E-virtual project 2012-2013Topic: “Music and the words thatbring us together”Model Experimental School ofUniversity of ThessalonikiClass: A1 junior high schoolTeacher: Adamidou Katerina
The Ancient Greeks were the first people that made songs andwere able to remember them without being able to read or sneak apeek at them. In fact, that was absolutely fascinating for the timethey were living in, I mean without any writings nobody, besidesthem, was able to sing a song as long as Omiros’ <<Odyssey>>.Nowadays, we can’t make it without any notebooks or books thatgive us the chance to figure something out for example sometimeswhen we aren’t sure about our history lesson we open our booksand look at the text we have to learn by heart.Ancient Greek MusicalInstruments and songs that are saved untilnow
Now here is some information about the ancient Greek cultureand especially about their music:By the term <<Ancient Greek>> music we call the whole musicalculture that came with the ancient Greek history and is studiedmainly from the 8th century BC onwards as before this seasonthere are few and limited songs. In Cycladic culture (late 3rdmillennium B. C.) are found musical performances that used harpand channel.In Minoan civilization (middle 2nd millennium BC) are foundmusical performances that depict musicians with lyre andchannel.In Mycenaean culture (2nd millennium BC) musical performancesare found that depict musicians with lyre and channel as well asother instruments from cultures of Mesopotamia and Asia. Theyalso constructed theatres with excellent acoustic.
To sum up, we can all figure out that without the ancient Greeks wewouldn’t have songs, music or even instruments or, if we would, theywould have been invented much later and they wouldn’t be asdeveloped as they are now. So we all understand that we owe manythings of our daily life and culture to the Ancient Greeks.Musical instruments:As for their musical instruments, these were strings, percussion andwind instruments. The strings were commonly type of lyre, as Chelys,barbitos, guitar, formigx, Psalter, in the late seventh century BC at leastdates the harp (Triangulum), while by the end of the 4th century BC theancient testified pandoyrides (stringed lute type), which are consideredto be ancestors of the modern tamboura and bouzouki, bothconstruction and etymologically.Τhe instruments were usually single or double, lances, with dualglwssida.
Ancient Greek Music: Pindars OlympianOdeHttp://www.youtube.com/watch?v=iPMbSutCCzw
●IntroductionGreek music has not only influenced the music of the world, Greek culturehas offered and accepted influences by other countries and until now itshares linguistic, traditional and cultural elements with them. One ofthese countries is Turkey.Our research includes aspects of the culture and traditions of the twoneighboring countries that bring to surface impressive similarities whichhave influenced the two nations in many ways during the centuries. Theyappear in the language with common words, in musical instruments, intraditional dances and costumes, in modern dances, in eating habits andfood specialties. Regarding these aspects of every day life, we realize thatwhat is known to us is familiar to them. Our collaboration with KeciorenAnatolian High School has offered us the opportunity to open paths ofcommunication through the English language and made us realize thatmusic and common words can bring us together, to look ahead, to bridgegaps and promote friendship and solidarity between the two nations.
Greek music: its origin● Greek music separates into two parts: Greektraditional music and Byzantine music, with moreeastern sounds. These compositions have existed formillennia. They originated in the Byzantine periodand Greek antiquity, where there is a continuousdevelopment which appears in the language, therhythm, the structure and the melody. Greek musichas many similarities with the music of Cyprus.Their modern popular music scenes remaining well-integrated with one another. Music is a significantaspect of Greek culture, both within Greece andamong the Greeks living abroad.
Traditional Greek musicalinstrumentsBouzouki is a stringed lute popular musicalinstrument, with pear-shaped resonator(ship) of elongated wooden strips, theNTOUGIA and long arm, arm or neck withkeys aside for restringing. Three or fourdoubles, and sometimes odd, strings whichhits the musician with a small button onpena. The origin bouzouki is Greek, whileconsidered like all the lutes, as a kind oftransformation of ancient Pandoura.
Lute● The lute , a stringed instrument, in Greektraditional music is mainly used asaccompaniment of violin, the Lyra orother organs.
Cretan lyraThe Cretan lyra (Greek: Κρητική λύρα)is a Greek pear-shaped, three-stringedbowed musical instrument, central to thetraditional music of Crete and otherislands in the Dodecanese and theAegean Archipelago, in Greece. TheCretan lyra is considered as the mostpopular surviving form of the medievalByzantine lyra, an ancestor of mostEuropean bowed instruments.
