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Identifier

000463923

Title

Μορφές άτυπων γνώσεων και εκπαίδευσης : η μαγειρική και η νοικοκυροσύνη / Πελέκη Μαργαρίτα.

Alternative Title

Informal forms of training : Cooking and Housekeeping

Author

Πελέκη, Μαργαρίτα

Thesis advisor

Τσαντηρόπουλος Άρης

Reviewer

Βαφέας Νικόλαος
Σταματοπούλου Δέσποινα

Abstract

This project is a space-time journey to the domestic hearth of the prefecture of Rethymno. This area does not consist of a homogeneous relief and thus presents a rich variation in mountainous, lowland and coastal areas which defined the traditional cuisine of its residents, the "Rethemniotes". The practical nutrition is traditionally carried out by the "Rethemniotisses housewives", who have the responsibility of passing on the "informal knowledge" to the next generations in the form of "experiential apprenticeship". Undoubtedly, the attempt to record the process of "housekeeping" over the years holds many surprises for us, as the changes in many areas that we will examine are important and rapid, considering that the memory journey of our informants covers little more than a hundred years. The traditional Cretan cuisine is inextricably linked to the climate, the soil, the agricultural production, the available means, the local economy, the inhabitants, the family structure, the daily survival, the social life and the religion and has at times undergone key influences such as technological development or variable changes in the composition of the population due to various factors3. The local cuisine is an intangible and material element of culture and contributes to the dissemination of the history and heritage of the region by creating images and memories4. In addition, it significantly contributes to the formation of the Rethymnian culture and to the creation of the local identity based on common eating habits and household practices through tastes and smells, cooking techniques, harvesting, preservation of foods, as well as methods of hygiene and decorating the house and the table. The starting point of this journey were general theoretical analyses about nutrition and gender roles, folkloric and sociological approaches to the formation of identity based on shared dietary habits and household techniques. Another fundamental pole is also the way the selection and consumption of foods consist a form of communication, as well as the fact that nutrition evolves from a purely domestic feminine avocation into a form of wage labor in the public sphere. Concluding our observation, we will try to detect changes that have occurred over time, in the different ways that knowledge is transmitted due to social changes such as the modern form of the family and the opening of women into the workforce.

Language

Greek

Subject

Apprenticeship

Cooking

Household

Informal forms of apprenticeship

Άτυπες μορφές μαθητείας

Μαγειρική

Μαθητεία

Νοικοκυροσύνη

Issue date