{"id":374,"date":"2016-06-30T17:10:11","date_gmt":"2016-06-30T14:10:11","guid":{"rendered":"https:\/\/www.hjnutrdiet.gr\/?p=374"},"modified":"2016-06-30T17:59:51","modified_gmt":"2016-06-30T14:59:51","slug":"glyka-kai-almyra-edesmata-tis-tinoy-me","status":"publish","type":"post","link":"https:\/\/www.hjnutrdiet.gr\/en\/glyka-kai-almyra-edesmata-tis-tinoy-me\/","title":{"rendered":"Sweet deserts and dishes made of blood from the Greek island of  Tinos"},"content":{"rendered":"<p>[authors]<\/p>\n<p><a href=\"http:\/\/https:\/\/www.hjnutrdiet.gr\/en\/authors\/alexandra-foscolou\/\">Alexandra Foscolou\u00a0<\/a>,\u00a0<a href=\"http:\/\/https:\/\/www.hjnutrdiet.gr\/en\/authors\/antonia-l-matalas\/\">Antonia Matalas<\/a><\/p>\n<ol>\n<li>Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece<\/li>\n<\/ol>\n<p>[\/authors]<\/p>\n<p>[summary]<\/p>\n<p><strong>Aim:<\/strong> The study documents the tradition of preparing dishes and deli foods which have blood as their main ingredient on a Greek island and addresses the cultural determinants of this practice. <strong>Methods:<\/strong> Data were collected during a field study on the island of Tinos, Cyclades, Aegean Sea, via interviews with elder villages and observations. Results: Swine\u2019s blood was used in the past for the preparation of three foodstuffs, a deli-type food, the \u201cblood sausage\u201d, a sweet desert, the \u201cmortadella\u201d and a warm dish, the \u201cfried blood\u201d in conjunction with the ceremonial pig slaughtering (choirosphagia). The mortadella in particular, is still prepared today by elder housewives on Tinos. A historic Venetian influence and the fact that a large portion of the island inhabitants adhere to Catholicism, may explain the use of blood as human food till the present time.<strong> Conclusion:<\/strong> Consumption of blood was common on Tinos in the past and was associated with the traditional pig slaughtering. Nowadays, however, blood-containing foods and dishes are scarce in Tinos and blood is viewed by the younger generations with prejudice and dislike.<\/p>\n<p>[\/summary]<\/p>","protected":false},"excerpt":{"rendered":"<p>Aim: The study documents the tradition of preparing dishes and deli foods which have blood as their main ingredient on a Greek island and addresses the cultural determinants of this practice.<\/p>\n","protected":false},"author":402,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[346],"tags":[],"_links":{"self":[{"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/posts\/374"}],"collection":[{"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/users\/402"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/comments?post=374"}],"version-history":[{"count":0,"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/posts\/374\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/media?parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/categories?post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hjnutrdiet.gr\/en\/wp-json\/wp\/v2\/tags?post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}