At the Gates of Spring-Anthesteria Winter to Spring: coming into being from the sacred silence of grief
Anthesteria – Winter with its seemingly lifeless, unadorned nature, with its black and white background of gloomy skies or snowy motionless landscapes, bordering on underworld connotations, always loomed large to the minds of ancient cultures. Though some cultures were more preoccupied with death, the ancient Greeks were more preoccupied with life. Their inquiring minds, to cast the souls of the dead out, thought of winter as the start of spring, as the time of rebirthing, of rejoicing, of breaking the spell of death, of purifying it with life through communal memorial rites and rituals of offerings, of drinking, of purifications and libations.
The present guests to Greece have the chance to follow the “fingerprints” of Greek history from the Paleolithic Era to the Roman Period in the many archeological destinations, just as in the archeological exhibition halls and accumulations that are dispersed all through the nation.
History: Paleolithic Age
The principal hints of human residence in Greece showed up amid the Paleolithic Age (approx. 120000 – 10000 B.C.). Amid the Neolithic Age that pursued (approx. 7000 – 3000 B.C.), plenty of Neolithic structures spread all through the nation. Structures and burial grounds have been found in Thessaly (Sesklo, Dimini), Macedonia, the Peloponnese, and so on.
One of the most authentic cultural elements of a place is gastronomy. The unique tastes of a destination’s cuisine are linked to the qualities and characteristics of its society and reveal an important piece of information regarding its cultural and economic history. At the same time, food is also a form of communication, a way to “speak” to someone’s heart. Greek Greece gastronomy is rich.
Greek cuisine and gastronomy, rich in authentic flavors and aromas represent an age-old cultural unity. It has a history of around 4,000 years, with special characteristics based on pure and unique quality goods of the Greek land. It was Archestratos who wrote the first cookbook in history (330 B.C.).
Despite what you may believe about Greek cuisine, it is more than just “moussaka”, “souvlaki” and the famous Greek Salad “choriatiki”. It offers a great variety of delicious and healthy dishes that can fully satisfy everyone, both vegetarians and meat lovers. Dozens of scientific studies have shown the positive effect of a balanced Greek diet on a person’s health, beauty, and longevity. (more…)
Visiting Greece is an experience where myth and tradition, history, and culture play a leading role. A country needs to be able to show its history to the world and make people want to know about it. Like its Mediterranean neighbours, Greece has been under the influence of diverse civilizations over the centuries with traces of them left across the country for anyone to see.
Starting from the Mediaeval times, the Byzantine period, the Francs, the Ottomans, and the Venetians – cultures that influenced this land and its people – not only helped shape the country that is today Greece, the continent that is today Europe, but also us all the people living here. Greece presents its castles and welcomes visitors to them, laying stress on a different aspect of its history.
The majestic castle on Rhodes Island in the East; Spinalonga in Crete, boasting a rich and controversial history, in the South; the Byzantine city-fort of Monemvasia, Peloponnese, in the West; and the castle of Kavala in the North: the list of castles in Greece, including the above, numbers 480. The above monuments date from the Early Byzantine period (5th century A.D.) until the 19th century. (more…)
Crete, the largest of the Greek islands and the fifth biggest island in the Mediterranean lies 318 kilometers south of Athens’ port, Piraeus. Rimmed by more than 1,000 kilometers of coastline, it combines dramatic mountains with deep rocky gorges and blissful golden sand beaches. The most southerly outpost of Europe, its south coast extends to the Libyan Sea, looking to Africa, while cultural influences from Asia Minor can also be felt from the period spent under Turkish rule. Thanks to its fertile soils and warm, sunny climate, the local economy is based on agriculture, with tourism coming in a strong second. Crete’s ancient archaeological sites, centuries-old harbor towns, and beaches attract visitors from all over the world.
1. Samaria Gorge
Contained within the Samaria National Park, this impressive 18-kilometer gorge is on the UNESCO World Heritage Site’s tentative list. From Xylóskalo, just outside the mountain village of Omalos, the gorge descends 1,250 meters to arrive at the Libyan Sea in Agia Roumeli on Crete’s sunny south coast. The river Tarraios, which dries up in summer but floods in winter, runs the length of the gorge with high rocky cliffs to each side. The stony path is quite challenging and not recommended for people with knee problems, but it’s a must-do for athletic visitors to Crete. On the busiest days, up to 3,000 people hike through the gorge. The walk can take four to six hours depending on how fit you are. It is open to visitors from May through mid-October. (more…)
We all know ouzo. The famous Greek drink that turns white when mixed with a little water or poured over ice. Traditionally, ouzo is both a welcoming drink and after-dinner digestive. But ouzo is not the only aperitif offered in Greece. Tsipouro! Or, tsikoudia – or raki – (on Crete!) is also associated with hospitality and good company.
All these alcoholic beverages look alike and complement a delicious array of appetizers. But they are not the same. They differ in raw materials and the way they are made. They are also different in taste and flavor. Ouzo is a mixture of alcohol, water, and various aromatic herbs, always including anise. In contrast to tsipouro, ouzo usually contains a small percentage of grape distillation. The final product is 40 to 50 ABV.
Tsipouro or tsikoudia is about the same, prepared – by distillation – and from the same raw material. Stemfyla (grape marc) are pieces of grapes, stems, and seeds that are left after pressing the grapes for the new wine. Also called strafyla or tsipoura, and on Crete, tsikouda. Tsipouro, however, contains anise, while raki does not. (more…)
