August 6, 2004


GREEK CUISINE

In the past two weeks or so, while we still have a bit of breathing room before competition begins, we have been focusing a lot of our attention on the food that this city offers.  While we rarely eat much during the day, because work makes fitting in a meal very difficult, dinner is a must, and in Athens, it comes quite late.  Athenians tend to eat long after the sun goes down, when the intense heat of the day diminishes.  Eating before 9:30 p.m. is unheard of, while eating after 11 p.m. is not.  Tavernas - what we would call bistros or cafes - are plentiful, and offer a variety of Greek favorites.  Tavernas are around every corner in Athens, offering outdoor seating, a large menu, and a pretty laid-back atmosphere.  At a taverna, we usually start with tzatziki(tuht-ZEET-zee), a dip-like food made of yogurt, cucumber, dill, and garlic, usually swimming in olive oil and accompanied by a basket of crusty bread.  We usually order a few salads, too, which consist of cucumbers, olives, feta, peppers, and tomatoes - no lettuce.  And always saganaki (sah-gah-NAH-kee), which is a thick slice of cheese fried in olive oil and served with lemon juice.  Often we are too full to order a main course, but when we do, it is usually lamb or chicken, and sometimes a whole fish, filleted right at the table.  It's hard to go hungry in Greece, it seems.

Even the water has gotten the Olympic spirit!

A very authentic Greek meal - I'm third from the left, next to Evan.

. . . . . . . . . . . .

Be sure to check back often for Dr. Amy Bass's updates
to her Online CNR Olympic Diary.