Plato’s Plate: A Journey through Greek Gastrosophy and Public History

Gastronomy has never been just about food in the heart of Greek culture. It has been, and continues to be, a ritual, a philosophy, a dialogue between the past and the present. Plato’s Plate is born from this very essence: it is a contemporary symposium that connects ancient Greek wisdom with modern culinary creativity.

This project is not just a culinary initiative; it is a dynamic form of public history. As the scientific coordinator, I see Plato’s Plate as a unique opportunity to reimagine and narrate Greek gastronomic heritage through new interpretive frameworks and experiential encounters.

Greek gastrosophy — a term that fuses gastronomy and philosophy — lies at the core of this endeavor. We seek to explore food not only as sustenance but as a cultural artifact, a bearer of memory, and a medium of philosophical thought. From the symposiums of Plato and Aristotle to the family tables of contemporary Greece, Plato’s Plate invites us to experience Greek foodways as an evolving and meaningful tradition.

Combining historical research, storytelling, and innovative food practices, the project curates a series of events, digital narratives, and collaborations with chefs, historians, and cultural institutions. Our aim is to create immersive gastronomic experiences that communicate the depth and richness of Greek food culture to diverse audiences.

Plato’s Plate is, above all, a creative challenge — one that blends academic insight with cultural imagination, bridging ancient philosophy with present-day tastes. It is our invitation to the public: to taste, to think, and to connect with the timeless dialogue between food and meaning.