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.