A tradition whose origins are lost in the mists of time!
Gastronomy has been deeply rooted in the Greek culture and lifestyle since ancient times. The Greek land produces unique products that contribute to the good health of Greeks. Why not join them by discovering the Mediterranean diet and its benefits.
What gastronomy is
The word "gastronomy" derives from the Ancient Greek words γαστήρ (gastḗr= stomach) and νόμος (nomos=laws that govern). We use gastronomy to describe the art of making good and delicious food.
This includes combining good food with good wine or other beverages, and it is not limited to cooking; it is more like a canvas painted repeatedly on various different themes.
The Greek ritual of enjoying a meal, particularly the combination of what you eat and where you eat it each time, cannot be repeated, exported or re-enacted. That's what makes Greek gastronomy stand out.
Culinary art and gastronomy can take you on a trip down memory lane through tastes and flavours, which make you feel warm and fuzzy as you recall gastronomic experiences of the past.
Cooking is like singing. Anyone can cook; a good cook, though, will create their own version, their personal execution of a dish, just as a singer performs the lyrics in their own style, avoiding to imitate the original performer.
Archestratus, the father of gastronomy
Archestratus was an ancient Greek poet from Gela or Syracuse, Sicily, who lived sometime in the mid-4th century BC and was known as the "father of gastronomy". His most famous work, Hedypatheia or Gastronomy, is considered the first cookbook (330 BC) and was held in high esteem by Athenaeus in his Philosophers at Dinner (in Greek Deipnosophistai), composed around 200 AD.
This humorous didactic poem advises a gastronomic reader on where to find the best food in the Mediterranean world, including several recipes and instructions on how to prepare dishes, focusing mostly on fish.