L ike few world cuisines, Hellenic cui- sine still to this day stands firmly on foundations set in ancient times. It was then that the first recipes were recorded, written by Archestratus, around 300BC. Greeks were pioneers in many things, so it should come as no sur- prise that ancient records say a lot about the importance of food’s role in the coun- try’s social and cultural life; that they knew even before modern medicine that health enters through the mouth, as proven by re- search showing that this cuisine is among the healthiest in the world. As was the case long ago, today the people of Hellas preserve their gastronomic tradition. In accordance with modern pos- tulates of nutrition, the Greek dinner ta- ble contains plenty of vegetables. Greeks can’t live without olive oil and olives, they enjoy the abundance of fish and seafood from the Aegean, Ionian and Mediterra- nean Seas. They consume lamb and other meats with delight, along with goat and sheep’s cheeses, and they like to munch on figs and almonds... With light mezze snacks they sip ouzo, a spirit with the taste of aniseed that turns as white as milk when an ice cube is added, while meals are ac-
The Greek salad is a special gem, because in one bowl it perfectly encapsulates the philosophy of Greek cuisine: fresh, healthy, colourful and tasty filozofiju grčke gastronomije: sveže, zdravo, šareno i ukusno Grčka salata je poseban dragulj jer u jednom tanjiru savršeno dočarava
companied by Retsina, a wine flavoured with pine resin. Greece’s gastronomy is as rich as its long history, throughout which civilisations mingled. As varied as this sun-drenched country, it brings to the plate an abun- dance of colours and intoxicating scents of spices. Without the aromas of oregano, rosemary, mint, garlic, basil, thyme, saffron and fennel, or those sweet ones like cinna- mon, cloves and nutmeg, the flavours of this country cannot be conjured or even im- agined. They were spread across the globe by renowned seafarers, and later by peo- ple who departed in search of a better life. The world owes a debt of gratitude to Greece for many meat specialities, like gy- ros, souvlaki or kebabs, moussaka, creaking Halloumi or soft and delicate feta, tzatziki – a refreshing Greek yoghurt sauce with chopped cucumber and garlic... Greek sal- ad is a special gem, because in one bowl it perfectly encapsulates the philosophy of Greek cuisine: fresh, healthy, colourful and tasty. If there is any truth to the saying that love enters through the mouth, then it is certain that many have fallen in love with Greece due to its food. Grilled octopus, in
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