DOCSLIB.ORG

Masterarbeit / Master's Thesis

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

MASTERARBEIT / MASTER’S THESIS Titel der Masterarbeit / Title of the Master‘s Thesis „Local food culture on the Greek island of Samothraki today and its traditional roots: Case study of a Mediterranean nutrition transition.“ verfasst von / submitted by Sarah Caroline Langoth BSc angestrebter akademischer Grad / in partial fulfilment of the requirements for the degree of Master of Science (MSc) Wien, 2020 / Vienna, 2020 Studienkennzahl lt. Studienblatt / A 066 838 degree programme code as it appears on the student record sheet: Studienrichtung lt. Studienblatt / Masterstudium Ernährungswissenschaften degree programme as it appears on the student record sheet: Betreut von / Supervisor: Univ.-Prof. Dr. Marina Fischer-Kowalski 2 Affidavit I hereby declare in lieu of an oath that - The submitted academic paper is entirely my own work and that no auxiliary material have been used other than those indicated - I have fully disclosed all assistance received from third parties during the process of writing the paper, including any significant advice from supervisors - any contents taken from the works of third parties or my own works that have been included either literally or in spirit have been appropriately marked and the respective source of the information has been clearly identified with precise bibliographical references (e.g. in footnotes) - to date, I have not submitted this paper to an examining authority either in Austria or abroad - the digital version of the paper submitted for the purpose of plagiarism assessment is fully consistent with the printed version. I am aware that a declaration contrary to the facts will have legal consequences. Sarah Caroline Langoth Wien, 03.08.2020 3 4 Acknowledgments First of all, I want to thank my supervisor Marina Fischer-Kowalski for organizing and letting me participate in the project on Samothraki, a great setting to get an insight in socio- ecological research. Thank you for the patience and the profound knowledge. Furthermore, I want to thank Dominik Noll and the staff of the Institute of Social Ecology in Vienna for the organisation and their friendly support, even as an external student. I am very thankful for my experiences on Samothraki and my wonderful research team in the course of the numerous restaurant investigations: Christiane Brosche, Helene Dallinger and Julia Plattner, as well as our tutor Angelos Varvarousis. I truly had a fabulous time. Moreover, I want to thank the whole research team on site for the warm welcome and the great organisation, and all the other students for the interesting and inspiring time. I also would like to say thank you to Panos Petridis for the feedback on my concept design. A huge thank you to all the locals like Maria, Carlota and Theodora for helping me whenever they could in identifying the right contact persons and interviewees. My gratitude also to Katharina, Tasos and Vasilis from Camp Varades for the accomodation, the support and local knowledge and the great Greek coffees in the morning. Moreover, I want to thank all restaurant owners and other interview partners for their time and for sharing their opinions and knowledge with me. I want to thank Elena Gkotsi for all the nice and interesting hours of translating the cookbook and Daphne Deliyianni-Stergiou for the numerous E-mails and the detailled support in translating local terms. I am grateful for the support of my mother Ingrid Langoth for all the reading and her unlimitied believe in me. Special thanks also to Lisa Wehofer for the very precise proofreading. Finally, I am deeply thankful for my family and friends who accompanied and supported me in this whole process. Thank you for all the positive and also critical conversations and discussions, for the mental support, the patience and understanding. Thank you for giving me the strength to proceed, for all the little supportive gestures and for cheering me up. 5 1. Foreword ............................................................................................................................. 9 2. Introduction and theoretical background ...................................................................... 11 2.1. The traditional Mediterranean diet ...................................................................................... 11 2.1.1. Definition .......................................................................................................................... 11 2.1.2. History of research ............................................................................................................ 11 2.1.3. Characterisation of the traditional Mediterranean diet ..................................................... 12 2.1.4. Measuring the adherence to the Mediterranean diet ......................................................... 15 2.1.5. Health outcomes ............................................................................................................... 16 2.1.6. The Mediterranean diet as an example of a sustainable diet ............................................ 18 2.1.7. Unique characteristics of the Mediterranean diet ............................................................. 23 a) Fat and oil ......................................................................................................................................... 23 b) Alcohol ............................................................................................................................................. 24 c) Wild greens ....................................................................................................................................... 25 2.2. Nutrition transition ................................................................................................................ 27 2.2.1. Nutrition transition in the Mediterranean area .................................................................. 27 2.2.2. Drivers of the nutrition transition ..................................................................................... 28 2.2.3. Proposed strategies ........................................................................................................... 31 2.2.4. Alternative approaches – term explanations ..................................................................... 33 2.3. Greece ...................................................................................................................................... 35 2.3.1. Cultural history ................................................................................................................. 35 2.3.2. Nutrition transition in Greece ........................................................................................... 39 2.3.3. Adherence to the Mediterranean diet in Greece ............................................................... 45 2.3.4. Health status in Greece ..................................................................................................... 45 2.4. Samothraki ............................................................................................................................. 46 2.4.1. The island of Samothraki .................................................................................................. 46 2.4.2. Research on Samothraki ................................................................................................... 47 2.4.3. Cultural history of Samothraki ......................................................................................... 47 3. Methods ............................................................................................................................. 49 3.1. Conceptual Framework ......................................................................................................... 49 3.2. Research aims and questions ................................................................................................ 50 3.3. Methodology ........................................................................................................................... 51 4. Findings ............................................................................................................................. 55 4.1. Traditional food of Samothraki as reflected in the book by Anna Martezou (2005) ....... 55 4.1.1. Food culture of Samothraki .............................................................................................. 56 a) Basic information .............................................................................................................................. 56 b) Food at special occasions ................................................................................................................. 58 c) The kitchen, food storage systems and the use of fertilizer .............................................................. 60 6 d) The organisation of meals ................................................................................................................ 60 4.1.2. Ingredients used on Samothraki........................................................................................ 61 4.1.3. Recipes ............................................................................................................................. 63 4.1.4. Discussion ......................................................................................................................... 68 4.2. Current domestic food practices & adherence to Mediterranean diet patterns .............. 69 4.2.1. Nutrition transition on Samothraki
Recommended publications
  • Proceedings NCAFST

