5 Α feast of flavour Following the publication of the“Gastronomical Map” in 2010, the Department of Agriculture has launched an endeavour to bring out Cyprus’ traditional gastronomy; more particularly, to promote traditional Cypriot goods and food stuffs that have been handed down from one generation to the next. The current publication marks the continuation of this endeavour: it is the fruit of extensive research through historical sources, books and dictionaries that explore the island’s traditional products, its history and tradition. The selection of the goods and food products included in this publication was made according to their connection with specific geographical areas (Pafos Cheese, Loukoumi Geroskipou) or, in some cases, to the whole of Cyprus (Halloumi, Trahanas). It is precisely from the link of the products to their area of origin that their distinctive features are drawn. This link may pertain both to human factors, namely production know-how or the reputation of the product, and to environmental parameters such as the vegetation, climate and morphology of each geographical area. The following pages aim to present and promote Cyprus’ local agricultural products and food stuffs to foreign visitors while encouraging the younger generations of locals to have a taste of the island’s gastronomical tradition.
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