Greek Tavern Quotes

The principles underlying propaganda are extremely simple. Find some common desire, some widespread unconscious fear or anxiety; think out some way to relate this wish or fear to the product you have to sell; then build a bridge of verbal or pictorial symbols over which your customer can pass from fact to compensatory dream, and from the dream to the illusion that your product, when purchased, will make the dream come true. They are selling hope. We no longer buy oranges, we buy vitality. We do not just buy an auto, we buy prestige. And so with all the rest. In toothpaste, for example, we buy not a mere cleanser and antiseptic, but release from the fear of being sexually repulsive. In vodka and whisky we are not buying a protoplasmic poison which in small doses, may depress the nervous system in a psychologically valuable way; we are buying friendliness and good fellowship, the warmth of Dingley Dell and the brilliance of the Mermaid Tavern. With our laxatives we buy the health of a Greek god. With the monthly best seller we acquire culture, the envy of our less literate neighbors and the respect of the sophisticated. In every case the motivation analyst has found some deep-seated wish or fear, whose energy can be used to move the customer to part with cash and so, indirectly, to turn the wheels of industry.

Flirting with random women in a tavern? That sounds like Helios. Well, it sounds like most of the gods, actually.

On the Greek island of Hydra there are no cars. You have to travel by donkey or walk. If you go up the hill from the harbor and walk the ancient paved pathways you will enter a square of sorts and find a tavern called Douskos. If you sit there under the tree, pick up a battered guitar and sing sweetly to the cat, they will kick you out. They’ve had enough of that sort of thing already at Douskos. Stop there if you can. I did. I had to. Leonard and Joni wanted some private time.

I left them to it, the pointing of fingers on maps, the tracing of mountain villages, the tracks and contours on maps of larger scale, and basked for the one evening allowed to me in the casual, happy atmosphere of the taverna where we dined. I enjoyed poking my finger in a pan and choosing my own piece of lamb. I liked the chatter and the laughter from neighbouring tables. The gay intensity of talk - none of which I could understand, naturally - reminded me of left-bank Paris. A man from one table would suddenly rise to his feet and stroll over to another, discussion would follow, argument at heat perhaps swiftly dissolving into laughter. This, I thought to myself, has been happening through the centuries under this same sky, in the warm air with a bite to it, the sap drink pungent as the sap running through the veins of these Greeks, witty and cynical as Aristophanes himself, in the shadow, unmoved, inviolate, of Athene's Parthenon. ("The Chamois")

Last night the sound of the front door closing upon breathless chuckles and secretive panting, then the voice of Paddy Leigh Fermor: “Any old clothes?” in Greek. Appeared with his arm round the shoulders of Michaelis who had shown him the way up the rocky path in darkness. “Joan is winded, holed below the Plimsoll line. I’ve left her resting halfway up. Send out a seneschal with a taper, or a sedan if you have one.” It is as joyous a reunion as ever we had in Rhodes. After a splendid dinner by the fire he starts singing, songs of Crete, Athens, Macedonia. When I go out to refill the ouzo bottle at the little tavern across the way I find the street completely filled with people listening in utter silence and darkness. Everyone seems struck dumb. “What is it?” I say, catching sight of Frangos. “Never have I heard of Englishmen singing Greek songs like this!” Their reverent amazement is touching; it is as if they want to embrace Paddy wherever he goes.

Everything and Nothing* There was no one inside him; behind his face (which even in the bad paintings of the time resembles no other) and his words (which were multitudinous, and of a fantastical and agitated turn) there was no more than a slight chill, a dream someone had failed to dream. At first he thought that everyone was like him, but the surprise and bewilderment of an acquaintance to whom he began to describe that hollowness showed him his error, and also let him know, forever after, that an individual ought not to differ from its species. He thought at one point that books might hold some remedy for his condition, and so he learned the "little Latin and less Greek" that a contemporary would later mention. Then he reflected that what he was looking for might be found in the performance of an elemental ritual of humanity, and so he allowed himself to be initiated by Anne Hathaway one long evening in June. At twenty-something he went off to London. Instinctively, he had already trained himself to the habit of feigning that he was somebody, so that his "nobodiness" might not be discovered. In London he found the calling he had been predestined to; he became an actor, that person who stands upon a stage and plays at being another person, for an audience of people who play at taking him for that person. The work of a thespian held out a remarkable happiness to him—the first, perhaps, he had ever known; but when the last line was delivered and the last dead man applauded off the stage, the hated taste of unreality would assail him. He would cease being Ferrex or Tamerlane and return to being nobody. Haunted, hounded, he began imagining other heroes, other tragic fables. Thus while his body, in whorehouses and taverns around London, lived its life as body, the soul that lived inside it would be Cassar, who ignores the admonition of the sibyl, and Juliet, who hates the lark, and Macbeth, who speaks on the moor with the witches who are also the Fates, the Three Weird Sisters. No one was as many men as that man—that man whose repertoire, like that of the Egyptian Proteus, was all the appearances of being. From time to time he would leave a confession in one corner or another of the work, certain that it would not be deciphered; Richard says that inside himself, he plays the part of many, and Iago says, with curious words, I am not what I am. The fundamental identity of living, dreaming, and performing inspired him to famous passages. For twenty years he inhabited that guided and directed hallucination, but one morning he was overwhelmed with the surfeit and horror of being so many kings that die by the sword and so many unrequited lovers who come together, separate, and melodiously expire. That very day, he decided to sell his theater. Within a week he had returned to his birthplace, where he recovered the trees and the river of his childhood and did not associate them with those others, fabled with mythological allusion and Latin words, that his muse had celebrated. He had to be somebody; he became a retired businessman who'd made a fortune and had an interest in loans, lawsuits, and petty usury. It was in that role that he dictated the arid last will and testament that we know today, from which he deliberately banished every trace of sentiment or literature. Friends from London would visit his re-treat, and he would once again play the role of poet for them. History adds that before or after he died, he discovered himself standing before God, and said to Him: I , who have been so many men in vain, wish to be one, to be myself. God's voice answered him out of a whirlwind: I, too, am not I; I dreamed the world as you, Shakespeare, dreamed your own work, and among the forms of my dream are you, who like me, are many, yet no one.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

One evening in Toronto, the gods Apollo and Hermes were at the Wheat Sheaf Tavern. Apollo had allowed his beard to grow until it reached his clavicle. Hermes, more fastidious, was clean-shaven, but his clothes were distinctly terrestrial: black jeans, a black leather jacket, a blue shirt. They had been drinking, but it wasn’t the alcohol that intoxicated them. It was the worship their presence elicited. The Wheat Sheaf felt like a temple, and the gods were gratified. In the men’s washroom, Apollo allowed parts of himself to be touched by an older man in a business suit. This pleasure, more intense than any the man had known or would ever know again, cost him eight years of his life. While at the tavern, the gods began a desultory conversation about the nature of humanity. For amusement, they spoke ancient Greek, and Apollo argued that, as creatures go, humans were neither better nor worse than any other, neither better nor worse than fleas or elephants, say. Humans, said Apollo, have no special merit, though they think themselves superior. Hermes took the opposing view, arguing that, for one thing, the human way of creating and using symbols, is more interesting than, say, the complex dancing done by bees. – Human languages are too vague, said Apollo.