Greek dating traditions
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Statues of war heroes abound, as do the artistic motifs of antiquity and Orthodox Christianity. In 1991, Greater Athens contained 3. Too, the young lovers would have been chaperoned, but this is no longer common. Certain foods, architectural styles, arts, crafts, music, dances, and theatrical performances also evoke the national identity. Contested Identities: Gender and Kinship in Modern Greece, 1991. These symbolize the light that Christ symbolizes. Engagement Rings When Greek couples get engaged, they typically exchange engagement rings in the presence of their family.
Traditional Greek , an integral part of Greek culture and cuisine Greek cuisine : Ελληνική κουζίνα, Elliniki kouzina is a. Contemporary cookery makes wide use of vegetables, olive oil, grains, fish, wine white and red , and meat including , , , , and. Other important ingredients include olives, cheese, lemon juice, herbs, bread and. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and pastry. It is strongly influenced by and thus shares foods such as baklava, tzatziki, gyro, moussaka, dolmades, yuvarlakia and keftethes with the neighboring countries. Fresh fish, one of the favourite dishes of the Greeks; platter with red figures, c. Its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence, via ancient Rome, throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. This trend in Greek diet continued in and times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization. Lemons, prominent in Greek cuisine and introduced in the second century, were used medicinally before being incorporated into the diet. Fish continued to be an integral part of the diet for coastal dwellers. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor. Dried for culinary use The most characteristic and ancient element of Greek cuisine is , which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include , eggplant , , , , , and. Greek cuisine uses some flavorings more often than other do, namely , , , , and leaves. Other common herbs and spices include , and seed. Parsley is also used as a garnish on some dishes. The climate and terrain has tended to favour the breeding of and over , and thus dishes are uncommon. A great variety of are used in Greek cuisine, including , , , , , , , Ladotyri cheese with olive oil , Kalathaki a specialty from the island of Limnos , Katiki-Tsalafouti both creamy cheeses, suitable for spreads and. Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach. Dining out is common in Greece, and has been for quite some time. The and Estiatorio are widespread, serving home cooking at affordable prices to both locals and tourists. Recently, fast food has become more widespread, with local chains such as springing up, though most McDonald's have closed. Locals still largely eat Greek cuisine. In addition, some traditional Greek foods, especially , , such as and respectively, cheese and spinach pie are often served in fast food style. Greece has an ancient culinary tradition dating back several millennia, and over the centuries Greek cuisine has evolved and absorbed numerous influences and influenced many cuisines itself. Some dishes can be traced back to ancient Greece: , , white or rosé wine flavored with pine resin and candy bar with sesame seeds baked with honey ; some to the and periods: dried pork sausage ; and : cheese, cured fish roe and traditional hard bread baked from wheat, barley and rye. There are also many ancient and Byzantine dishes which are no longer consumed: as the main staple, , and salt water mixed into wine. Many dishes entered Greek cuisine from : , , , , , and so on. A family in may consume this dish 1-2 times per week in the summer season. However, it is not cooked in any other region of Greece. Many food items are wrapped in Filo pastry, either in bite-size triangles or in large sheets: kotopita chicken pie , spanakotyropita and cheese pie , chortopita pie , kreatopita meat pie, using minced meat , kolokythopita zucchini pie etc. The Greeks do with filo what the Italians do with pizza; They have countless variations of pitas savory pies. Even the word pita was originally spelled πίττα pitta , which shows a similarity to pizza. The areas with the largest tradition of making Greek pitas are the North-Western Hepirus and Central Greece also called Roumeli. Also, a big part of the Greek Cuisine are seeds and nuts. Seeds and nuts are included in everything from pastry to main dishes. A tavérna tavern or estiatório restaurant also offers a meze as an orektikó appetiser. Many restaurants offer their house pikilía variety a platter with a of various mezedes that can be served immediately to customers looking for a quick or light meal. Hosts commonly serve mezedes to their guests at informal or impromptu get-togethers as they are easy to prepare on short notice. In Santorini made from yellow lentils. In Cyprus it contains also cracked wheat bulgur , spring onions instead of red onions, and lemon juice. They can be eaten as a light meal with potatoes especially during Lent, in lieu of fish or meat. Often combined with finely shredded. Notable is the white eggplant from Santorini. Served with warm pita bread. When yellow cheese usually is used, it is called. Also, several found all over Greece, such as , Mizithropita , Melintzanopita, Tsouknidopita, Kremydopita, meat pie , Galatopita, Marathopita, Malathropita , Ladopita, , ,. It is made of beans, tomatoes, carrot and a generous amount of celery usually served with a variety of salty side dishes like olives or anchovies. Usually includes eggplant, tomatoes, onions, and ample aromatic herbs and seasonings. Usually tomatoes, peppers, or other vegetables hollowed out and baked with a rice-and-herb filling or minced meat. Often made spicy with various peppers. Mainly a island dish. It is said that the Klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen. There are other variations besides eggplant, such as or rice, but the eggplant version, melitzánes moussaká is by far the most popular. There are many variations with additional ingredients. Often served with rice or mashed potatoes. Beef can be substituted for game. Often includes feta cheese. Desserts and sweets Preparation of custard in an cafe. They consist of powdered blanched , confectioner's sugar and rose water, molded in various shapes and sizes. They are snow-white and are considered wedding and baptismal desserts. