GREEK GASTRONOMY AND DIET FESTIVAL: From Ancient Times to modern Mediterranean wellbeing philosophy

Описание: The Food and Wine Academy, School of Hotel and Tourism Management, The Hong Kong Polytechnic University.
The gastronomy of Greece has evolved over the centuries. Greek cuisine, with more than 4,000 years of culinary traditions, is rich in authentic flavours and aromas taking advantage of the abundant Greek land and the rich Mediterranean Sea. Greek diet can be traced back to the dietary habits of Ancient Greeks and is based on a very fertile land, blessed by mild climate, and surrounded by the Sea. Authentic Greek flavours and gastronomy respect mother earth and the beautiful sea. Greece has always been on the crossroads between West and the East. Greek civilisation and gastronomy naturally blended with Egyptian, Persian, Roman, Byzantine and Ottoman traditions and cuisines over the centuries. Greece has always been a melting pot of different cultures, ideas and religions and that is reflected on food and drink.
Greek gastronomy is based on human and sustainability values, eating fresh ingredients from the land or the sea, locally sourced and within the season. Greek cuisine is very diverse and it largely depends on what is produced in every geographical region. Naturally the gastronomy of the Greek islands and the long seaside coastline of Greece is fish and seafood based. In the mainland, gastronomy focuses more on meat and dairy. The world-famous Greek olive oil, oregano and garlic, as well as quality fresh ingredients, create magic. Most sauces used in Greece are lemon or tomato based. There is a clear dichotomy there! You will hardly ever see traditional Greek cooking using cream or butter. Instead, olive oil dominates cooking. Seasonal products shape the Greek diet or have an effect on the Greek diet. Any Greek will tell you that there is no point eating tomatoes or watermelon in the winter period, but they practically live on them during the summer!
Eating in Greece is not just a biological function. All the way from the ancient symposia, eating is about socialising and connecting with friends and family. Similarly with Chinese, Greeks always eat together and share food. Often small plates “meze” (the Greek version of dim sum) is enjoyed with ouzo, beer or wine over long conversations. Perhaps a little dance afterwards … As often they can…. they will find an excuse… for a big banqueting celebration, where many people will gather around the dinner table, crack bread, share food and a good laugh. No matter how rich or poor the household, guests and even strangers are always invited in to share the food and enjoy the company. Nothing depicts this better than the official Crete Region Promotional 2013 Video https://vimeo.com/65363146 demonstrating the incredible Crete Island hospitality! Greek gastronomy and Greek hospitality need to be experienced to be believed.
The Hong Kong Greek Gastronomy and Diet Festival: From Ancient Times to modern Mediterranean wellbeing philosophy is an opportunity to explore Greek gastronomy, to create an ecosystem of Greek food lovers in Hong Kong and China and to encourage people to travel experience the real Greece when the conditions allow. It emerged as an idea when Visiting Professor Dimitrios Buhalis was discussing Greek gastronomy with the Dean and Chair Professor Kaye Chon, in the School of Hotel and Tourism Management, The Hong Kong Polytechnic University. Soon what started as a week of Greek cooking escalated to a full gastronomy festival. Consult General of Greece Konstantinos Kattoulas and Secretary General of the Greek National Tourism Organisation Dimitris Fragkakis instantly blessed the idea and provided official support. The Greek Deputy Minister of Tourism Sofia Zacharaki will open the conference.
A comprehensive range of activities were then initiated and Greek gastronomy experts and professionals got involved for the implementation. The Food and Wine Academy Coordinator Katsuto W. Sandifer and Executive Officer Brigid Yau together with Executive Chef Simone Nabbs, instructors Delap Lui and Dr Jonathan Lockwood Sutton created the supportive mechanism for the festival to develop and get access to critical resources. Stelios Iakovides, of Greek products importer Levant, supported the festival by facilitating logistics of sponsored products from Greece and by sponsoring the dairy workshop. Marina Papatsoni of Costa Navarino, Alexandros Kouris of Nissos Beer, Alexandra Anthidou of Northern Greece Winemakers and Dimitris Dambassinas of Hellenic Fine Oils supported and sponsored the festival by donating their products. Doctoral candidate Ioanna Pavlidi energised the Greek ecosystem in Hong Kong whilst Stratos Pourzitakis and the Greek Chamber of Commerce in Hong Kong supported the festival with a range of activities. Adele Wong, Elaine Ng and Terrence Annamunthodo of the Slow Food Hong Kong also engaged with the local community. Finally, Michelle Lau Founder of NUTRILICIOUS facilitated communications and bridging Greek food and Chinese tastes.