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:
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…
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….
people of different generational ages, gender and ethnicity worked so well together!
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).
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.
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)
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.
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