivals, musical styles and literature as well as cuisine. Lebanese society is very modern and similar to certain cultures of Mediterranean Europe, and its uniquely diverse ethnic and religious composition create a rare environment that is at once Arab and European.

Lebanon has an extraordinarily varied climate: within a 45-minutes drive in winter, spring, and fall, both skiing and swimming are possible. Much of the terrain is mountainous; the Lebanon Mts., which run parallel to the coast, reach their highest point at Qurnet as-Sawda (10,131 ft/3,088 m); on the eastern border is the Anti-Lebanon range. Between the two mountain ranges lies the fertile valley of Al Biqa (avg. elev. 3,280 ft/1,000 m). The Orontes in the north and the Litani in the south are the main rivers. In addition to Beirut there are three ports, Tripoli in the north and Sidon (Saida) and Tyre (Sur) in the south.

A unique cultural history has helped to make Lebanese food the most popular of all Middle Eastern cuisines. Food is almost guaranteed to be delicious and filling. Mezze, several appetizer-like dishes, are served first. Warm bread, hummus (chickpea paste), and olives, cheese, and pistachio nuts are commonly served. Kibbeh, the national dish, is frequently the main meal. Kebabs (cubes of cooked meat on a skewer) and kefta (ground meat mixed with herbs and spices) are popular too. Baklava or a fresh bowl of melon will likely make for a sweet dessert.

Geography - Climate - Ethnic Groups - Religions - Languages