3. 4.000 years,
The same nation, in the same land, speaking the
same language,
Is proud of the same
three basic elements of its nutrition…
bread, wine and olive oil…
Greeks…
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4. Greece’s long history is proved not only by its language
but by its cuisine as well.
We are a nation that lives, creates and prospers in the
same land for 4000 years.
We speak the same language for 40 centuries.
It is the language in which the exceptional pieces of
Homer, Sophocles and Plato were written and the
language in which the first cookbook was ever written by
the Greek food gourmet, Archestratos, in 330 B.C.
A variety of recipes with the same name, method and
ingredients still exists until today.
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5. Ο άρτος, bread
Τhe figurine is exhibited in the museum of the Louvre
Kneading of bread, clay figurine Voiotia 5th century B.C.
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6. Ἡ ζύμη ἐκ μικρᾶς μεγάλη γίνεηαι
(Αριζηοηέλης)
Μικρά ζύμη ὅλον ηό θύραμα ζσμοῖ :
(Απόζηολος Παύλος, προς Γαλάηας επιζηολή)
Λίγη μαγιά προκαλεί ζύμωζη ζε όλο ηο ζσμάρι
A little leaven leaveneth ( or corrupteth ) the whole lump.
( KJV Cambridge )
The bread of the Greeks, which is related to food and poverty,
joy and sadness,
is never absent from the table.
¨… I lean in the four corners of the upper world,
The four cornerstones of this world: bread, wine, fire, woman.¨
Nikos Kazantzakis – Odysseia …
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8. The grapevine, like all other plants, has existed before man, on
earth…
The preparation of wine dates back 3.000 years B.C
The first recordings can be found in the Homeric epics
And this is because the Homer’s text
are the first monument of Hellenic and
universal civilization, in written format…
The classifications of wine according to Omer …
Melas
Pramneios
Gerousios
Aithopas
Efron
Idis
Μeliodis
Idipotos
Eristafillos
each of which with its own purpose and history…
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9. Το έλαιον, olive oil
Sacred Grove
Minoan wall painting of Knossos at the museum
of Minoan civilization. Herakleion Crete - Greece
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12. Το εμπόριο μεταδίδει και πολιτιςμό…
Carriage of olive oil and wine
on amphorae in a boat
In ancient Greece.
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Museum of Byzantine Culture
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13. The sea was always a channel of communication
The vastness of the sea constitutes its own power, and Greeks worshipped,
respected and used that power for thousands of years
They dedicated God Poseidon and Saint Nicolas on her name
Through the sea, they developed trade and they brought those three goods
bread, olive oil and wine to other nations.
They conveyed mores, products and civilization.
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14. … έηζη ν πνηεηήο ζαύκαζε, ύκλεζε θαη είπε:
Εάλ απνζπλζέζεηο ηελ Ειιάδα,
ζην ηέινο ζα δεηο λα ζνπ απνκέλνπλ
κηα ελιά, έλα αμπέλι θη έλα καράβι.
If you try to brake down Greece into its
elements, in the end you will be left with an
olive tree, a vine and a ship
πνπ ζεκαίλεη: κε άιια ηόζα ηελ μαλαθηηάρλεηο…
Meaning that you can reconstruct it with the
same.
Οdysseas Elytis Νobel of literature 1979
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15. Who we are…
AXION school is an educational complex that combines all the levels
of education, from kindergarten up to high school.
It was founded in 2008, with its name taken from ¨Axion Esti¨,
The famous poem of the Greek novelist, Odysseas Elytis.
It is located in the region of Thrace in the town of Xanthi and
extends over an area of 80 acres in the Greek countryside.
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16. KINDERGARTEN – the school of our life
PRIMARY SCHOOL – the experimental school
JUNIOR HIGH SCHOOL – the school of development
SENIOR HIGH SCHOOL – the school that opens horizons
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20. APPENDIX
The Greeks have retained almost all the elements of their
predecessors' nutrition .
Now we present you 4 recipes
That combine traditional autumn ingredients, like
The grape, the quince, the redfish and the artichoke…
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21. Grape Molasses Cookies - Moustokouloura
Ingredients:
•
1/2 cup of olive oil
•
1/2 cup of grape molasses (petimezi)
•
1/2 cup of sugar
•
1/4 cup of brandy
•
1/2 teaspoons of baking soda
•
•
•
•
•
1/2 cup of orange juice
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
6 cups of all-purpose flour
2 teaspoons of baking powder
Preparation
•
Dissolve baking soda in the brandy.
