THE GUIDE TO GREEK GASTRONOMY
The Greek Gastronomy Guide is a “living” website aimed at informing its visitors about all the merits and riches of our country’s culinary culture. By the term “gastronomic culture” – the culture of gastronomy – we do not mean only whatever is related to the enjoyment of food and the rules and regulations dictated by the belly, or with the art of preparing and consuming food, but rather everything connected with the deep knowledge of what constitutes our diet in its broadest sense.
While we used to think of gastronomy as the dietary habits of royal courts or the upper echelons of society, it wasn’t until the 20th century that historians turned their attention to the daily living conditions of people, raising questions about their nutrition and their food. From pure ostentation cuisine, we passed to the cuisine of simple people, to hunger, to problems in ensuring the necessary supplies for urban centers, to wars fought over food but also to the daily battles which humankind waged to secure enough to eat.
With all this in mind, the treasures of Greek gastronomy presented on our website include all human activities and endeavours which comprise the knowledge, care, devotion, art and techniques that, apart from actual cooking, are related to agricultural produce as a whole, types of cultivation as well as methods of processing edible foodstuffs, cheese making, wine making and the practices of agriculture, vinification, livestock breeding, meat curing, all placed within a framework of ceremonies and festivals, customs, codified perceptions and values (symbolic, nutritional, social) that each culture gives to these procedures and to the processing of the products themselves.
The inventory of the treasures of Greek gastronomy includes the history of gastronomy of each place up to the most recent traditional cuisine, local products and producers, local markets and festivals that take place for their promotion. You will also be able to become acquainted with the most iconic dishes and the places that offer them (tavernas, restaurants, traditional cafés, religious festivals) and, finally, you will be provided with sightseeing opportunities (feasts, landscapes, sites and museums) where travellers can get a rounded picture of the gastronomic scene.
All of these sections are presented by region so that each place appears as a gastronomic destination with its gastronomic culture as a passport.
In our eyes, the battle for the survival of the gastronomy of each place is a battle for the culture of daily life.