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The Greeks

The Greeks. By Jenna Jarvis, Tori Day, Gabby Koprcina, and Sarah Noel. FOOD AVAILABLE. GRAIN CORN WHEAT BARLEY RICE PITA BREAD IS FLAT ROUND AND HOLLOW FILO DOUGH IS PREPARED LIKE PASTA BUT USED AS PASTRY DOUGH. MEAT/POULTRY/FISH CHICKEN LAMB GOAT PORK BEEF FISH/SEAFOOD EGG

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The Greeks

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  1. The Greeks By Jenna Jarvis, Tori Day, Gabby Koprcina, and Sarah Noel

  2. FOOD AVAILABLE • GRAIN • CORN • WHEAT • BARLEY • RICE • PITA BREAD IS FLAT ROUND AND HOLLOW • FILO DOUGH IS PREPARED LIKE PASTA BUT USED AS PASTRY DOUGH • MEAT/POULTRY/FISH • CHICKEN • LAMB • GOAT • PORK • BEEF • FISH/SEAFOOD • EGG • SAUSAGE

  3. FOOD AVAILABLE • DAIRY • MILK • YOGURT • FETA CHEESE IS MOIST WHITE AND SALTY • KEFALOTIN CHEESE IS HARD YELLOW AND OFTEN GRATED • FATS/OILS • Olive Oil • Butter

  4. Food Available • Fruits • Grapes • Lemons • Oranges • Figs • Plums • Cherries • Apricots • Raisins • Currants • Quinces • Vegetables • Olives • Tomatoes • Potatoes • Eggplant • Grape Leaves • Cucumbers • Green Peppers • Sausage • Scallions

  5. Food Available • Legumes • Beans • Lentils • Chickpeas • Yellow Split Peas

  6. Serving and Meals • Use flat wear to eat with, not hands. • Breakfast is usually a cup of coffee, sometimes a doughnut or pastry • Lunch is light- usually a sandwich or soup • Dinner is the biggest meal of the day and eaten a night

  7. Customs and Religions Greek Orthodox 98% Muslim 1% Other 1%

  8. Holiday Feasts • Christmas: Stuffed Turkey • New Year: Roasted Suckling Pig • Easter: Spit-Roasted Whole Baby Lamb and Hard Boiled Eggs Painted Red

  9. Geography • Greece is in south east Europe on the southern end of the Balkan Peninsula, bordering the Mediterranean and Aegean seas • Greece has mountains in all areas & a heavily indented coastline • The Mediterranean and Aegean coasts provide fish and seafood • Olive and Grapes are two major crops in Greece • Vine cultivation is important for making wine

  10. Greek Spices and Herbs

  11. The excellent quality of Greek herbs and spices reflects the country’s long periods of sunshine and the variability of its landscape. • In very early times the most known uses of herbs and spices were in medicine.

  12. SPICES

  13. SPICES CONT. • Cinnamon- used in many sauces and desserts and is sprinkled on apples for a dessert after a big meal • Cumin- used in spicey meatballs served in tomato sauce • Saffron- salads, sauces for potatoes and vegetables, rice, soups, and boiled fish dishes. It is well known in the Mediterranean cuisines.

  14. Herbs

  15. Herbs Cont. • Thyme- used in meat dishes as well as for flavoring olives and also some of the Greek honey • Bay leaves- used in some Greek soups and stews. • Wild Celery- used in some stews as well • Sage - used in Greek tea • Oregano- often used in Greek cooking. Utilized in most meat dishes, baked vegetables, sauces and also Greek salads.

  16. Greek Food History • Greece can be known for having "fusion" cuisine which can be traced back to 350 B.C. when Alexander the Great extended the Greek empire to stretch from  Europe through to India.

  17. Cooking Method • Grilling • Braising • Simmering • Depend a lot on the Mediterranean Sea and Climate

  18. Ancient Greece • The Greek diet consisted of foods that were easily raised in the rocky terrain of Greece’s landscape. • It was during the festivals that cows or pigs were sacrificed to the gods. • Wine was the main drink in Ancient Greece. • Fish was the main source of protein in the Greek diet.

  19. DID YOU KNOW? • The first cookbook was written by the Greeks. • Modern chefs owe the tradition of their tall, white chef's hat to the Greeks.

  20. Imports meat products- 29%dairy products- 17%cereals and animal food- 8.4%vegetables and fats- 4.9%other- 40.3%

  21. Exports Raisin- 4.4%Olive Oil- 10.6%Wine & Alcoholic Drinks- 4.0%Tobacco- 8.8%Cotton 8.0%Fruits & Vegetables- 33.6%Cereals- 6.9%other- 23.7%

  22. Top restaurant in Greece • http://www.dimitris.us/catonsville_baltimore/mediterranean_greek_restaurant_baltimore.html • Dimitri’s INT’L GRILLE

  23. Sources • Brittin, H.C. (2011) The food and culture around the world handbook. Upper Saddle River, NJ: Pearson. • Google Images

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