Greek Food Culture: A Culinary Journey

This article explores the rich and diverse food culture of Greece, highlighting the significance of food in Greek culture and its impact on identity and social gatherings. From traditional dishes to unique flavors, discover the culinary journey of Greece.

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Operation Management
Name
Institution
Date

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Operation Management
Introduction
Food is a basic need for every human being and it is one of the things that bring people
together. Food gives individuals their identity in which they build personal relationships, values,
and priorities (Karen, 2017). Food choice is important to any person or group of people as it
represents their culture and it is one of the cultural aspects that they have preserved for all this
time. Similarly, the food people eat is majorly influenced by my culture. Though religion also
has some impact on what one chooses to eat, culture has always been the major factor in most
peoples’ food choices. The food that people eat also depends on the culture that inspires them the
most. From a personal perspective, food is one of the major things that is fundamental to life as it
helps build peoples’ identity.
Moreover, most people tend to identify religious activities and special days such as
religious holidays with the food that they eat. Consequently, food forms a part of my tradition.
From playing a huge role in peoples’ life to signifying special days, holidays and tradition, food
also gives individuals the sense of culture that they need to have. People of Greece have been
known for their unique dialect and recipes that differ from other regions as a result of the
difference in the ingredients that they use during their preparation (Halstead & Barrett, 2016).
The region is characterized by an enormous variety of food dishes and cuisines more than any
other region in Italy. The stretching seas and foothills among other fertile expansive geographies
in Greece have contributed to the various nuances and layers to the different Greece typical food
dishes. This paper is a discussion of the Greek food culture.
Culture

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Food is one of the most relevant signs of culture that are visible. People around the world
can name a specific food that is duly related in some specific parts of the world or that which
indicate a specific culture from a specific area in the world. In some cultures, food does not only
represent their cultures of regions of origin but is a subject to some aspects of social groups in
the same culture. Food is generally a varying aspect of numerous intersections in the culture and
provides a subjective reference to social culture of a certain area. This can also be seen in areas
where food is used as the form of social gathering. In this regard, many social gatherings are
identified by the specific foods prepared. People therefore value the identification of the food to
be shared in these cultural gatherings since they form the part of identity that proves to be a
fundamental aspect of experiences in life.
Even in sensitive matters like cultural identity, food also makes the top of most peoples’
contributors. For special occasions, people like to prepare food that goes with the mood of the
people. Individuals like to have something that will cheer up everyone and make people
appreciate my efforts. Even for most Greek families, everyone identifies with the food they like
and also the foods that they treasure. In general, food is a major factor in the lives of Greeks.
Food is the central aspect through which they can find their personality and life values. It is
through food that people have been able to learn that food does not relate to them at a religious
level or at a cultural level but is a major thing in their individual character. Food has made most
Greek citizens identify with people and also a very family-oriented person. It is also food that
has helped most of them in decision making more so on been keen on details and perfect choices.
What all these means is that food affects Greek citizens and the people around them too.
Menu Design
Cold Mezedes

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Dips
Melinzanosalata – Eggplant 7
Tzatziki – Yoghurt/Garlic/Cucumber 7
Tarama – Caviar 7
Tirokafteri – Spicy Red Capsicum and Fetta 7
Mixed Dips 14
Pita Bread 2.5
Traditional Greek flat Bread
Crusty Bread Small 4
Served with EVO Oil + Olive Tapenade Large 8
Olives
Cypriot - Green, Coriander 10
Volos - Black, Round and Juicy 10
Kalamata - Only the best, black and volumptous 10
Hot Appetizers
Saganaki
Pan fried cheese
Greek - Kefalograviera 14
Cypriot - Halloumi 14
Santorini Sardines 16
Fried Sardines with a refreshing Santorini sauce

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Garides Saganaki 20
Prawns served in a Saganaki Pan with
Napoli + Fetta sauce, accompanied with Pita Bread +
Pligouri
Kalamari Tiganito 15
Fried Calimari drizzled with our special seasoning
Ohtapothi Skaras 18
Grilled large Octopus Tenticles drizzled with EVO Oil and Lemon
Loukaniko
Greek - Spicy 13
Cypriot - Red Wine + Coriander 13
Gyro 18
Shaved Lamb and Chicken from the rotisserie, served
with Tzatziki + a pickled Chili Pepper
Koupes 12
Minced Meat
Traditionally Fried Bulger Wheat Pockets filled
with a Cinnamon + Cumin Spice Diced Pork
Mince served with Lemon
Mushroom filled Vegetarian option also available 12.50
Pligouri me Yiaourti 10

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Cypriot Rice (Bulgar Wheat cooked with a touch
of Tomato, served with Greek Yogurt)
Patates Tiganites 10
Potato Chips, served with a Spicy Fetta + Capsicum Dip, topped
with grated Kefalograviera Cheese
Cypriot Palates Tsakistes 12
Baby Kipfler Potatoes smashed, fried + coated in EVO Oil and
Coriander Seeds
Spanakopita 14
A traditional Spinach Pie with Cheese and Herbs,
enveloped by crispy, flaky Filo Pastry
Traditional Home-style cooking
Moussaka 28
Layers of Eggplant, Beef Mince + Potato,
topped with a Bechamel sauce served in a
Ramekin dish with Fasolakia
Vegetarian Gemista 28
Vegetables stuffed with Rice + Herbs
served with Fasolakia
Salates

