{"id":243354,"date":"2023-03-21T09:51:42","date_gmt":"2023-03-21T09:51:42","guid":{"rendered":"https:\/\/angelagerekou.com\/?page_id=243354"},"modified":"2023-06-03T12:05:10","modified_gmt":"2023-06-03T12:05:10","slug":"ancient-greek-gastronomy-expert","status":"publish","type":"page","link":"https:\/\/angelagerekou.com\/en\/culture-and-ethics\/ancient-greek-gastronomy-expert\/","title":{"rendered":"Ancient Greek Gastronomy Expert"},"content":{"rendered":"

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Greece – The Country of\u00a0 Efzin (well being)<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” _builder_version=”4.20.2″ background_enable_color=”off” background_color_gradient_direction=”135deg” custom_padding=”30px|0px|60px|0px|false|false” custom_padding_tablet=”||0px||false|false” custom_padding_phone=”10px||0px||false|false” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ padding_top_bottom_link_1=”true” padding_top_bottom_link_2=”true” padding_top_bottom_link_3=”true” padding_left_right_link_1=”true” padding_left_right_link_2=”true” padding_left_right_link_3=”true” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ background_color=”#ffffff” custom_padding=”25px|25px|25px|25px” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_video src=”https:\/\/www.youtube.com\/watch?v=1g2N5Nppp0k” image_src=”\/\/i.ytimg.com\/vi\/1g2N5Nppp0k\/hqdefault.jpg” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ background_color=”#ffffff” custom_padding=”25px|25px|25px|25px” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_video src=”https:\/\/www.youtube.com\/watch?v=XoYKDBKwGNo” image_src=”\/\/i.ytimg.com\/vi\/XoYKDBKwGNo\/hqdefault.jpg” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][\/et_pb_column][\/et_pb_row][et_pb_row padding_top_bottom_link_1=”true” padding_top_bottom_link_2=”true” padding_top_bottom_link_3=”true” padding_left_right_link_1=”true” padding_left_right_link_2=”true” padding_left_right_link_3=”true” _builder_version=”4.16″ custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ background_color=”#ffffff” custom_padding=”25px|25px|25px|25px” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.21.0″ header_font=”||||||||” header_2_font=”||||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”30px” header_2_line_height=”1.2em” custom_margin=”||10px|” header_2_font_size_tablet=”24px” header_2_font_size_phone=”20px” header_2_font_size_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\n

The first symposium focusing on the Greek diet and its connection with hospitality organized by GNTO.<\/h2>\n

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This is the 1st Symposium \u201cGreece \u2013 The country of well-being<\/strong>\u201d (Efzin)<\/strong> with the theme \u201cThe sustainable Economy of Hospitality in connection with the Greek Diet and Culture\u201d organized by GNTO on Tuesday, April 12 at a central hotel in Athens.<\/p>\n

The purpose of the Symposium was to explore the possibilities of further promotion and promotion of the Greek Mediterranean diet and authentic local products as the largest untapped national capital of Greece and to highlight the destinations with reference to their cultural heritage and diversity.<\/p>\n

The Symposium was being attended by politicians and local government officials, executives of the Greek tourism market and distinguished chefs. As part of the Symposium, three specialized panels were organized, with \u201chost\u201d Mrs. Gerekou.<\/strong><\/p>\n

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The 1st panel was about \u201cPolitical synergies in the triptych: Hospitality \u2013 Nutrition \u2013 Culture\u201d<\/strong><\/p>\n

All about actions of the state at national and local level for the integration of traditional Greek cuisine and nutrition in the sustainable tourism model.
They examined, along with its connection with culture and potential problems in the supply chain and the agri-food sector.<\/p>\n

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The 2nd panel\u00a0 focused on \u201cThe world of tourism embraces the culture of taste\u201d<\/strong><\/p>\n

Examining the possibilities of placing local agricultural products in the entire chain of the tourism industry but also on the degree of influence of the integration of traditional Greek cuisine in the hospitality package in its final choice visitor.<\/p>\n

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The 3rd panel had the theme \u201cWelcome to our kitchen. Welcome to Greece!<\/strong><\/p>\n

\u2013 The intangible value of gastronomy\u201d\u00a0 and the ways of deeper acquaintance of the visitors with all the richness of the Greek cuisine, but also the need to connect gastronomy with local identity and cultural heritage.<\/p>\n

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Ancient Greek Gastronomy<\/h3>\n<\/blockquote>\n

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#Greece_is_everywhere<\/h3>\n

Ancient Greek Gastronomy
\n#Greece_is_everywhere
\n(\u03a4V5 FRANCE \u00abEchappees belles\u00bb)<\/p>\n

(\u03a4V5 MONDE EUROPE \u00abEchappees belles\u00bb).
\nTv5 -Presentation -Project Greek Gastronomy
\nView Video press :here:<\/p>\n