AFTER THE 1st SYMPOSIUM OF GREEK GASTRONOMY


It is more than three weeks that the 1st of the Symposia on Greek Gastronomy is over but since I can say that it went very well, I wanted to share some thoughts on it …

Speakers were the most critical aspect that contributed to the success of conference. They shared their knowledge and they generated questions on a wide variety of topics related to History and Evolution of Cretan cuisine. You can read the abstracts here:

http://greekgastronomy.wordpress.com/abstracts/

However, much of Symposium’s success was due to all those who supported it or voluntarily contributed to its development.

Because, if a conference doesn’t have much money it must have a team of dedicated people…

But,

our Symposium had a great group of dedicated volunteers,

though they had never met each other…

though they had come from different backgrounds and countries ( and I must say I was impressed with the quick respsonse from foreigner residents of Crete).

Moreover, the whole village that hosted the Symposium volunteered. Yes, the whole thing was embraced enthusiastically by the locals….

And

people of different generational ages, gender and ethnicity worked so well together!

Of course,

I recognise the valuable contribution from our sponsors. They made our job much easier and helped make the Symposium enjoyble for participants. So I won’t forget the constant support Stratos Milidakis gave us (administrator at Oadyk/Project: Gastronomy Routes and Culture of Flavors Network under AXIS 4). I will not forget Mrs Nikolakakis’ kindness (Anek lines).

I will remember with deepest appreciation Philip Exadaktylos, Giorgos Detsis and Vicky Koumantou. We welcomed them as sponsors but they quickly became our friends. They also did volunteer work.

Nor will I forget Alexandra Manousakis and Katernina Douloufakis from the most respected Cretan wineries, Manousakis and Douloufakis respectively. Their wines capture their charm.

And I am touched by the “Iardanos”, the association of tradesmen and entrepreneurs of Platanias. Their packages were filled with wonderful goodies.

 

But

the entire Symposium would look very different without the generosity and support of our volunteers. They helped in all kinds of ways, from fetching, carrying, serving, cooking dinners for 150-250 people, to translating, interpeting (what a demanding job! Two volunteers did it magnificently) , offering hospitality, photographing etc. Their effort is deeply appreciated.

 

 

The youngest and most dedicated volunteers: Orfeas Dialinos (11 years old), George Pantelakis (16 years old), Anna Iakovou (13 years old)

 

Of course,

I would like to give a special thanks to the chairpersons of the sessions and particularly to Jennifer Moody, landscape archaeologist, for taking the time to contribute to Symposium conclusions.

Many many thanks to Evangelia Voutsaki, a gifted and inspired young photographer. Her photographs were shown projected as part of a slide show during the symposium.

Special tribute goes to the women of the village. Women of almost all ages, from their 30s to their 90s, cooked for the dinners. They seduced us with the food and heritage of the region where they live and with their respect for the raw materials and their appropriate seasons. Those enthusiastic home – cooks shared wonderful recipes and stories and they offered their warm hospitality to the Symposium participants.

I deeply thank them all.

 

To see pictures of volunteers, click here.

You will find a man’s image among the pictures of women cooks. When pilafi is made in large quantities, it is a man’s job.

For the menu click  here .

If you speak Greek, watch the videos below to find out more about the dishes of the Saturday dinner.

 

watch?v=231LVm0L6ds&feature=related

watch?v=_oFanvNexyQ&feature=related

watch?v=Ycda8CmBgP4&feature=related

 

Some refreshments were made by volunteers, speakers and sponsors. The lemonade with the wonderful scent of lemon verbena was made by ethonobatnologist Fusun Ertug, who was speaker in our Symposium.  To make it  mix 1 1/2 cup of fresh lemon juice with cold  sugar syrup (5 cups of water, 1 cup of sugar. Steep 10 leaves in the mixture of hot syrup for at least ten minutes).    Soumada, a delicious, soft, almond flavored drink was made by  Vicky Koumantou . Click here to read about thassorofon  , its Byzantine version.  A cup of  refreshing iced mountain tea was the perfect  treat to quench our thirst.  To make it, fill a large pot with water and add mountain tea (Sideritis syriaca), some marjoram and 3-4 leaves of sage. Bring water up to a boil and let steep. Strain the mixture  into jag, let it cool  and refrigerate it. This is ideal for summer time.  When ready to serve, add some slices of lemon.  You can drink it as a refreshment, it is perfect to accompany a light meal though.

If you would like to try the dish of lentils and bulgur that was included in the Sunday menu, a cup of iced mountain tea goes so well with it!  The ingredients you will need to make the dish are: 2 parts of boiled lentils and 1 part of wheat grains soaked in water. Strain both lentils and wheat grains, add salt to taste, mix and let cool. Add chopped parsley, chopped onions, cumin, olive oil and wine vinegar.

 

 

Special thanks to the Cultural Association “Risa” for graciously opening up the old school of Karanou to us for two days.

 

 

ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ

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1st SYMPOSIUM OF GREEK GASTRONOMY: THE PROGRAMME

CRETAN CUISINE: HISTORY, EVOLUTION, QUESTIONS & ANSWERS (?)

July 16-17, 2011, Karanou (Municipality of Platanias, Chania/Crete)

Saturday, July 16

8:30 Registration

9.30 Welcome messages from Ioannis Malandrakis, Mayor of Platatanias, and the organizers Mariana Kavroulaki & Stavroula Markoulaki, president of Historical, Folklore and Archaeological Society of Crete.

