“Nutrition and Byzantine cuisine constitutes the evolution of ancient Greek and Roman cuisine and diet. The ingredients and the cooking methods generally remain the same and show the deep roots of the “Mediterranean Diet”. Normally, the Byzantines used to eat Διαβάστε περισσότερα – Read more
Eva Apostolou PhD in the University of Sorbonne and also an archaeologist specialized in currency in the Ancient Greek and Roman world in an interview to “In-On” magazine depicts the market in Ancient Rome and the cost of the products Διαβάστε περισσότερα – Read more
The archaeologists Demelena Ladogianni and Giannis Stogias illustrate the cost of food products in the market of Ancient Greece. “The base of the ancient Attica diet during the 4th-3rd century BC consisted of cereals, olive oil, figs, grapes and wine Διαβάστε περισσότερα – Read more
The amount of money that inhabitants of the Greek territory needed for their nutrition “in ancient times, in Roman times, in occupied Greece as well as in modern times”, is the theme of the book entitled “The cost of food”. Διαβάστε περισσότερα – Read more
Focusing on the prospects of Sub-Saharan Africa in particular, as well as on the development of commerce and investments in a region that promises to play a leading role throughout our century, the cooperation between the representatives of the Greek-African Διαβάστε περισσότερα – Read more
“Due to the forced suspension of the Theological School and its final closure for forty-three years now (1971-2014), the Ecumenical Patriarchate has been deprived of this valuable Ecclesiastical Theological Nursery which is unique in its kind as far as Orthodoxy Διαβάστε περισσότερα – Read more
“The course of tourism every year depends both on our preparation and on what happens abroad in the political and economic level” George Drakopoulos Special Advisor to the Secretary General of World Tourism Organization (UNWTO) and Member of the European Διαβάστε περισσότερα – Read more
“The programs that promote Agricultural Products are co-funded at about 70% within duration of 1 to 3 years regarding the European Market as well as the Third Countries’ Markets based on the regulations 3/2008 and 501/2008. The professional and inter-professional Διαβάστε περισσότερα – Read more
“Cretan Diet seems to be the best nutritional model as far as health and pleasure are concerned” Anastasia Markaki, Phd Lecturer at the Department of Nutrition and Dietetics in the Technological Educational Institute (TEI) of Crete pointed in an interview Διαβάστε περισσότερα – Read more
“Greece is the fourth exporter of Italy. Cretans play a leading role, having managed to create business units on food production based on the uniqueness of Cretan raw materials. Indeed, agro tourism has been developed in Crete which can be Διαβάστε περισσότερα – Read more