    Proceedings NCAFST

    UGC sponsored and DBT funded National Conference on Advances in Food Science and Technology (NCAFST’2016) 16-17 March, 2016 Edited and Compiled by : Ms. Para Dholakia Ms. Saumya Chaturvedi Ms. Chaynika Verma Ms. Vandana Department of Food Technology Shaheed Rajguru College of Applied Sciences for Women University of Delhi Printed & Published by : Cherub Digimax B-1191, G. D. Colony Mayur Vihar Phase-3 Delhi - 110096 © Shaheed Rajguru College of Applied Sciences for Women, Delhi Edition : 2016 Every possilbe effort has been made to ensure that the information in this book is accurate. The publisher and author cannot accept responsibility for any errors or omissions however caused. No responsibility for loss/damage caused to any person as a result of the material in this publication can be accepted by the editor, publisher or the author. SRCASW, Delhi Foreword by Patron It is a matter of great pride and honour that Department of Food Technology, Shaheed Rajguru College of Applied Sciences for Women is hosting the UGC and DBT sponsored “National Conference on Advances in Food Science and Technology” on 16th and 17th March, 2016. The aim of this conference is to develop and motivate students towards research and innovation and provide a platform for faculty members of various institutions to exchange their expertise and ideas. This conference is a high profile event attracting students of undergraduate and postgraduate level, research scholars, academicians and industry professionals from all over the country. Such conferences play an important role in apprising the students of the latest developments in their discipline. The papers contributed for the conference are from the vast field of Food Science and Technology including emerging food processing technologies, food safety, nutrition, functional foods, gluten free bakery products, novel product development, designer foods and food packaging.
  • December 23, 2006

    December 23, 2006

    The National Herald December 23, 2006 The National Herald is once again honored to join you and your family for Christmas. In addition to the other contents in this issue, we have spotlighted two short and abridged stories written by Photios Kontoglou (1895–1965), a gifted and spiritual artist. These stories depict two unique celebrations of Christmas in Aivali, Asia Minor. As the Christmas season draws near, many of us will be attending Orthodox churches and experiencing the spiritual power of Greek icons. Kondoglou was the foremost iconographer in Greece in the 20th century. He wrote extensively on the sacred art of iconography, in fact he is considered the man responsible for the revival of Byzantine iconography in the 1930’s. Kontoglou was born in 1895 in Aivali, Asia Minor. Together with his paintings and his writings, he published more than 3000 studies and articles, fighting for the eternal values of the Or- thodoxy and the Greek Tradition. Although known primarily as an iconist and philosopher, Kontoglou was also nominated for the Nobel Prize in literature. He was awarded the Cross-of-the- Commander of the Phoenix and received the Distinction of Letters and Arts from the Academy of Athens in recognition of all his exceptional work. We are also continuing our theme of Christmas past with a touching story, from the perspective of a Greek soldier, during the Albanian campaign of 1940-1941. Included in this insert is a lighthearted piece by Paul Papadeas about celebrating Christmas Greek style in North Carolina during the 1980’s. As for the story of Christmas present we leave it up to you, and from all of the staff of The National Herald we wish you “Χρόνια Πολλά.” Beverley MacDougall Special Section Assistant Editor 2 CHRISTMAS 2006 THE NATIONAL HERALD, DECEMBER 23, 2006 and fill their hearts and minds with The National Herald peace.
  • Ema Parties & Events 10.17

