FOOD AND GASTRONOMY PRACTICAL INFORMATION AND GUIDANCE.

 Best practice and tips.

Food is important in our lives as it is  connected to our well-being. The quality of food plays a role in our quality of life as it influences a series of parameters from our mood to our weight. Therefore, we need to understand what is the content of food, what are the possible combinations of different food items and how we can prepare our food (cooking). Everyone has developed his own model of gastronomy and nutrition that corresponds to his preferences, conveniences and capacities. This is an extremely wide field of discussion. However, it is possible to create gastronomic models for each group of people like a nation where we can set some general conclusions on the nutrition of that group after a macro analysis of their nutritional habits. Georgios Malliaris has created the first Gastronomic model after studying carefully the gastronomy and nutrition of Greeks. The conclusions of this research justified the enormous consumption of feta cheese and olive oil but also the consumption of onions and garlic. It is certain that such an analysis is still needed for many nations because this will determine consumption patterns as well as food safety. This makes every member of the group conscious of his nutritional patterns because of their culture. 

The researcher has made a thorough analysis of all traditional recipes and their food materials. These practices are related to history and the coverage of food needs depending on food resources availability and cooking capacities. Today we are at a revolution in this respect because the improvement of food storage and  supply among other things. These are the reasons that gastronomic models will change to an extent depending on the influence of the aforementioned parameters. The researcher has written a series of books on this matter looking in pulses, beans, lentils, chickpeas (International year of pulses 2016 Food and Agriculture Organization FAO, United Nations) and the Greek Gastronomy being subject to this research. This reveals all the Greek traditional recipes with practical advice on how to do them and the cooking practice for pulses as food.

Order the books via amazon:

The books are available in amazon worldwide with lots of information on their content and the author. For USA click on the following book titles link if you like to order via amazon:

1. Greek Gastronomy
2.  Greek Taste 
3. A Gastronomic Handbook for beans, lentils and Chickpeas… 
4. Discover the Taste of Pulses

 For other regions of the world connect to regional  amazon site and search with the keywords “Georgios Malliaris+name of the book “

For more information visit the Food Gastronomy Review on the following link:

 FOOD-GASTRONOMY-REVIEW

 THE CHALLENGE OF RUNNING A FOOD MUSEUM  IS ENORMOUS AND COSTLY. 

 There are many food museums today running and open to the public. They offer food knowledge to the public and food is exposed in one location. In particular, food museums offer to young people the opportunity to get to know and understand their food as a necessary process for life and their health. Museums are unique establishments where knowledge can be exposed to public easily in a concentrated manner. So far there is not any single food museum of an adequate size and only small museums that cover only part of the needs are available. The Food writer Georgios Malliaris presents the need for a Food Museum today as an important requirement missing from the international happenings around the world. Would it be possible that one Food museum may cover this need? The lack of such an establishment does not appear to be the case. Although there are food giants who would be able to support financially such an action this has not taken place so far. There are still lots of places where there is a serious effort to create  a museum but still there is not a large museum to cover extensively this theme.

  

 

Food Writer Georgios Malliaris and Roman balance made of wood and iron hooks