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Byzantine Gastronomy
Byzantine Gastronomy Byzantine cuisine synthesized dishes from ancient Greece and the Roman Empire with new ingredients and many innovations. The Empress Theodora ( ca. A.D. 500 – 548) invited cooks from different parts of mainland Greece and the islands to cook for her. As the capital of a powerful and rich empire, Constantinople, a bustling city of as many as 1,000,000 inhabitants at its height during the Macedonian dynasty of the late 9th-early 11th centuries, was the center of the domestic and foreign trade of Byzantium. Grain, wine, salt, meat, cheese, vegetables and fruits flowed from the provinces into its markets. The capital was also the centre of luxury trade: exotic spices and lavish foods (such as black caviar) were popular imports for the wealthy land owners, the officials of the State and Church and the rich members of the new middle class, the “mesoi”, who could afford them. Beans were a common source of protein for the peasants, the poor and the monks during fasting. The variety of vegetables, fruits and condiments-black pepper, honey, olive oil, vinegar, salt, mushrooms, celery, leeks, lettuce, chicory, spinach, turnips, eggplant, cabbage, white beets, almonds, pomegranates, nuts, apples, lentils, raisins etc. which were listed as food of the poor by Ptohoprodromos (Poems-1150), mirrors both the interest in good eating and the availability of healthy ingredients regardless of economic class. Tomato and potato were not part of the Byzantine diet, as they were introduced to the area many years later. Bread played a very important role in the Byzantine diet, so much so that the guild of bakers of Constantinople and their animals were never used by the state in order that bread baking could not be interrupted (Book of the Eparch, 911-912). -
Annahiking How to Reach Andros and Tinos for an Annahiking Tour
AnnaHiking Active holidays in Greece How to reach Andros and Tinos for an AnnaHiking tour ©Annelies Pelt, AnnaHiking, Griekenland bijgewerkt 27-12-2020 How to reach Andros and Tinos for an AnnaHiking tour We do not accept responsability for errors in this document, changes or delays! OPTIONS TO REACH ANDROS AND TINOS ................................................................................ 3 FLIGHT ON ATHENS (ATH) ............................................................................................................. 3 ATHENS AIRPORT – RAFINA HARBOUR ................................................................................................. 3 Taxi airport → Rafina v.v................................................................................................................. 3 Public bus airport → Rafina v.v. ...................................................................................................... 3 Shuttlebus airport → hotel Avra Rafina v.v. ................................................................................... 3 ATHENS CENTRE → RAFINA HARBOUR ................................................................................................ 4 Public bus Athens Centre → Rafina v.v. .......................................................................................... 4 RAFINA – RAILWAY STATION SKA (TRAIN TO METEORA) V.V. ........................................................... 4 ATHENS AIRPORT – PIRAEUS HARBOUR .............................................................................................. -
Unspoilt Cyclades Andros-Tinos-Syros Table Of
Unspoilt Cyclades Andros-Tinos-Syros Table of Contents Trip Highlights, Map, Tour Details, Itinerary, What’s included, Itinerary Changes, Terrain, Condition Grading, Starting point and getting there, Food, Weather, Gear checklist, Currency & Banking, Passports, Visas Greece has always been among the most popular holiday destinations worldwide, especially due to its countless amazing islands. Each of them has something special to offer, and apart from the most popular such as Santorini, Mykonos and Crete there are a number of other islands which are less touristy, yet extremely beautiful and worth visiting. This trip takes you to islands ideal for those who don’t like tourist-packed places and who are feeling adventurous and want to discover destinations off the