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Whenever I see a picture of those striking blue and white buildings kissed with the occasional bougainvillea, I get lost in a daydream. If I ever get to venture across the pond again, I hope Greece will be my destination.
I took Latin in high school (nerd alert) and Art History in college; the first thing I thought when I read the latest Draw Along theme was a Greek columns illustration.
But what came first, the chicken or the egg? Did Romans or Greeks use columns first? I knew one of them sort of copied the other but for the life of me I couldn't remember who was the OG and who was the imposter.
Thank you internet! You reminded me that Greeks use columns in their architecture long before the Romans, and also that I have some library books due today.
One thing I NEVER forgot though, was one of the first things we were tested on in Art History all those years ago. When you have the types of Greek columns drilled into your heads as much as we did, you might still mutter Doric, Ionic, Corinthian under your breath as you walk around. People look at you like you're a little crazy.
They might be right.
(You might also remember bits and pieces of mnemonic devices you've come up with to remember little things no one else seems to need to know these days like Stonehenge is in Salisbury, England and Gothic Architecture is known for flying buttresses. I only know that last one because duh, butt jokes.)
Birmingham, Alabama enjoys strong ties to Greece - namely the small, quiet region of Kynouria, nestled on the eastern side of the Peloponnese peninsula. Eighty percent of residents from Kynouria made their way to Birmingham, starting in the 1880s. One such gentleman, George Sarris, founded one of the most popular and successful restaurants in Birmingham (The Fish Market), and I sat down with him to learn more about his native Greece.
Miles away from the tourist frenzy of Athens and Mykonos, the villages of Kynouria sit along the coast of the Myrtoan Sea amidst the Parnon mountains. The principal city of Leonidion is home to the ancient Tsakonian dialect and dance, along with the tsakoniki, a unique eggplant variety. Monasteries dot the landscape, shepherds tend their goats, villagers harvest vegetables and fruits from the land, and family fishing boats line the coastal waters.
On a trip tp Corfu, we discovered this donkey rescue, where they care for donkeys that have been rescued, or that have retired. People always swoon over horses, but these donkeys stole my heart and take the top spot in my heart for equines! They're super sweet, love a cuddle, and get to live out their years in a place that cares for them very well.
One week of Crete was the last holiday I spent with my parents and I enjoyed every moment of it. We stayed at the north coast of the island and visited the big cities and landmarks by bus. Each day was packed with sightseeing, good food and a lot of laughter.
I always like to research about the cuisine or the food trail of a particular destination before I travel. So for the PLAY ALONG prompt, I decided why not research about Grecian food trail. Thessaloniki is the "Gastronomic Capital of Greece " because of the variety of informal dining it offers at reasonable prices. I have categorized the food in this illustration as street food and food that can be eaten in a taverna( a Greek restaurant or café). This food trail is specifically designed for those who have a sweet tooth just like myself! Also the girl in this illustration is an avatar of myself who likes to document her travel experiences. Koulouri is a sesame seed-crusted bread ring that is popular all over the country, but they originated in Thessaloniki. Trigona Panoramatos are triangular-shaped folds of buttered phyllo pastry, baked until golden and hollowed out when cooled and dunked in syrup. The crowning glory is when they get filled with pastry cream and topped with chopped almonds. Tsoureki, a brioche-like sweet bread topped with flaked almonds that’s mouth-wateringly delicious on its own. But the locals give it a deeper level of decadence with a melted chocolate coating or a chestnut filling. Koulouri, Trigona and Tsoureki are best served as street food. Bougatsa,a phyllo pastry with a semolina-cream filling dusted with icing sugar and cinnamon and a Greek coffee. There are savoury bougatsas but the sweet version is king and completely Thessaloniki. Greek Halva is a semolina pudding with nuts and raisins. Bougatsa and Halva can be best enjoyed inside a tavern. Did you know that Halva is called Halwa in India and it’s a delicacy which is served in Indian homes during religious ceremonies?
I had so much fun drawing the map of Venice with pictures and statues of cats and lions that I decided to make one dedicated to beautiful Greece (I hope to see these statues in person someday). Curiosity: one of the lions of Delos is now in the Venice Arsenal!