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Greek Gastronomy

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This book explores the history, philosophy, and cultural significance of Greek gastronomy from classical antiquity to the present day. It presents Greek culinary art not merely as a tradition of cooking, but as a manifestation of culture, philosophy, and social life deeply rooted in classical values. Greek gastronomy is portrayed as one of the oldest culinary traditions in the Western world, influencing international culinary practices and shaping the understanding of food as both nourishment and aesthetic experience.

The work also highlights the legacy of Archestratus, regarded as the father of gastronomy, whose 4th century BC treatise Hedypatheia is considered the first cookbook written in Europe. His philosophy emphasized the use of pure natural ingredients, harmony of flavors, moderation in seasoning, and respect for the intrinsic qualities of food—principles that continue to define Greek culinary identity.

In addition to tracing the historical evolution of Greek cuisine, the book documents the activities and studies conducted by the gastronomic organization “ARCHESTRATUS,” including themed dinners, research, recipes, and scholarly contributions aimed at preserving and disseminating Greek culinary heritage. By combining historical analysis, philosophical reflection, and practical culinary applications, this book serves as both a cultural study and a gastronomic guide, offering insight into Greek cuisine as an enduring expression of national identity and artistic tradition.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

641.3 GRE g

Penerbit

Greek : Ministry of Tourism Greek National Tourism Organisation., 2012

Deskripsi Fisik

303 hlm; 24 cm; illus

Bahasa

English

ISBN/ISSN

978-960-534-028-5

Klasifikasi

641.3

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Recipe

Info Detail Spesifik

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Pernyataan Tanggungjawab

Ministry of Tourism Greek National Tourism Organisation

Versi lain/terkait

Lampiran Berkas

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