The Origins and Nature of Greek Cuisine

 Greece has a rich culinary tradition that has existed for thousands of years. Over the centuries its cuisine has evolved, drawing influences from various peoples and regions. For example, when the Greek empire extended into what is today India in 350 B.C., it absorbed some of the region’s culinary traditions. Other events like the Roman invasion in 197 B.C. and the subsequent conquest of the Roman capital, Constantinople, by the Turks also led to the absorption of various food influences in Greece. Thus, today dishes like tzatziki, borek, and even coffee, can be traced to their Ottoman roots, and several Greek foods today still have Turkish names. Greek cuisine has developed to be one of the most varied in the world, and has now spread its influence to various parts of the globe, including Europe, the Middle East, and North America.

In Ancient Greece, food consisted largely of grains, vegetables, and fruits. Today, the Greeks still primarily use fresh local ingredients similar to those of their Italian neighbors. Several vegetarian recipes and diets today are derived from Greece. Typical Greek cuisine combines seafood and what is known as the “Mediterranean Triad,” which comprises wine, wheat, and olive oil. Olive oil is a traditional core element in Greek cuisine. It contributes to the distinct taste of the cuisine and is incorporated in many meals, including the famous Greek salad and the Tzatziki.

Staple Greek dishes and cooking methods have largely remained the same since ancient times. However, modern cuisine features foods like tomatoes and potatoes adopted from America a few centuries ago. The consumption of meat has also changed. In Ancient Greece meat was not a main source of food, but instead was associated with sacrifice and festivities. The people considered meat food for nomad hunter-gatherers rather than “civilized” people. Their regular diet was largely seafood and vegetables. In very recent times, however, meat consumption has become more popular among Greeks. Today, Greek food is noted for its simplicity, colors, and health benefits.

The Greeks are known for using numerous spices to enhance the flavors of their meals, including saffron, mint, cinnamon, basil, and oregano. Other major ingredients include honey, mastic, feta cheese, olives, and yogurt. Wine and bread are also a major part of Greek cuisine. The country is home to several bread varieties, including sourdough and pancakes. The famous traditional Greek Easter bread is known as Tsoureki.

An appetizer in the Greek diet may consist of bread dipped in wine or bread eaten with a type of cereal or porridge. This is called “meze,” short for “mezedes.” Dishes served with bread include gyros, souvlaki, and taramosalata. Wine is a major part of Greek culture, inseparable from its cuisine. It was especially prominent during Homer's era and associated with religious festivities.

Although a small country, every region in Greece has its culinary specialty. The development of local cuisine is influenced by various factors, including climate, natural wealth, and foreign cultures. For example, while coastal areas prepare lighter dishes consisting of seafood and vegetables, inland regions consume more meat and cheese. The northern region, which consists of Thrace and Epirus, is known for its pickled cabbage, peppers, yogurt, and savory pies. Epirus consumes mostly freshwater fish, vegetable stews, and lamb. In Thrace, roasted goat and barley pilaf are a specialty.

Other major regions include the Ionian islands, Athens, and the Aegean islands. The Ionian islands are known for a syrup-soaked walnut cake with ground cloves and cinnamon, known as karidopita. Aegean cuisine consists of pan-fried greens, pies, wild greens with meat or fish, and oven-roasted goat. Athens is the capital of Greece, and is known for dishes like sweet pastries, mprizoles, and sporangia kai aginares.

The Origins and Evolution of Tzatziki, a Greek Dipping Sauce

 Combine Greek yogurt, cucumber, and garlic to create the base of one of Greece’s most popular dipping sauces or toppings. Tzatziki is commonly served with souvlaki, another popular Greek dish of meat and sometimes vegetables grilled on a skewer. Tzatziki is also eaten with appetizers such as calamari and as a vegetable dip or bread dip. Greek historians date tzatziki's origins to the Ottoman Empire. Since its arrival, it has evolved to take on different flavors.

