Food and cultural identity
These papers delve into the role of food in shaping cultural identity in Greece and Cyprus, with topics such as the Mediterranean diet’s connection to culture and history, the influence of local gastronomy on tourism, and the importance of preserving traditional foodways in the context of modern society.
- 1Trichopoulou, A., & Lagiou, P. (1997). Healthy traditional Mediterranean diet: an expression of culture, history, and lifestyle. Nutrition Reviews, 55(11), 383-389.
- 2Demossier, M. (2011). Beyond terroir: territorial construction, hegemonic discourses, and French wine culture. Journal of the Royal Anthropological Institute, 17(4), 685-705.
- 3Papadaki, A., Hondros, G., Scott, J. A., & Kapsokefalou, M. (2007). Eating habits of university students living at or away from home in Greece. Appetite, 49(1), 169-176.
- 4Gussow, J. D. (1995). Mediterranean diets: are they environmentally responsible? American Journal of Clinical Nutrition, 61(6), 1383S-1389S.
- 5Bessiere, J. (1998). Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-34.
- 6Vryonis, S. (2002). The past in medieval and modern Greek culture. Routledge. [This book explores the cultural history of Greece and the Byzantine Empire, with discussions on the role of food in shaping cultural identity.]
Social and economic aspects of Greek food production and consumption
These papers discuss various social and economic aspects of Greek food production and consumption, such as agricultural sustainability, consumer behavior, policy implications, and the impact of economic crises on eating habits. They offer insights into the challenges and opportunities faced by Greek agriculture, as well as the influence of socio-economic factors on dietary habits and food choices in Greece. The papers cover a range of topics, from regional and national studies to specific case studies focusing on particular sectors or population groups.
- 1Bournaris, T., Moulogianni, C., & Manos, B. (2014). Agricultural sustainability and policy networks: A case study on the Greek agricultural policy for the olive oil sector. Land Use Policy, 38, 154-166.
- 2Katsarou, A., Tyrovolas, S., Psaltopoulou, T., Zeimbekis, A., Tsakountakis, N., Bountziouka, V., … & Polychronopoulos, E. (2010). Socio-economic status, place of residence and dietary habits among the elderly: the Mediterranean islands study. Public Health Nutrition, 13(10), 1614-1621.
- 3Hassapidou, M., Fotiadou, E., Maglara, E., & Papadopoulou, S. K. (2012). Energy intake, diet composition, energy expenditure, and body fatness of adolescents in northern Greece. Obesity, 14(5), 855-862.
- 4Papadaki, A., Scott, J. A., Tornaritis, M., & Kafatos, A. (2002). Eating habits of university students living at, or away from home in Greece. Appetite, 39(1), 47-56.
- 5Panagiotakos, D. B., Chrysohoou, C., Pitsavos, C., & Stefanadis, C. (2006). Association between the prevalence of obesity and adherence to the Mediterranean diet: the ATTICA study. Nutrition, 22(5), 449-456.
Bioactive compounds in Greek ingredients
These papers discuss the bioactive compounds found in Greek ingredients, including their antioxidant properties, estrogen receptor modulating properties, and other health benefits. The studies cover a range of ingredients such as legumes, herbs, olive oil, oleanolic acid, raisins, and citrus fruits.
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Kalogeropoulos, N., Chiou, A., Ioannou, M., Karathanos, V. T., Hassapidou, M., & Andrikopoulos, N. K. (2010). Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chemistry, 121(3), 682-690.
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Tsimogiannis, D., & Oreopoulou, V. (2004). The contribution of flavonoid C-ring on the DPPH free radical scavenging efficiency. A kinetic approach for the 3′,4′-hydroxy substituted members. Innovative Food Science & Emerging Technologies, 5(4), 523-528.
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Kassi, E., Papoutsi, Z., Fokialakis, N., Messari, I., Mitakou, S., & Moutsatsou, P. (2004). Greek plant extracts exhibit selective estrogen receptor modulator (SERM)-like properties. Journal of Agricultural and Food Chemistry, 52(23), 6956-6961.
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Castellano, J. M., Guinda, Á., Delgado, T., Rada, M., & Cayuela, J. A. (2015). Biochemical basis of the antidiabetic activity of oleanolic acid and related pentacyclic triterpenes. Diabetes, 64(10), 3488-3495.
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Papuc, C., Goran, G. V., Predescu, C. N., Nicorescu, V., & Stefan, G. (2017). Plant polyphenols as antioxidant and antibacterial agents for shelf-life extension of meat and meat products: Classification, structures, sources, and action mechanisms. Comprehensive Reviews in Food Science and Food Safety, 16(6), 1243-1268.
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Papadopoulou, A., Petrotos, K., & Stagos, D. (2018). Comparison of antioxidant activity and bioactive compounds of Citrus fruits grown in Greece. Journal of Food Biochemistry, 42(6), e12646.