ClarinetThe clarinet is a wind instrument. In itspresent form emerged in the 19thcentury. The clarinet currently holds akey position in the symphonyorchestra, and belongs to the woodwind.Very common are the clarinet as amember of jazz orchestras. InGreece, where the name prevailedclarinet, but also in many Balkancountries, is one of the key instrumentsof traditional music.
Turkish traditional musicalinstrumentsBağlama: a Turkish folk instrument which isalso a Greek traditional instrument
OudThe oud is a stringed plucked musicalinstrument, originally from Persia and isquite popular in music of the MiddleEast and the Greek traditional music. Itis related to the lute.
Dulcimer (in Greek σαντούρι)● The dulcimer is a stringedpercussion musical instrument. Itis an ancient musical instrumentinvented in Persia and spread toIndia and China.
KlemenceKemençe is a popular folk music instrumenton Turkeys Black Sea coast
Many Greek singers and songwriters haveworked together with many Turkishsingers and songwriters. Some of themare :MARIA FARANTOURI with OMERZULFU LIVANELIGEORGE DALARAS with OMER ZULFULIVANELIHARIS ALEXIOU with SEZEN AKSU●Turkish and Greek music
MARIA FARANTOURI - OMER ZULFULIVANELIMaria Farantouri has sung some songs which lyrics wroteOmer Zulfu Livaneli .Some of these songs are : Λέι λιμ λέιKarli kayin ormaniΜε φυτέψανε σε καμένη γηMerhabaBulut mu olsam
HARIS ALEXIOU - SEZEN AKSUhttp://www.youtube.com/watch?v=i1UpzeUNtSASezen Aksu, the Turkish Queen of artistic pop , singerand songwriter , for many years she has been holding anaffinity with the Greek song through …. many exchangesand transactions, overt and hidden, with Greek singers andmusicians. With Haris Alexiou they have made some jointappearances abroad but have not yet completed anything indiscography. She has sung several Greek songs in Turkish,and other times she wrote lyrics to famous songs whichwere sung by other voices. Many of her own songs havebeen sung in Greek , but not always related to theiroriginal source, and sometimes discovered imports andmusical themes from her songs to songs of famous singers.
GEORGE DALARAS - OMER ZULFULIVANELIGeorge Dalaras has sung songs with OmerZulfu Livaneli .Together they sung on „‟ Special Olympics „‟
●THRAKI● Ο Κωνσταντίνος ο μικρόςκι ο Αλέξης ο αντρειωμένοςκαι το μικρό βλαχόπουλο οκαστροπολεμίτηςαντάμα τρων και πίνουνεκι αντάμα τραγουδάνεμαζί έχουν και τους μαύρους τουςστον πλάτανο δεμένουςΚει πο‟ τρουγαν κει πο‟ πινανκαι κει π‟ χαροκοπιούντανπουλάκι πήγε κι έκατσε επάνω στο τραπέζικαι δε λαλούσε σαν πουλίμήτε σαν χελιδόνιμόνο μιλούσε κι έλεγεμε ανθρώπινη λαλίτσαΕσείς τρώτε και πίνετεκι εσείς εδώ γλεντάτεμα οι Σούρκοι κατεβήκανεστην Πόλη και ρημάζουνKonstantinos, the little one,and Alexis, the gallant one,and the little vlachopoulosthe besieger of castles,together, they are eating and drinkingand together, they are singingtogether, too, they have tied their horsesto the plane treeThere where they were eating and drinkingand there where they making merry,a little bird came and sat down on top thetableand it didnt sing like a bird,not even like a swallow,it only spoke, and it saidin human speech:You, you are eating and drinkingand you, here, you are partying,but the Turks have landed in Poli *and are laying it in ruins.
