By Roger Kelly,2014-08-13 13:45
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    May 15-18, 2008; Crete

    Draft Program

    Thursday, May 15


    - Arrival of guests


    - Snack lunch


    - Planning meeting of the organization committee


    - Informal Dinner (From the Mayor of Agios Nikolaos)

Friday, May 16


    - Remaining arrivals

    - Excursion for the Press and the Speakers (Boat trip to Spinalonga)


    - Informal Lunch during excursion (Hoteliers’ Association)


    16:00 - 16:30

    Arrival of the participants of the conference

16:30 17:00

    Opening of the Conference, greetings

17:00 - 17:20

    Speech 1

    What determines the common denominators of life among different societies and ethnic

    groups living in the Eastern Mediterranean?

    A survey of history and geography in the region and a look at the factors enhancing the

    relevant importance of historical heritage in the Eastern Mediterranean geography

17:20 - 17:40

    Speech 2

    Where does Culinary Culture fit into the common cultural heritage of the region?

    Looking at the place of culinary activities, food rituals and gastronomic traditions in daily social life in the Eastern Mediterranean

17:40 - 18:00

    Coffee/Tea Break

18:00 - 18:20

    Speech 3

    “A comparison within technical, social and historical perspectives: Differences and

    similarities in the cuisines of Turkey, Greece and Lebanon in terms of historical sources; customs/traditions; ingredients; preparation, cooking and preservation techniques; service and rituals of consumption”

18:20 - 18:40

    Speech 4

    On the necessity of determining, documenting and preserving the authentic local products, ingredients, culinary customs and food production techniques of the Eastern Mediterranean as a guide for chefs and F&B managers all over the world

18:40 - 19:00


Dinner & Concert

    20:45 - 21:30

    Opening Concert open to public (Sumru Ağıryürüyen, Ross Daily, …)

21:30 - 24:00

    Welcome Meal for invited guests and participants

    “Setting Similar Tables Around One Sea”

    Different interpretation of the same traditional dishes in one menu by chefs from the three countries; each dish presented in three different ways all of which are illustrative of their typical styles which are unique to their countries.

Saturday, May 17


    09:00 - 10:00


    “A treasure shared by Turkey, Greece and Lebanon: The Eastern Mediterranean Breakfast”

10:00 - 10:30

    Demo 1

    “One of the main culinary actors of the Eastern Mediterranean: Aubergine” - Two different

    interpretations of “Musakka” by Turkish and Greek chefs

10:30 - 11:00

    Demo 2

    Sea Food of the Eastern Mediterranean - Samples from the Greek and Lebanese Cuisines

11:00 - 11:30

Coffee/Tea Break

11:30 - 12:00

    Demo 3

    “Oregano, Basil, Rosemary, Sage and others” - Turkish and Lebanese chefs cooking different

    typical dishes with the same herbs, greens and spices

12:00 - 12:45

    Demo 4

    “The Eastern Mediterranean Summer” - Free creation of different dishes from the same

    ingredients by three chefs from Turkey, Greece and Lebanon


    13:00 - 14:30

    “From the Sunny Mediterranean Fields to Our Tables…”

    Open buffet lunch hosted by Greek chefs with a menu made up of dishes from different

    regions of Greece


    14:30 - 15:30

    Workshop 1

     “All the Meatballs of the Mediterranean; Köfte, Kiftedes and Kibbe”

    14:30 - 15:30

    Workshop 2

     “Eastern Mediterranean Breads; Pide, Pita; Flat Breads; etc.”

15:30 - 16:00

    Coffee/Tea Break

16:00 - 17:00

    Workshop 3

    “Mezes Turkish, Greek and Lebanese style; Pilaki, Tarama, Humus” 16:00 - 17:00

    Workshop 4

     “Cooking with Yogurt; Cacık, Lebbeniye, Tarhana, etc.”

17:00 - 18:30


    “A Heritage to preserve”

    “On the necessity and the importance of preservation and on methodology”

18:30 - 19:00

    Press Conference introducing the “Forum of Mediterranean Cuisines” and announcing its Declaration


    21:00 - 24:00

    The Vegetarian Mediterranean”

    Menu prepared by chefs from the three countries, featuring Eastern Mediterranean vegetable dishes cooked in olive oil and Greek wines and spirits that go best with them

Sunday, May 18


    Workshop (1)

    Fashionable recipes of rice (cereals, pasta, etc.) for kids --- Greek, Lebanese and Turkish chefs working with kids

    Workshop (2)

    Tasting olives from different Mediterranean countries for children and journalists Lunch

    - Aegean Food Buffet” Chefs from the three countries and women from all over the

    Eastern Mediterranean cook and present food from their own places

    - Wine producers of Crete present their wines.

    - The event is open to the public.

- Departures

Monday, May 19

    - Remaining departures

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