•
Whisk together the flour and baking powder.
•
Combine oil, grape molasses, and sugar in a saucepan, stir well, and boil for several
minutes until completely blended. Transfer to a mixing bowl, and stir in brandy (with
dissolved baking soda), orange juice, cinnamon and cloves.
•
Add flour (with baking powder) slowly, mixing to create the cookie dough.
•
Preheat oven to 350°F (175°C).
•
Using pieces of dough, pat into thick cookies (about 1/2 inches high) in round or oval
shapes. Place on cookie sheets and bake at 350°F (175°C) for about 20 minutes.
Cooking time will vary slightly depending on the size of the cookies.
•
Yield: 25 - 35 Grape Molasses Cookies
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22. Redfish on lemon - Kokinopsaro
Ingredients
•
•
•
•
•
600 gr of redfish
Half cup of oil
1 chopped onion
Salt
400 grams of blanched leaks
•
•
•
•
( slices of 2/3 cm each)
•
Freshly grated pepper
1 albumen
Half cup of white wine
Lemon juice( 1 lemon)
1 fenchel cut in slices
Preparation
•
Reheat the oven at 200 C.
•
Put the oil in a large and deep pan and as soon as is gets warm add the onion and the
leaks . Turn for a few times and but the time they start fade add the fenchel.
•
A soon as the liquids start vapor add the wine at the pan and continue the boiling at a lower
temperature in order for the sauce to get thickened.
•
In a griddle apply a piece of wax paper .
•
Remove half of the pan’s content/sauce on the griddle afterwards put the redfish above
and continue by removing the rest of the sauce above the fish. Put salt and plenty of
pepper.
•
Fold the wax paper to cover the fish and suffuse the edges with the albumen ,glue them
and the fish will stay “ trapped” in the wax paper. Put the griddle in the reheated oven for
30 min.
•
After the oven is done carefully open the wax paper remove the fish and add the lemon
juice on it.
•
Serve the fish on big plates with its vegetables /you can add boiled potatos if you want.
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23. Artichokes - Aginares
Ingredients
•
8 big artichokes -2 small onions
•
250gr of peas
•
3 chopped tomatoes
•
1 celery root
•
3 chopped carrots
•
2 tablespoons of flour
•
1 cup of olive oil
•
1 1/2 lemon
•
2 teaspoons of sugar
Preparation
In a big pot, boil 10 cups of water, the lemon juice , the flour and stir .
Then you add the onions, the tomatoes, the celery , the peas and the carrots.
In the meantime clean the artichokes by pulling off the leaves and cutting off the stem.
Then you remove the “ fuzzy hair” from the center.
Put the artichokes into the water with the rest of the vegetables.
When it starts boiling remove half of the water and let it cook in low temperature for
about 45-60 minutes.
Let it cool down and serve it on lemon.
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24. Quince spoon dessert - Kydoni
Ingredients
•
4 1/2 pounds of quinces (3 1/2 pounds peeled and seeded)
•
1 3/4 pounds of sugar (just under 4 cups)
Preparation
•
Because the quince pulp turns dark once cut open, work with small slices, one at a
time.
•
Cut a thin slice of quince from top to bottom of the fruit (not across), about 1/3 inch
wide.
•
Remove peel and trim center, the way you would an apple.
•
Cut the slice in half lengthwise and then into thin chunks, and put in the water,
otherwise the quince will turn dark.
•
Continue until all quinces have been cut, peeled, and put in water. Drain in a strainer,
and rinse under running water.
•
Run quinces under running water and towel dry to remove fuzz (similar to peach
fuzz). Prepare a large bowl of water.
•
Transfer quince to a large pot and add enough water to reach the top of the fruit. Add
sugar, cover, and bring to a boil over high heat.
•
When full boil is reached, lower heat to medium-high, remove cover, and cook until
the syrup coats a spoon, medium drip - about 1 hour..
•
Allow to cool for 30 minutes. Spoon into jars with airtight seals, and allow to cool
completely before sealing.
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25. That project,
is dedicated to all those who
Who enjoyed a slice of fresh bread
on fresh olive oil,
accompanied by a glass of wine…
Thank you …
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