Presentations & Presenters, 2013

2nd Symposium of Greek Gastronomy

Food, Memory & Identity in Greece and Diaspora

July, 20-21. Amari, Rethymnon / Crete

Oral presentations

The exploitation of plants in Dreros (Lasithi) from Geometric to Hellenistic period ~ Κaterina Moniaki, Archaeologist- Archaeobotanist (presenter), V. Zographaki, A. Farnaux.

Overview of dietary habits in Eastern Crete~ Chrysa Sofianou, Archaeologist, KD Epka.

Feasting like Homeric heroes. Archaeological data about gastronomy in Archaic Cumae: The first Greek colony in Italy ~ Alfredo Carannante, Malacologist / Geo-archaeologist.

Evidence concerning food and living in Hellenistic and Roman Syvritos: continuities and changes ~ Nota Karamaliki, Archaeologist, KE΄ Epka.

Water carrier: ὑδροφόρος / ἀκουάριος in Egypt during the Ptolemaic and the Roman rule ~ Yousrey Deyab, Associate Professor of Classics, Assiut University, Egypt.

Greek wines in Roman Italy – aristocratic luxuries or mass beverages? ~ Paulina Komar, PhD student, University of Wrocław, Poland.

Food as Philosophy in Plato’s Republic book I ~ Ileana Szymanski, Assistant Professor, Philosophy Department, University of Scranton Pennsylvania, USA.

Athleticism and diet in classical Greece. The diet of the winners of the Olympic games ~ Cleanthe (Cleio) Pateraki Dr., Archaeologist.

Κolliva: a sweet food in “memory of all those who throughout the ages have fallen asleep” ~ Demosthenes Kehayias, Αrchaeologist /MSc in Restoration.

Cretan edible thorns · Scolymus hispanicus, Onopordum sp., Carthamus dentatus ~ Antonia Psaroudaki, Agronomist / Technological Institute of Crete, Department of Nutrition and Dietetics.

A short synopsis on Constantinopolitan cuisine ~ Soula Bozi, Folklore researcher / writer.

Gastronomy and Greek restaurants in Germany ~ Charidimos Spinthakis, Human ecologist / Trophologist.

Culinary Practices and Cultural Belonging in Theory and Practice ~ Naglaa Ηassan, Assistant Professor, Fayoum University, Egypt.

Food and identity in Ancient Greece and Byzantium ~ Ayfer Yavi, Archaeologist- Gastronomy columnist.

The role of family table in shaping identity, Maria Stavroulaki, Psycologist.

Gastronomic identity: evidence of cultural products in the Greek diaspora ~ Marina Fraggou Dr., Anthropogeographer, Hellenic Open University.

On hellenity and gastronomic identity ~ Albert Arouh (Epikouros) Professor emeritus DEREE college / Food critic.

From Gastrin to Baklavas: Invented traditions and the ideology of  continuity ~ Mariana Kavroulaki, Independent researcher / Founder and Co-organizer of SofGC.

Invented traditions and national foods of Greece: the role of cookery books ~ Nafsika Papacharalampous, MPhil/PhD School of Oriental and African Studies, University of London, UK

The role of food, cooking and eating in Greek diasporic cultures and how it is used in the process of identity ~ Ozlem Yaşayanlar, Philologist / Translator.

Crete, homeland, nostalgia on Cretan cuisine. Reconstruction of memory in Cretan immigrants in Turkey ~ Hatice Aladag, Teaching Assistant, Cultural Studies Department, Sehir University, Istanbul.

Food as an Ingredient in the Mantinada Oral Tradition, as Preserved by Cretans in Turkey ~ Paulette Delios Dr., Independent scholar.

Cretan Culture and Cuisine in Facebook Turkey ~ Murad Karaduman Dr., Faculty of Communication, Akdeniz University, Turkey (presenter)- Sibel Karaduman, Dr., Faculty of Communication, Akdeniz University.

A Greek culinary Odyssey to New Zealand, the furthest shore ~ Gail Pittaway, Principal Academic Staff Member, School of Media Arts,Wintec, NZ.

Greek Cuisine, Greek identity and the economic crisis ~ Maria Verivaki, English teacher, MAICh, food blogger.

Food culture and practices in “Greek rainbow family”: when the local meets the super local in the vision of world peace ~ Mary Margaroni, Philologist / Social Anthropologist M.A.

The Application of Multinomial Logit Model on Key Influencers of Customer Preferences – Case of Liquor Marketing ~ Chien-Min Chen, Professor / Vice President, National Quemoy University, Taiwan.


Food remains from Minoan Monastiraki. Diet and Ecology in a Cretan Protopalatial centre ~ Alfredo Carannante, Malacologist / Geo-archaeologist.

Αrchaeological context of wine and oil production and consumption in Naxos in the late Roman and early Christian centuries ~ Irene Legaki, Archaeologist, ΚΑ΄Εpka / Curator of Antiquities of Naxos and Small Cyclades – Mavroidis Mavroidopoulos, Archaeologist, ΚΑ΄ Εpka.

Dietary choices in Βyzantine Cyprus ~ Maria Papagiannaki, BSc-MSc, Dietitian / Public Health Nutritionist.

‘From tzatziki to mayirefta’ – Greek cuisine as a part of cosmopolitan cuisine in food compaign of Lidl supermarkets in Poland ~ Magdalena Serafin, sociologist / PhD in Culturology, Akademia Ignatianum, Poland.

Project: bread. Poverty, hunger and malnutrition on the world map of 21st century ~ Maria Lianou, Phd student, Department of Social Policy, Panteion University/ Administrator, ASEP· Kyriaki Lianou, Teacher /Μsc Maritime Studies, University of Piraeus.


“Medea Sarcophagida” οr “Τhe feast of life”~ Katerina Fanouraki, Visual artist/ Performer.

Mapping Greek Gastronomy ~ Eugenia Demeglio, Maker/ Associate Lecturer.

Bitter Orange Sweet ~ Ino Varvariti, Persefoni Myrtsou, visual artists.

ARToς ~ Giota Kotika, artist.

Bread and folktales: “Μr. Semolina” and the “Sweetest bread in the World” ~ Maria Tsouknaki,  Artist – Storyteller.



About Mariana Kavroulaki

Experimental Archaeologist- Food Historian.
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