In the show “sweet life” curated and presented by Natasha Vissarionos, the Yale University Professor of Public Health Tassos Kyriakidis was hosted by phone.
Kyriakidis referred to the efforts they have been making together with the Director of the Department of Public Health at Yale University, Mr. Vasilis Vassiliou, since 2018 to promote Greek olive oil and its beneficial health properties by creating an institute for the olive and olive oil that is now supported by 70 international academic, research and private institutions.
In this context, a symposium was organised at Yale University entitled: Ancient Greek Cuisine: Back to the Future. A Symposium inspired by Greek antiquity and myth. “We tried to make a point that the ancient Greek diet is a diet that is beneficial to the body. And that you can still find these ingredients today.”
Kyriakidis said the panel included Michelin-starred chef Michalis Psilakis, who cooked four recipes from ancient Greek cuisine for 230 people. “The guests saw that there is a connection with history. That olive oil, feta is not something we have invented today, but that people were nourished with it thousands of years ago. What we’re trying to get Americans to understand that the Mediterranean diet is a way of life. That’s what the word diet means: a way of life.”
In addition to olive oil, the meal featured fava beans, feta cheese and various aromatics that have been used since ancient times for their beneficial effects.
Mr. Kyriakides also referred to the “Olives for Health” research project that will start in September and for which the organic Kalamon olives of the “Sackellaropoulos organic olive groves” from Sparta, Greece, with a high phenol content, were selected.