The most common way to make tzatziki is to mix Greek yogurt, garlic, and cucumber with olive oil, salt, and lemon or vinegar with herbs, such as mint, parsley, dill, and thyme. The dipping sauce is comparable to Turkish cacik, which has the consistency of soup and is served cold.

Historians say that yogurt, the main ingredient in tzatziki, was invented in Mesopotamia circa 5,000 BC when people had to drink milk immediately to keep it from spoiling. Herders then began carrying milk around in bags made of animal stomachs. The milk eventually curdled after exposure to stomach acids, introducing yogurt to the human palate. However, ancient Greek historical records say that yogurt appeared in the human diet in 100 BC.

In 1469, the dish matabe surfaced in Ottoman records, with chard replacing cucumber and other greens replacing herbs. In the 17th century, a travelogue writer mentioned the Armenian word cacix or cacig, which referred to edible herbs or greens. Herders added them to yogurt to add flavor to plain yogurt.

Another plausible explanation of how the Greeks adopted the dish was through trade between India and Persia. When Persians returned to the Middle East, they shared an Indian dish called raita with the Greeks. Greek and Persian cuisine has similarities, namely their use of yogurt-based dishes.

Regardless of its origins, historians say that Greeks borrowed the word tzatziki from dishes in nearby countries. Regardless of the word’s origin, cooks added different flavors to the yogurt, and the dish evolved into Greek tzatziki.

Tzatziki has spread to countries throughout the world and evolved. Greeks, for example, make two versions of the dipping sauce using an herb called purslane, which grows wild throughout the country and can be eaten alone, with olive oil and vinegar, or as part of horiatiki, a popular Greek salad.

One version of the dipping sauce mixes purslane with olive oil, red wine vinegar, and dill. The other version combines purslane with cilantro, ground coriander seeds, fresh mint, and parsley. Both tzatzikis mix these ingredients with a yogurt, cucumber, and garlic base.

Other versions of the dipping sauce add more lemon to the yogurt or replace the dill in the original recipe with mint. Mexican-style tzatziki replaces dill with an equal amount of cilantro and a mixture of lemon juice and lime juice. This version is a topping for burritos, taco salad, and tacos.

The Italian version of the dipping sauce adds a one-quarter cup of sun-dried tomatoes and fresh oregano with or without dill. Italian tzatziki is eaten with hamburgers or focaccia, an Italian flatbread. Cooks can flavor the dipping sauce to their taste with ingredients such as avocado, ranch dressing, sour cream and onion, or paprika for a smoky flavor.

The Ancient Olympics Were a Tribute to Zeus

 The Greeks hosted the first modern Olympics in 1896. Before that time, no one had held Olympic Games since AD 393, when the Romans conquered the Greeks and banned the games. Today’s Olympics draws athletes from around the world to participate in friendly competition.

Unlike today’s Olympic Games, the games held in ancient Greece were to honor Zeus, the father of all Greek gods. Ancient Greeks held multiple sporting events throughout the year. The Olympics (Olympia), the Pythian Games (Delphi), Nemean Games (Nemea), and Isthmian Games (near Alexandria) are believed to have started by the close of the sixth century BC, with the Olympics the most famous of the four.

Like its modern counterpart, the Olympic Games of antiquity took place every four years. Before its end, nearly 800 Olympic champions took part in the games, according to historians. All of the Greek sporting games, including the Olympics, began with a ceremonial truce called Ekecheiria, which means “holding of hands.” This truce, inscribed on a bronze disc and displayed in Olympia, allowed athletes and fans to travel safely throughout the city while creating peace among the warring Greeks.

Some of the events held in antiquity were the same as the games held in the modern Olympics. For example, foot races, wrestling, javelin throwing, discus throwing, boxing, jumping, and the pentathlon were also events in ancient times. At some point, the games included events for boys, and later, athletes competed in races in partial armor. Athletes also competed in chariot racing and horse racing in the hippodrome south of the stadium.