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Beetroot Salad 18
Beetroot, Fetta, Onion, Walnuts, + Spinach dressed
with EVO Oil + Vinegar
Horta 10
Boiled Greens (A staple of the Greek diet) with
Cretan EVO Oil + Lemon Juice
Traditional Greek Salad - Horiatiki 16
Tomatoes, Cucumber, Onion, Fetta + Olives with Cretan EVO Oil + Vinegar dressing topped
with Greek Oregano
Tuna Salad 15
Cooked Tuna, Diced Tomato, Parsley + Onion,
drizzled with EVO Oil + Lemon
Fasolakia 10
String Beans, Onions + Potatoes cooked in
a Tomato based sauce
Menu Justification
Greece has several influential and traditional feasts, holidays and festivals. Given the fact
that the country is very religious, the people of Greece tend to have unique and special attitudes
towards religious holidays and festivals such as Easter and Christmas. The people of Greece
celebrate these two holidays just like the rest of the world. Another important holiday that the
people of Greece celebrate and hold dear is the struggle for independence. They all celebrate the
day of their constitution on 3rd May. Other cheerful festivals that folks in Greece celebrate
include Grandmother’s and grandfather’s day which are celebrated on January 21st and 22nd

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respectively. Another national holiday is the Day of Andrzejki which is celebrated on 30th
November. This holiday is most popular among the young people in Greece. They also celebrate
the New Year’s Eve which is known as Sylvester. One of the most significant directions of
agricultural production in Greece is fruit growing.
Greece has a conducive and favorable climate that makes it one of the most large scale
fruit producers in the world. One of the fruit that is grown ion large scale in Greece is apples
(Radd-Vagenas, Kouris-Blazos, Singh & Flood, 2016). Greece is the largest exporter of apples in
most countries in the whole world. Other fruits that are grown and exported from Greece are
raspberries, sour cherries, blueberries, and currants. The country is also an important producer of
chokeberries, gooseberries and strawberries.
Pierogi z łososiem is one of the most common and famous seafood in Greece. The
common recipe of this dish is dumplings that are made of from dough and fillings such as fruits,
vegetables, and meat. This dish is also commonly jammed with salmon. Crayfish and stinging
nettle soup is also common seafood in Greece. This is a sensational soup that is made of fish and
salads. One of the main and most common elements of the Greece dishes is meat. Meat in this
country is smoked and cured. Some of the most cooking methods in Greece are boiling, frying,
cold smoking, and drying. Other cultural groups in regions in Greece simply slice food such as
meat and eat it raw (Metaxas & Karagiannis, 2016). Smoking and drying are the most common
preservation methods used in Greece. The two methods have gained popularity since the main
dish commonly eaten in Greece is meat. Herbs and spices are also commonly used in Greece to
spice up their dishes. Cumin is one of the most popular spices used in the country. Coriander on
the other hand is the commonly used herb.

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One of the dishes that are commonly eaten in Greece is Obiad. Traditional obiad consists
of a main course, soup and dessert. Today, Greece cuisines are prepared as rustic food rather
than the royal food that they were in the past. In the past, the dish was seen as a one that should
never be served outside the region due to the fact that it was prepared from the rice, a staple food
for the region. The dish is prepared at home since it is made through a simple process where
buck tradition is preferred. The food is made from the frozen peas that are picked when they are
at the peak of freshness which means that one does not have to wait for springtime. The dish
should be soupy so that it can be eaten with a spoon and thus it is cooked just like risotto by
stirring continuously. It is the common and most valued food in Greece due to the royal
attachments that it had from the past (Metaxas & Karagiannis, 2016). It is also a significant dish
both traditionally and to today’s society since many people associate it to some specific days and
events.
The prices of all the cold mezes dishes have been set lower than in other restaurants
around here. This is because we have introduced new in that category that we would want our
customers to taste. In addition, we are also offering discounts when more than one dish under
that category is ordered. Moussaka and Vegetarian Gemista are also offered at a price of 28
euros which is lower than we normally offer them at. This will be the price for ten days. The
reason why the prices have been reduced is because this is our hotel’s tenth anniversary hence
we are celebrating it with our customers for ten days.
Beverage List
Athiri 6.60 | 19.00 | 26.00
Moschofilero 6.60 | 19.00 | 26.00
Kanenas White 6.30 | 18.00 | 25.00

