Gastronomy and Tradition: The soul of Greek identity and tourism

Antheia Kotsi, Consultant for Gastronomy and Wine Promotion

The gastronomic and wine-making tradition in Greece has both shaped and been shaped by our societies. It is a part of our culture that continues to define the character of each region today. What is the importance of gastronomic and wine-making tradition today, and how do they influence the transformation of a place into a destination?

Every region in Greece has its own unique gastronomic characteristics that shape its identity. The simplicity of the cuisine in the villages of Epirus, the enriched dishes of Corfu, and Asia Minor influences are just a few examples of the complexity of Greek cuisine. Similarly, in the viticulture sector, in places like Limnos where one of the oldest grape varieties is still cultivated, wine remains a major part of local society to this day. Tradition is something that has been passed down through generations, evolving along with society, and today it is more important than ever that we care for its preservation.

Patience is a core characteristic of our cuisine. It takes patience to finely roll out the dough for the wild greens pie of Epirus, to slow-cook the filling in the oven, to gather and clean the wild herbs. Modern life leaves almost no patience available for cooking, and this is one of the reasons why we, as a society, have turned elsewhere. International influences on daily life and the fixation on global trends that dominated Greek gastronomy for a number of years have also distorted the Greek culinary tradition. Tzatziki does not need avocado to be “cool.” A meat pie does not need to be deconstructed in order to impress. Greek cuisine is “cool” in and of itself – it impresses through its simplicity and its pure ingredients. These are the features that should be showcased so that Greece can build a strong gastronomic brand name.

There are still culinary heroes in local communities who preserve traditions, in small taverns or coffee houses. There are people who produce local products without diluting them with foreign elements. There are people who love their locality and promote it through its natural beauty. All of these elements are essential for establishing strong place branding – branding based on tradition and the unique traits of each locality, making it a destination that offers what it truly has, genuine and unpretentious.

Preserving tradition is of major importance, and coordinated actions must be taken to protect it. It can be adapted to the present, but only to a certain point.

The views expressed in this article are the author’s personal opinions and do not reflect the views or opinions of the Ministry of Rural Development and Food.