    Ema Parties & Events 10.17

    PARTIES & SPECIAL EVENTS 74 W ILLINOIS ST, CHICAGO, IL (312) 527-5586 EMACHICAGO.COM WELCOME Ema is a Mediterranean restaurant showcasing Chef CJ Jacobson’s lighter California style of cooking. At the core of the menu are spreads, dips and mezze, Mediterranean small plates. Signature dishes include Spicy Hummus, House-Made Stracciatella, Grilled Octopus, and Kefta Kebabs. The open and inviting dining room features reclaimed wood, rustic white brick and an indoor ivy terrace with operable windows. The dining room accommodates groups up to 150 guests and may be custom configured for your next family-style dinner, business lunch or cocktail reception event. CONTACTS KRISTA ROMINGER sales and catering manager 312.254.6486 [email protected] ELSA JEROUSEK sales and catering manager 312.485.5778 [email protected] 74 W ILLINOIS ST, CHICAGO, IL • (312) 527-5586 • EMACHICAGO.COM FLOOR MAP OUTDOOR SEATING OUTDOOR SEATING AREA SEATED RECEPTION AREA SEATED RECEPTION A 16 20 D 25 35 B 52 75 E X 40 C 58 100 F 22 35 74 W ILLINOIS ST, CHICAGO, IL • (312) 527-5586 • EMACHICAGO.COM PASSED APPETIZERS MEZZE priced by the dozen GREEN FALAFEL avocado tzatziki, garlic tahini, dhania spice - $30 CRISPY POTATOES mizithra, rosemary, scallion crema - $28 HOUSE-MADE STRACCIATELLA mighty vine tomatoes, croutons, shallots, sherry vinegar, basil - $32 PAN-ROASTED ROMANESQUE CAULIFLOWER house yogurt, local honey - $30 SEAFOOD priced by the dozen SEASONAL CRUDO ask about our seasonal offerings - $38 GRILLED OCTOPUS fried kale, fingerlings, preserved lemon vinaigrette
  • Sheep Based Cuisine Synthesis Report First Draft

    Sheep Based Cuisine Synthesis Report First Draft

    CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME: SHEEP BASED CUISINE SYNTHESIS REPORT FIRST DRAFT By Zsolt Sári HUNGARIAN OPEN AIR MUSEUM January 2012 INTRODUCTION The history of sheep consume and sheep based cuisine in Europe. While hunger is a biologic drive, food and eating serve not only the purpose to meet physiological needs but they are more: a characteristic pillar of our culture. Food and nutrition have been broadly determined by environment and economy. At the same time they are bound to the culture and the psychological characteristics of particular ethnic groups. The idea of cuisine of every human society is largely ethnically charged and quite often this is one more sign of diversity between communities, ethnic groups and people. In ancient times sheep and shepherds were inextricably tied to the mythology and legends of the time. According to ancient Greek mythology Amaltheia was the she-goat nurse of the god Zeus who nourished him with her milk in a cave on Mount Ida in Crete. When the god reached maturity he created his thunder-shield (aigis) from her hide and the ‘horn of plenty’ (keras amaltheias or cornucopia) from her horn. Sheep breeding played an important role in ancient Greek economy as Homer and Hesiod testify in their writings. Indeed, during the Homeric age, meat was a staple food: lambs, goats, calves, giblets were charcoal grilled. In several Rhapsodies of Homer’s Odyssey, referring to events that took place circa 1180 BC, there is mention of roasting lamb on the spit. Homer called Ancient Thrace „the mother of sheep”.
  • Keeping the Nativity of Christ Simple ~ a Message from Fr

