view of Nemea Valley  

FROM THE DIRT TO THE MUSEUM

a website sponsored by
the National Endowment for the Humanities
and Bryn Mawr College

 

 
  

 
 
 

 
 
MARKETS AND FOOD

 

MARKET DAY:

In the town of Nauplion (“Naf-PLE-on”), which is 45 minutes from Nemea, as well as in other large towns in Greece, there are outdoor markets.  This is a time when people come to buy and sell clothing fish, food, and wine.

The market in Nauplion is on Wednesdays and Saturdays from the morning to the early afternoon.  It is very colorful with all the displays of the vegetables, fruit, and flowers.  Everything is sold by weight, with prices marked in kilos.

You can see here some pictures of the fruit and fish for sale. In the left hand picture there are two kinds of eggplant, beets, tomatoes, zucchini, and lettuce. 

 

 

FOOD AND WINE:

The food in Greece is delicious everywhere, and every region has its own special dishes.  While we were on the excavation, good food was very important.  We ate breakfast by ourselves very early in the morning, and then we would stop for “cookie break” at 8:30 am.  Here is a picture of what we would eat:

At lunch, we packed a picnic.  We would have bread, cheese, olives, meat, pickles, fruit, cucumber and tomato salad, and cookies (again).  Here is picture of a typical lunch:

At dinner, Mrs. Maria cooked for us.  She made all kinds of delicious Greek food.  I took some pictures to show you the kinds of things we might eat for dinner.  You can see them on the right side of the page.

The region around Nemea grows excellent grapes, and people have been making wine there for thousands of years.  We visited a place where they make wine, called the Poluvou (“Polly-VOU”) Winery.  There, they harvest the grapes by hand, and then press the juice out of them.  They take the grape juice and allow it to ferment, so that it becomes wine.  They bottle and label it, and then send it all over the world.  Here are some photos from the winery:

 

 

 

 

KEFTEDES
These are like meatballs covered in tomato sauce.

SPANIKOPITA
Spinach and feta in a phyllo pastry.

SAGANAKI AND HORIATIKI
In front is a dish of saganaki, a kind of fried cheese. In the back is a Greek salad.

FISH AND GARLIC SAUCE

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VEGETABLES
Cooked carrot, zucchini, broccoli and cauliflower.

PORK AND FRENCH FRIES


 
 
 
Copyright © 2007 Johanna Best