beaten path. It starts in Athens, and after visiting the Acropolis and the new Acropolis museum, we will hop on our ferry to Andros. It is the second-largest island of the Cyclades, with a long and proud seafaring tradition and a walker’s paradise. Its wild mountains are traversed by fertile valleys with bubbling streams and ancient stone mills. After spending three nights in Andros take the ferry to Tinos, a wonderland of natural beauty, dotted with more than forty marble-ornamented villages found in hidden bays, on terraced hillsides and atop misty mountains. For the last part of the trip spend a day in Syros, exploring Ermoupolis, the leading commercial and industrial center of Cyclades, as well as its main port, since it was founded in the 1820s. Trip Highlights - Experience -
CYCLADIC ART Athens – Andros
Your Trusted Experts to Greece 248, Oakland Park Ave. | Columbus, OH 43214 Toll Free: 888.GREECE.8 | Fax +30.210.262.4041 [email protected] www.DestinationGreece.com CYCLADIC ART Athens – Andros - Tinos formation of the modern state of G reece (1830) (9 Days / 8 N ights) dow n to 1922, the year in w hich the Asia Minor disaster took place Day 1: Athens Arrival Day 3: Athens – Acropolis and the Acropolis Upon arrival at Athens International Airport the M useum Destination G reece representative w ill w elcome you Enjoy breakfast and then start on a journey in the and escort you to your hotel ancient past of G reece. W e visit the most important sites of the city and the pinnacle of the ancient Day 2: Athens – Cycladic Art and Benaki M useum s G reek state of Athens, the Acropolis and Parthenon. After breakfast w e start w ith Conclude the day w ith a visit to the unique, w orld- a visit to the Museum of know n, Museum of Acropolis Cycladic Art (MCA). The Museum of Cycladic Art is Day 4: Athens – Island of Andros dedicated to the study and Morning transfer to the port of Rafina to embark the promotion of ancient cultures ferry boat for the 2-hour voyage to the island of of the Aegean and Cyprus, Andros. Arrival w ith special emphasis on in Andros and Cycladic Art of the 3rd transfer to millennium BC. Chora to visit the G oulandri It w as founded in 1986, to Museum of house the collection of Contemporary N icholas and Dolly Art. -
Naxos, Cyclades, Greece
Retrogression of a high-temperature metamorphic core complex Low-grade retrogression of a high-temperature metamorphic core complex: Naxos, Cyclades, Greece Shuyun Cao1,2,†, Franz Neubauer1, Manfred Bernroider1, Johann Genser1, Junlai Liu3, and Gertrude Friedl1 1Department of Geography and Geology, University of Salzburg, Hellbrunnerstrasse 34, A-5020 Salzburg, Austria 2State Key Laboratory of Geological Processes and Mineral Resources, School of Earth Sciences, China University of Geosciences, Wuhan 430074, China 3State Key Laboratory of Geological Processes and Mineral Resources, China University of Geosciences, Beijing 100083, China ABSTRACT metapelites (at temperatures of ~350–130 °C) sion of metamorphic complexes along the in the metamorphic core complex core re- upper margins, particularly close to the brittle- Retrogressive deformation and metamor- sulted mainly from late-stage E-W shorten- ductile boundary (e.g., Siebenaller et al., 2013; phism are often reported from the main ing and folding. Late-stage flow of hydrous Whitney et al., 2013; Gébelin et al., 2014; low-angle shear zones and detachments of fluids resulted in resetting of fabrics and Methner et al., 2015, and references therein). metamorphic core complexes, but their im- enhancement of ductile deformation. The Low-temperature retrogressive deformation portance is not sufficiently emphasized for middle–late Miocene retrogression events and metamorphism of high-grade metamorphic the footwall interior. In order to contribute are also reflected by a similarly aged tectonic fabrics are often reported from detachments of to a better understanding of exhumation- collapse basin in the hanging-wall unit above metamorphic core complexes (e.g., Mehl et al., related retrogression processes within and at the detachment. -
Menu Items Also Available
