Food and the Environment in Modern Greek History

The second half of the 19th century witnessed a surge in foreign demand for certain food products made in Greece. The growing consumer classes throughout Europe developed a taste for Greek olives, wine, figs, and raisins, and they imported these products in greater and greater quantities.

In order to meet this growing foreign demand, Greek agricultural practices had to change, and the Greek landscape was reshaped as a result. But the path of progress from subsistence agriculture to today’s landscape of extensive groves and vineyards was neither straight nor smooth. This talk explores the social lives of some of these Greek food products, tracing their transformations into global commodities and exploring the

impacts on the landscape, environment, and agricultural practices in Greece.

Sunday, December 9 at 3:00pm to 5:00pm

McIntosh Center, Uhall 3900
1 LMU Drive, Los Angeles, CA 90045

Event Type

Speakers and Seminars

Departments

Bellarmine College of Liberal Arts, Modern Greek Studies

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