The Value of Taste Through Time
Thursday 9.03.2023 | 17:00 – 19:00
FREE
Creating flavours has always been one of the most important and creative moments in the history of mankind. The composition of flavour combinations is the creative ability to bring emotion, art and imagination to the dish.
Over time, everyday citizens, professionals and entire peoples and cultures have managed to build culinary journeys along special culinary paths. These recipes create a story: food as a cultural experience. Everyone can develop their own philosophy of taste and culinary design. To the question “what is flavour creation for you”, everyone will probably say something different and beautiful.
The event “The Value of Taste Through Time” is organised to highlight and communicate different creative flavours and their connection with history, customs and civic heritage. At the same time, the opportunity will be given to combine tradition with modern variations, transforming the creative flavours that have passed unchanged in time into healthier ones, without losing their history and nutritional value.
The event is organised by Institute for Entrepreneurship Development, under the Erasmus+ programme of the European Union.
Upon completion of the presentation, a certificate of attendance will be given to all participants.
Agenda
| 17:00 – 17:15 | Welcome and Registration |
| 17:15 – 17:45 | “Cooking Recipes and their Connection with History, Customs, and Cultural Heritage”, Claire Bakoura Theatrologist, Curator of Cultural Programmes, Founder of “The Heritage of Taste” & Alexandros Touloumtzidis PhD Candidate in Modern Greek and European History, University of Patras Historical Curator of “The Heritage of Taste.” |
| 17:45 – 18:15 | “Nutritional Value and Benefits: Ingredients, Process and Nutritional Importance of Cooking Recipes”, Maria Patsia, Food Blogger, Owner & Founder of Miss tasty |
| 18:15 – 18:45 | “Healthy Variations and Dietary Tips: transforming traditional tastes into healthier ones”, Penelope Papadopoulou, Dietitian – Nutritionist, MSc Department of Medicine, University of Thessaly |
| 18:45 – 19:00 | Discussion and Event Closing |
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