● Μωρη κοντού μωρη κοντούλα λεμονιά,Με τα πολλά λεμό λεμόνια, Βησσανιώτισσα,σε φίλησα κι αρρώστησσακαι το γιατρό δε φώναξα.Πότε μικρή, πότε μικρή μεγάλωσες;Κι έγινες για στεφά στεφάνι, Βησσανιώτισσα,σε φίλησα κι αρρώστησσακαι το γιατρό δε φώναξα.Χαμήλωσε, χαμήλωσε τους κλώνους σου,να κόψω ένα λεμό λεμόνι, Βησσανιώτισσα,ε φίλησα κι αρρώστησσακαι το γιατρό δε φώναξα.Για να το στύ για να το στύψω να το πιω,να μου διαβούν οι πό οι πόνοι, Βησσανιώτισσα,σε φίλησα κι αρρώστησσακαι το γιατρό δε φώναξα.Mωρή κοντού μωρή κοντούλα λεμονιάμε τα πολλά λεμό λεμόνια, Bησσανιώτισσαδε σ‟ είδα ψες κι αρρώστησακι ούτε γιατρό δε φώναξα.Πότε μικρή μεγάλωσες κι απόλυκες κλωνάριασυ μ‟ έκαμες κι αρρώστησακαι το γιατρό δε φώναξα.Xαμήλωσε τους κλώνους σου να κόψω ένα λεμόνιμικρή Δελβινακιώτισααπ‟ τον καημό σ‟ αρρώστησα.Για να ντο ζήψω να ντο πιω να μου διαβούν οι πόνοισε φίλησα κι αρρώστησακι ούτε γιατρό δε φώναξα.You little short, you little short lemon treewith all these le- lemons, Vissanian lady,I kissed you and got illbut I didnt call the doctor.When did you grow up, you little one?and you got into the marriage age,Vissanian lady,I kissed you and got illbut I didnt call the doctor.Let, let your branches down,so that I can cut a lem- a lemon, VissanianladyI kissed you and got illbut I didnt call the doctor.So that I can squeeze it and drink it,to let my pains away, Vissanian lady,I kissed you and got illbut I didnt call the doctor.
● Αγρίμια κι αγριμάκια μου,λάφια μου μερωμένα,πέστε μου πού `ναι οι τόποι σας,πού `ναι τα χειμαδιά σας;Γκρεμνά `ναι εμάς οι τόποι μας,λέσκες τα χειμαδιά μας,τα σπηλιαράκια του βουνούείναι τα γονικά μας.- My wildings and little wildings,my tamed deer,tell me, where are your landsand where your winter quarters?- Cliffs are our lands,leskes* are our winter quarters,the little caves of the mountainare our parents.
InformationThe traditional Turkish costumes havechanged with the passage of time. Theyare made of a wide variety of materials.Cotton, sheepskin, fur, wool, leather, silketc. Their costumes were both fashionableand functional because they needed to bewearing a costume that would enable themto ride horses with comfort and ease. Thatis why there is similarity between women‟sand men‟s costumes! Leather boots andhead covering were also part of thecostume of the Turks. There is aninfluence between Greek and Turkishtraditional costumes!
●In Greece but also in the othercountries in the world and ofcourse Turkey…● There are many modern dances, manyteenagers dance and enjoy at parties andclubs . There are schools where studentscan learn how to dance. Many dance teamstake part in various competitions.● Lets see some kinds of dance:
●The two countries have also influenced eachother in the section of food. Their common wordsare the words of food, of flavours and of tastes thetwo cultures have shared over the centuries.Traditional dishes of Greece and Turkey
The word "dolma" in Turkish means"stuff." The Sarma is a fairly broadcategory comestible comprising thefilled peppers, the stuffed eggplantetc. Most often, however, used for thestuffed vine leaf (or cabbage, inregions of North Laz Turkey).The Turkish grape leaves are dividedinto two main categories: kiyma, thestuffing is made from the meat,onion, pine nuts, rice with spices andolive oil and served warm with yogurtand classic stuffed, which is the samerecipe without meat, with some extraspices and seasonings, served at roomtemperature (our own vine gialantzi).
The Donner kebabThe Donner kebab (Tour. döner kebab), whichmeans "turning spit"  is the name of a Turkishfood which uses lamb, beef or chicken. Variantsinclude Donner "soutzouki Donner" i.e. dönerfrom soutzouki and "Balik Donner" Donnerprepared with fish fillet. Respectively andMediterranean dishes are Levantine savarma(shawarma) and gyros. The Donner is currently afavorite prepared foods in the world.
● Ingredients for the dough:• 8 cups flour• 5 eggs• 1 teaspoon salt• Some lukewarm waterTo moisten the leaves need:• 1 teaspoon salt• 2 tablespoons butter• 3 liters of hot water• 3 liters of cold waterFor the filling:Su böreği
●Συρόπιταcheese pie1 packet pastry500 gr. shredded cheese400 gr. grated gouda cheese200 gr. regato grated3-4 eggs600-700 gr. fresh milk80-100 g. butter, melted1-2 tablespoons of flourfreshly ground pepper
Beat the eggs and add them to the flour, beating until dissolved.Pour the milk, melted butter, cheese and pepper and mix well.Grease well a shallow baking dish and poured about half thepackage leaves well oiled one by one.Pour the filling (pie should be fine) and continue with the remainingcards again very well oiled.Scratching the surface of the pie and bake for about 40 minutes inair at 180 degrees until you get a nice golden color.