    Keeping the Nativity of Christ Simple ~ a Message from Fr

    December 2013 ¨1645 Phillips Road, Tallahassee, Florida 32308 ¨ (850) 878-0747 ¨ Rev. Fr. Robert J. O’Loughlin¨ http://www.hmog.org Keeping the Nativity of Christ Simple ~ A Message from Fr. Robert We live in the world today where technology keeps us informed immediately of dif- ferent things going on all the time. Within the busyness we may not include God and trusting in Him to assist in making our lives more simple. The more we trust Him, the simpler life becomes. What God asks of us is to release some of our own desires and wants and trust in Him that He will guide us to all we need. One of the central mes- sages of the Feast of the Nativity of Jesus is that He becomes alive in each one of us. Our thoughts, words and deeds become ways to carry out His will. We are to engage in the opening of our heart, mind, soul and body to the presence of the Holy Spirit as it takes effort to integrate the thoughts and feelings to become temples of His Holy Spirit. We come to that time of year when we take time to think of others. One thing that is associated with the cel- ebration of Christmas everywhere is giving. Christmas is the feast of giving and St. Nicholas has become a symbol of Christmas because he gave all of what he had and was never tired of giving. The biggest gift that we can receive and then ultimately give is receiving Christ in our hearts. And then when we have this we can give the gift of ourselves more and spend the time that many people long for.
  • 200Th Anniversary of the Greek War of Independence 1821-2021 18 1821-2021

    200Th Anniversary of the Greek War of Independence 1821-2021 18 1821-2021

    Special Edition: 200th Anniversary of the Greek War of Independence 1821-2021 18 1821-2021 A publication of the Dean C. and Zoë S. Pappas Interdisciplinary March 2021 VOLUME 1 ISSUE NO. 3 Center for Hellenic Studies and the Friends of Hellenic Studies From the Director Dear Friends, On March 25, 1821, in the city of Kalamata in the southern Peloponnesos, the chieftains from the region of Mani convened the Messinian Senate of Kalamata to issue a revolutionary proclamation for “Liberty.” The commander Petrobey Mavromichalis then wrote the following appeal to the Americans: “Citizens of the United States of America!…Having formed the resolution to live or die for freedom, we are drawn toward you by a just sympathy; since it is in your land that Liberty has fixed her abode, and by you that she is prized as by our fathers.” He added, “It is for you, citizens of America, to crown this glory, in aiding us to purge Greece from the barbarians, who for four hundred years have polluted the soil.” The Greek revolutionaries understood themselves as part of a universal struggle for freedom. It is this universal struggle for freedom that the Pappas Center for Hellenic Studies and Stockton University raises up and celebrates on the occasion of the 200th anniversary of the beginning of the Greek Revolution in 1821. The Pappas Center IN THIS ISSUE for Hellenic Studies and the Friends of Hellenic Studies have prepared this Special Edition of the Hellenic Voice for you to enjoy. In this Special Edition, we feature the Pappas Center exhibition, The Greek Pg.
  • Greek Culture Profile

    Greek Culture Profile

    Greek Culture Profile A n in itia tive o f An initiative of Community Partners Program June 2006 Funded by Commonwealth Department of Health and Ageing Published 2006 by: Diversicare P O Box 881 Castletown Hyde Park Queensland 4812 Phone: 07 4728 7293 Greek Culture Profile Thanks is given to the following people: Andy Mahlouzarides Chrissie P Taifalos Toulla Nicolas Mary Ioannov Stavros Ioannov and to all those persons who have provided comment about this profile. Disclaimers This profile is a synthesis of information from a range of sources believed to be reliable. Diversicare gives no warranty that the said base sources are correct, and accepts no responsibility for any resultant errors contained herein or for decision and actions taken as a result and any damage. Please note there may be costs associated with some of the resources and services listed in this profile. Greek Culture Profile June 2006 2 INTRODUCTION ............................................................................................................................ 4 BACKGROUND .............................................................................................................................. 5 Migration Experience ............................................................................................................... 5 Australian Statistics.................................................................................................................. 5 Customs in everyday life.........................................................................................................
  • Remote Desktop Redirected Printer

