Greek Cuisine: the Olympian Gold Standard

Greek cuisine is the food of the Gods or perhaps of the Greeks. The foundation of the Mediterranean diet, is olive oil traditionally consumed in Mediterranean countries has become known to be the  most characteristic and ancient element of Greek cuisine.

The "Mediterranean triad", based on Oil of the lowly olive, mated to Wheat and complemented with wine. Ancient Greek cuisine was characterized by its frugality and was pared more commonly with fish, rarely adding other meats. It is known that Greek Cuisine rules the cuisine of the entire world; so it is no surprise to find out that the first cookery book was written in 330 B.C by the Greek food gourmet, Archestratos.

Traditional Greek cuisine and what distinguishes the food, is the combination of the following unique ingredients. This includes the Greek philosophy regarding eating and sharing of meals, as well as the country itself and the atmosphere in general. Basic family values imparted at the large communal table which is alive with cheer, dance, laughter and love. Patrons of the establishment, when ready, parade to the kitchen to help themselves to Green liver soup, goat stew, grape leaves and all washed down with Ouzo the traditional Liquorice drink.

Greek cuisine has four secrets, fresh ingredients of good quality, proper use of herbs and spices, the famous Greek Extra Virgin (the first cold press of the fruit) olive oil, and its basic simplicity.

Greek Cuisine is truly an experience for the senses, and Greek food is romantic professing aphrodisiac properties, wine, grape leaves, seasoned meats, finger food, and the base of cuisine the revered Olive oil and saganaki which is flaming goat cheese. Traditional dishes include the influence of native licorice root and known to be filling, not leaving room for desert, not even the tempting sweet Baklava or dining with, a hot custard and honey dessert know as  kataefi,  The table is alive with the tasteful use of oregano, mint, garlic, onion, dill and bay laurel leaves.

North Americans prize Greek cuisine, famous for its great variety of dishes and unique tastes, while the Greek cuisine is the typical Mediterranean geneses known to have influenced other Balkan countries.

The Greek cuisine is famous throughout the world for its wonderful taste, variety and nutrition, is quintessentially Mediterranean. The cuisine of the Greek Islands including Cyprus, since ancient times have attracted many foreigners like a magnet; foreigners sampled the fare only to impart the finds to their countries, countless books and recipes about the Greek traditional presentations.

Through the centuries the Greeks fully exploited to their advantage everything foreign and slowly, perfected, created and stabilized their own traditional cuisine, bringing it to inevitable levels. To this successful evolutionary course of Greek, Cypriot and Island cuisine contributed not only the experiences gained or the skillfulness of the Greek chiefs but also showcased a huge variety of the local foods of Greece.

Gods and lesser patrons haunt restaurants looking for the key, the heart and secret of the foods that influence all French, Italian and Roman pretenders who sought the goal of the Greeks gold standard for food and taste.