Ancient Greek Cuisine: Back to the Future, is the title of the Symposium that will take place on April 19 and 20 at Yale University, where it is expected to be packed with hundreds of guests. A Symposium inspired by Greek antiquity and myth.
His main idea is the introduction to the philosophy, culture and wisdom of the austerity of the ancient Greek diet, says the Greek professor of Public Health of Yale University Tassos Kyriakidis in APE – MPE.
In a world where “progress” in the modern diet is, in fact, unhealthy, the re-examination and revival of ancient Greek cuisine therefore, a Mediterranean way of life, can serve as a bridge to a future of healthy, sustainable and friendly nutrition to the whole planet, can “teach”, points out the professor.
The inspiration for the Symposium Ancient Greek Cuisine: Back to the future
The idea for the Symposium came from the internationally award-winning Greek organic farmer George Sakellaropoulos, at their meeting last summer in his organic olive groves in Sparta, Laconia, says Tassos Kyriakidis.
“There, in the heart of its olive groves and in the greatness of Greek nature, we discussed how to move forward, having our eyes on antiquity and our history. Thus, the occasion was created for the idea of the Symposium, with the aim of introducing through the Yale University to the whole world Greek quality products, such as olive oil and table olives, which were in the “trinity” of the ancient Greek diet along with bread and wine, and on the other hand to connect them with our history, Ancient Greece, Ancient Sparta, from yesterday to today “notes and adds:” For the Symposium were selected the organic olive oils and the table olives of the “Sakellaropoulos organic olive groves” , as it is of high quality and scientifically proven, for their multiple benefits to human health “.
In this context, the research project “Olives For Health” is carried out by the Yale School of Public Health, under the auspices of the Yale Olive Sciences and Health Institute, with the aim of further research on health benefits through the daily consumption of specific table organic olives, adds the professor.
“The role of gastronomy at the Symposium was taken over by the Greek chef Michalis Psilakis, who has been distinguished, among others, with a Michelin star. The award-winning Greek chef who has studied our food heritage for more than 20 years, will present for the first time at Yale, gastronomic creations based on ancient Greek recipes that follow and promote the same philosophy, given today, “he said.
The Symposium will be presented at the Yale MacMillan Center, moderated by the Greek professor of the Yale School of Public Health Tassos Kyriakidis and speeches by Professor Paul Freedman Department of History at Yale University, by the Secretary General of Hellenes Abroad and Public Diplomacy of the Ministry of Foreign Affairs Professor Ioannis Chrysoulakis, the Greek Consul in New York Konstantinos Koutras, the award-winning Greek Michelin-starred chef Michael Psilakis, as well as the international olive oil judge and director Fil Bucchino, whose famous documentary Obsessed with Oil will presented at the Symposium.
On the second day there will be a tasting of olive oils from Greece, Italy and Spain, while dinner will follow with ancient Greek recipes.
As people with a Greek education, we must not only eat to survive, but also to communicate spiritually and mentally, as the Ancient Greeks did and invented the Symposium, says Yale Public Health Professor. “Maybe it’s time to go back to the old days and enjoy a way of life but also food that comes from the past. “Maybe it’s time to take a step back so we can move forward.”
The YOSHI Institute (Yale Olive Sciences and Health Institute) and clinical trials
On the occasion of the Symposium, Yale Public Health Professor spoke to APE – MPE about the mission of the Institute of Olive and Health Sciences. “Its mission is to facilitate and coordinate the study, research, interdisciplinary education related to the olive and its products. The Institute was founded in 2018 and is now supported by 70 international academic, research and private bodies active in this field. At this time, together with Dr. Vassilis Vassilios, professor at the Yale School of Public Health, we are starting, as I mentioned, a research entitled “OLIVES FOR HEALTH”, in collaboration with research professors from the cardiology department of our University Medical School , in order to consider the health benefits. The organic olives of Kalamon, of the “Sakellaropoulos organic olive groves” from Greece, Sparta, were selected for the research, with a high phenol content of over 1700mg / kg, while the average phenol content is around 500mg / kg. Therefore, the daily consumption of 3 grams of olives (about five olives) provides more than 5 mg of hydroxytyrosol, tyrosol or their derivatives, ingredients which have been attributed antioxidant, cardioprotective and neuroprotective properties. This research program starts in early September, will last two months with the participation of four faculties of the University and about 300 volunteer students.
Before the nutrition-research program starts, the volunteers will be blood sampled, and then for six weeks, five olives will be added to their daily menu. At the end of this period, new blood samples will be repeated as we research indicators such as HDL, LDL, CRP, etc., we will evaluate the data that will emerge as we expect to be surprised! The results will be published in scientific journals as well as in the Clinicaltrials.gov clinical research database.
From the data so far, however, we find that one of the foods, such as the Greek organic olive, is a bio-functional food with exceptional benefits for human health. It is not at all accidental that in the centuries the olive and the olive oil were in the “trinity” of the diet of the Ancient Greeks “.
It is the “gold” of Greece, emphasizes the Greek professor of Public Health of Yale University Tassos Kyriakidis.
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