Most people don’t know the fond memories of Greek food, which has now been adopted by the world outside the Peloponnese – most of which will probably be quite different, as in places outside of Greece, apart from the fact that they have tried their food and given their opinions on it.
The food has taken on a universal character, and in some places, it is nearly a religion. The Greek state religion is polytheism, and indeed, Greco-Roman polytheism as a matter of fact includes the offerings of many gods: all the gods are represented in ancient Greece, and each has a dozen different names: sky, father, son, and daughter, and so on. Gods are also often represented in artwork and symbols of ancient Greece, such as the Pike of Athena, the horn of Alexandria, and the Cult of Mithras.
Because of its association with antiquity, a lot of ancient Greece is actually older than the known history of this culture. drastically characterizing them as a culture is almost an unfair exaggeration, but when one studies the evolution of their agricultural systems, their association with their surroundings, their see pictures and props, you’ll see quite a large amount of similarities, especially with the natural environment. Their tavernas provide them with the ideal conditions for gathering and eating together as a social experience is not merely Dido’s nostalgia, but a feature of social life in general in ancient Greece.
All in all spoke of Greece with no other people, and one of the world’s greatest cuisines: porridge made with ground beans (the main ingredient is amaranth, a seed from the amaranth plant), raised on a household farm and cooked with tubers, such as the aniseed, celery root, leek, and sponge gourd. This starchy, brown-almost-stones texture of the porridge is keepable only with charcoal, wood, and a lot of interpersonal patience. Porridge made with rice or wheat is usually much more palatable.
Fresh or dried, wild tubers, fennel, onions, and garlic form the basis of the familiar Greek seasoning.
Dolmades, olives, artichokes, ham, and cheese are either incorporated, or are made with, ingredients of leeks, artichokes, and onions.
plankton, the liquid in which seafood was once cooked and preserved, is now almost a forgotten primitive residualism.
Tradition often determines, and is carried out by, the availability of food and drink. In turn, traditional Greek food has developed over the years, to fit in with changing times, availability, and tastes.
In ancient times, each ‘eye’ of the clock was correspondingly an hour long. During each ‘eye’ the cook would prepare the fresh ingredients, cut and slice the meat, fowl, and vegetables, and let it dry. After a meal was eaten, the counter would be set once again and the meal would be dished up again.
Many dishes are eaten with wine, water or sherry. Gin, rum, wine, and sherbet are also preferred over water and are often accompanied by a dessert.
As already noted there are many similarities between the Israeli culture and that of Greece. Besides the common land border, they also share many features in common. People are practical too, and their cooking combines the styles of easy-curing and preserving with cooking techniques of high press and baking. In practical terms, this means that food is often cooked for a long time in little oil and salted. The most famous dish in Israel is known as the Shechem (whole grain cooked with herbs), and the best Israeli bagels are said to come from Shechem.
Bagels also have a religious meaning. On the one hand, they are the bread and therefore, are at one with the divine. On the other hand, they are seen as the image of the Jewish nation as a whole. Therefore, the bagel is a symbol that can not be in any way kid or male, because in every sense it is a symbol of God given woman.