2nd SYMPOSIUM~ PROCEEDINGS

3rd Symposium

Food, Memory & Identity

 in Greece and the Greek Diaspora

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Dietary habits of Minoan Eastern Crete (Gr.) 
 Sofianou Chrysa, Archaeologist, KD EPCA

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

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Evidence for diet and subsistence in the Hellenistic and Roman Syvritos: continuation and changes (Gr.)
 Karamaliki Nota, Archaeologist, KE EPCA.

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Athleticism and diet in classical Greece. The diet of the Olympians (Gr.)
 Pateraki Cleanthe (Cleo), Dr., Archaeologist.

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Greek wines in Roman Italy- aristocratic luxuries or mass beverages?  (Engl.)
 Komar Paulina, PhD student, University of Wrocław, Poland.

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Food and identity in Ancient Greece and Byzantium (Gr. & Engl. abstract)
 Yavi Ayfer, Archaeologist- Gastronomy columnist. 

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

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

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The role of family table in the formation of identity (Gr. & Engl. abstract)
 Stavroulaki Μaria, Psycologist.

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

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Greekness, Identity and New Greek Cuisine (Engl.)
Albert Arouh (Epikouros),  Professor emeritus DEREE college / Food critic.

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

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

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Greek Cuisine, Greek identity and the economic crisis (Engl.)
 Maria Verivaki, English teacher at MAICh / food blogger.

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Gastronomic identity: evidence in the cultural products of the Greek diaspora. (Gr.)
Marina Frangou, Human Geographer, Hellenic Open University.

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

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

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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.

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

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Crete, homeland, nostalgia on Cretan cuisine. Reconstruction of memory in Cretan immigrants in Turkeyc (Engl.) 
Hatice Aladag, Teaching Assistant, Cultural Studies Department, Sehir University, Istanbul.

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Dietary culture and practices of the “Greek Rainbow Family” : when the Local meets the Ηyperlocal in the Vision of Global Peace (Gr.)
Mary Margaroni, Philologist / Social Anthropologist M.A.

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P O S T E R S

‘From tzatziki to mayirefta’ Greek food as a part of a cosmopolitan cuisine in food campaign at Lidl supermarkets.
Magdalena Serafin, Akademia Ignatianum, Cracow, Poland

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