Street food in Greece through the eyes of foreign visitors

ABSTRACT

Street food eating and the mood it brings with it has become a characteristic of urban space in many societies. The present study moves between the cultural, social, and economic dimensions of street food in Greek cities and examines the food’s production attributes and history, the professional identities of the people behind the food, and the way the food is viewed by city visitors. Our study combines archived and bibliographic research with data collected among Greek students and French Erasmus students while on a short-time study in Athens. The casual food available in modern Greek cities is continuously evolving and becoming more enriched, reflecting the economic activities and demographic shifts of the area while also mirroring cultural influences and historical narratives. Next to a wide variety of newly introduced convenience foods, age-old street food helps the traditions of the region survive. The foreign students expressed a strong preference for Greek souvlaki, which, besides offering a casual meal alternative, also served as a medium for engaging with the host culture and gaining insights into the local way of life. For foreign visitors, traditional Greek street food represents a distinct alternative to the homogeneous menus offered by global chain fast-food establishments.

KEYWORDS:

• Street food
• Greece
• city visitors
• food tradition
• local culture

Disclosure statement

No potential conflict of interest was reported by the author(s).

Notes

1. “Doner” means “to turn” in Turkish, while “kebab” means “meat” in Arabic.

2. A national survey has revealed that in the 1980s 44% of Greek men and 32% of Greek women ate cheese pie, koulouri, or a sandwich as a midday snack, at least once a week (from which 36% and 22% respectively, had these items more than four times a week. See: Hellenic Center for Social Studies (EKKE 1988, 165–182).

3. Unsold koulouri are always discarded or used as animal feed. However, sometimes unsold cheese pies, gyros, and cooked souvlaki, are preserved, and re-heated next day.