Greek History and Food

Greek History and

Food

Greek cuisine:

The Greeks usually eat 3 meals a day.

The first meal of the day is Breakfast. A typical Greek breakfast consists
of a piece of bread, some goat milk and strong Turkish coffee. The Greeks
do not eat a large breakfast typically. Their next meal of the day is Lunch
it is usually eaten around twelve to two pm. It is also a light meal like
breakfast. Dinner is usually eaten later at night than most people are
accustomed to. It is eaten between 8-9 pm. This is the largest meal of
the day. The most common meats are lamb and chicken. Fish and seafood are
found mostly on the coast and in cities and are inexpensive. Olives are
grown in Greece, and olive oil is used a lot in cooking. Salads are
usually eaten with the main meal. Main courses include souvlaki, a shish
kebab with cubes of meat-often pork or lamb-and vegetables, and stuffed
eggplant or tomatoes. Pasta is also popular. Fruit is often served for
dessert. Although Greek food is not "low fat" the primary oil used is olive
oil, which has been proven to be better for you that rendered animal fat.

Cheese is another mainstay of the Greek diet. The average Grecian eats

50 lbs. of cheese a year. This ranks second in world cheese consumption
behind France. The most popular Greek cheese is Feta, which is a smooth
cottage type of cheese.

Greeks drink a lot of wine. If you are
a first-time visitor, you probably better order your wine aretsinoto (without
resin), or your mouth will pucker. Retsina, or resinated wine, has a distinctive
flavor and tastes better when chilled. Greek food has been influenced by
many sources. The area that Greece occupies was the ancient city-states
of Athens, Sparta, and Corinth. Their individual styles of
cooking helped shape Greek cooking into what it is today.

Undoubtedly baklava is the most famous
pastry, a multi-layered ribboned pastry with nuts and oozing with
honey syrup. A visit to a Greek pastry shop reveals the how many different
ways Greeks use fila dough many of them have aTurkish origin. The honeyed
fila pastries and buttery nut cookies compose a separate late afternoon
meal accompanied by thick Greek coffee. Fresh fruit -- generally figs,
orange, apples, and melon -- usually conclude the late evening dinner.

No part of Greece is more that 85 miles
from the coast. This is a good reason that Greeks eat so much seafood.

Another reason that the Greeks eat so much seafood is the land in Greece
is very poor for farming most crops. Also there is a lack of land in Greece.

Greece occupies a very small area only 50,962 square miles. This is ________.

Since the Greeks cannot farm a lot of their own food, they have adapted
a culture that doesn’t depend upon farmed food. That is why Greek recipes
don’t have a lot of flour or wheat in them. The Greeks have a love for
simple well seasoned food. In almost any tavern, restaurant, or bar you
can find a tasteful array of seafood and other Greek delicacies prepared
before your eyes. It is not uncommon for the patrons of a restaurant to
go back to the kitchen to look at their meal being prepared.

The olive oil tree has tree has been grown
in Greece for thousands of years and its oil has been used as a food as
well as for medicinal, cosmetic, lighting and sacred purposes. You would
think that the olive was specially made for Greece’s harsh climate, it
thrives in most regions of the country. It loves the sea and the sun. The
coastal regions have the perfect conditions it needs and a suitable ecosystem
for the tree to grow and bear fruit.

Taste, aroma and color are all indications
of the quality of olive oil.

EXTRA VIRGIN OLIVE OIL. Virgin olive
oil with an extremely fine taste and an acidity of not more than 1%

VIRGIN OLIVE OIL. Also described
as "select". This oil has an exceptionally fine taste and its acidity level
does not exceed 2%.

OLIVE OIL: obtained by mixing refined
and virgin olive oil. It has an acidity of up to 1.5

In the Greek orthodox religion Olive
oil is a symbol of love and peace. Many Greeks have an oil lamp burning
olive oil on their homemade altars. Olive oil somehow seems to bring out
the true taste of the ingredients while adding its own personal touch.

When a recipe calls for olive oil, how
do you know what kind to use? Let your own taste preferences be your guide.

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