the greeks

The Greeks

By Jenna Jarvis,Tori Day,

Gabby Koprcina, and Sarah Noel

FOOD AVAILABLE

• GRAIN– CORN– WHEAT – BARLEY– RICE

• PITA BREAD IS FLAT ROUND AND HOLLOW

• FILO DOUGH IS PREPARED LIKE PASTA BUT USED AS PASTRY DOUGH

• MEAT/POULTRY/FISH– CHICKEN – LAMB– GOAT– PORK – BEEF– FISH/SEAFOOD– EGG– SAUSAGE

FOOD AVAILABLE

• DAIRY– MILK– YOGURT

• FETA CHEESE IS MOIST WHITE AND SALTY

• KEFALOTIN CHEESE IS HARD YELLOW AND OFTEN GRATED

• FATS/OILS– Olive Oil– Butter

Food Available

• Fruits– Grapes– Lemons– Oranges– Figs – Plums– Cherries– Apricots– Raisins– Currants– Quinces

• Vegetables– Olives– Tomatoes– Potatoes– Eggplant– Grape Leaves– Cucumbers– Green Peppers– Sausage– Scallions

Food Available• Legumes• Beans• Lentils• Chickpeas• Yellow Split Peas

Serving and Meals

• Use flat wear to eat with, not hands. • Breakfast is usually a cup of coffee, sometimes

a doughnut or pastry• Lunch is light- usually a sandwich or soup• Dinner is the biggest meal of the day and

eaten a night

Customs and Religions

Greek Orthodox98%

Muslim1%

Other1%

Holiday Feasts

• Christmas: Stuffed Turkey• New Year: Roasted Suckling Pig• Easter: Spit-Roasted Whole Baby Lamb and

Hard Boiled Eggs Painted Red

Geography

• Greece is in south east Europe on the southern end of the Balkan Peninsula, bordering the Mediterranean and Aegean seas

• Greece has mountains in all areas & a heavily indented coastline

• The Mediterranean and Aegean coasts provide fish and seafood

• Olive and Grapes are two major crops in Greece• Vine cultivation is important for making wine

Greek Spices

and Herbs

• The excellent quality of Greek herbs and spices reflects the country’s long periods of sunshine and the variability of its landscape.

• In very early times the most known uses of herbs and spices were in medicine.

SPICES

SPICES CONT.• Cinnamon- used in many sauces and desserts

and is sprinkled on apples for a dessert after a big meal

• Cumin- used in spicey meatballs served in tomato sauce

• Saffron- salads, sauces for potatoes and vegetables, rice, soups, and boiled fish dishes. It is well known in the Mediterranean cuisines.

Herbs

Herbs Cont.• Thyme- used in meat dishes as well as for

flavoring olives and also some of the Greek honey

• Bay leaves- used in some Greek soups and stews.

• Wild Celery- used in some stews as well• Sage - used in Greek tea• Oregano- often used in Greek cooking. Utilized in most

meat dishes, baked vegetables, sauces and also Greek salads.

Greek Food History

• Greece can be known for having "fusion" cuisine which can be traced back to 350 B.C. when Alexander the Great extended the Greek empire to stretch from Europe through to India.

Cooking Method

• Grilling• Braising• Simmering

• Depend a lot on the Mediterranean Sea and Climate

Ancient Greece• The Greek diet consisted of foods that were

easily raised in the rocky terrain of Greece’s landscape.

• It was during the festivals that cows or pigs were sacrificed to the gods.

• Wine was the main drink in Ancient Greece.• Fish was the main source of protein in the

Greek diet.

DID YOU KNOW?

The first cookbook was written by the Greeks.

Modern chefs owe the tradition of their tall, white chef's hat to the Greeks.

meat products- 29%dairy products- 17%

cereals and animal food- 8.4%vegetables and fats- 4.9%

other- 40.3%

Imports

Exports

Raisin- 4.4%Olive Oil- 10.6%

Wine & Alcoholic Drinks- 4.0%Tobacco- 8.8%Cotton 8.0%

Fruits & Vegetables- 33.6%Cereals- 6.9%other- 23.7%

Top restaurant in Greece

• http://www.dimitris.us/catonsville_baltimore/mediterranean_greek_restaurant_baltimore.html

• Dimitri’s INT’L GRILLE

Sources

– Brittin, H.C. (2011) The food and culture around the world handbook. Upper Saddle River, NJ: Pearson.

– Google Images