Themester

Kalentzidou, who teaches Geography of Food and a Geography topics course on Greek cuisine during the fall semester, says that she deconstructs stereotypes in Greek tradition and food, especially with the ties to what she calls an “unchanging and... mythical ancient past.” She says these two events will have the audience tasting Greek food—literally and metaphorically.  

“I would like the audience to see identity being full of contradictions, paradoxes, and delightful surprises,” Dr. Kalentzidou said. “With regards to Greek identity, I hope the audience will see how Greek food is intimately tied to the land, to its geography, politics, and international debates about foodways.” 

“Imagination of Greek Rurality and Identity,” Dr. Papacharalambous’ follow-up event to the cooking demonstration, is a lecture at Ostrom Workshop that discusses the connection between food and ethnicity, including what national and ethnic identification means in terms of “world culinary politics.” Dr. Kalentzidou says that despite its popularity, many do not know Greek food more than the gyro, souvlaki, and baklava. These events provide an opportunity to learn more about the Greek culinary world.  

“Greek food seems to be enjoyed by a lot of people in this country,” said Dr. Kalentzidou. “So, come and see what Greeks think about their own food; how it can move beyond pan-Mediterranean categories; and the role it plays in economic and other crises. I also hope that people will benefit from meeting a food anthropologist and chef!” 

Dr. Nafsika Papacharalambous’ cooking demo takes place at Read Hall on Oct. 12. “Imagination of Greek Rurality and Identity” takes place at Ostrom Workshop on Oct. 18. For more information about these events, visit Themester’s News + Events website.