{"id":5315,"date":"2017-08-14T18:55:56","date_gmt":"2017-08-14T15:55:56","guid":{"rendered":"https:\/\/e-inon.gr\/magazine\/?page_id=5315"},"modified":"2017-08-14T18:55:56","modified_gmt":"2017-08-14T15:55:56","slug":"modern-greece-1828-2001","status":"publish","type":"page","link":"https:\/\/e-inon.gr\/magazine\/modern-greece-1828-2001\/","title":{"rendered":"MODERN GREECE: 1828-2001"},"content":{"rendered":"

23th issue In-On<\/em><\/a>
\n<\/strong>\u201cThe basic eating habits in the new Greek state, since its foundation till World War II, remain the same. The introduction of new products enriched the existing diet and was adequately absorbed by the traditional Greek cuisine. Potato was introduced in Greece under the rule of Ioannis Kapodistrias (1828-1831). This was a period of time when we have the silver phoenix, the first coin of the Modern Greek state\u201d, maintained the archaeologists Efterpi Ralli and Maria Foundouli.
\nIn an interview to \u201cIn-On\u201d magazine, Mrs. Maria Foundouli clarified \u201cAfter the foundation of the New Greek State, the cities started to develop and the middle class started to follow the Western eating habits. Greek cuisine incorporates European recipes and assimilates its elements. For instance, the traditional dish of moussaka was enriched with b\u00e9chamel sauce. This new cuisine became popular through the cookery books of Nikolaos Tselementes and Chryssa Paradissi, which constituted the necessary tools for the \u201cmodern housewife\u201d.
\nAlso, in the book entitled \u201cThe cost of Food\u2019 the following data is given.
\nIn 1834, 1 kilo of bread cost 26 cents.
\nIn 1931, 1 kilo of top quality bread cost 5, 49 drachmas.
\nIn 1931, 1 kilo of lower quality cost 4, 56 drachmas.
\nIn 1975, 1 kilo of half white bread cost 8, 30 drachmas.
\nIn 1975, 1 kilo of white bread cost 9, 25 drachmas.
\nIn 1880, 1 kilo of olive oil cost 80 cents.
\nIn 1931, 1 kilo of olive oil cost 20-21 drachmas.
\nIn 1975, 1 kilo of olive oil cost 59, 73 drachmas.
\nIn 1834, 1 kilo of olives cost 50 cents.
\nIn 1880, 1 kilo of olives cost 74 cents.
\nIn 1931, 1 kilo of olives cost 13, 70 drachmas.
\nIn 1834, 1 kilo of potatoes cost 25 cents.
\nIn 1931, 1 kilo of potatoes cost 4, 29 drachmas.
\nIn 1975, 1 kilo of potatoes cost 7, 50 drachmas.
\nIn 1834, 1 kilo of beans cost 36 cents.
\nIn 1931, 1 kilo of beans cost 8, 24 drachmas.
\nIn 1975, 1 kilo of beans cost 37, 2 drachmas.
\nIn 1834, 1 kilo of rice cost 56 cents.
\nIn 1931, 1 kilo of rice cost 10, 49 drachmas.
\nIn 1975, 1 kilo of rice cost 16, 01 drachmas.
\nIn 1834, 1 kilo of pasta cost 62 cents.
\nIn 1931, 1 kilo of pasta cost 11, 41 drachmas.
\nIn 1834, 1 liter of milk cost 24 cents.
\nIn 1880, 1 liter of milk cost 35 cents.
\nIn 1931, 1 liter of milk cost 7, 49 drachmas.
\nIn 1834, 1 kilo of butter cost 2, 18 drachmas.
\nIn 1931, 1 kilo of butter cost 66, 76 drachmas.
\nIn 1975, 1 kilo of butter cost 98, 27 drachmas.
\nIn 1834, 1 kilo of meat cost 51 cents.
\nIn 1880, 1 kilo of meat cost 60 cents.
\nIn 1931, 1 kilo of meat cost 20, 39 drachmas.
\nIn 1975, 1 kilo of meat cost 70, 14 drachmas.
\nIn 1834, 1 egg cost 3 cents.
\nIn 1931, 1 couple of eggs cost 2, 97 drachmas.
\nIn 1834, 1 kilo of salted cod cost 62 cents.
\nIn 1931, 1 kilo of salted cod cost 13, 10 drachmas.
\nIn 1975, 1 kilo of salted cod cost 64, 96 drachmas.
\nIn 1834, 1 kilo of salt cost 12 cents.
\nIn 1880, 1 kilo of salt cost 8 cents.
\nIn 1834, 1 kilo of sugar cost 1, 32 drachmas.
\nIn 1931, 1 kilo of sugar cost 14, 51 drachmas.
\nIn 1975, 1 kilo of sugar cost 21, 55 drachmas.
