PHOTO GALLERY
Ancient Greek Wine Event a great success!
"Sweet,
unmingled, a potion divine":
Greek Wine from Antiquity to Modern Times
On 26 October three experts on the wine culture of ancient and modern Greece gave short talks followed by seven tasting samples especially designed for the evening by David Tsirekas from Perama restaurant.
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Greek Wine from Antiquity to Modern Times
On 26 October three experts on the wine culture of ancient and modern Greece gave short talks followed by seven tasting samples especially designed for the evening by David Tsirekas from Perama restaurant.
•
Michael Turner, Senior
Curator of the Nicholson Museum spoke about the god Dionysus and
the relationship of wine and religion in the ancient world.
• Dr Elizabeth Bollen discussed the ways in which wine was consumed in ancient Greece, the cups, jugs and kraters that were used and the ceremonies that accompanied drinking.
• Angie Giannakodakis, talked about modern Greek wine varieties and the wine culture of modern Greece.
• The short talks were followed by catered drinks to be served in the beautiful Nicholson Museum. Each of the seven tasting samples were especially designed by David and his team at Perama and was matched with a Greek wine.
• Dr Elizabeth Bollen discussed the ways in which wine was consumed in ancient Greece, the cups, jugs and kraters that were used and the ceremonies that accompanied drinking.
• Angie Giannakodakis, talked about modern Greek wine varieties and the wine culture of modern Greece.
• The short talks were followed by catered drinks to be served in the beautiful Nicholson Museum. Each of the seven tasting samples were especially designed by David and his team at Perama and was matched with a Greek wine.
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The second Ancient Greek Cooking Class a great success!
A Physician's Feast: Galen and Ancient Greek Food
Following their
successful cooking class “Homer’s Kitchen: A Culinary Adventure”,
there was great interest in David Tsirekas' and
Renée Regal's announcement that they would collaborate once again in a class on
11 July.
Galen, c.129-199AD, was a Greek from Pergamon who trained in medicine in Smyrna and Alexandria. During his career he served as a surgeon to gladiators and eventually became physician to Roman Emperor Marcus Aurelius. Galen wrote an enormous number of medical texts and his ideas were central to the practice of Western Medicine for centuries.
What is little recognized is that many of Galen’s works mention food, diet, nutrition and their relation to health. His writings consequently open a window into the world of ancient Greek and Roman cuisine!
Galen, c.129-199AD, was a Greek from Pergamon who trained in medicine in Smyrna and Alexandria. During his career he served as a surgeon to gladiators and eventually became physician to Roman Emperor Marcus Aurelius. Galen wrote an enormous number of medical texts and his ideas were central to the practice of Western Medicine for centuries.
What is little recognized is that many of Galen’s works mention food, diet, nutrition and their relation to health. His writings consequently open a window into the world of ancient Greek and Roman cuisine!
David Tsirekas - Executive Chef Perama Restaurant (1 Chef Hat) &
Renée Regal - Archaeologist and specialist in ancient Greek food and
ritual
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