2. Greek cuisine is a mediterranean
cuisine, sharing various
characteristics with other cuisines of
the region.
It has been in every Greek house
preserved for generations.
Croatia
Italy
Turkey
3.
4. Factors that formed it
The greek
cuisine has
a long
tradition
and its
flavors
change with
the season
and the
geography.
5. Bean soup, (Fasolada), traditional
winter dish in mountainous areas
Sea food, summer dishes in
coastal areas
6. Influences
Fresh fish, one of the favourite
dishes of the Greeks; platter with red
figures, c. 350–325 BC, Louvre.
SINCE THE ANCIENT
TIMES, EATING IN
THE GREEK
CULTURE IS
CONCIDERED A
SOCIAL ACTIVITY!!!
7. FOOD AND SOCIAL INTERACTION ARE DEEPLY
ENTWINED IN THE GREEK CULTURE.
Food brings the whole family together during mealtimes, as well as when it
comes to important life events or religious celebrations.
Scene from an
ancient symposium
10. These are the foods that form
the base of the traditional
Greek regimen.
11. Climate and available
ingredients
Small or middle class farmers, producing:
-cheeses - oils – fruits – nuts - grains - legumes -
vegetables -, as well as greens and herbs that grow in
the wild.
13. Geography
With 20 % of Greece made up of islands, fish and seafood are
a popular and common part of the Greek diet.
Lamb and goat are served mainly
during holidays and festivals, while poultry, beef and pork are
in plentiful supply.
14. Greeks have a big variety of
food on their dietary,
salads, soups, pites (pies),
vegetables, legumes, meat,
seafood, fish and of course
desserts & sweets.
19. Main Vegetarian dishes
Fasolada (bean soup) and Fakes (lentil soup with vinegar)
Gemista
Fasolakia and all other vegetables are cooked in the same
way like eggplants.
21. Seafood
For such a small country, there is a lot of coastline which is why
they have such a strong history of seafaring. Eating seafood
goes along with that.
Ψαρι ψητο
Bakaliaros (cod)