MANTI-MANDI-Tatar böregiManti are Turkish dumpling popular in mostTurkish cuisines and also in Caucasian , CentralAsian and in Chinese cuisines, closely related tothe east Asian In Turkey it is called Tatar böregi(Tatar bureks), which indicates its relation tonomadic people. Ottoman recipes have survivedsince the 15th century with the manti filled withpounded lamb and crushed chickpeas,steamed,which in Greece is served topped withyogurt mixed with crushed garlic and sprinkledwith sumac. Mantis are popular throughout theformer Soviet Union, where the dish was spreadfrom the Central Asian republics.
MANTI-MANDI-Tatar böregiIn Turkish cuisine, manti is typically servedtopped with yogurt and garlic and spiced withred pepper powder and melted butter, andtopped with ground sumac or dried mint by theconsumer. Although there are many differentvariations of manti, in terms of shape and wayof serving, the most praised type of manti isknown as Kayseri Mantisi, a special kind ofmanti belong to Kayseri, an Anatolian city ofTurkey. The characteristics of Kayseri Mantisiis that it is very tiny and it is served withyogurt, oil (caramelized with tomato paste), andseasonings.
MANTI-MANDI-Tatar böregiKayseri Mantisi is also served with the water it wasboiled in, and often in Kayseri it is consumed as asoup prior to the main dish. Another interesting fact;in Kayseri when a couple is in arrangements to bemarried, the mother of the groom visits the brideshouse and during this visit the bride should preparemanti for her prospective mother-in-law. The smallerthe manti dumplings are, the more the bride isconsidered to be skillful in the kitchen. Traditionallythe dumplings prepared for the prospective mother-inlaw are supposed to be so small that 40 of them canbe scooped up with one spoon. Turkish mantiresembles tortellini.
ΠΙΡΟΚΙ-PIROSKI-SOSISLI BÖREKA common variety of piroski are baked stuffed buns made fromyeast dough and often glazed with egg to produce thecommon golden colour. They commonly contain meat or avegetable filling . Piroski could also be stuffed with fish orwith an oat meat filling mixed with meat or giblets. Sweet-based fillings could include stewed or fresh fruit , jam, orcottage cheese; The buns may be plain and stuffed with thefilling, or else be made in a free-form style with strips ofdough decoratively encasing the fillingPiroski are common as fast food on the streets of the CentralAsia.
ΠΕΙΝΙΡΛΙ-PEINIRLI-PEINIRLIThe peinirli is a kind of open pies with cheeseand pariza. It is a traditional appetizer ofGreek and Turkish origin. The peinirli knownin Greece, in Turkey, is just one of the manytypes of Pie. The famous boat-shaped doughhas several variants: withcheese, cheese, meat, crabs, pastrami, chopped meat (kusbasili)mushrooms, chicken, peppers, mushrooms, etc.. You also and one can ask any combination(karisik) that you thing of. There is also theversion, with egg, which is added to the end ofbaking.
There are lots of common sweets in Turkey and in Greece.Baklava is one of them. It is a rich, sweet pastry made oflayers of filo pastry filled with chopped nuts and sweetenedwith syrup or honey. It is characteristic of the cuisines ofthe former Ottoman Empire and those of Central andSouthwest Asia. Baklava is also cooked in Greece with thesame way as the other countries. The history of baklava isnot well documented. It has been claimed by many ethnicgroups, but there is strong evidence that its current formwas developed in the imperial kitchens of the TopkapıPalace based on a Central Asian Turkic tradition of layeredbreads.
●Baklava recipeIngredientsOriginal recipe makes 3 dozen• 1 (16 ounce) package• phyllo dough• 1 pound chopped nuts• 1 cup butter• 1 teaspoon groundcinnamon• 1 cup water• 1 cup white sugar• 1 teaspoon vanillaextract
Directions1.Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms andsides of a 9x13 inch pan.2.Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cutwhole stack in half to fit pan. Cover phyllo with a dampened cloth to keepfrom drying out as you work. Place two sheets of dough in pan, butterthoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3tablespoons of nut mixture on top. Top with two sheets of dough, butter,nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.3.Using a sharp knife cut into diamond or square shapes all the way to thebottom of the pan. You may cut into 4 long rows the make diagonal cuts.Bake for about 50 minutes until baklava is golden and crisp.4.Make sauce while baklava is baking. Boil sugar and water until sugar ismelted. Add vanilla and honey. Simmer for about 20 minutes.5.Remove baklava from oven and immediately spoon sauce over it. Let cool.Serve in cupcake papers. This freezes well. Leave it uncovered as it getssoggy if it is wrapped up.
