#Bronze #Age #Greek city found #underwater

An important archaeological discovery was announced in Greece that was found underwater in Kiladha Bay on the Peloponnese Peninsula south of Athens. Resting there for millennia, the remnants of an ancient Greek village of the 3rd millennium B.C. were found by divers just under the surface of the bay that forms part of the Argolic Gulf of southern Greece. A team of Greek and Swiss archaeologists have discovered what appears to be a significant coastal settlement now covered by the Mediterranean Sea and within sight of the nearby Lambayanna beach.

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Of the discovery, Professor Julien Beck of the University of Geneva said, "The importance of our discovery is partly due to the large size of the establishment: at least 1.2 hectares (Ed. Note: 2.9 acres) were preserved,” He added that the discovery is important also because of the quantity and quality of the artifacts that were collected there. The Bronze Age sunken village dates back to before 2,000 years B.C. The team of underwater archaeologists discovered stone defensive structures that are of a “massive nature, unknown in Greece until now,” said Beck.  The research was conducted in 2014 with archaeologists from the University of Geneva, under the auspices of the Swiss School of Archaeology in Greece and in collaboration with the Greek Ministry of Culture. The team is seeking to find evidence for the oldest village in Europe yet known to science, dating back at least 8,000 years ago.    

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#Best #beaches in #Europe 2015 – #11. Porto Katsiki beach in Greece

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Porto Katsiki on the Ionian Sea island of Lefkada is a beach. The name is said to be because formerly only goats could reach this area. The beach is at the bottom of a concave pale cliff. It is 35 km from Lefkada town, near Athani village.  (©CC).

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#Best #beaches in #Europe 2015 #2. #Navagio Beach in #Greece

Discover the most beautiful beaches in Europe! Here is a selection of the best beaches for relaxing, partying or simply walking. Pack your bathing suits, your sunglasses, do not forget the sunscreen, and discover those heavenly beaches.

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Navagio Beach, or Shipwreck Beach, is an exposed cove, sometimes referred to as "Smugglers Cove", on the coast of Zakynthos, in the Ionian Islands ofGreece. It has been so named since 1983, when the alleged smuggler ship Panagiotis was wrecked on the beach while transporting cigarettes. Navagio is located on the north-west shore of Zakynthos (Zante), in the Municipality of Elation. The area is defined by its sheer limestone cliffs, white sand beaches, and clear blue water, which attract thousands of tourists yearly. The strip of beach is accessed only by boat. Regular tours to the beach depart from Porto Vromi to the south, and from Agios Nikolaos and Cape Skinari to the north-east. Boats also arrive from the harbour of Zakynthos city. (©CC). 

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#Ancient #Greek #palace unearthed near #Sparta dates back to #17th #century #BC

Archaeologists discover palace with archaic inscriptions built during the Mycenaean period

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Archaeologists in Greece have discovered the ruins of an ancient palace with important archaic inscriptions dating back to the Mycenaean age, the culture ministry said Tuesday.

The palace, likely built around the 17th-16th centuries BC, had around 10 rooms and was discovered near Sparta in southern Greece.

At the site, archaeologists found objects of worship, clay figurines, a cup adorned with a bull’s head, swords and fragments of murals.

 

Since 2009, excavations in the area have unearthed inscriptions on tablets detailing religious ceremonies and names and places in a script called Linear B, the oldest script to be discovered in Europe. It first appears in Crete from around 1375BC and was only deciphered in the mid 20th century.

The new discovery will allow for more research on the “political, administrative, economic and societal organisation of the region” and provide “new information on the beliefs and language systems of the Mycenaean people”, the ministry said in a statement.

According to the culture ministry, more than 150 archaeological excavations have been carried out in Greece so far this year, “demonstrating the importance of the archaeological wealth and cultural heritage of the country”.

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Η «Ελιά της Όρσας»: Ένα δέντρο 2500 ετών στη Σαλαμίνα

Ο μοναδικός ζωντανός οργανισμός που επιβιώνει από τη Ναυμαχία της Σαλαμίνας μέχρι σήμερα!

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Obesity?… Cretan Diet, a New Way to Eat !

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Let’s look «back to the future» for a moment and explore a holistic lifestyle philosophy (and integrated approach to health and wellness) that is rooted in ancient Greece and which holds promise for dealing with the obesity crisis and longevity issue. The so-called Mediterranean Diet, which actually stems from the original «Cretan Diet,» is a major part of this philosophy of life and practical approach to promoting optimal health and well-being. Operating on a new type of food and diet pyramid, the Cretan Diet has proven its health and longevity benefits for millennia (and can be traced to the Minoan civilization).

