When I was thirteen I visited the coastal Alaskan town of Yakutat for a photography trip with my dad. On the beach there were signs to look out for wash up items on the beach from the 2011 Japan tsunami, some of the items included dolls, soccer balls and a lot of trash. I was shocked to see these items on a beach in Alaska when the tsunami occurred over 4000 miles away. This was my first and only experience with a tsunami. Six years later I came here to Greece and learned about the tsunami from the Minoan eruption and my curiosity was piqued again.
Continue reading The Minoan Tsunami: Two Theories, Past and Present
Most people in college sit in a lecture hall and take notes from a powerpoint with their notebook on a desk, and for me, gaze out the windows wishing to be outside. Taking notes here in Santorini is much different, we’re outside, in the heat, with a handy field pack on our back and our cherished field notebook in our hand. Field notebooks are a geologist’s most prized possession and contain loads of information within their pages. I came into the NAU in Greece program with only taking one geology class and I had no experience with field notes. I will show what it is like to take field notes for the first time, and how to make good descriptions without ever doing them before for the ultimate souvenir. Continue reading Field Notes for the First Time
Every culture has its own unique cuisine, and it dates back to the very beginning of that country. For Greece, it dates back 4000 years and is a part of the history and culture of the country. Many of the ancient Greek foods are still present in the culture today; such as olive oil, white wine, wheat, and meat. I will be comparing the food in Greece today to how it was in the past, and how the food of a place can change within a culture. I will take you with me on a day’s worth of food in Athens, Greece.
At the start of the day we all have breakfast, traditionally, the Greeks had barley bread dipped in wine for breakfast, also served with figs or olives. Today a Greek breakfast usually consists of a pastry, such as the pastries pictured above, which can be sweet or savory, This is an example of how an old culinary custom can change within a culture through time.
Now it’s time for lunch. A gyro is currently common greek street food, it is made with some type of meat, tomatoes, onions, and a yogurt sauce wrapped with a piece of pita. The meat is grilled on a rotating skewer, cooked slow and long, which shows evidence of it from the Mycenaean Greek and Minoan periods. Gyros have also grown popular in other countries, which shows how one countries cuisine can influence another.
Many Greeks have coffee late in the afternoon. For many people, coffee is a necessity. The Greeks love their coffee, and have had their unique coffee since 1957. The frappe (pictured above) is a common coffee drink in Greece that is made from Nescafé, water, and sugar and has a thick layer of foam on top.
Now it’s time for dinner, or a pre dinner since most Greeks don’t eat dinner until nine at night. Pasta is considered to be a traditional Italian dish, with the first known record of it in 1154 in Sicily. But not many people know that in Greek mythology, it is believed that the god Hephaestus invented a device that made strings of dough. This was the earliest reference to a pasta maker.
At about nine or ten at night it is time for dinner. This is considered a more traditional Greek dinner, it consists of a Greek salad, yogurt sauce, dolma, spanakopita, gigantes Plaki, and bread. One of the foods in this meal that has been around since ancient Greece is dolma, which is grape vine wrapped rice. In Ancient Greece is was called fyllas. This shows how some of the first food eaten can still be a common meal in today’s society.
It is now about 2am, and to finish the day, a cup of gelato is the way to go. Gelato started in Italy but has since grown all over the world and is now a popular Greek dessert. Now the day is over and the day was spent eating amazing food in an amazing place.