11:00PM-4:00PM | Weekends & Bank Holidays *The consumption of raw or uncooked eggs, meat, poultry or shellfish may increase your risk of food borne illness. Please inform your server of any allergies or dietary restrictions. BRUNCH Soup Of The Day D i p s S a n d w i c h e s Served with Pita Points Served with Crisps or Crudités Tzatziki – 10 – 17 S a l a d s Chicken Yogurt, Cucumber, Garlic Haloumi, Cucumbers, Spinach, Olive Paste, Myzithra – 18 Fava – 9 on Panino Bread Arugula, Grilled Chicken, Smooth Greek Yellow Myzithra Cheese, Caramelized Split Peas, Red Onions Vegetable – 13 Onions, Roasted Peppers, Zucchini, Eggplant, Roasted Citrus Segments, Walnuts, Melitzana – 13 Peppers, Balsamic Cream, White Truffle Balsamic Vinaigrette Roasted Eggplant, Peppers, on Panino Bread Onions Horiatiki – 16 Despaña Chorizo – 15 Tomatoes, Cucumbers,Red Onions, Trio – 22 Sautéed Peppers and Onions, Barrel-Aged Feta,Olives,Red Wine Tzatziki, Melitzana, Fava on Panino Bread Vinaigrette Pulled Pork – 17 Kataïfi – 22 Greek Cabbage Slaw, Mixed Greens, Grilled Shrimp, on Panino Bread Strawberries, Gorgonzola, Pistachios, Kataïfi, Prosciutto – 17 Strawberry Vinaigrette Kasseri Cheese, Arugula, Roasted Peppers, Beet – 18 on Panino Bread Beets, Mixed Greens, Falafel, Almonds, Goat Cheese, Champagne Raisin Vinaigrette E g g s Dressings Feature Locally-Owned EVOO Shakshuka – 14 K i d s Poached Eggs, Peppers, Onions, Vine Ripe Tomatoes, Mac n’ Cheese – 11 Toasted Village Bread Kid Friendly Cavatappi Cheddar G r i d d l e — Strapatsada – 13 Soft Scramble, Tomatoes, -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
The Athenian Empire
Week 8: The Athenian Empire Lecture 13, The Delian League, Key Words Aeschylus’ Persians Plataea Mycale Second Ionian Revolt Samos Chios Lesbos Leotychidas Xanthippus Sestos Panhellenism Medizers Corinth Common Oaths Common Freedom Asia Minor Themistocles Pausanias Dorcis Hegemony by Invitation Aristides Uliades of Samos Byzantium Hybris Delos Ionia Hellespont Caria Thrace NATO UN Phoros Hellenotamias Synod Local Autonomy 1 Lecture 14, From League to Empire, Key Words Eion Strymon Scyros Dolopians Cleruchy Carystus Naxos Eurymedon Caria Lycia Thasos Ennea Hodoi Indemnity Diodorus Thucydides Athenian Imperial Democracy Tribute Lists Garrisons 2 Chronological Table for the Pentekontaetia 479-431 481/0 Hellenic League, a standard offensive and defensive alliance (symmachia), formed with 31 members under Spartan leadership. 480/79 Persian War; battles under Spartan leadership: Thermopylae (King Leonidas), Artemesium and Salamis (Eurybiades), Plataea (Pausanias), and Mycale (King Leotychides). 479 Thank-offerings dedicated at Delphi for victory over Persia including serpent column listing 31 cities faithful to “the Hellenes”. Samos, Chios, and Lesbos, and other islanders enrolled in the Hellenic League. Sparta, alarmed by the growth of Athenian power and daring, send envoys to urge the Athenians not to rebuild their walls, but Themistocles rejects the idea and tricks the envoys; Athenians rebuild walls using old statues as ‘fill’, while Themistocles is on diplomatic mission to Sparta. Following the departure of Leotychides and the Peloponnesian contingents, Xanthippus and the Athenians cross over to Sestos on the European side of the Hellespont, lay siege to the town, and capture the Persian fortress. Themistocles persuades the Athenians to complete fortifications at Piraeus, begun in 492; while Cimon promotes cooperation with Sparta, Themistocles hostile to the hegemon of the Peloponnesian and Hellenic leagues; attempts to rouse anti-Spartan feelings. -
The Neolithic Settlement at Strofilas, Andros
Πάπυροι - Επιστημονικό Περιοδικό τόμος 8, 2019 Papyri - Scientific Journal volume 8, 2019 The Neolithic Settlement at Strofilas, Andros CHRISTINA A. TELEVANTOU, Ph.D. Director of the Excavation of Strofilas Θεσσαλονίκη 2019 – Thessaloniki 2019 ISSN:2241-5106 This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License Πάπυροι - Επιστημονικό Περιοδικό Papyri - Scientific Journal τόμος 8, 2019 volume 8, 2019 www.academy.edu.gr [email protected] The Neolithic Settlement at Strofilas, Andros The Neolithic Settlement at Strofilas, Andros* CHRISTINA A. TELEVANTOU, Ph.D. Director of the Excavation of Strofilas Περίληψη Οι ανασκαφές στο οροπέδιο του Στρόφιλα στην δυτική ακτή της Άνδρου έφεραν στο φως τα ερείπια ενός μεγάλου οχυρωμένου προϊστορικού οικισμού που φαίνεται ότι ιδρύθηκε κατά την Νεώτερη Νεολιθική Ι περίοδο (5000-4500 π.