Wednesday, 17 July 2013

Greek Cuisine, Greek Identity and the Economic Crisis: Choices

During the 2nd Symposium of Greek Gastronomy, taking place 20-21 July 2013 in Amari, Rethminon, CreteI will speak about the relationship between "Greek Cuisine, Greek Identity and the Economic Crisis". For the next few days, I'll give you some ideas as to what my contribution may contain.

Photo: and my contribution will be: 
Greek Cuisine, Greek Identity and the Economic Crisis:  a Greek Identity Crisis
About a year ago, a newly-wed couple invited us to their home for dinner. It was the first formal dinner party that they were having in their new home, as a married couple. They wanted to cook everything themselves, much as, I suppose, their parents did whenever they were holding dinner parties at their house. They served the food as courses, rather than the usual free-for-all that is more commonly associated with the Greek style of eating, where all the food comes out together: some heat'n'eat tiropitakia for hors d'oeuvres, oven carbonara and pre-prepared chicken wings for mains, served with 'fancy' salad (salad greens with pomegranate and balsamic vinegar), and one of those tourta ice-cream cakes for dessert that you buy from the zaharoplasteio. 

What would you serve/did you serve at your first formal dinner party in your own home? 

If you feel so inclined, feel free to answer as a comment, or on my facebook page.)

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