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4.000 years, The same nation, in the same land, speaking the same language, Is proud of the same three basic elements of its nutrition bread, wine and olive oil Greeks 20/11/2013 www.axion.edu.gr
Greece s long history is proved not only by its language but by its cuisine as well. We are a nation that lives, creates and prospers in the same land for 4000 years. We speak the same language for 40 centuries. It is the language in which the exceptional pieces of Homer, Sophocles and Plato were written and the language in which the first cookbook was ever written by the Greek food gourmet, Archestratos, in 330 B.C. A variety of recipes with the same name, method and ingredients still exists until today. 20/11/2013 www.axion.edu.gr 4
Ο άρτος, bread Τhe figurine is exhibited in the museum of the Louvre Kneading of bread, clay figurine Voiotia 5 th century B.C. 20/11/2013 www.axion.edu.gr
Ἡ ζύμη ἐκ μικρᾶς μεγάλη γίνεται (Αριστοτέλης) Μικρά ζύμη ὅλον τό φύραμα ζυμοῖ : (Απόστολος Παύλος, προς Γαλάτας επιστολή) Λίγη μαγιά προκαλεί ζύμωση σε όλο το ζυμάρι A little leaven leaveneth ( or corrupteth ) the whole lump. ( KJV Cambridge ) The bread of the Greeks, which is related to food and poverty, joy and sadness, is never absent from the table. I lean in the four corners of the upper world, The four cornerstones of this world: bread, wine, fire, woman. Nikos Kazantzakis Odysseia 20/11/2013 www.axion.edu.gr
Ο οίνος, wine Wine gladdens the heart of man 20/11/2013 www.axion.edu.gr
The grapevine, like all other plants, has existed before man, on earth The preparation of wine dates back 3.000 years B.C The first recordings can be found in the Homeric epics And this is because the Homer s text are the first monument of Hellenic and universal civilization, in written format The classifications of wine according to Omer Melas Pramneios Gerousios Aithopas Efron Idis Μeliodis Idipotos Eristafillos each of which with its own purpose and history 20/11/2013 www.axion.edu.gr
Το έλαιον, olive oil Sacred Grove Minoan wall painting of Knossos at the museum of Minoan civilization. Herakleion Crete - Greece 20/11/2013 www.axion.edu.gr 9
Θάλλει δε εις την χώραν ταύτην η γλαυκή παιδοτρόφος ελαία Σ αυτή τη χώρα φυτρώνει η γκρίζα ελιά που τρέφει τα παιδιά μας. Ούτε νιος ούτε γέρος ούτε κανείς, δε θα συμβεί ποτέ ν αφανίσει. Γιατί τα άγρυπνο μάτι του Δία, που είναι προστάτης της ελιάς, κι η θεά Αθηνά την προσέχει Σοφοκλής, Οιδίπους επί Κολωνώ 20/11/2013 www.axion.edu.gr 10
Blessed tree Χαρακτικό: Nora Adamo 20/11/2013 www.axion.edu.gr 11
Το εμπόριο μεταδίδει και πολιτισμό Carriage of olive oil and wine on amphorae in a boat In ancient Greece. Museum of Byzantine Culture 20/11/2013 www.axion.edu.gr 12
The sea was always a channel of communication The vastness of the sea constitutes its own power, and Greeks worshipped, respected and used that power for thousands of years They dedicated God Poseidon and Saint Nicolas on her name Through the sea, they developed trade and they brought those three goods bread, olive oil and wine to other nations. They conveyed mores, products and civilization. 20/11/2013 www.axion.edu.gr 13
έτσι ο ποιητής θαύμασε, ύμνησε και είπε: Εάν αποσυνθέσεις την Ελλάδα, στο τέλος θα δεις να σου απομένουν μια ελιά, ένα αμπέλι κι ένα καράβι. If you try to brake down Greece into its elements, in the end you will be left with an olive tree, a vine and a ship που σημαίνει: με άλλα τόσα την ξαναφτιάχνεις Meaning that you can reconstruct it with the same. Οdysseas Elytis Νobel of literature 1979 20/11/2013 www.axion.edu.gr 14
Who we are AXION school is an educational complex that combines all the levels of education, from kindergarten up to high school. It was founded in 2008, with its name taken from Axion Esti, The famous poem of the Greek novelist, Odysseas Elytis. It is located in the region of Thrace in the town of Xanthi and extends over an area of 80 acres in the Greek countryside. 20/11/2013 www.axion.edu.gr 15
KINDERGARTEN the school of our life PRIMARY SCHOOL the experimental school JUNIOR HIGH SCHOOL the school of development SENIOR HIGH SCHOOL the school that opens horizons 20/11/2013 www.axion.edu.gr 16
8 buildings 7 courts 4 labs library restaurant 9 buses Multi-use hall Biological cleaning 3rd generation olive grove, orchard, vineyard, vegetable garden supplement AXION 20/11/2013 www.axion.edu.gr 17
The first day of our first year 11/09/2008 20/11/2013 www.axion.edu.gr 18
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APPENDIX The Greeks have retained almost all the elements of their predecessors' nutrition. Now we present you 4 recipes That combine traditional autumn ingredients, like The grape, the quince, the redfish and the artichoke 20/11/2013 www.axion.edu.gr 20