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Assyrtiko Organic Bottle 32.00
Emmetros Logos
Malagousia White Bottle 28.00
Cavino - Ionos White Bottle 21.00
Agiorgitiko Red 6.60 | 19.00 | 26.00
Xinomavro Red 6.60 | 19.00 | 26.00
Other Drinks
Mineral Water 330ml | 750ml
Still 2.75 | 4.00
Sparkling 2.75 | 4.00
Epsa Fizzy Lemonade (Gazoza) 2.75
Epsa Orangeade 2.75
20% Juice from Greek oranges.
Greek Spirits
Tsipouro 25ml 4.00 | 200ml Bottle 19.00
Beverage List Justification
The Athiri variety is grown in vineyards in the region of Khalkidhiki, and produces a
fresh, fruity, medium bodied wine. This Moschofilero variety is grown in small producers
vineyards in the region of Mantinea, in the Peloponnese. It has an intense flowery character, with
an emphasis of rose petal aroma and citrus. These drinks are soft and appealing, made from the
grapes of the Maronia Vineyards in North-Eastern Greece. The most well-known worldwide
Greek grape variety is by far Assyrtiko, grown in different areas in Greece, including Northern
Greece and Santorini. This organic wine has distinctive citrus fruit aromas and a crisp finish

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(Cazacu & Papadopoulos, 2015). The Malagousia variety has an intense complex and aromatic
profile, with ripe peaches and apricots. This variety produces wine with a moderate acidity and
full palate. Emmetros Logos is one of the best Malagousia variety wines of Greece. Easy
drinking and dry from vineyards at altitude on the coastal slopes of North Peloponnese.
The Agiorgitiko variety is the most famous red grape variety in Greece. This wine is
produced from local wine growers in the Peloponnese, with the grapes grown at an altitude
varying from 250 to 400 meters. It has elegant notes of sweet spices and the variety`s trademark
roundness in flavors, with a fruity after taste. This Xinomavro variety is produced in Naoussa,
Northern Greece. It’s a medium-bodied and dry on the palate red wine, with fruity and spicy
flavors. Tsipouro (the Greek version of grappa) the young brother of Ouzo, is a new member of
our Greek spirits section (Cazacu & Papadopoulos, 2015). This Tsipouro is produced from the
Malagousia grapes in Northern Greece. You can drink it over-ice or straight.
Equipment List
Spices
Mixer
Hospitality trays
Hotel Fresh Beer Brewing Equipment
Fermenter
Fermentation Tank
Brewing Kettle
Brewery Machine
Equipment List Justification

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Other spices that are incorporated in Greece cooking are Dill which is an aromatic spice
used in soups and salads. Paprika is also used in Greece dishes to give food a red color and
flavor. There are a number of traditional dishes and drinks that are commonly used and eaten in
Greece. The mixer is important for mixing beverages. The hospitality trays will be important for
serving customers with dishes and drinks that they will order in the hotel. The Hotel Fresh Beer,
Brewery, Brewing Equipment, Brewing Kettle, and Fermentation Tank are also necessary as we
brew our own drinks in the hotel.
Conclusion
Greece also receives considerable recognition as a result of its large farming and
production of vegetables. Vegetables are grown on a large scale in Greece as they are considered
healthy, safe and delicious foods. They play a fundamental role in the preparation of proper diets
in Greece. This is because they constitute of valuable sources of vitamins such as dietary fiber
and vitamins. Common vegetables that are produced in Greece are low-calorie vegetables such
as horseradish and onions and high calorie vegetables such as cabbage, carrots and tomatoes. In
most Greece diets, meat tends to be a staple food. It accounts for more than 27.9% of the state’s
total food sales. In the European countries, Greece is the fourth largest producer of meat
products. The two main categories of meat products that appetites in Greece focus on are poultry
meat and pork. 38% of the total meat consumption in Greece is poultry meat while 55% is pork.
Greece is also well-known for its unique poultry breeds. The two most common poultry
breeds are chicken and turkey. Greece chicken has other worldwide names such as Padua.
Greece chicken breeds have extraordinary features that are not common in chicken that are bred
in other states. Apart from meet from poultry and chicken, Greece has a number of common
seafood that is appreciated by both local Greece residents and foreigners. With the stunning

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ocean and lake regions, Greece has numerous great fishing spots hence making it easy to access
delicious seafood. Traditional seafood recipes vary across the diverse regions in Greece.
References
Cazacu, S., & Papadopoulos, F. (2015). German perceptions of Greek wines. Fork to Farm:
International Journal of Innovative Research and Practice, 2(1), 1-15.
Halstead, P., & Barrett, J. C. (2016). Food, cuisine and society in prehistoric Greece (Vol. 5).
Oxbow Books.
Karen Sternheimer (2017). Eating and Identity. Retrieved From
https://www.everydaysociologyblog.com/2017/10/eating-and-identity.html
Metaxas, T., & Karagiannis, D. (2016). Culinary tourism in Greece: Can the past define the
future? Dimensions of innovation, entrepreneurship and regional development. Journal
of Developmental Entrepreneurship, 21(03), 1650018.
Radd-Vagenas, S., Kouris-Blazos, A., Singh, M. F., & Flood, V. M. (2016). Evolution of
Mediterranean diets and cuisine: concepts and definitions. Asia Pacific journal of
clinical nutrition.