1. By Jenna Jarvis, Tori Day, Gabby Koprcina, and Sarah Noel
The Greeks
By Jenna Jarvis,
Tori Day,
Gabby Koprcina, and Sarah Noel

2. FOOD AVAILABLE GRAIN MEAT/POULTRY/FISH CORN WHEAT BARLEY RICE CHICKEN
PITA BREAD IS FLAT ROUND AND HOLLOW
FILO DOUGH IS PREPARED LIKE PASTA BUT USED AS PASTRY DOUGH
MEAT/POULTRY/FISH
CHICKEN
LAMB
GOAT
PORK
BEEF
FISH/SEAFOOD
EGG
SAUSAGE

3. FOOD AVAILABLE DAIRY FATS/OILS MILK YOGURT Olive Oil Butter
FETA CHEESE IS MOIST WHITE AND SALTY
KEFALOTIN CHEESE IS HARD YELLOW AND OFTEN GRATED
FATS/OILS
Olive Oil
Butter

4. Food Available Fruits Vegetables Grapes Lemons Oranges Figs Plums
Cherries
Apricots
Raisins
Currants
Quinces
Vegetables
Olives
Tomatoes
Potatoes
Eggplant
Grape Leaves
Cucumbers
Green Peppers
Sausage
Scallions

5. Food Available
Legumes
Beans
Lentils
Chickpeas
Yellow Split Peas

6. Serving and Meals Use flat wear to eat with, not hands.
Breakfast is usually a cup of coffee, sometimes a doughnut or pastry
Lunch is light- usually a sandwich or soup
Dinner is the biggest meal of the day and eaten a night

7. Greek Orthodox 98% Muslim 1% Other
Customs and Religions
Greek Orthodox 98% Muslim 1% Other

8. Holiday Feasts Christmas: Stuffed Turkey
New Year: Roasted Suckling Pig
Easter: Spit-Roasted Whole Baby Lamb and Hard Boiled Eggs Painted Red

9. Geography
Greece is in south east Europe on the southern end of the Balkan Peninsula, bordering the Mediterranean and Aegean seas
Greece has mountains in all areas & a heavily indented coastline
The Mediterranean and Aegean coasts provide fish and seafood
Olive and Grapes are two major crops in Greece
Vine cultivation is important for making wine

11. Greek Spices and Herbs

12. The excellent quality of Greek herbs and spices reflects the country’s long periods of sunshine and the variability of its landscape.
In very early times the most known uses of herbs and spices were in medicine.

13. SPICES
Cinnamon
Coriander
Ginger
Saffron
Cumin
Sesame

14. SPICES CONT.
Cinnamon- used in many sauces and desserts and is sprinkled on apples for a dessert after a big meal
Cumin- used in spicey meatballs served in tomato sauce
Saffron- salads, sauces for potatoes and vegetables, rice, soups, and boiled fish dishes. It is well known in the Mediterranean cuisines.

15. Herbs Basil Bay Leaf Mint Oregano Parsley Rosemary Sage Thyme
Wild Celery

16. Herbs Cont.
Thyme- used in meat dishes as well as for flavoring olives and also some of the Greek honey
Bay leaves- used in some Greek soups and stews.
Wild Celery- used in some stews as well
Sage - used in Greek tea
Oregano- often used in Greek cooking. Utilized in most meat dishes, baked vegetables, sauces and also Greek salads.

17. Greek Food History
Greece can be known for having "fusion" cuisine which can be traced back to 350 B.C. when Alexander the Great extended the Greek empire to stretch from  Europe through to India.

18. Cooking Method Grilling Braising Simmering
Depend a lot on the Mediterranean Sea and Climate

19. Ancient Greece
The Greek diet consisted of foods that were easily raised in the rocky terrain of Greece’s landscape.
It was during the festivals that cows or pigs were sacrificed to the gods.
Wine was the main drink in Ancient Greece.
Fish was the main source of protein in the Greek diet.

20. The first cookbook was written by the Greeks.
DID YOU KNOW?
The first cookbook was written by the Greeks.
Modern chefs owe the tradition of their tall, white chef's hat to the Greeks.

21. Imports
meat products- 29% dairy products- 17% cereals and animal food- 8.4% vegetables and fats- 4.9% other- 40.3%

22. Exports
Raisin- 4.4% Olive Oil- 10.6% Wine & Alcoholic Drinks- 4.0% Tobacco- 8.8% Cotton 8.0% Fruits & Vegetables- 33.6% Cereals- 6.9% other- 23.7%

24. Top restaurant in Greece
Dimitri’s INT’L GRILLE

25. Sources
Brittin, H.C. (2011) The food and culture around the world handbook. Upper Saddle River, NJ: Pearson.
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