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The 1987 edition was the first edition of the Michelin Guide to be published for Athens, Greece [4] and the first Michelin star was awarded in 2002. [5] List.
In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all. The traditional cuisine was widespread in the island until the 1960s when, with improving living standards, alimentary patterns changed towards more meat and other animal-derived produce.
Tourism in Greece has been a key element of the economic activity in the country, and is one of the country's most important sectors.Greece has been a major tourist destination and attraction in Europe since the 1970s for its rich culture and history, which is reflected in large part by its 19 UNESCO World Heritage Sites, among the most in Europe and the world [1] as well as for its long ...
Regions of the Greek islands. Greece has many islands, [Note 1] with estimates ranging from somewhere around 1,200 [1] to 6,000, [2] depending on the minimum size to take into account. The number of inhabited islands is variously cited as between 166 [3] and 227. [2] The largest Greek island by both area and population is Crete, located at the ...
Soumada, [694] a non-alcoholic, syrupy, almond-based beverage that is produced on the island of Crete. Rakomelo, [695] made by combining raki or tsipouro - two types of grape pomace brandy - with honey and several spices, such as cinnamon, cardamom, or other regional herbs. It is produced in Crete and other islands of the Aegean Sea.
Greek version of nougat; found everywhere in Greece, but specially made on the Heptanese. Melomakarona (μελομακάρονα) "Honey macaroons" which are cookies soaked in a syrup of diluted honey (μέλι or meli in Greek, thus melo-makarona), then sprinkled with crushed walnuts. Typically baked for Easter and Christmas.
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