Greece, old or new?

    I just returned from a working week in Greece. The 3rd Kerasma Conference, highlighting some of Country's' great staples: olives and oil, wine, cheeses and  farmed seafood. The Greeks are definitely in a world of their own: language, alcohol (ouzo and retsina), flavors (mastique) and "Boy", do they know how to throw a party!  The good Greek food we experienced, it's like Greek dancing- very deliberate, independent, no real rhythm, until the trance starts. An unnerving intensity begins to build, as the beat grows and the movements and music become one. We had some incredibly simple food with extravagant flavors- braised calamari with tomato, onion, red pepper and mint- tart green apple with cinnamon and almond halva- fresh mackerel grilled with coarse salt, lemon peel and EVOO or yogurt and za'taar charred chicken thighs. Most foods are cooked over wood charcoal, which adds a certain seared, deep character to all the flavors. Like the people you meet on the outer Islands hard, wind-streaked, sun checked and a comforting smile.

  Make no mistake; Athens is a big, bustling city- smog, traffic, police, pushing rush-hour crowds. All seem to fade to a background grumble as the sun sets. Fairy light sparked streets, outdoor tavernas and up above, the golden-amber hue of the brightly lit Acropolis; a testament to over 2000 years of Greek history, its shadows amongst those of The King George Palace and Grande Bretagne Hotels below.

How does this ancient society blend the commerce and activity of The City with its white-washed houses, "tomorrow's pace" and donkey drawn carts of the surrounding Islands?

Comments

[Nick Matyas]

So nice and good posting. i liked it. keep going. :)

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