In the footraces, competitors ran one length of the track at Olympia. The race was called a stade, named after a track measuring 150 to 200 meters. The word stadium derives from stade. Other races included the diaulos, a two-length race measuring 400 meters; and the dolichos, a long-distance race comparable to modern 1,500- or 5,000-meter races.

Some of the ancient events were completely different from today’s Olympic events. For instance, pankration (a combination of wrestling, boxing, and kicking) was a brutal combat sport with no rules. Pankration champions earned nicknames from their signature moves. For example, one fighter took the name “Fingertips” because of his penchant for breaking his opponent’s fingers. The Olympics also hosted chariot races and horse races.

According to Greek myth, heroes and gods competed at the first Olympic Games at Olympia. Zeus wrestled Kronos, his father. Apollo beat Ares in a boxing match and outran Hermes. The god credited with founding the Olympic Games, Herakles, won several pankration events. In reality, the first Olympic champion was a man, not a god. A cook named Coroebus of Elis won a sprint in 776 BC.

Furthermore, the games were a part of a religious festival. The Greeks held the first Olympic Games in a place sacred to them, the Sanctuary of Zeus at Olympia. The Greeks named the sanctuary after Mount Olympus, the highest mountain in mainland Greece and home to gods and goddesses in Greek mythology. Instead of gods competing with each other, men from all over the Greek Empire who shared the same religious beliefs competed in honor of the gods.

Things to Consider when Traveling to Greece

 According to a TUI Holiday Atlas Summer 2022 survey, Greece is one of the most popular destinations for Europeans and Spain. According to the survey, Crete, Antalya, and Rhodes were ranked in Greece's top five places to visit. Furthermore, some travel experts predict the country will receive twice the number of travelers in 2022 compared to 2021 (1.5 million people).

Escaping to the Mediterranean beaches in Greece is an idyllic way to spend a vacation. Before going, travelers should factor in COVID policies. The government has removed most restrictions in Greece, and travelers do not have to show proof of vaccination or recovery to enter the country.

These policies extend to indoor spaces such as museums, theaters, and sporting venues. However, some establishments still have rules concerning wearing masks. Also, those who contract the virus while vacationing in Greece are quarantined in their hotel room for five days.

Outside COVID protocols, travelers should also be aware of cultural nuances that might interfere with their activities. For one, before planning to go anywhere, check the establishment's operating hours, especially if visiting a Greek island. Typically, on Sunday, businesses are closed. Wednesdays and Fridays are also days when businesses close early in the afternoon.

Speaking of businesses, tourists should always try to carry cash. While most Europe countries rely heavily on debit and credit cards, many Greek merchants only receive cash payments.

Taking cash is very important when bargaining in the marketplace, which is another cultural nuance. Stores in Greece differ from those in most countries where the prices are marked clearly with no room for bargaining. In Greece, bargaining is a part of the shopping experience, with shoppers reaching a middle ground with the merchant.

A final cultural nuance to pay attention to is driving in the country. With an accident rate that is one of the highest in Europe, Greece is home to some of the fastest drivers who travel over small winding roads. Just take care when operating a vehicle in this country.

Those vacationing on the country’s islands should also take bottled water. On some islands, the water is not potable drinking water, or it is not clean enough, usually used for showering and laundry. Either way, one site described similar to drinking seawater.

The season affects the type of trip one has as well. During the high season (July and August), Greece and its islands are filled with tourists. With that said, prices are also elevated, so consider booking ferry, restaurant, and hotel stays well before the visit.

If not necessarily into the mania of traveling during the busy season, consider traveling during the shoulder or low season. The shoulder seasons are in spring and autumn. At this time, visitors can expect prices to drop. In addition, travelers can enjoy their diversions without feeling crowded.

Similarly, traveling during the low season (winter) can reduce one’s travel budget. However, because tourism has slowed down significantly, someone traveling at this time of year can enjoy being one of few people traveling to the country. The only caveat of traveling during winter is that many businesses are closed.