Food is connected to ethnicity, history, and “tradition." Showcasing the values, flavors, and smells of Greek food, Themester presents two events that discuss Greek cuisine and Greek food culture: a cooking demonstration led by Dr. Nafsika Papacharalampous and a lecture, “Imagination of Greek Rurality and Identity,” that comments on how “tradition” can be expressed through food. Dr. Olga Kalentzidou (IU Geography) says these events are a glimpse at what “tradition” means and how it is used by different interest groups.
“This Themester’s theme on identity and identification was my inspiration to propose and organize these two events,” said Dr. Kalentzidou. “Identity– national, regional, local– especially through food, is pivotal in how Greekness is expressed and often justified. As a Greek, I connect my belonging to the land and its history through food. At IU, my teaching in the department of Geography and my research interests at large also guided my wish to bring Dr. Nafsika Papacharalampous for a campus visit.”
Dr. Nafsika Papacharalampous will present a cooking demonstration at Read Hall to feature Greek national foods, including the revival of traditional dishes that come from Athens. A food anthropologist and chef, Papacharalampous has centered her work on food identity, including during Greece’s financial crisis. This cooking demonstration is meant to aim on how food connects to “tradition” and memory, especially when Greek food is one of the most recognized cuisines around the world.