Greece Sarah Criswell Natalie Hicks Sara Stone Spencer Harris

History, Ritual Foods, and Customs Sarah Stone

History Archestratus thought to have written the first cookbook in 350 B.C. Ancient Greece cuisine was founded on Mediterranean triad: wheat olive oil, wine Meat was rarely eaten; fish more common

Ritual foods Most ancient element: Olive oil Olive trees prominent throughout the region Distinctive taste

Ritual Foods Fasolada “National food of the Greeks” Soup of beans, olive oil, and vegetables

Customs Orthodox Light breakfasts Evening meals are very late (~10pm) Known for their hospitality

Greek Food Pyramid Physical activity is the foundation 75% of fat supplied by olives and olive oil Plant-based foods

Traditional Flavorings Herbs: Basil Bay Leaf Dill Mint Oregano Rosemary Sage Thyme

Traditional Flavorings Spices: Cinnamon Cloves Cumin Sesame Seed

Weather and Geography Spenser Harris

Land Peninsula: Farmland and Fish Islands: Fish Mountains

Summer Warm Dry Very Sunny

Winter Mild Rarely Rains

Imports & Exports

Exports to USA Feta Cheese Olives Olive Oil Fruit Vegetables Alcoholic Beverages Dairy Products

Imports from USA Medical Equipment Nuts Fuel Oil

Natalie Hicks Cooking Methods

Cooking Methods Greek cooking methods are usually fairly simple and straightforward. Many recipes and accompanying methods have been handed down through the generations, with little adaptation. Often the name of the dish incorporates the method of preparation and/or the cooking vessel.

Cooking Methods Ladi is Greek olive oil and Ladthera refers to dishes prepared with lots of olive oil such as tomatoes stuffed with rice, sautéed okra and giant butter beans (also known as gigantes) stewed with tomato. Stiskara or tis oras means at the hour and denotes food such as chicken souvlaki, lamb chops, butterflied sardines and bifeteki, a minced beef patty, cooked on the charcoal grill at the last minute. Stoforno literally means in the oven. Dishes such as lamb with lemon potatoes, beef in tomato sauce and lamb cooked in a clay pot are all prepared using this method. Tiganita refers to food that is shallow friend in olive oil. The Greeks love fried meatballs, potatoes, sardines and pumpkin balls. A popular entrée is fried eggplant or zucchini slices. Psito means roasted and this is how the Greeks like their pork, wild boar and lamb.

Cooking Methods Stoforno literally means in the oven. Dishes such as lamb with lemon potatoes, beef in tomato sauce and lamb cooked in a clay pot are all prepared using this method. Tiganita refers to food that is shallow friend in olive oil. The Greeks love fried meatballs, potatoes, sardines and pumpkin balls. A popular entrée is fried eggplant or zucchini slices. Psito means roasted and this is how the Greeks like their pork, wild boar and lamb.

Cooking Methods Avgolemono is the light and delicious egg and lemon sauce, known to adorn spring artichokes and peas as well as add flavor to pork fricasseeand fish soup. Yachnee is a hearty tomato based stew often served with tiny pasta shapes. Vrasto means boiled and usually applies to wild greens picked during the rainy season.

Cooking Methods Stifado indicates the addition of tiny pearl onions and cinnamon to a dish, the most famous being slow cooked beef or rabbit. Kokkonisto means red and this is always a tomato based oven baked dish, usually with beef or chicken. Plaki, meaning flat or spread out, usually refers to fish arranged flat in a baking dish and baked in the oven.

Serving A traditional Greek custom is the offering of spoon sweets to guests as a symbol of hospitality. Glyko is nothing more than a thick fruit, or vegetable preserve

Ritual Foods The braided breads, called tsoureki, are a labor of love for the women of the church's Philoptochos Society.

Ritual Foods Easter and Christmas are much-awaited traditional feasts for the Greeks, though almost every holiday is linked with special cuisines. Red easter eggs --Red is the chosen color to signify Christ's death on the cross, while the egg represents his tomb. Some of the red eggs are also used to decorate the Tsoureki, or Easter sweet bread.