Greece

1. Greece Brooke Dillard Haley Kavanaugh Ashley Outman Samantha Turnwald

2. History, Ritual Foods, and Customs Brooke Dillard

3. History • Archestratus thought to have written the first cookbook in 350 B.C • Ancient Greek cuisine founded on Mediterranean triad: wheat, olive oil, wine • Meat was rarely eaten; fish more common • Technological progress=meat more available today

4. Ritual foods • Most ancient element: Olive oil • Olive trees prominent throughout region • Distinctive taste

5. Ritual foods • Fresh fruits and vegetables; colorful diet Typical Greek salad

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

7. Customs • Light breakfasts • Evening meal is eaten very late (~10pm) • Often eat meals outside • Known for their hospitality • All major ceremonies involve food

8. Food Guide, Herbs and Spices

9. Greek Food Pyramid

10. Mediterranean Diet Food Guide • No portion recommendations on pyramid • Physical activity is the foundation • Plant-based foods • 75 % of fat supplied by olives and olive oil • Occasional poultry, eggs and meat

11. Mediterranean Diet vs. ChooseMyPlate - Physical activity important - Keep sweets to a minimum

12. Traditional Flavorings Herbs Spices Cinnamon Cloves Cumin Sesame Seed • Basil • Bay Leaf • Dill • Mint • Oregano • Rosemary • Sage • Thyme

13. Weather and Geography Haley Kavanaugh

14. Land • Peninsula • Farmland • Fish • Islands • Fish • Mountains

15. Summer • Warm • Dry • Plenty of Sunshine

16. Winter • Mild • Some rain

17. Imports and Exports Haley Kavanaugh

18. Exports to USA • Feta Cheese • Olives • Olive Oil • Greek Herbs • Fruit • Vegetables • Alcoholic drinks/beverages • Dairy products and eggs

19. Imports from USA • Nuts • Medicinal equipment • Fuel Oil

20. Cooking Methods Samantha Turnwald

21. Cooking Methods • Fairly simple and straight forward • Many cooking methods are universal across different regions although Greece has diverse geography and climate • Many recipes and accompanying methods have been handed down through the generations, with little adaptation.

22. Cooking Methods • The name of the often dish incorporates the method of preparation and/or the cooking vessel: • Ladiis Greek olive oil and Ladthera refers to dishes prepared with lots of olive oil. • Stofornomeans in the oven. • Psitomeans roasted and this is how the Greeks like their pork, wild boar and lamb. • Ograten is a dish covered with béchamel sauce and cheese. The best example of this is Moussaka, the most famous Greek dish of all. • Vrastomeans boiled and usually applies to wild greens picked during the rainy season.

23. Serving • Famous for hospitality • A traditional and delightful Greek custom is the offering of spoon sweets to guests as a symbol of hospitality. Glykois nothing more than a thick fruit, or vegetable, preserve. They are called spoon sweets because the usual serving size is a well-filled teaspoon.

24. The midday meal if often eaten in the afternoon, about 1:00 to 2:00 P.M. and it has been traditionally the main meal of the day • Dinner is eaten late in the evening.

25. Food Supply • Climate perfect for growing olive and lemon trees • cheeses, oils, fruits, nuts, grains, legumes, and vegetables, greens and herbs that grow in the wild • Fish and Seafood • Lamb and Goat are traditional meals of the Holidays • Vineyards cover much of Greece's hilly terrain