As stated in the decision of the Ministry of Culture and Sports, the art of grinding is an excellent example of traditional knowledge that makes sustainable use of natural resources
In the National Index of Intangible Cultural Heritage of Greece joined the art of grinding cereals in the watermill and windmill.
According to the Federation of Lesbian Associations and the Institute of Greek Mills, in Lesvos the first references to watermills are made in documents of the Gatelouzi era (between 1355-1462) for the Mills of Lampi (Lambou Mills) and later in 16th century documents. In the following centuries it multiplied and until the end of the 19th century about 250 watermills were in operation. The last watermill worked in Lygonas of Stypsi until 1965. Of all of them today are saved, not really in very good condition, many and there are serious efforts to restore them such as the recent integration (2019) after many years of efforts, in the Leader program of one of the watermills of Mallionta, with a budget of 250,000 euros.
The island had and maintains several windmills, throughout its territory with the most characteristic and as an example of an island windmill in Perama Geras just outside the settlement of Papados in front of the former Surlaga tannery.
As mentioned in the decision of the Ministry of Culture and Sports, the art of grinding is excellent example of traditional knowledge which makes sustainable use of natural resources, while being linked to the production of high quality local food products and the development of cultural tourism. In many areas of Greece such as Epirus with its many rivers and tributaries there were dozens of watermills (some of which survive to this day) while the art of grinding is closely linked to the history, society and economic activity of the inhabitants.
The grinding of cereals in the mill (watermill, windmill) was the basic nutritional process before the industrialization of production. Today, the traditional way of grinding cereals is preserved in various parts of Greece. The techniques of grinding, the communication network, the position of the mill in reality and the imaginary, the disposal and utilization of the grinding products have historical depth but have now been adapted to the modern conditions and requirements of a different way of life that seeks to maintain quality nutrition and lifestyle processes friendly to the natural environment and man.
Congratulations to the two-year effort of the Greek team of TIMS (The International Molinological Society) and the president Katerina Toutouza and the authors of the Bulletin, Despina Damianou, Olga Lekou, Stelios A. Mouzakis, Stefanos Nomikos, Andromachis Oikonomos, Ioulias K. Spei, Sofia Yfanti. Also at IDEAPTH (Institute for Creativity Research and Development of Thermo Region) and the group of individuals who know and practice the art today, either as millers or as amateurs (10 of them are also owners of mills).
Check out the news feed and stay up to date with the latest news.