Session I Chair: Kostas Moutzouris

10:00 The importance, for archaeology, to study the fauna and the flora on excavations in Greece in order to address a more complete study of ancient diets.
Anaya Sarpaki Dr. Archaeologist / Archaeobotanist & Melpo Skoula Dr. Βiologist/ Botanist, Park for the Preservation of Flora and Fauna at the TUC

10:20 Tastes from seeds in prehistoric Greece: seeking continuities and discontinuities in archaeo-botanical data.
Sultana Maria Valamoti, Αrchaeologist /Assistant Professor, AUTH

10:40 “Lucullian meals” depicted in the mosaics of ancient Kissamos.
Stavroula Markoulaki, Ph.D Αrchaeologist

11:00 Questions and answers

11:20 Edible Wild weeds in Venetian Crete (Poster).
Kyriaki Panteli, Social Geographer

11:40 Coffee / Mountain Tea Break with a parade of Cretan cheeses, local preserved meat, home made bread, olives and more.

Session II Chair: Stavroula Markoulaki

12:00 Botanical Diversity in the Cretan Diet.
Melpo Skoula, Dr., Biologist / Botanist- Anaya Sarpaki, Dr. Arcaeologist/Archaeobotanist, Park for the Preservation of Flora and Fauna, Technical University of Crete – Costanza Dal Cin D’Agata, Biologist, Park for the Preservation of Flora and Fauna, Technical University of Crete

12:20 Wild leafy greens in the “Cretan diet”.
Costas D. Economakis, Agronomist, former Senior Researcher ΕΘΙΑΓΕ

12:40 Ten Edible Native Grasses and their Involvement in the Diet of the Present-Day Inhabitants of Eastern Crete Today.
Antonia Psaroudakis, Agricultural University of Athens, Department of Crop Production, Agricultural Experimentation and Laboratory of Plant Breeding / Technological Institute of Crete, Department of Nutrition and Dietetics (speaker) – Petros Dimitropoulakis, Technological Institute of Crete, Department of Nutrition and Dietetics – Theofanis Constantinides, National and Capodistrian University of Athens, Department of Biology, Department of Ecology and Taxonomy – Andreas Katsiotis, Agricultural University of Athens, Department of Crop Production, Agricultural Experimentation and Laboratory of Plant Breeding – George Skarakis, Agricultural University of Athens, Department of Crop Production, Agricultural Experimentation and Laboratory of Plant Breeding

13:00 Laban, jameed, kishk, and more: yoghurt and yoghurt-based products in the Levant.
Carol Palmer, Ethnobotanist / Director of the British Institute in Amman, Jordan

13:20 Questions and answers

Lunch on your own

Session III Chair: Anaya Sarpaki

18:00 The Cretan diet on the edge of nutritional epidemiology since the 1950s. Are there more secrets to reveal?
Antonia-Leda Matalas, Department of Nutrition and Dietetics, Harokopio University, Athens

18:20 Dietary Change in Crete.
Tourlouki Eleni, Public Health Nutritionist – Christos Lionis – Foteini Anastasiou- Evangelia Ladoukaki – Maria Antonopoulou – Ioanna Tsiligianni – Nikos Tsakountakis- Kornillia Makri – Demosthenes Panagiotakos

18: 40 The Cretan Diet and its Position of Nutritional Education in the Prevention of Childhood Obesity.
Joana Petraki, Dietitian / Nutritionist

19:00 Questions and answers

Pre-dinner drinks and beverages

20:45 Dinner Buffet for Registered Guests. The people of Karanou will bring food and recipes to share.

Sunday, July 17

9:00 Sunday morning trip to Omalos plateau.

Learn how to make staka, the traditional local butter.

Session IV Chair: Katerina Tzanakaki

17:20 The myth of Cretan cuisine in Anatolia.
Fusun Ertug, Ph.D Archaeologist / Ethnobotanist

17:40 The population exchange and Cretan cuisine are alive and well in Izmir.
Özlem Yaşayanlar, Translator/ food –blogger

18: 00 The relationship between the Cretan kitchen, food memories and identity – some observations from a Cretan food blogger.
Maria Verivaki, English teacher at MAICh / food blogger

18:20 The rizitiko music genre and Cretan nutrition (Rizitika as a fifth component of the Cretan diet).
Antonis Mavridakis, Psychiatrist – Psychotherapist

18:40 Questions and answers

Session V Chair: Jennifer Moody

19:00 The Cretan vineyard: one of the most ancient vineyards.
Antonis Dourakis, Owner of Dourakis Winery / President of the Winery Network in Chania-Rethymnon

19: 20 Transformations and reviews of the role of table wine on the modern Greek table.
Alexandros Sakkas, wine writer/ wine critic/ wine educator

19:40 A king from rags and patches.
Mary Frangaki, former TV producer; alternative tourism business owner.

20:00 Questions and answers

20:20 Jennifer Moody, Dr., Archaeologist, and Mariana Kavroulaki, independent researcher of the History of Greek Food and co-organizer of Symposium will conclude the work of the conference following the presentations, discussion of the papers and recommendations of those attending the conference.

21:00 Farewell dinner: From austerity to feast; Cretan cuisine tells its stories.

UPDATE: For a  peek at the topics being covered at the Symposium, please take a look at the  abstracts here.

ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