Greek Cuisine Alexa Wuennemann

Geographical Features: Mainland Greece

The peninsular mainland is the biggest geographic feature. 80% of the country is mountains or hills, which makes Greece one of the mountainous countries of Europe.

Greece

Geographical Features: Greek Islands

There is around 6,000 islands and islets. Most of the islands are in clusters. Greece has 16,000 kilometers of coastline. 7,500 of the coastline is found around the clusters of islands called archipelago.

Geography and Food

Most Greeks ate fish since they were by the sea and lived on islands.

Religion

98% of Greece is Christian Orthodox. The rest of the country is either Muslim, Catholic, and Jewish.

Food History: Proteins

Most Greeks eat fish since meat was expensive to buy. Most Greeks only ate 2 to 5 pounds of meat a year.

Food History: Beverages

Greeks did not drink wine with their meals. Most of the time only men could drink wine, it was rare to see a woman drinking.

Food History: Utensils

A honey dipper was used to drizzle honey over pastries and desserts. Pastry Brush helped brush butter or oil on meat or vegetables.

Honey Dipper

Food History: Symposiums

Symposium means to drink together in greek. Males were the only ones who could attend to drink, eat, and party. Women of high class were only permitted sometimes.

Current Greece: Importance of Olive Oil

Greece is the third largest olive oil producing country. Extra virgin olive oil is the most produced olive oil in Greece, and is used in most Greek dishes.

Olive Oil

Current Greece

Moussaka: an eggplant or potato based dish, including ground meat. Greece typically serve it layered and hot.

Moussaka

Souvlaki: small pieces of meat and vegetables grilled on a skewer.

Souvlaki

Greek Salad: Salad made with tomatoes, cucumbers, onions, feta cheese, and olives, seasoned with slat and oregano, and dressed with olive oil.

Greek Salad

Pastitsio: Mediterranean baked pasta dish with beef and bechamel sauce.

Pastitsio

Tzataiki: salt stained yogurt mixed with cucumber, garlic, salt, olive oil. Served with grilled meat.

Tzatakiki

Spanakopita: a pastry filled with spinach, feta cheese, onion.

Spanakopita

Gyro: traditionally pork, outside of Greece with lamb and usually wrapped in flatbread.

Gyro

Sources

http://www.greeka.com/greece-culture/religion/

http://www.visitgreece.gr/#&slider1=2

http://www.sciencekids.co.nz/sciencefacts/countries/greece.html

http://www.sbs.com.au/food/article/2013/05/09/utensils-greek

Credits:

Created with images by Stanly8853 - "sea port greece" • nathanh100 - "Map of Greece, Undated" • StockSnap - "honey dipper jar food" • stevepb - "olive oil salad dressing cooking" • Cyprus Tourism CH - "Moussakas" • pastitio - "Souvlaki" • GregMontani - "salad greek salad santorini" • rayb777 - "Pastitsio" • Vegan Feast Catering - "Tzatiki" • futureshape - "Spanakopita (Spinach pie)" • djpresc16 - "gyro food restaurant"

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