2013 Programme

2nd Symposium of Greek Gastronomy

Food, Memory & Identity in Greece and the Greek Diaspora

July, 20-21. Amari, Rethymnon / Crete

Saturday, July 20

9.00 Registration.

9.30 Welcome messages.

10.00 Session I  

Chair: Eirini Gavrilaki, Dr., Archaeologist, KE EPCA

Dietary habits of Minoan Eastern Crete ~ Chrysa Sofianou, Archaeologist, KD EPCA.

10.15 The exploitation of plants from the Geometric until the Hellenistic period at Dreros, Lasithi ~ Κaterina Moniaki, Archaeologist- Archaeobotanist (presenter), V. Zographaki , Archaeologist KD EPCA, A. Farnoux, Professor Paris IV-Sorbonne / Director, French School at Athens.

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

10.45  Athleticism and diet in classical Greece. The diet of the Olympans ~ Cleanthe (Cleo) Pateraki Dr., Archaeologist.

11.00 Questions and answers.

11.30 Coffee / Mountain Tea  Break with  Cretan rusks, homemade bread, olive oil, cheese and more.

12.15 Session II 

Chair: Jennifer Moody, Dr., Archaeologist.

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

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

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

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

13.15- 13.45 Questions & Answers.

Lunch on your own

17.30 Session III

Chair: Nota Karamaliki, Archaeologist, KE  EPCA.

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

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

18.00 Short summary about the cuisine of Constantinople ~ Soula Bozi, Folklore researcher / writer.

18.15 Questions and answers.

18.45- 20.15 Poster Session.

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 in Naxos in Late Antiquite ~ Irene Legaki, Archaeologist, ΚΑ EPCA/ Curator of Antiquities of Naxos and Small Cyclades – Mavroidis Mavroidopoulos, Archaeologist, ΚΑ EPCA.

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.

20.15 Ioanna Pantelaki, chef who specializes in Cretan cuisine, Kostas Katsanevakis and Theodoros Martsaklis will make traditional Sfakian cheese pies.

21.00  Standing dinner  for registered guests. The people of Amari will bring food and recipes to share.

Sunday, July 21

9.15 Session IV

Chair: Anayia Sarpaki, Dr., Archaeologist / Archaeobotanist.

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

9.30 ‘As good as my mother’s food’. Male memory and taste. ~ Aikaterini Polymerou – Kamilaki, Director of the Hellenic Folklore Research Centre of the Academy of Athens.

9.45  Greekness, identity and New Greek Cuisine ~ Albert Arouh (Epikouros) Professor emeritus DEREE college / Food critic.

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

10.15 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.

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

10.45 Questions & Answers.

11.15 Storytelling.

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

11.45 Refreshment break with a parade of Cretan delicacies and Dinapoja beverages. 

George Pittas, supervisor of the “Greek Breakfast” program, will introduce us to the “Greek breakfast” philosophy.

12.15 Session V

Chair: Stavroula Markoulaki, Dr. Archaeologist.

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

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

12.45 Does an olive branch activate ‘Greek’ behavior among Greeks of the diaspora? ~ Katerina Pouliasi, Researcher in Cross-and Cultural Psychology.

13.00 Gastronomy in the Greek restaurants of Germany: cuisine and marketing of Greek traditional foods at the Greek restaurants of Hamburg Charidemos Spinthakis, Human ecologist / Trophologist.

13.15 Questions & answers.

Lunch on your own.

17.30 Session VI

Chair: Albert Arouh, Dr., Professor emeritus DEREE college / Food critic.

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.

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

18.00 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.

18.15 Questions & answers.

18.45 Session VII

Chair: Alissa Merlon, Dr., Anthropologist.

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

19.00 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.

 19.15 Questions & answers.

29.30 Conclusions.

20.00 Courgette meatballs, a recipe demonstrated by Koula Varydaki- Hanialaki.

21:00 Farewell dinner.

An art exhibition during the conference program will provide opportunity for discussion on artists’ provoking insights. 

“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.




About Mariana Kavroulaki

Experimental Archaeologist- Food Historian.
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  1. Pingback: past conferences on archaeology 2013 | postgraduate opportunities in archaeology

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