Nutrition and food are some of the most important elements of cultural history; it’s not only what we eat, but how we eat it. From the selection of raw material and the journey it makes to reach our plate to the way we process and serve it, but also from the traditions, taboos, conditions of coexistence and conversations that accompany our meals, one can draw valuable conclusions about ourselves and our lives.
Or, as Jean François Bergier says, time and geometry, goods and people – it is all reflected on the plate. Through a series of activities in the form of extended public banquets enriched by local folk music, we focus on food and the cultural exchange that accompanies it. This time, our invited participants are the folklore associations from the Greek islands that are based in Elefsina and comprise the mosaic of its human geography.
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