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with honey and crushed walnuts. A variation from is called. Loukoúmia are flavored with various fruit flavors, with considered the most prized. Spoon sweets are essentially marmalade except that the fruit are boiled whole or in large chunks covered in the fruit's made syrup. Vasilopites are baked with a coin inside, and whoever gets the coin in their slice are considered blessed with good luck for the whole year. Cheeses There is a wide variety of cheeses made in various regions across Greece. The vast majority of them remain unknown outside the Greek borders due to the lack of knowledge and the highly localized distinctive features. Many , hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors atypical of the mass-produced varieties found commercially in Greece and abroad. A good list of some of the varieties of cheese produced and consumed in Greece can be found. Portokalada orangeade and Lemonada lemonade , since 1971, these beverages were served everywhere, in homes, cafes, tavernas and restaurants. They were made with fresh strained orange juice or lemon juice either mixed with carbonated water or flat mineral water and you added sugar to taste. There were also bottled local versions. In 1989 on the island of Rhodes there were two companies that made and bottled their own portokalada and lemonada using local oranges, lemons and water. These beverages are still standards today, as of 2014, the difference being that most of the small local companies sold their businesses to the big companies like Fanta etc. Visinada cherryade is made from dark cherry syrup which was originally homemade mixed with cold water. Coffee The traditional coffeehouses in Greece are called , and they offer coffee, refreshments, alcoholic beverages and snacks or meze. Preferred types of coffee are, among others, , a -covered drink , and iced and , named Freddo Cappuccino and Freddo Espresso, respectively. Iced coffee-based drinks, such as freddoccino or freddito, are also popular in the summer. Greece has the eighth highest per capita coffee consumption worldwide. The spread of and their worship of , the god of wine, spread Dionysian cults throughout the areas during the period of 1600 BC to the year 1 AD. Greece's viticultural history goes back to prehistoric times, and wine production was thriving until the 11th century. After , Greek winemakers imported and cultivated foreign grape varieties, especially ones, in order to support local production. In 1960s, , a dry with , was probably the most well-known Greek wine abroad. In recent years, local varieties are rediscovered and often blended with foreign ones. In early 1980s, a system of , modelled on the respective one, was implemented to assure consumers the origins of their wine purchases. Today, there are 28 appellations Appellations of Origin of Superior Quality and Controlled Appellation of Origin throughout the country, from to. The beer tradition of the Minoans was discontinued by the ; beverages from fermented cereals may have remained only in during their rule. In and , beer is mentioned as a foreign beverage, while, when conquered in 332 BC , a civilization with a long brewing tradition, the Greeks continued to disdain beer seeing it as the drink of their rivals. In , a limited number of brands—owned by breweries from in most cases e. Gradually, the provisions of this law loosened, and, since the late 1990s, new local brands emerged in 1997 made a breakthrough or re-emerged e. In recent years, in parallel with the large breweries, local operate throughout Greece. Other Greek alcoholic beverages: left and right. Other traditional Greek alcoholic beverages include the -flavored , whose Cretan variation is called , and local liquors, such as not to be confused with the homonymous anise-flavored Bulgarian drink , , a citrus flavoured liquor from Naxos and , a cinnamon flavored liquor from. Local and include muscats with the Muscat of Samos being the most well-known , , produced from a black grape indigenous to the region in Northern , and of , a variation of the Italian Vin Santo. Dee Why West, NSW. The Emergence of Civilization; The Cyclades and the Aegean in the Third Millennium B. Origins and Ancient History of Wine Food and Nutrition in History and Anthropology. Encyclopedia of ancient Greece. Cuisine and Culture: A History of Food and People. A movable feast: ten millennia of food globalization. Retrieved 4 May 2014. Ultimate Guide to Greek Food. Retrieved 11 June 2016. Nutrition claims: A potentially important tool for the endorsement of greek mediterranean traditional foods. Mediterranean Journal of Nutrition and Metabolism, 6 2 , 105-111. Retrieved 4 May 2014. Berkeley CA: Ten Speed Press. Retrieved 4 May 2014. Discovery News 16 March 2007. Introduction to Wine Laboratory Practices and Procedures. Retrieved 25 December 2011. Siren Feasts: A History of Food and Gastronomy in Greece. The Oxford Companion to Beer. The Infinite Emotion of Coffee. Retrieved 26 December 2011. Wine and the Vine.
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