Thursday, May 24: talk by Antonius on food history

Beside the Hallowed Olive Tree: The Greeks and the Early History of Olive Oil

A talk by Anthony F. Buccini

May 24th, 6 pm
Hellenic Museum and Cultural Center
801 W. Adams, 4th floor
(312) 655-1234
www.hellenicmuseum.org

$5 HMCC members, $10 non-members

While the question of who first cultivated the olive tree has not been and perhaps can never be resolved with certainty, there is no doubt that the people of Crete, the Greek mainland and islands played an especially central role in the early development of oleiculture and were also responsible for its diffusion to Italy and points further west along the Mediterranean coast of Europe. Dr. Buccini will outline the Greek place in the early history of oleicutlure and focus on a few of the most important aspects thereof.

Hi,

Unless I have a cicada crisis, I plan to be there.

Regards,

Definitely sounds worth attending -- not sure I can, but will try.

C2, cicada crisis? I have been marching around tree trunks in my front and back yards for days and have yet to spot a telltale hole or nymph. Are you worried there won't be enough for dinner?

Are advance reservations or tickets required?

No, not as far as I know, Michael.

Michael,

I can only echo Amata's words -- I know getting tickets ahead of time is possible (judging from the website linked to by Amata) but I'm pretty certain drop-ins are most welcome.

I hope you can make it.

A

Antonius wrote:Michael,

I can only echo Amata's words -- I know getting tickets ahead of time is possible (judging from the website linked to by Amata) but I'm pretty certain drop-ins are most welcome.

I hope you can make it.

A

Thanks Antonius.

Barring any unforeseen events, I'll be there. It sounds like an interesting topic and I'm looking forward to it.

Best,
Michael

I'm sorry that I can't attend but would one day like to hear one of your talks. It seems that other parts of my life intrude whenver I contemplate attending an LTH event. But in particular I always really want to attend your talks, Antonius, so know that your potential audience is even greater than your actual one.

I'm sorry to miss this, but I have to hit the road tomorrow morning early enough to miss rush hour, so going out tonight is not in the cards.

eatchicago wrote:

Antonius wrote:Michael,

I can only echo Amata's words -- I know getting tickets ahead of time is possible (judging from the website linked to by Amata) but I'm pretty certain drop-ins are most welcome.

I hope you can make it.

A

Thanks Antonius.

Barring any unforeseen events, I'll be there. It sounds like an interesting topic and I'm looking forward to it.

Best,
Michael

I am disappointed to say that events beyond my control have conspired to keep me from making this event.

Best,
Michael

Amata wrote:Beside the Hallowed Olive Tree: The Greeks and the Early History of Olive Oil

A talk by Anthony F. Buccini

LTH,

I attended Antonius's talk last evening. Dense with interesting information, yet delivered in an fashion understandable and enjoyable even to a non academic such as myself. Only slight wrinkle is every time Dr. Buccini used the word Cretan I was afraid he was referring to me.

After the talk Antonius, Amata, Lucantonius, Cathy2 and myself went to Venus, which offers both Greek and Cypriot Cuisine, the highlight of which was perfectly cooked fried smelt.

Enjoy,
Gary

Venus Greek-Cypriot Cuisine
820 W Jackson
Chicago, IL 60607
312-714-1001
http://www.venuschicago.com

Gary,

Many thanks for your kind words. It was a delight to see you and Cathy2 in attendance and we three -- Lucantonius, Amata and I -- also enjoyed very much having the chance to go to dinner together with you and Cathy at Venus.

I feel I should add a word about the hosting institution for the talk, namely, the Hellenic Museum and Cultural Center. This was my first visit there and I was really impressed with the exhibits (many of which are, in fact, related to food); I will certainly make a point of heading back soon to take a leisurely look at all they have on display. I'm also looking forward very much to the opening down the road of their new site, over at the corner of Halsted and Van Buren, where they will have the opportunity to expand their exhibits and other programmes. The staff there are doing a great job and couldn't have been more helpful and hospitable to me and my family.

Many thanks to you and Cathy for attending the talk and also to those who expressed interest above (DH, ToniG, SteveZ, EC) but were unable to make it.

Antonius