    Remote Desktop Redirected Printer

    Merlino Foods 1 Summer Product Book Page: Appetizer Appetizer Breaded Cut Okra OKRABREADED Westpac 12/24 OZ Kronos Spanokopita (1oz Portions) SPANO Kronos 144/1 OZ L&W Empty Steam Bun Folded STEAMBUN L & W 22/12 CT Packer S/O Pork Gyoza GYOZA Packer 4/1.98 LB Packer Dolmades Stuffed Vine Grape Leaves (60 Per Can) DOLMADE Packer 6/70 OZ Stonefire S/O Naan Dippers Bite Size NAANBITE Stonefire 340/.35 OZ Supreme Vegetarian Spring Roll VEGSPRINGROLL Supreme 1/200 CT Artichokes Maria/Ambrosia Artichoke Bottoms (7-9 Ct Per Can) ARTBOT Maria 24/14 OZ Merlino Artichoke Hearts (50-60 Ct Per Can) ART5060 Merlino 6/3 KG Merlino Artichoke Hearts Quartered ARTQUART Merlino 6/3 KG Merlino Marinated Artichoke Hearts Quartered ARTMAR610 Merlino 6/3 KG Orto Baby Artichokes With Stems (Imported) ARTBABY Orto 6/5.5 LB Roland Quartered Artichoke Hearts (Retail) ARTQUART1214 Roland 12/14 OZ Asian Cookies/Crackers Golden S/O Fortune Cookies Portion Control FORTUNECOOKIE Golden 1/7 LB Hot S/O Kid Nori Flavor Rice Crackers RICECRACKERNORI Hot Kid 20/5.64 OZ Flours/Starches Blue Star Mochiko Rice Flour RICEFLOUR36 Blue Star 36/16 OZ Golden Anchor Large Pearl Tapioca TAPIOCAPEARLLG Golden 50/14 OZ Golden Anchor Small Pearl Tapioca TAPIOCAPEARL Golden 50/14 OZ Golden Anchor Tapioca Starch (Flour) TAPIOCAFLOURP Golden 50/14 OZ Misc. Custom Sake Kasu SAKE LEES KASU Custom 1/5 LB Double S/O Happiness Brand Chinese Doughnuts DOUGHNUTCHIN Tom 17/3 CT Ginger L/S People Ginger Juice GINGERJUICE Ginger Peo 12/5 OZ Golden Palm Sugar No Syrup PALMSUGAR Golden 30/16 OZ Asian Misc.
  • Vegan Lunch Menu Lunch Menu

    Vegan Lunch Menu Lunch Menu

    APÉRITIF TO START GLASS OF PROSECCO (125ml) .................................6.65 GREEK FLATBREAD ...................................................... 3.25 GREEK OLIVES ................................................................ 3.00 FILOXENIA DINNER MENU 314kcal V VG GF OPA PROSECCO BELLINI (125ml) .....................................6.65 533kcal V VG FOUR DISHES FOR 13.30pp NEGRONI ........................................................................6.75 Add olive oil & Dukkah, a spicy mix of ground, CRUDITÉS ........................................................................3.25 APEROL SPRITZ ...........................................................6.90 dry roasted nuts and seeds. 621kcal V VG ....................... 3.50 Fresh-cut carrot, celery and cucumber. 47kcal V VG GF AVAILABLE SUNDAY - THURSDAY FROM 5.00PM FANTASTIC EVENING WE RECOMMEND 3 OR 4 MEZE PER PERSON. COLD MEZE ARE SERVED FIRST, HOT FOLLOWS WHEN READY. PERFECT FOR SHARING 1. CHOOSE A DISH: MEAL Greek Flatbread V VG or Crudités V VG GF DEAL COLD MEZE HOT MEZE 2. CHOOSE ONE OF THESE COLD MEZE: Santorini Fava V VG GF or Green Pea Fava V VG GF or TARAMASALATA ........................................................... 4.55 Houmous V VG GF or Tzatziki V GF or Spicy Feta Dip Our daily creamy blend with naturally undyed (Htipiti) V GF or Melitzanosalata V VG GF or Taramasalata cod roe. It’s not meant to be pink! 989kcal GIGANDES WITH SPINACH .........................................5.25 CHICKEN MONASTIRAKI .................................................. 6.90 3. CHOOSE ONE OF THESE HOT MEZE: SANTORINI FAVA .................................................... 4.75 Hearty giant beans and spinach, cooked in a tomato Chicken, marinated with Greek herbs, served with tzatziki, Chicken Skewer GF or BBQ Chicken Wings GF Yellow lentils from Santorini, cooked and blended with herbs and garlic sauce. 540kcal V VG GF onion and tomatoes. 245kcal GF or Chicken Monastiraki GF or Loukaniko Beef & and spices, topped with Santorini capers & onions.
  • La Cucina Del Viaggio

