1. Greece

2. Where is Greece? Country in Europe Surrounded by Ionian and Aegean Sea Albania, Macedonia, and Bulgaria located on top Capitol is Athens

3. Foreign Elements/Impact Food influenced by East and West Arab Influences o Cumin o Cinnamon o Allspice o Cloves Romans brought food from Italy o Pasta o Sauces

4. Foreign Elements/Impact cont. Persians introduced Middle Eastern Foods: o yogurt o rice o sweets made of nuts o honey o sesame seeds Turks introduced coffee Potatoes brought from New World

5. Mainland Greece 80% of Greece is Mountainous (goat/lamb) The Pindus (mountains) across center of country Three different climates o Mediterranean climate-wet winters/dry summers o Alpine climate-cold o Temperate climate-temperate Surrounded by water (fishing)

6. Crete Largest island of Greece Very mountainous (goat/lamb) Climate is temperate Very humid Surrounded by water (fishing)

7. Mainland vs. Crete Feta not made/popular in Crete Ingredients similar/recipes different EX: Chaniotiko Boureki cooked in only Crete Greek cuisine=Italy, Balkans, Turkey, and Levant

8. Dishes Chaniotiko Boureki (CRETE): o baked potatoes,zucchini, myzithra o cheese and mint) Souvlaki (ATHENS): Skewered grilled meat

9. Cooking Vessels & Utensils A few necessary items in a Greek kitchen include: briki-to make Greek coffee bottle opener- for wine fish knife- for cleaning fish olive oil can- for the counter top kitchen twine- for tying poultry or lamb skewers- for making souvlaki

10. Herbs & Spices Used: whole or flaked Seen as: stems, pods, seeds, leaves Used either fresh or dried

11. Common Herbs & Spices Herbs & spices mostly commonly used: Cumin Cinnamon Allspice Cloves Oregano Thyme Majoram Nutmeg Bay Leaves Basil Chamomile Rosemary

12. Flavor Combinations Common flavor combinations found in Greek food: salt/pepper oregano oliveoil garlic feta wine dill olives These at least two of these items can be found in every Greek dish, usually paired with a meat or vegetable.

13. Grains Grains most commonly used: Bread Loaves (wheat) or Easter Bread Pasta (wheat) Rice

14. Fats Fats most commonly used: Olive oil (primary)

15. Protein Protein most commonly used: Fish and shellfish Lamb Chicken Pork

16. Protein How they are prepared: grilled fried baked stewed

17. Vegetables Common vegetables used: potatoes eggplant tomatoes green beans okra onions

18. Vegetables Techniques used: raw mixed in a salad stuffed with rice or meats

19. Special Cooking Techniques Cooking techniques Slow baking (moussaka) Grilling (souvlaki)

20. Special Cooking Equipment Equipment deep baking/casserole dish hot plate

21. Breakfast Bread o sweet bread (tsoureki) o cheese pie (tiropita) o bread ring (koulori) Milk Coffee

22. Lunch: Biggest Meal Mezedes (appetizers) Salad Main Course meat fish baked dish Bread Dessert cakes or pastries with coffee fruit

23. Tea -Vrathino Begins 8.30 - 9.00 PM At home omelette vegetables salads bread fruit At tavern, you eat lunch style

24. Food Etiquette Food served in multiple courses Dance Arrive 30 minutes late Share food