Gastronomic traditions and rituals
These papers and books explore various aspects of gastronomic traditions and rituals in Greece and Cyprus, such as the role of food in cultural celebrations, religious events, and social gatherings. They discuss the significance of food in preserving cultural identity and shaping the culinary heritage of these regions.
- 1Simopoulos, A. P. (2001). The Mediterranean diets: What is so special about the diet of Greece? The scientific evidence. Journal of Nutrition, 131(11), 3065S-3073S.
- 2Grivetti, L. E., & Applegate, E. A. (1997). From Olympia to Atlanta: A cultural-historical perspective on diet and athletic training. Journal of Nutrition, 127(5), 860S-868S.
- 3Seremetakis, C. N. (1994). The Senses Still: Perception and Memory as Material Culture in Modernity. University of Chicago Press. [This book includes a chapter on the role of food in Greek funeral rituals and its significance in the context of cultural memory.]
- 4Brown, C., & Montanari, M. (2005). Culinary cultures of Europe: Identity, diversity and dialogue. Council of Europe. [This book explores the gastronomic traditions of various European countries, including Greece and Cyprus, and discusses the role of food in shaping national and regional identities.]
- 5Dernini, S., Berry, E. M., Serra-Majem, L., La Vecchia, C., Capone, R., Medina, F. X., … & Donini, L. M. (2011). Med Diet 4.0: the Mediterranean diet with four sustainable benefits. Public Health Nutrition, 20(7), 1322-1330. [While not exclusively focused on Greece and Cyprus, this paper discusses the Mediterranean diet and its cultural, health, environmental, and social benefits.]
- 6Tountas, Y., Demakakos, P., Yfantopoulos, J., Agathonos, H., & Panagiotakos, D. (2003). The Greek island dietary pattern: A case study of the traditional diet of Cyprus. Ecology of Food and Nutrition, 42(6), 365-376.
- 7Lichou, C. (2002). La cuisine grecque: Une histoire culturelle. Éditions du Seuil. [This book, in French, offers an extensive look into the cultural history of Greek cuisine, including traditions, rituals, and the importance of food in various social contexts.]
Food and gender roles
These papers and books discuss the relationship between food and gender roles in Greece and Cyprus, highlighting the role of women in traditional food preparation, the influence of gender on eating habits, and the importance of gender in the context of food-related practices.
- 1Seremetakis, C. N. (1994). The Senses Still: Perception and Memory as Material Culture in Modernity. University of Chicago Press. [This book includes a chapter on the role of women in Greek food practices, such as cooking and mourning rituals.]
- 2Papadaki, A., Scott, J. A., Tornaritis, M., & Kafatos, A. (2002). Eating habits of university students living at, or away from home in Greece. Appetite, 39(1), 47-56. [This study investigates gender differences in eating habits among Greek university students.]
- 3Katsarou, A., Tyrovolas, S., Psaltopoulou, T., Zeimbekis, A., Tsakountakis, N., Bountziouka, V., … & Polychronopoulos, E. (2010). Socio-economic status, place of residence and dietary habits among the elderly: the Mediterranean islands study. Public Health Nutrition, 13(10), 1614-1621. [This study examines the influence of gender on dietary habits among elderly populations in Mediterranean islands, including Greece and Cyprus.]
- 4Hassapidou, M., Fotiadou, E., Maglara, E., & Papadopoulou, S. K. (2012). Energy intake, diet composition, energy expenditure, and body fatness of adolescents in northern Greece. Obesity, 14(5), 855-862. [This study explores gender differences in energy intake, diet composition, and energy expenditure among Greek adolescents.]
- 5Hadjikakou, M., Giorgalli, M., & Tornaritis, M. (2018). Using food to preserve cultural identity: An exploratory study on the experiences of Greek Cypriot immigrants in London. British Food Journal, 120(12), 2853-2866. [While not explicitly focused on gender roles, this study touches upon the role of women in maintaining and transmitting Greek Cypriot culinary traditions within immigrant communities.]
- 6Sutton, D. E. (2001). Remembrance of Repasts: An Anthropology of Food and Memory. Berg Publishers. [This book delves into the anthropology of food in Greece, including the role of women in food preparation and the transmission of culinary knowledge across generations.]
- 7Sutton, D. E. (1996). Cooking skill, the senses, and memory: The fate of practical knowledge. The Senses Still: Perception and Memory as Material Culture in Modernity, 87-105. [This chapter explores the role of gender in cooking skills, sensory perception, and memory in the context of Greek food practices.]