●Baklava: the name in 3 differentlanguagesGreek word English word Turkish wordBaklavaΜπακλαβάς Baklava
● MATERIALS● 500 gr. kantayfi● 250 gr. whipped● cup. tea grated walnuts● 250 gr. cow butter● For the syrup:● 5 cups. tea water● 5 cups. tea sugar● 1 vanilla● the cream:● 2 liters of milk● 1 cup. tea flour● 1 cup. tea sugar● 1 cup. Caster tea powderEkmekkantayfi
● This variant is popular across Turkey,where it can be eaten for breakfast oreven for dinner as a main meal, but it isprimarily considered a dessert. Eaten asa layered treat or halvah, it may also beplaced in a special bread and sprinkledwith sesame seeds. It is traditionallyserved alongside, or drenched in, athick, sugar-based, honey-based, orglucose-based syrupcalled Qatar or attar.
● Kadayıf and Kunene● The Turkish variant of the pastry knife iscalled knife, and the bunch of wiry shredsthat it is based on is called Kadayıf. Asemi-soft cheese such as mozzarella isused in the filling. In makingthe knife, the kadayıf is not rolled aroundthe cheese; instead, cheese is put inbetween two layers of wire Kadayıf. Thisis cooked in small copper plates, and thenserved very hot, in syrup, with clottedcream (kayak), and pistachios or walnuts.(Compare with kataifi.)
Karagiozis or Karaghiozis (Modern)Greek: Καραγκιόζης,Turkish;Karagöz) is a shadowpuppet and fictionalcharacter of Greek and Turkishfolklore. He is the main character ofthe tales narrated in the Turkish andGreek shadow-puppet theatre.
Karagiozis, is a trickster poor Greekman whose whole interest is sleep andeating. Socially, he is in closer relationto Hadji Ivat (Greek: Hadjiavatis) thanany other characters, and often he isinformed by him, sometimes theycooperate in business, but sometimesHadjiavatis is a victim of Karagiozistricks.http://www.youtube.com/watch?v=OyEc3Pfjwyc
The major secular celebrations and official holidays begin with New YearsDay on 1 January, an adoption from the West. Many people exchangegreetings cards, and some celebrate in a Western fashion. NationalSovereignty Day on 23 April commemorates the first meeting of the GrandNational Assembly. Because 23 April is also National Childrens Day,much of the day is devoted to childrens activities such as dances andmusic recitals. Youth and Sport Day, commemorating Atatürks birth, iscelebrated on 19 May. Victory Day, celebrating victorious battles duringTurkeys War of Independence, is observed on 30 August. Republic Day, 29October, commemorates Atatürks proclamation of the republic in 1923.Both Victory Day and Republic Day are celebrated with patriotic parades,music, and speeches.
Greece has many festivals(Panagiri) throughout the yearand most of the Greek Festivalshave a religious basis. TheFestivals are usually celebratedin accordance with the GreekOrthodox calendar which issimilar to the Catholiccalendar, with the exception ofEaster. There are also manycultural festivals withtheatrical and musicalcelebrations during thesummer as well as NationalFestivals celebrating Greekvictories. There are far toomany festivals tomention.Greeks also celebrateChristmas, a celebration aboutthe birthday of Jeasus.
Easter is the most celebrated of all thefestivals in Greece. All the radio and TVnetworks are taken over and filled withbeautiful religious programs during thistime. It is a wonderful time to be inGreece because every village celebratesEaster with joy and sumptuous meals.On Good Friday the villagers carrycandles and follow in a procession of theEpitaph. On Saturday there is aceremony to remember the resurrectionof Christ and the streets throng withpeople carrying candles, making theirway home for the traditional feast andthe breaking of the fast. The feastconsists of red Easter eggs andMayervtsa soup. Easter Sunday is thebiggest church holiday in Greece andenjoyed with the traditional lambroasted on a spit, washed down withgallons of red wine.A Celebration of thebirth of Christ. TheGreeks enjoy musicalfestivals as well asshopping festivals overChristmas. Thechildren traditionallysing carols and go fromdoor to door asking formoney.