(Cooking fig syrup)
Thinking of Greece, you may see sun, heat and a
blue sea. You’d never guess that the Greeks were the inventors of
central heating; but they built systems
where heat from a central fire was transferred via tubes to different
spaces, like in
the temple of Artemis in Ephesus. Later the Romans used this
principle to make floor heating in their houses and other buildings.
In Greece it can be pretty
cold, and snow not only falls in the north or on mountain tops: many
touristic islands can also be surprised by a cover of fluffy snow.
This autumn consisted of endless days of summery weather, inviting
one to mosey along terraces all day and to take kilometers long
walks. But as soon as the sun sets on these beautiful days, even on
Lesvos, it is time to crawl inside and settle next to a stove.
Adam and Eva did not come into a world with
heaters. It was Prometheus who stole the fire from Olympus in order
to give it to man to cook and to heat. The oldest ovens (about 20,000
years old) have been discovered in Central Europe. They were simple
fire pits in the ground, but apparently working well enough that
entire mammoths could be prepared on them. And the bones of those
huge animals also served as fuel.
The ancient Greeks loved bread and were always
keen to improve their baking. They produced clay ovens; around 7000
BC flat breads came out of them and, sprinkled with herbs, onions and
garlic, they might have been the first pizzas. On the Cycladic
islands a portable clay oven from the 17th
century BC has been found.
It was the Romans who
started to build stone ovens. In the volcanic ash covered city of
Pompeij they found at least 30 stone ovens. They were the precursers
of the outdoor oven, still seen in many Greek houses and used during
festivity days to prepare large traditional dishes with meat and
vegetables.
Greeks still like to play with fire. Making home
beverages like tsipouro, cooking figs or grapes into a syrup, it’s
still happening on an open fire, even
though these domestic crafts are
slowly dying out. As is preparing a meal in the outside oven. Now you
only find cooking plates fired by gas or electricity in the kitchens.
But the fire keeps on burning,
though not always to prepare food.
Many houses still have an open fireplace (tzaki),
although more to satisfy a romantic soul than to produce heat.
Households with central heating are still a minority. Not many people
can afford the high price of oil fuel since this long lasting crisis.
Commerce in wood stoves (zomba)
has been stoked up enormously, causing in the big cities like Athens
smog alerts. Many poor families are using old windows or furniture as
fuel.
It seems that Lesvorians, just like tourists,
think they live in a country of only sun, heat and blue sea. Window
frames are only made to keep up the glass, doors to keep people
inside or out; wind and rain are on the guest list and can always
pass through. The houses seem to be made for an island of year-round
summer. Which is not the case.
In autumn a certain chill will creep into the
stone houses, especially after the first rains and when temperatures
drop to under 20 oC.
When the winter approaches (they say that in Greece the real winter
only starts in January) you cannot sit quietly
for more than a few moments without getting chilled to the bone. To
make yourself comfortable there are stinking oil fuel stoves, small
electric big-spenders or wood stoves. Open fire places might also
chase the first colds, but when the real winter enters, an entire
forest of trees will not warm your house; the efficiency of an open
fire is very low.
The best solution is a wood stove, that can heat
an entire house (especially when the stove pipe wanders through half
the rooms). I started out with an open fire place, in two of the
coldest Lesvorian winters of this century: snow, ice, rain and storms
kept on attacking the island for months. I practically lived ín the
open fireplace because my house was a first class air vent, even
though
the window sills were covered with towels in order to save the house
from flooding.
Now next to me is the
satisfying sound of a purring wood stove, behind new windows and
doors that are made for what they are meant. The nice thing about my
wood stove is that it has an oven: excellent to make pizzas, bread
and other oven dishes. On top of the oven there is always hot water
for a tea or a coffee. I am wondering why there are so many wood
stoves without an oven. Such a lost of energy! Wood stoves were
originally made for cooking, just like fire was given to the people
to cook.
A wood stove does not have a button you can press
and ‘oppah’ the flames spring up. The ash drawer has to be
emptied, the glass window must be cleaned (with ash), kindling has to
be gathered and a woodpile has to be built. Then you may set the
fire. And then you have to maintain the fire, a rhythm you will soon
make your own. And of course you have to chop wood and transport the
wood to your house. I bet keeping a wood stove requires as many
sporty moves as a fitness lesson: chopping, toting, getting down,
getting up, cleaning, you do it all and for free.
I used to dream of having an AGA cooker. That
dream has been fulfilled, even though it is with a Bulgarian Prity
that – for just a small fraction of the price of an AGA –
produces as many delicious dishes and also warms the house. For the
open fireplace there also is a solution of installing a closed oven
in it, sometimes with tubes attached that can bring the warmth
elsewhere in the house. And so the wheel again has been invented
(Dutch expression).
With the crackling flames
fighting the moisture and cold in the house and with spring still
faraway, and with the scent of a leg of a lamb covered in honey and
herbs filling the house, in silence I thank Prometheus for the divine
gift of fire.
(With thanks to Mary Staples)
Smitaki 2016