The Institute of Hellenic Food Culture & Gastronomy (I.H.G.), is a non-profit organisation, based in Athens.
It was founded in July 2014 by people involved in nutrition, Tourism and catering (producers, food processors, tasters, chefs, restaurateurs hoteliers) and scientists from the wide range of gastronomy (food technologists, folklorists, economists, chemists, archaeologists, doctors etc.)
GOALS
The common goals of the founding members of the Institute are to preserve, study, research, promote and support the Greek culinary culture, folklore traditions, raw materials, dietary products, etc.
OBJECTIVES
• Design, map, and revive the Greek traditional and/or modern recipes, raw materials, food habits, customs, etc.
• Strengthen the link between the products of the agro-food sector and the Greek international cuisine and nutrition
• promote the local gastronomy of every corner of Greece
• certify the taste of traditional recipes and food products
• organise and/or co-organise conferences, seminars, workshops and lectures to highlight, stress and promote the Greek gastronomic culture at national, EU, and international level.
• Develop gastronomic tourism and its connection with the local traditions
• Investigate, promote and document the particular nutritional and beneficial properties of traditional food products
• Research and preserve biodiversity of Greece
• Research and contribute to safeguarding the health of the population through food products and raw materials used in nutrition
• Cooperate and implement synergies with Universities and Technological Institutions, Institutes and scientific associations in Greece and abroad, in order to research, document, and inform the consumers on nutrition and gastronomic culture matters
• Cooperate with public and private entities, both within and outside Greece, for the protection, improvement, promotion and enhancement of Greek nutrition and Greek gastronomic culture at national, EU and international level
A nation’s gastronomy is one of the most powerful elements of its life, its existence, its history.
The more authentic is a nation’s cultural heritage, the longer its history and ties to its culture are kept alive.
Despite the rapid evolution of technology, no smart invention has achieved to replace "symposium" as a means of communication in all times and in all continents.
Because gathering around the table not only satisfies the exchange of information and knowledge, but also a plethora of human needs.
Food Culture
Gathering around the table involves all the senses: sight, hearing, smell, touch, and of course, taste.
From Archestratus to the current cooking "magicians", and even thousands of years ago, Greek gastronomy has covered a brilliant course: it has united nations, contributed to the development of economies and intensified people’s relations.
Greek nutritional tradition has managed to combine harmoniously enjoyment with health and taste with the high nutritional value of the dishes.
Everyone should preserve this heritage, keep it alive, and pass it on to young people.
Institute of Hellenic Food Culture & Gastronomy Membership
Persons who are active in the sector of food and nutrition, culture and tourism and have been shown to serve it either as producers and processors, traders, researchers, cooks, scientists or as Greek food culture-lovers may become members of the Institute.
People sharing the goals of the Institute, willing to offer their personal services and capabilities to contribute in any way to the achievement of its objectives may also become members.
Persons favourable to the goals and otherwise supporting the activities of the Institute by contributing their knowledge or simply participating in the various events are characterised as friends of the Institute.
Contact I.H.G.
10D Othonos STR.
Athens, 105 57
Greece
Tel.: +30 - 210 32 38 315
Fax: +30 - 210 32 38 063
Email: info@ieg.gr