Ingredients: Grape Molasses Cookies - Moustokouloura 1/2 cup of olive oil 1/2 cup of orange juice 1/2 cup of grape molasses (petimezi) 1/2 teaspoon of ground cinnamon 1/2 cup of sugar 1/2 teaspoon of ground cloves 1/4 cup of brandy 6 cups of all-purpose flour 1/2 teaspoons of baking soda 2 teaspoons of baking powder Preparation Dissolve baking soda in the brandy. Whisk together the flour and baking powder. Combine oil, grape molasses, and sugar in a saucepan, stir well, and boil for several minutes until completely blended. Transfer to a mixing bowl, and stir in brandy (with dissolved baking soda), orange juice, cinnamon and cloves. Add flour (with baking powder) slowly, mixing to create the cookie dough. Preheat oven to 350 F (175 C). Using pieces of dough, pat into thick cookies (about 1/2 inches high) in round or oval shapes. Place on cookie sheets and bake at 350 F (175 C) for about 20 minutes. Cooking time will vary slightly depending on the size of the cookies. Yield: 25-35 Grape Molasses Cookies 20/11/2013 www.axion.edu.gr 21
Ingredients Redfish on lemon - Kokinopsaro 600 gr of redfish Freshly grated pepper Half cup of oil 1 albumen 1 chopped onion Half cup of white wine Salt Lemon juice( 1 lemon) 400 grams of blanched leaks ( slices of 2/3 cm each) 1 fenchel cut in slices Preparation Reheat the oven at 200 C. Put the oil in a large and deep pan and as soon as is gets warm add the onion and the leaks. Turn for a few times and but the time they start fade add the fenchel. A soon as the liquids start vapor add the wine at the pan and continue the boiling at a lower temperature in order for the sauce to get thickened. In a griddle apply a piece of wax paper. Remove half of the pan s content/sauce on the griddle afterwards put the redfish above and continue by removing the rest of the sauce above the fish. Put salt and plenty of pepper. Fold the wax paper to cover the fish and suffuse the edges with the albumen,glue them and the fish will stay trapped in the wax paper. Put the griddle in the reheated oven for 30 min. After the oven is done carefully open the wax paper remove the fish and add the lemon juice on it. Serve the fish on big plates with its vegetables /you can add boiled potatos if you want. 20/11/2013 www.axion.edu.gr 22
Artichokes - Aginares Ingredients 8 big artichokes -2 small onions 250gr of peas 3 chopped tomatoes 1 celery root 3 chopped carrots 2 tablespoons of flour 1 cup of olive oil 1 1/2 lemon 2 teaspoons of sugar\ Preparation In a big pot, boil 10 cups of water, the lemon juice, the flour and stir. Then you add the onions, the tomatoes, the celery, the peas and the carrots. In the meantime clean the artichokes by pulling off the leaves and cutting off the stem. Then you remove the fuzzy hair from the center. Put the artichokes into the water with the rest of the vegetables. 20/11/2013 www.axion.edu.gr 23
Quince spoon dessert - Kydoni Ingredients 4 1/2 pounds of quinces (3 1/2 pounds peeled and seeded) 1 3/4 pounds of sugar (just under 4 cups) Preparation Because the quince pulp turns dark once cut open, work with small slices, one at a time. Cut a thin slice of quince from top to bottom of the fruit (not across), about 1/3 inch wide. Remove peel and trim center, the way you would an apple. Cut the slice in half lengthwise and then into thin chunks, and put in the water, otherwise the quince will turn dark. Continue until all quinces have been cut, peeled, and put in water. Drain in a strainer, and rinse under running water. Run quinces under running water and towel dry to remove fuzz (similar to peach fuzz). Prepare a large bowl of water. Transfer quince to a large pot and add enough water to reach the top of the fruit. Add sugar, cover, and bring to a boil over high heat. When full boil is reached, lower heat to medium-high, remove cover, and cook until the syrup coats a spoon, medium drip - about 1 hour.. Allow to cool for 30 minutes. Spoon into jars with airtight seals, and allow to cool completely before sealing. 20/11/2013 www.axion.edu.gr 24
That project, is dedicated to all those who Who enjoyed a slice of fresh bread on fresh olive oil, accompanied by a glass of wine Thank you 20/11/2013 www.axion.edu.gr 25
Η παρουσίαση αυτή σε PP συνοδεύει την 1 η εισήγηση της ομάδας Comenius II στη σύνοδο του Λονδίνου τον Νοε. 2013. Πηγές: 1. Ομήρου ΙΛΙΑΔΑ - ΟΔΥΣΣΕΙΑ 2. Το ψωμί των ελλήνων- Ν.+Μ. Ψιλάκη 3. Ομήρου άμπελος- Θ. Σαββίδης. 4. Ο άρτος ημών. Από το σιτάρι στο ψωμί. Γ Τριήμερο Εργασίας, Πήλιο 10-12 Απριλίου 1992 5. Ιστορία του ελληνικού κρασιού. Β Τριήμερο Εργασίας, Σαντορίνη, 7-9 Σεπτεμβρίου 1990 6. Η ομάδα Comenius II στο ΑΞΙΟΝ: 1. Λίτσας Σ. Σταύρος - Μαθηματικός- πρ. Εκ.Συμβ. 2. Δημητριάδης Αργύρης Φιλόλογος - Δ/ντης Λυκείου 3. Σούφλας Ε. Πέτρος Οικονομολόγος εκπ/κος 4. Δημητριάδου Άντα Φιλόλογος Αναπλ Δ/ντρια Γυμνασίου 5. Σεϊτανίδου Γιώτα Θεολόγος εκπ/κος 6. Αλατά Χ. Μαρίνα Φιλόλογος εκπ/κος 7. Μαυρίδης Ανέστης - Η/Υ τεχνική υποστήριξη 8. Σωτήρης Φ. Λίτσας Η/Υ Μουσική επένδυση ευχαριστούμε: 1. Τον εκπαιδευτικό Νίκο Γερμαντζίδη 2. Τον μαθητή Κων. Φινδ 3. Τη Nora Adamo χαράκτρια ζωγράφο Όλο το υλικό είναι από τα αρχεία, το campus και τους χώρους του ΑΞΙΟΝ.. 20/11/2013 www.axion.edu.gr 26