Whois & Analysis for greece-is.com

Ancient Greece was a civilization belonging to a period of Greek history from the Greek Dark Ages of the 12th-9th centuries BC to the end of antiquity (AD).

Immediately following this period was the beginning of the Early Middle Ages and the Byzantine era.

Roughly three centuries after the Late Bronze Age collapse of Mycenaean Greece, Greek urban poleis began to form in the 8th century BC, ushering in the period of Archaic Greece and colonization of the Mediterranean Basin.

This was followed by the period of Classical Greece, an era that began with the Greco-Persian Wars, lasting from the 5th to 4th centuries BC.

Due to the conquests by Alexander the Great of Macedonia, Hellenistic civilization flourished from Central Asia to the western end of the Mediterranean Sea.

The Hellenistic period came to an end with the conquests and annexations of the eastern Mediterranean world by the Roman Republic, which established the Roman province of Macedonia in Roman Greece, and later the province of Achaea during the Roman Empire.

Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking of particular region, and the science of good eating.

One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy.

Gastronomy can be subdivided into four main areas, which are practical gastronomy, theoretical gastronomy, technical gastronomy, and food gastronomy.

Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world.

Theoretical gastronomy supports practical gastronomy.

It is related with a system and process approach, focused on recipes and cookery books.

Food gastronomy is connected with food and beverages and their genesis.

Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.

Creativity is a phenomenon whereby something new and somehow valuable is formed.

The created item may be intangible (such as an idea, a scientific theory, a musical composition, or a joke) or a physical object (such as an invention, a literary work, or a painting).

Authenticity is a technical term used in psychology as well as existentialist philosophy and aesthetics (in regard to various arts and musical genres).

In existentialism, authenticity is the degree to which one is true to one's own personality, spirit, or character, despite external pressures; the conscious self is seen as coming to terms with being in a material world and with encountering external forces, pressures, and influences which are very different from, and other than, itself.

A lack of authenticity is considered in existentialism to be bad faith.

Experience is the knowledge or mastery of an event or subject gained through involvement in or exposure to it.

Terms in philosophy such as "empirical knowledge" or "a posteriori knowledge" are used to refer to knowledge based on experience.

A person with considerable experience in a specific field can gain a reputation as an expert.

The concept of experience generally refers to know-how or procedural knowledge, rather than propositional knowledge: on-the-job training rather than book-learning.