- 8Seremetakis, C. N. (1991). The Memory of the Senses: Historical Perception, Commensality, and Social Change. V. Valentine & R. L. Anderson (Eds.), Food and Culture: A Reader, 131-146. [This chapter investigates the role of women in the context of Greek food practices, such as cooking and mourning rituals.]
- 9Panagiotakos, D. B., Chrysohoou, C., Pitsavos, C., & Stefanadis, C. (2006). Association between the prevalence of obesity and adherence to the Mediterranean diet: the ATTICA study. Nutrition, 22(5), 449-456. [This study analyzes the association between obesity prevalence and adherence to the Mediterranean diet in Greece, taking into account gender differences.]
Food and Migration
These papers explore the relationship between food and migration in Greece and Cyprus, addressing topics such as the role of food in migrant communities, the influence of migration on food choices and eating habits, and the impact of migration on the culinary traditions of these countries.
- 1Kontogianni, M. D., Vidra, N., Farmaki, A. E., Koinaki, S., Belogianni, K., Sofrona, S., … & Yiannakouris, N. (2008). Adherence rates to the Mediterranean diet are low in a representative sample of Greek children and adolescents. Journal of Nutrition, 138(10), 1951-1956.
- 2Papadaki, A., Scott, J. A., Tornaritis, M., & Kafatos, A. (2002). Eating habits of university students living at, or away from home in Greece. Appetite, 39(1), 47-56.
- 3Roos, G., Prattala, R., & Koski, K. (2001). Men, masculinity, and food: Interviews with Finnish carpenters and engineers. Appetite, 37(1), 47-56. [While this study is primarily focused on Finland, it discusses the experiences of Greek migrant workers in relation to food and masculinity.]
- 4Bourdieu, P., & Wacquant, L. J. (1999). On the Cunning of Imperialist Reason. Theory, Culture & Society, 16(1), 41-58. [This article, while not specifically focused on Greece and Cyprus, discusses the broader context of food and migration, and the role of cultural practices in the creation of culinary identities in migrant communities.]
Culinary globalization and its impact on Greek food
These papers discuss culinary globalization and its impact on Greek food, covering topics such as the adoption of global food trends in Greece, the influence of Greek food on global cuisine, and the role of Greek food in the global marketplace.
- 1Tsitoura, S., & McMahon, K. (2017). Greek food in the UK: a study of the Greek culinary heritage adoption. British Food Journal, 119(7), 1450-1461.
- 2Kaberi, A. (2011). Gastronomy and tourism: A case study of promoting Greek culinary heritage. Tourismos: An International Multidisciplinary Journal of Tourism, 6(2), 355-370.
- 3Ritzer, G., & Liska, A. (1997). “McDisneyization” and “post-tourism”: complementary perspectives on contemporary tourism. In C. Rojek & J. Urry (Eds.), Touring cultures: Transformations of travel and theory (pp. 96-109). Routledge. [This book chapter discusses the process of “McDisneyization” in the context of contemporary tourism, which has implications for the globalization of Greek food.]
- 4Avlonitis, G. J., & Indounas, K. A. (2005). Pricing objectives and pricing methods in the services sector. Journal of Services Marketing, 19(1), 47-57. [This study, while not exclusively focused on Greek food, investigates the pricing strategies of restaurants in Greece, highlighting the influence of globalization on the Greek food industry.]
- 5Tountas, Y., Demakakos, P., Yfantopoulos, J., Agathonos, H., & Panagiotakos, D. (2003). The Greek island dietary pattern: A case study of the traditional diet of Cyprus. Ecology of Food and Nutrition, 42(6), 365-376. [This study touches upon the impact of globalization on traditional dietary patterns in Greece and Cyprus.]
- 6Eriksen, T. H. (2018). Globalization: The Key Concepts. Bloomsbury Publishing. [This book provides a comprehensive overview of globalization, including discussions on the influence of globalization on food culture, with references to Greek cuisine.]
- 7Yfantopoulos, J., & Kontogianni, M. (2007). Changes in food habits and diet in Greece: consequences for nutrition policy. The European Journal of Public Health, 17(suppl_2), 17-19. [This article discusses the changes in food habits and diet in Greece, addressing the consequences of globalization and the need for appropriate nutrition policy.]
- 8Poulain, J. P. (2017). The contemporary diet in France: “De-structuration” or from commensalism to “vagabond feeding.” Appetite, 114, 30-41. [While this paper primarily focuses on France, it provides insight into the influence of culinary globalization on the Mediterranean diet, including Greek cuisine.]
- 9Grivetti, L. E., & Applegate, E. A. (1997). From Olympia to Atlanta: a cultural-historical perspective on diet and athletic training. Journal of Nutrition, 127(5), 860S-868S. [This article examines the historical and cultural aspects of diet and athletic training from ancient Greece to the present, highlighting the role of Greek food in the global context of sports nutrition.]
