(Kivela & Crotts, 2006). Therefore, the term gastronomy is broader and includes food, wine and local cuisine. The father of gastronomy is the ancient Greek poet Archestratus (mid forth century BCE), who completed in 350 BCE his book entitled ‘Hedypatheia’ (“Pleasant Living or Life of Luxury”), which is considered to be the first cookbook ever in the world (ΕΟΤ, 1998: 5). Moreover, the 15 surviving volumes of a 30-volume work by Athenaeus entitled ‘Deipnosophistae’ (“Scholars at the Dinner Table”) (end of second century-early third century A.D.) are also important texts. In this work a Roman host dines with his 29 guests – Greek grammarians, lexicographers, orators, sophists, musicians and other philosophers – and the conversations describe the life, the folkways as well as the art and scientific knowledge of the ancient Greeks. This work is also a significant textbook on gastronomy. It contains passages which on nutrition and wine, lists varieties of grapes, fine foods and their recipes, the beneficial or non-beneficial properties of the fruit of the earth3, the birds, the olive oil, the vinegar and other products (Παπανούτσος, 1974). He was followed by the Roman Marcus Gavius Apicius, who is the writer of one of the oldest books (third or fourth century BCE) entitled “De re coquinaria” (Τρομάρας, 1991). Famous historical figures who were involved in gastronomy were the emperor Caligula, who was known for his elaborate Roman banquets, and the Roman general Lucullus (Άννινου, 1998). The history of gastronomy goes from the Middle Ages and the Italian Renaissance to the time of the development of culinary art in France, which is considered the only organised system of gastronomy in the world. In 1835 Académie française formalised the use of the Greek word gastronomy and it has been registered in its Dictionary ever since. It was the French writer François Rabelais (1483-1553) who first reintroduced the Greek word in his famous work entitled “The Fourth Book of Pantagruel” (1552), referring to the God of food, Gaster. III. GASTRONOMY AND TOURISM. A CLOSE RELATIONSHIP Human throughout their lives have been trying to discover new foods or create their own flavors. Therefore, travel satisfies the need to explore tastes and learn about local culture through activities related to the collection, the 3 For example, plums, cherries, berries, walnuts, almonds, chickpeas, lupin beans, beans, olives, pine nuts, courgettis, mushrooms, truffles, nettles, asparagus, snails, bulbs, etc. 491 THE INTEGRATION OF THE GREEK GASTRONOMIC IDENTITY AND PHILOSOPHY
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