We're done with the Fall term now, which consists of four trips to various regions throughout Greece. I told you a bit about Trip 1 already; the three following trips were no less full of adventure, non-stop sight (site?) seeing, and delicious regional cuisine. It's hard to know where to start, but here are some highlights:
We went to a series of amazing museums operated by the Piraeus Bank Group Cultural Foundation, all of which promote traditional production methods and early industry through objects, dioramas, working models, videos, and - most awesomely - a sense of place. The first was the Dimitsana Water Museum, which demonstrated the use of water in mills, tanning, and gunpowder production.
I added significantly to my list of World Heritage sites visited: Olympia, Bassae, Mystra, Delphi, Hosios Loukos, Meteora, Mycenae and Tiryns, and Epidauros. I've been conducting an informal photographic study of where and how the inscription of a site is located and presented.
|Small, beat up, generic World Heritage sign at Bassae.|
|This is the standard World Heritage label, with the information on why and how the site was inscribed on the list in both Greek and English.|
|Delphi had tons of World Heritage signs of various stripes, including this one.|
|And also this, which both cracks me up and makes me a little sad. "The Birthplace of World Cultural Heritage"??? Indeed.|
Many self photos were taken.
|Sunset over the mountains near Delphi and the Corinthian Gulf, on a magical three hour hike from the Cave of the Nymphs to Delphi town. We barely made it down before dark, but it was gorgeous. I'll remember this for a long time.|
|Acropolis of Orchomenos. These stairs were crazy steep, and probably cut into the bedrock during the 4th century BCE.|
|Mean old fence preventing us from accessing Kenchreai, where I worked in 2005.|
As were many landscape shots, courtesy of the landscape feature on my new camera.
|Methoni fortress. It was like walking through Game of Thrones. We were all a bit hungover that morning, and walking around an abandoned fortress for two hours in the Greek sunshine with the sound of the sea was perfect.|
|Pavlopetri. You can't tell it, but there's a site here! (And an awesome video about it here.) Swimming + site exploration = Happy Kate.|
|View of the gulf and isthmus of Corinth from Akrocorinth. Standing here, you realize just how tenuously the Peloponnese is connected to mainland Greece (and, actually, since the completion of the Corinth Canal, it isn't).|
And finally, the food. I was going to do an entire separate post titled "The Meat I Eat." I don't think I've ever eaten so much meat, and especially pork, lamb, and fish, in a two month span. Greece is the country for carnivores.
|Pork sold by the kilo during what was - as best we could figure - a giant festival of meat consumption in the town of Chora, near Pylos.|
|Mr. Donut in Sparta. Open 24 hours. If only there was an Athens branch. Or a Minneapolis or Ann Arbor one, for that matter. I remember a certain someone's Grail-like quest to procure donuts in St Paul one Bungalow morning...|
|This octopus was ungodly delicious and tender. I didn't see it, but reportedly the restaurant had an old clothes dryer in the back that they used to tenderize the octopus.|
|Little fried fish called gavros, which you eat whole. I was skeptical at first, but I'm a convert. They go great with a cold beer and lots of lemon juice. And, they're cheap. Peasant food, ftw.|
|Suckling pig on the spit, from a big group dinner we had in Levhadia. The meat was way too rich for me - the darkest dark meat, with a velvety texture and intense meaty, umami-type quality.|
Winter term will consist of a seminar course and numerous day trips to sites and museums in and around Athens. It will be really nice to sleep in the same bed every night and have a bit more time to myself, although I've been repeatedly warned that the winter is no less busy than fall. I also resolve to become more adventurous on my own, exploring daily life in Athens through its markets, neighborhoods, and events.
Most importantly, I'm still not tired of gyros.