Last month I had the wonderful and very meaningful occasion to participate in a traditional Cretan cooking lesson in the beautiful village of Vamos, located in the rolling foothills of the White Mountains only a short distance from the Cretan Sea, between Hania and Rethymo, Crete. The instructor for this hands-on class was Koula Barydakis, a renowned expert on the Cretan Diet and author of the book, Foods of Crete: Traditional Recipes from The Healthiest People in the World. Besides immersing ourselves in the local traditions of Cretan cooking and nutrition, we had lots of fun during the process and afterward when we all celebrated in communion with the fruits of our labor! Indeed, eating the Cretan way transcends food itself and, as we learned from our extraordinary teacher, Koula, is truly a way of life and living.

via: http://huff.to/1U3XVwg

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Κρητική διατροφή: ένας αρχαίος αλλά σύγχρονος κόσμος | Crete: Ancient Diet with Modern Message

Different kinds of beans in bowls on wooden background

by:

BONNY WOLF

My friend Louis says Crete is the Garden of Eden. He spent two months hitchhiking alone across the Aegean island and says he could have eaten enough simply by picking food off trees and through the kindness of strangers.

As he walked down a road one day, a woman stopped him, unfolded her apron — which was filled with white, red and pink cherries — and insisted he help himself. Villagers invited him into their homes for meals.

The good people of Crete firmly believe that no one should eat alone. They are healthy and long-lived, they say, because they break bread and drink wine together. Their diet also helps.

Historically, Cretans have eaten only what their land produced: lots of fruit, vegetables, whole grains and pulses — the dried seeds of legumes such as lentils, beans and peas.

One thing the island produces in abundance is olives. So the Cretans eat a lot of olive oil — more than other Mediterranean people. And they don’t use any other type of oil, even to make sweets.

The sunny island with high mountains and deep valleys also provides herbs and aromatic plants, fruit trees and vegetables, wheat and barley.

It’s also a place where salads are a large part of the diet: There is a saying that goes, if you have a field, don’t let a cow or a Cretan in. They’ll eat all the greens.

The small amount of animal protein eaten on Crete is cooked in olive oil and usually made with greens, grains or pulses: sea bass with purslane, pork with cracked wheat, chicken with peas.

All these foods are made simply and quickly with no cream and few spices.

In other words, Crete offers a nutritionist’s dream diet.

Nikos Psilakis, a founding member of the Greek Academy of Taste, wants to educate the world outside Crete, as well as younger generations on the island, about the Cretan diet.

During the past few weeks, Psilakis has been giving impassioned presentations in the Northeastern United States, and I recently caught the show — and some wonderful food —at the Greek embassy in Washington, D.C.

The merits of the Mediterranean diet, Psilakis reminds his audience, have been accepted doctrine for decades. What he wants us to know is that the diet of Crete, the largest of the Greek islands, is the most healthful in the Mediterranean.

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Psilakis cites studies showing that the people of Crete have the lowest death rate from heart disease and cancer in the world, and he credits the lifestyle and traditional diet — that of the poor Cretan farmer.

The Cretan diet includes about three times more bread than the average American eats, but it is all made from whole grains, loaded with healthful fiber.

But as the once-isolated island becomes more globally connected, its traditional diet faces greater competition. To preserve the recipes and reinforce their importance, Psilakis has been scouring documents and talking to islanders, and is compiling a written record.

He makes his points with bar charts and photos of the healthy people and beautiful countryside of Crete. This, combined with the food served, makes a convincing argument.

Psilakis’ presentation was accompanied by typical Cretan hors d’oeuvres: spreads made of eggplant and fish roe, lots of raw vegetables and olives, and tiny, lightly fried cheese turnovers called kallitsounias.

Since hearing Psilakis’ presentation, I’ve become a big fan of the Cretan «rusk,» which is like zwieback but 100 times as hard. Rusks are made with barley, wheat or rye flour, and double baked. With all the moisture sucked out, the bread lasts for months.

Rusks are eaten saturated with olive oil and sprinkled with oregano, slathered with eggplant dip or olive paste, or topped with chopped tomatoes, soft cheese and oregano — a typical Cretan tavern food called dakos.

These snacks were followed by a multi-course, multi-hour, sit-down dinner of many typical dishes of the Cretan diet and some pretty good Cretan wine.

We had zucchini pie, black-eyed peas with fennel, and lamb with greens and artichokes, a spring favorite. Chicken was cooked with dill, cuttlefish with their ink and wine, octopus with chickpeas.

About three hours in, we got a slab of lamb ribs cooked with honey and a side of potatoes with oregano, olive oil and lemon juice. Psilakis says Crete even has special bees that make particularly good honey. We were served slices of Gruyere drizzled with honey for dessert.

It was like eating in the Garden of Eden.

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