Σάββατο, 22 Σεπτεμβρίου 2018

Ο γαστρονομικός περίπατος «Πραισίων Γεύσεις» την Κυριακή 23 Σεπτεμβρίου


Το Μουσείο Ιστορίας – Πολιτιστικής Κληρονομιάς Πραισού, θέλοντας να αναδείξει τις ιδιαιτερότητες της Επαρχίας Σητείας, αλλά και να συμβάλει στην τουριστική ανάπτυξη και την ανάπτυξη του πρωτογενούς αγροτικού τομέα, και ιδιαίτερα της ενδοχώρας της Σητείας, στα πλαίσια των πολιτιστικών δρώμενων του, μέσα από έρευνες και μελέτες, έχει ετοιμάσει ένα πρόγραμμα καινοτόμων εκδηλώσεων με σημαντικές δράσεις, το οποίο θα συνεχιστεί και στα επόμενα χρόνια περισσότερο εμπλουτισμένο.

Την Κυριακή 23 Σεπτεμβρίου 2018 έχει προγραμματίσει εκδήλωση που αναδεικνύει το εθιμοτυπικό της κρητικής φιλοξενίας και παράδοσης και την πολιτιστική κληρονομιά, με την ονομασία «Πραισίων Γεύσεις».
 Πρόκειται για ένα γαστρονομικό περίπατο στα σοκάκια του οικισμού Κανένε (σημερινός Άγιος Σπυρίδωνας), όπου συνδυάζεται η ανάδειξη τοπικών γεύσεων με τη λαογραφία της σητειακής διατροφής, την ιστορία και τις θρησκευτικές και διατροφικές παραδόσεις.


Α΄ Μέρος
Ξεναγήσεις στο Μουσείο Ιστορίας Πολιτιστικής Κληρονομιάς και στον οικισμό.
Β΄ Μέρος
 Εργαστήρια μαγειρικής και γευσιγνωσίας. Οι επισκέπτες καλούνται να συμμετάσχουν σε δράσεις γευσιγνωσίας και στην παρασκευή και μαγείρεμα φαγητών – γλυκών. Οι δράσεις πλαισιώνονται από έκθεση λαογραφικών αντικείμενων της μουσειακής συλλογής που σχετίζονται με την παραγωγή της τροφής και σχετικού ενημερωτικού υλικού. Επίσης οι επισκέπτες θα έχουν τη δυνατότητα να έλθουν σε επαφή με ντόπιους παραγωγούς και να γνωρίσουν τα προϊόντα τους
Γ΄ Μέρος**
Αναβίωση Παραδοσιακού Πανηγυριού Παναγίας Μυρτιδιώτισσα με παραδοσιακή μουσική από ντόπιους καλλιτέχνες, τοπικά παραδοσιακά εδέσματα. ( στο χώρο που θα διεξαχθεί το πανήγυρι θα υπάρχουν πάγκοι παραγωγών με τοπικά προϊόντα)



 CRETAN DIET - SITIAN DIETARY CULTURE
Dr. Antonia Psaroudaki - TEI CRETE, Department of Nutrition and Dietetics
The characteristics of the Mediterranean diet, as determined by the Oldways Health Organization, the World Health Organization, and the Harvard School of Public Health, are typical of the diet of Cretans in the 1960’s  The term “traditional Mediterranean diet” is used to describe the dietary habits that were typical in certain regions of the Mediterranean in the early 1960’s, such as Crete, some areas in the rest of Greece and southern Italy

According to the seven countries study, which studied in a scientific manner the dietary model of Mediterranean populations, the Mediterranean diet is characterized by [1], [2]: higher consumption ratio of monounsaturated fatty acids to saturated fatty acids, high consumption of pulses, high consumption of grains (bread), high consumption of fruit, high consumption of vegetables, moderate to high consumption of fish and seafood, moderate to high consumption of milk and dairy products, low consumption of alcohol (wine) and low consumption of meat and meat preparations.

The Cretan diet constitutes the basis of the Mediterranean nutritional model and has been recognized during the last, mainly, decade, as a nutritional model, which contributes greatly to the maintenance of good health and the prevention of serious chronic diseases (Diabetes, Cardiovascular disease, Obesity, Asthma, Alzhaimer, Some types of cancer)

The idiosyncrasy of Cretan Diet
 Consumption of wild edible plants
 Combination mainly with fish-seafood but also with other food groups
 Cultivation of many local varieties of plants and vegetable
 Consumption of food not common in other parts of Greece or their consumption has been forgotten, such as snails, marouveri, local mushrooms, loubounia.
 Different ways of preparation and uses of utensils
One of the main characteristics of the Cretan diet is the daily consumption of wild greens and vegetables either as main or side dishes or as salad.
The consumption of wild plants in Greece is more than two thousand years old. The same plants that our ancestors used to collect (there are reports by Theophrastus, Dioskourides, in the Symposiaka of Plutarch, in the Georgika of Nicander, and by Athineos) and use in separate dishes or to accompany other dishes, are present today in meals, mostly in villages. Their common names today are often a little or not at all different from their ancient names3 . This fact constitutes proof of the historic and cultural continuity. SITIAN agro-food system The agro-food system of Sitia has some peculiarities that deserve to be highlighted:

1. Financially it is mainly based on the production of extra virgin olive oil of exceptional quality with continuous awards abroad and internally as well as with the possibility of health claim
2. Viticulture mainly with wine-grape varieties and small areas with table grapes or suitable for raisin production
3. Production of VQPRD wines (superior designation of origin) from the local variety of Liatiko grapes
4. Honey with excellent taste and quality. It originates from herbs and aromatic plants of the region the plants, of which have recognized high nutritional value and pharmaceutical properties. Other beehive products are also produced.
5. Fresh milk, cheeses and traditional cheese products such Xygalo (PDO), Mizitra, Galomyzithra, Stacka, etc.
6. Fruit (watermelons, melons grapes, figs, despola (loquat), bananas, chnarosyka (prickly pears) and small quantities for own consumption in apricot, peach, mandarin orange, pear and quinces.
7. Vegetables: cucumber tomatoes (export activity) , potatos leafy vegetables (lettuce, cabbage, spinach, kale, mangel ), peppers, aubergines, okra, carrots, onions, garlic which can cover local demand
8. Indigenous(wild) greens and vegetables (artichokes, sow thistle, agalatsida and a hundred more species are consumed regularly by the people of area )
9. Commercial domestic (household) food production. a commercial sector with particular development in Sitia in recent years. It is processing raw materials of the area of Sitia and produces highly nutritional products
10. Small quantities of cereals and pulses mainly for own consumption.
11. Meat of lambs and goats as well as chickens of rabbits and eggs.


Event Program
Part Α΄
 17.00 : Guided tour of the village of Agios Spyridon (Kanene)
Starting Point: Historical Museum
In charge: Nikos Kokkinakis
 17.30 : Children’s workshop
Kneaded wheat bread
Location: Old Primary School
Experiential activity organized by the Lykeio Ellinidon (Lyceum of Greek Women) of Sitia. Children (and adults) can take part in kneading, baking, and tasting their own bread! While the breads ferment, children from 4 to 104 will play traditional team-cooperation games in the schoolyard. The bell rings and the fun begins………………. With the participation of the 2ο Kindergarten of Sitia.
In charge: Ritsa Kanavaki - Stavroula Poulakaki (educators)

 18.45 - 19.30 : Skioufista makaronia (handmade pasta)
Location: Kanene Road (Triodi)
Experiential activity with the participation of any visitors who would like to make, guided by the village housewives, the pasta of a bygone era and, of course, to try them with local anthotyro!
Coordinator: Maria Zografaki
In charge: Panagiota Kantaifaki
Outdoor Folklore Exhibit: museum artifacts related to the Cretan dietary culture.
 Location: Village alleysOutdoor Exhibit of paintings and antiquarian books
Location: Village alleys
In charge: Petros Dimitropoulakis
In charge: Katerina Spyridaki
 Acquaintance with the geological diversity of Sitia
One way to get acquainted with geological diversity and its role in the molding of local culture and everyday life of people is to learn and tell the stories of stone objects. Most of the objects that surround us and that we use are made by the materials of the earth. These stories will be told by the people of the Sitia Geopark.
In charge: Vaggelis Perakis
Pano Vrysi (Upper Fountain)
Tasting Workshops

The grape workshop
19.35
 Grape preserve: from the Cultural Society of Achladia
Coordinator: Ritsa Bagordaki
In charge: Anna S. Linardaki - Anna G. Linardaki
 Mustalevria (grape must pudding): from the Cultural Society of Praisos
Coordinator: Maria Hrysoulaki
In charge: Eleni Veniamaki - Athanasia Fygetaki
 Petimezi (grape syrup): from the Cultural Society of Maronia
Coordinator: Maria Vakontiou
In charge: Haroula Karniadaki - Popi Kokkolaki
20.40 – 20.55
 Paleina xareskia (traditional local dishes) … Tiganites and Throulara
Coordinator: Maria Hamilaki
In charge: Maria Kokkinaki - Maria Veniamaki

Part Β
21.00 – 21.30
Salutations - Talks
«Cretan Diet – Sitian Dietary Culture »
 Antonia Psaroudaki
Ass. Prof., Department of Nutrition & Dietetics, TEI Crete
 Vasiliki Kounelaki
Senior student, Department of Nutrition & Dietetics, TEI Crete

Traditional Festival
After the completion of the tasting seminars, at 21.00, the visitors can enjoy themselves at the traditional festival of the Myrtiniani Panagia church organized by the Cultural Society of Praisos with local artists, at the Society’s event site (old Elementary School of Kanene), with dishes of the traditional local cousin. The Lykeio Ellinidon of Sitia participates with traditional local dances.
General Coordinator – In charge of the Event
Nikos Kokkinakis, President, Cultural Society of Praisos
Scientific Committee
Maria Zografaki - Educator
Vaggelis Perakis - Coordinator of Sitia Geopark
Stavroula Poulakaki - Educator
Katerina Spyridaki - Educator, Museologist
Olga Tsantaki - Philologist
Giorgos Tsikalakis - Lecturer, Department of Nutrition & Dietetics, TEI Crete
Antonia Psaroudaki - Ass. Prof., Department of Nutrition & Dietetics, TEI Crete
Organizing Committee

Nikos Kokkinakis – Evangelia Kolydaki
Telephones of communication
6936199968 – 6971936580
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