Χ.) και άκμασε κατά την Νεώτερη Νεο- λιθική ΙΙ/Τελική Νεολιθική περίοδο (4500-3200 π.Χ.). Η ανάπτυξή του οφείλεται στην στρατηγική γεωγραφική θέση της Άνδρου κοντά στην Αττική και ειδικότερα τη Λαυρεωτική σε συνδυασμό με την καίρια θέση του στις διαδρομές της νεολιθικής ναυσιπλοΐας που ευνοούσε το εμπόριο (π.χ. διακίνηση μηλιακού οψιανού και μεταλλεύματος –Λαυρεωτική;-) και τη μετάδοση τεχνολογίας και ιδεών ανάμεσα στις Κυκλά- δες, την ηπειρωτική χώρα (π.χ. Αττική), την Εύβοια και το ΒΑ Αιγαίο. Η έναρξη της εκμετάλ- λευσης μεταλλεύματος στην Λαυρεωτική ισχυροποίησαν τον ρόλο του στο Αιγαίο. Σειρά στοιχείων τον καθιστούν, με τα έως τώρα δεδομένα, μοναδικό στις Κυκλάδες και στην εγγύτερη γεωγραφική περιοχή (π.χ. Εύβοια, Αττική). ● Η μεγάλη έκτασή του σε συνδυασμό με τον πυκνό πολεοδομικό ιστό και το ιδιαίτερα μεγάλο μέγεθος των κτιρίων, αψιδωτών και τετράπλευρων. -
Cretan Dinner
CRETAN DINNER STARTERS SALADS Chicken Soup Spinach 10,00€ 14,00€ With coarsely cooked tomatoes in the wood Hearts of spinach arugula, pomegranate, oven and pure virgin olive oil. crushed sour mizithra, almond, jelly from strawberry and orange fillets with pumpkin seeds. Flute 10,00€ Potato salad With greens and fennel on cream cheesse. 15,00€ Salad of broken boiled potatoes, summer toma- Liver toes, cucumber, onion and egg with 14,00€ pure virgin olive oil and village vinegar. Savory liver with caramelized onions & raisins. Snails 11,00€ PASTA With coarse salt, rosemary and vinegar. Skioufichta Haniotiko mpoureki 14,00€ 12,00€ Cretan traditional pasta cooked with tomato, Zucchini and Potato pie from Chania. served with cream cheese. Zucchini blossoms Magiri 13,00€ 16,00€ Stuffed with wild artichokes vegetables, rice and Round shapped Cretan pasta, with rabbit, light yoghurt mousse. and dry cream cheese. Meatballs Pilaf 12,00€ 14,00€ Minced beef with sour & mint served with With smoked apaki lime and saffron. smoked paprika emulsion. Cretan Tacos 12,00€ With lightly cooked lamb and potato. MAIN COURSES DESSERTS Organic Chicken Baklava 18,00€ 11,00€ Stuffed with Cretan gruyere, sun-dried tomatoes With walnuts and fresh vanilla ice cream with and olives on spinach & cream. cinnamon. Beef Sfakiani pie 19,00€ 11,00€ Roasted in dessert wine and round maggiri Traditional pie from Sfakia, stuffed with sweet with gruyere & okra. mizithra served with honey. Lamb shank Cool pie 22,00€ 11,00€ Simmered in the wood oven with herbs and With sheep yoghurt and sour cherries. papardelles cooked in its own juice with tomato and Cretan cream cheese. -
Cyclades, Greece)
Geol. Mag. 152 (4), 2015, pp. 711–727. c Cambridge University Press 2014 711 doi:10.1017/S0016756814000661 Coupled phengite 40Ar–39Ar geochronology and thermobarometry: P-T-t evolution of Andros Island (Cyclades, Greece) ∗ BENJAMIN HUET †, LOÏC LABROUSSE‡§, PATRICK MONIɶ, ∗∗ BENJAMIN MALVOISINࢱ & LAURENT JOLIVET# ‡‡ ∗ Department of Geodynamics and Sedimentology, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria ‡UPMC Université Paris 06, UMR 7193, ISTeP, 4 place Jussieu, 75252 Paris cedex 05, France §CNRS, UMR 7193, ISTeP, 4 place Jussieu, 75252 Paris cedex 05, France ¶Géosciences Montpellier, UMR 5573, Université Montpellier 2, France ࢱFaculté des Géosciences et de l’Environnement, Université de Lausanne, Switzerland #Université∗∗ d’Orléans, ISTO, UMR 7327, 42071, Orléans, France CNRS/INSU, ISTO, UMR 7327, 42071, Orléans, France ‡‡BRGM, ISTO, UMR 7327, BP 36009, 45060 Orléans, France (Received 30 June 2014; accepted 10 October 2014; first published online 21 November 2014) Abstract – Andros is a key island for understanding both the timing of high-pressure–low-temperature (HP-LT) metamorphism and the dynamics of crustal-scale detachment systems exhuming high-grade units in the Cyclades (Greece). Using phengite 40Ar–39Ar geochronology coupled with thermobaro- metry, as well as data from literature, we constrain the pressure–temperature–time (P-T-t) paths of the Makrotantalon and Attic–Cycladic Blueschist units on Andros. Peak conditions of the HP-LT episode in the Makrotantalon unit are 550 °C and 18.5 kbar, dated at 116 Ma. We correlate this episode with Early Cretaceous blueschist facies metamorphism recognized in the Pelagonian zone of continental Greece. This is a new argument favouring a Pelagonian origin for the Makrotantalon unit.