    La Cucina Del Viaggio

    La cucina del viaggio La cucina del viaggio Motivi, signifi cati e tradizioni della gastronomia rom di Angelo Arlati 175 La cucina del viaggio Alla memoria di Giuseppina Rumany Cerelli romní abruzzese regina della cucina rom che sapeva cucinare con gli ingredienti dell’allegria e della spontaneità, e con il calore dell’umanità. 176 La cucina del viaggio Indice PREFAZIONE/Una delle tante culture umane 178 INTRODUZIONE/L'alimentazione, il miglior mezzo per comprendere la cultura romaní 179 PARTE PRIMA 181 1. Prima viene il cibo 182 2. Il cibo e la vita nomade 191 3. Dal pasto quotidiano al banchetto 198 4. Cibo e tabù 204 5. Cibo e rituali 209 6. Cibo e salute 215 7. Cibo e linguaggio 223 8. Cibo e marketing 225 Immagini 227 PARTE SECONDA 233 1. La minestra 234 2. La pasta e il riso 235 3. Il pane e le focacce 237 4. La carne 239 5. Il porcospino 244 6. Il pesce e i molluschi 247 7. Le verdure 248 8. Il latte e i formaggi 250 9. La frutta 251 10. I dolci 252 11. Le bevande 254 12. Il caff è e il tè 256 13. Il fumo 257 Immagini 260 PARTE TERZA 263 Ricette 264 Immagini 285 DIZIONARIETTO CULINARIO 286 BIBLIOGRAFIA 290 177 La cucina del viaggio Prefazione/ avessimo ‘studiato’ i Rom, grandi trasmigratori da secoli, non saremmo stati impreparati ad aff rontare la migrazione globale di oggi; se avessimo “osservato” i Rom, popolo interculturale per eccellenza, non Una delle tante saremmo ai balbettii interculturali della moderna sociologia; se avessimo “imitato” i Rom, popolo culture umane transnazionale europeo nonché mondiale, chissà da quando ci sarebbe stata la convenzione di Schengen e l’abbattimento delle frontiere! Non sono né un esperto né un appassionato Il presente lavoro è frutto innanzitutto delle di arte culinaria, anzi non mi trovo a mio agio frequentazioni con le comunità rom che mi hanno tra le pentole e i fornelli.
  • Group Participation Required $22 Per Person ++ First Second Third Fresh

    Group Participation Required $22 Per Person ++ First Second Third Fresh

    $22 per person ++ Choose 1 item per course cocktails first bloody mary 10 all spreads are served with flatbread or crudité mimosa 9 melitzanosalata smoked eggplant, roasted peppers, walnuts, feta choice of: orange / grapefruit / favosalata yellow lentils, scallions, black garlic, pine nuts pineapple tzatziki yogurt, cucumber, dill, citrus french 75 10 hummus chickpea, tahini, sultan chutney gin, lemon, sparkling wine second kir royal 10 creme de casis, sparkling wine greek caesar baby romaine, feta, croutons frittata crispy lamb, potatoes, feta aperol sprtiz 10 omelette tomato, avocado, chickpea, kale aperol, orange, soda water, sparkling wine spano-scramble leek, spinach, feta, flatbread chip greek bagel & lox taramasalata, salmon, caper, tomato third baklava french toast walnuts, seasonal fruit fresh juice 5 ice cream and sorbet seasonal flavors orange, grapefruit, pineapple fruit plate seasonal fruit, greek yogurt group participation required *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness A 20% gratuity may be added for parties of 6 or more. 4900 hampden lane bethesda, md 20814 www.kapnoskouzina.com @kapnoskouzina $22 per person ++ option one option two choose 1 item per course choose 1 item per course first first tzatziki yogurt, cucumber, dill, citrus greek caesar baby romaine, feta, croutons hummus chickpea, tahini, sultan chutney maroulosalata mixed heirloom greens, mizithra cheese, citrus vinaigrette melitzanosalata smoky eggplant, roasted peppers, walnuts,
  • Dec/Jan 2008

    Dec/Jan 2008

    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising