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
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.
Evidence for diet and subsistence in the Hellenistic and Roman Syvritos: continuation and changes (Gr.)
Karamaliki Nota, Archaeologist, KE EPCA.
Athleticism and diet in classical Greece. The diet of the Olympians (Gr.)
Pateraki Cleanthe (Cleo), Dr., Archaeologist.
Greek wines in Roman Italy- aristocratic luxuries or mass beverages? (Engl.)
Komar Paulina, PhD student, University of Wrocław, Poland.
Food and identity in Ancient Greece and Byzantium (Gr. & Engl. abstract)
Yavi Ayfer, Archaeologist- Gastronomy columnist.
Κollyva: a sweet food in “memory of all those who throughout the ages have fallen asleep” (Gr.)
Kehayias Demosthenes, Αrchaeologist /MSc in Restoration.
Cretan edible thorns · Scolymus hispanicus, Onopordum sp., Carthamus dentatus (Gr.)
Psaroudaki Antonia, Agronomist / Technological Institute of Crete, Department of Nutrition and Dietetics.
The role of family table in the formation of identity (Gr. & Engl. abstract)
Stavroulaki Μaria, Psycologist.
‘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.
Greekness, Identity and New Greek Cuisine (Engl.)
Albert Arouh (Epikouros), Professor emeritus DEREE college / Food critic.
From Gastrin to Baklavas: Invented traditions and the ideology of continuity (Gr.)
Mariana Kavroulaki, Independent researcher / Founder and Co-organizer of SofGC.
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.
Greek Cuisine, Greek identity and the economic crisis (Engl.)
Maria Verivaki, English teacher at MAICh / food blogger.
Gastronomic identity: evidence in the cultural products of the Greek diaspora. (Gr.)
Marina Frangou, Human Geographer, Hellenic Open University.
A Greek culinary Odyssey to New Zealand, the furthest shore
Gail Pittaway, Principal Academic Staff Member, School of Media Arts,Wintec, NZ.
Does an olive branch activate ‘Greek’ behavior among Greeks of the diaspora? (Engl.)
Katerina Pouliasi, Researcher in Cross-and Cultural Psychology.
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.
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
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.
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.
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
Symposia of Greek Gastronomy 