Politismos eMagazine | Politismos Museum of Greek History

Author: Politismos Museum of Greek History

Logari and Katerina Hamilaki

15.06.2017 in Gastronomy

Logari: a place to feed your soul and a book to feed your mind Katerina Hamilaki is the author of not-you-average cookbook… In her book entitled “Logari: Cretan Diet through Poetry”, she thoroughly explores traditional Greek cuisine and its evolution through her experiences, talents and poetic lines. Katerina Hamilaki began working as a professional cook in Mariyannas Hotel, in Sisi, Lasithi, in 1989. She studied Catering and Hospitality Management in a public Vocational Training Institute in Agios Nikolaos, and later worked as a tutor in the same school. In 2003 she received her accreditation from the National Accreditation Center for…

Byzantine Cuisine

15.05.2017 in Gastronomy

Byzantine diet and cuisine: In between ancient & modern gastronomy (The following are selected excerpts from the book “Flavours and Delights, Tastes & Pleasures of Ancient and Byzantine Cuisine”) He who has dined with the emperor does not go straight to the tavern. Like this one, a lot of the views expressed in the “Life of Theodore of Sykeon” (mid-sixth century – 612) bear witness to a transitional period between ancient and Byzantine gastronomy. The saint was familiar with both ends of the spectrum alluded to in the quotation: the tavern in his youth and the palaces of Constantinople in…


13.05.2017 in Gastronomy

Fava… Simply Divine Traditional fava in Greece is not made with “fava beans”… but rather with yellow split pea beans!  If you are not able to find yellow split peas (though now easy to find at organic shops or Mediterranean markets), you can substitute green split peas for yellow. Ingredients: 12 ounces of split peas 3 cups of water 1 teaspoon of salt 1 teaspoon of pepper ¼ cup diced celery 1/3 cup diced red onion 2-4 garlic cloves (to taste) 1 cup olive oil For Garnish: diced Kalamata olives, fresh parsley, fresh diced onion, and one fresh lemon Add all…

Rustic Spinach Tart with Siglino & Goat Cheese

10.04.2017 in Gastronomy

Rustic Spinach Tart with Siglino & Goat Cheese from our friends at www.Cookouvagia.com …tarts open the door to a world of endless possibilities. There are sweet and savory tarts, tarts with vegetables, with cheese custard or even meat fillings! The tart base varies depending on the texture we want to achieve. We can use puff pastry, pate brisee, pate sucree etc. Siglino can ideally replace bacon in any of your cooking ideas.. We first tried this recipe at a party we had a while back and it was a big success! After raving reviews from our party guests, it has now…

Healthy Foods – Avgotaracho

10.04.2017 in Gastronomy

The unique foods of Greece and their health benefits: Messolonghi fish roe (Avgotaracho – Bottarga) Since ancient times, the Greeks had realized how precious the gifts of Mother Nature were. Over the years, the Greeks have come to discover the properties of these special herbs and foods… But it is Avgotaracho (Bottarga) which boasts the longest presence in culinary history! Messolonghi fish roe (Avgotaracho) Historic facts have shown that fish roe was a delicacy among the Pharaoh-elite in Egypt, while its nutritional value made it a staple in the diet of the Ancient Greeks. During the Byzantine era this gourmet product had earned…

Robert McCabe – Greece, pathways

10.04.2017 in Arts & Culture

Robert McCabe “Greece, pathways to an enchanted land” Photographs going well beyond the depiction of a person, an object, or a place, or even a satisfying visual composition. Photographs representing a form of poetry, creating a vivid emotional experience and evoking in our souls much more than the direct visual content of a simple picture. Photographs going far beyond the simply documentary: subjects are elevated through silhouetting, perspective and composition, creating a series of highly memorable, iconic images. The Embassy of Greece in Belgium is hosting an exhibition of renowned American photographer Robert McCabe entitled “Greece, Pathways to an Enchanted Land”,…

Bakaliaroswith Skordalia

16.03.2017 in Gastronomy

Bakaliaros (Battered-Fried Salted Cod) with Skordalia (Garlic Sauce) Battered Bakaliaros (salted cod), in Greek “μπακαλιάρος”, is the traditional food eaten in Greece on the 25th of March. This Greek traditional dish has become synonymous with the day that celebrates the Annunciation of Virgin Mary as well as the celebration of the Revolution against the Turks in 1821. How did we come to prepare this dish? The 25th of March is always in the period of the Great Lent when the Orthodox fast for nearly fifty days. No meat, no fish, no dairy products and sometimes no olive oil are permitted….

Spinach, Herb & Feta Skillet Pies from Aglaia’s Table

17.02.2017 in Gastronomy

Aglaia’s Spinach, Herb & Feta Skillet Pies Kea Artisanal 13 years ago, Aglaia Kremezi moved to the island of Kea and began and a gastronomical journey… From this beautiful Cycladic Island, she gardens, cooks, writes and teaches. Her culinary program Kea Artisanal introduces visitors to the Mediterranean way of eating, entertaining and living in Kea, Cyclades. Aglaia Kremezi’s first cookbook “The Foods of Greece” won the Julia Child award and she also serves as a consultant at Zaytinya, the acclaimed restaurant of renowned chef Jose Andres. Kremezi has also traveled throughout the United States as well as written for various…

Worlds Apart

17.02.2017 in Arts & Culture

“Worlds Apart”,  A New Film by Christopher Papakaliatis Employing love as a vehicle, “Worlds Apart” stresses some of the most burning issues in Greece, the refugee and financial crises, which have altered the lives of people in Europe. Set in modern day Greece, “Worlds Apart” is comprised of three separate narratives each following a love story between a foreigner and a Greek. Each story represents a different generation falling in love during a time of socioeconomic turmoil that dominates Southern Europe overall, only to connect as a single story in the end. Almost like a triptych work of art where each painting…