Over 100 Years of Greek Restaurants, Culture and Entrepreneurial Spirit
February 7 - May 31, 2015
Greek restaurateurs have been a consistent presence in Washington State for more than a century. Well over 200 Greek-owned restaurants have existed in the Puget Sound region alone, a few continuously since the early 1900s, and over 300 throughout the State of Washington. Restaurants represent the intersection of Greek food, culture, and entrepreneurship, and the profession of choice for many Greeks who put down roots in the area. But beyond the menu, Greek traits were still evident and relationships were the key. Greek traditions of hospitality and building lasting connections with patrons combined to create a code of business that elevates customers to friends.
In partnership with the Greek-American Historical Museum of Washington State, MOHAI invites you to travel through history with some of the Puget Sound's most beloved Greek restaurants and the communities that created and sustained them:
LEARNING THE BUSINESS
Most Greek immigrants who entered the restaurant business did so out of necessity, rather than experience or knowledge of the industry. Many were uneducated and precious few had a trade they could apply here, so most were starting from scratch in the new world. Often arriving in America with little more than a strong work ethic and, if lucky, a contact name to seek out, immigrants were usually broke and hungry by the time they reached Washington. A restaurant job solved both problems since meals usually came along with wages.
OPA! GREEK CUISINE FEEDS THE MAINSTREAM
The Greeks felt that assimilation was necessary for success in America. There was little widespread knowledge of authentic Greek cuisine prior to 1960, never mind a demand for it. Most Greek-owned restaurants served common American food: hamburgers, hot dogs, soups, sandwiches, and similar meat-and-potatoes fare. Typically open long hours, if they closed at all, Greek-owned establishments during this era were coffee shops and diners with a broad menu with little or no connection to Greece or the Mediterranean. They thrived by serving high volumes of alcohol and reasonably priced and easy-to-prepare food.
PART OF AMERICA NOW
Just as the descendants of Greek immigrants have assimilated into the American culture, many people are now familiar with Greek flavors and ingredients and many restaurants have further specialized by featuring cuisine from different regions of Greece. Some restaurateurs have returned to Greece to learn the contemporary dishes of their home country; they have embraced the changing culinary creativity in their menus. The health-conscious public has become aware of the Mediterranean diet emphasizing plant-based foods, use of herbs and spices instead of salt, fish and poultry and limited consumption of red meat. The diet also recognizes the importance of being physically active, an occasional glass of red wine and enjoying meals with family and friends.
- See more at: http://www.mohai.org/exhibits/item/2682-a-place-at-the-table#sthash.Bi5ZwYMe.dpuf
Source: MOHAI - Museum of History & Industry