\nIn 1834, 1 kilo of coffee cost 2, 10 drachmas.
\nIn 1931, 1 kilo of coffee cost 46, 89 drachmas.
\nIn 1975, 1 kilo of coffee cost 145, 47 drachmas.
\nIt has to be noted that kilo (1.000 grams) as an official weight unit replaced oka when the international system of Units Uas Established in Greece (S.I) in 1959. Oka (400 ounce) amounted to 1282 grams.
\nSalaries:
\n-1834, the average salary was 90 drachmas
\n-1880, the average salary of a civil servant 2.800 drachmas
\n-1932, the average salary was 2.300 drachmas
\n-1975, the average salary of a shop assistant was 9.526 drachmas
\n-1975, the average salary of a worker in a store was 4.080 drachmas
\nTwo recipes that use the above products are presented below. More specifically:
\n\u2013 Goat meat with egg and lemon sauce
\nTake the forequarter of a kid. Cut it into medium pieces. Place the pieces in a pot and boil them for two minutes. Take the pot off the heat and put the meat pieces under cold water. Put the pieces on a clean cloth to remove the bones.
\nPut some butter and a little ham, an onion with three cloves and a bunch of herbs in the pot. Heat; place the pieces of meat in the pot and saut\u00e9. Stir regularly and after a while add a bit of fine flour. Then, add enough meat broth and let the food cook well.
\nTake four egg yolks, some lemon juice adequate to the meat and a bit chopped parsley.
\nWhen the meat is done, mix the above ingredients and pour the egg and lemon sauce on it.\u00a0 Frequently move the pot till the mixture blends well.\u00a0 Serve.
\nMathew \u201cCooking\u201d translated from an Italian book, Syros 1828, Athens 1992.
\n\u2013 Scalloped potatoes
\nPeel, boil and smash 1 kilo and 1\/4 potatoes. Put the puree in a bowl or pot and add two eggs, a handful of grated, not salty cheese, 2-3 tablespoons of flour, salt, pepper and nutmeg. Mix well with a wooden spoon. Shape them like the meatballs but a little larger. It is worth mentioning, however, that since the mixture is quite soft it needs extra flour on the surface of the kitchen marble. Roll them and press the knife blade on them until they get the shape of meatballs. Fry them in a frying pan using butter until they turn gold.
\nAnother point to remember is that when the potatoes are very fresh, the puree is not dry enough. For that reason, add one more egg and 1-2 tablespoons more flour. This method protects them either when shaping them or during frying.
\nN.Tselementes, Cooking and pastries Guide Book, Athens 1973.<\/p>\n

Back in the 23th issue In-On<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

23th issue In-On \u201cThe basic eating habits in the new Greek state, since its foundation till World War II, remain the same. The introduction of new products enriched the existing diet and was adequately absorbed by the traditional Greek cuisine. Potato was introduced in Greece under the rule of Ioannis Kapodistrias (1828-1831). This was a […]<\/p>\n","protected":false},"author":1,"featured_media":420,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5315","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/pages\/5315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/comments?post=5315"}],"version-history":[{"count":1,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/pages\/5315\/revisions"}],"predecessor-version":[{"id":5316,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/pages\/5315\/revisions\/5316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/media\/420"}],"wp:attachment":[{"href":"https:\/\/e-inon.gr\/magazine\/wp-json\/wp\/v2\/media?parent=5315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}