Time Travel In Cyprus

Rabu, 09 September 2009

Two hundred years ago in Cyprus life was slower, healthier and predictable.
It was slower in the sense that travel, from one side of the island to the other, could take days. Most people spend there days in the fields, taking a few breks throughout the days to eat wholesome food which they grew themselves.

Cyprus bread was the staple delicacy and was much healthier that the chemically injected and processed foods we consume today.

As for predictability, well, the sun would rise, the fields would be worked hard, the wheat would gathered, and as usual, the donkey would start the long trek to the Mill House, where the seeds were carefully separated and ground into flour in order to bake the village bread.

Two hundred years ago in Cyprus, breakthrough technology was an updated water mill, designed to be powered by directing water onto a series of intricate valves and wheels in order to create the mechanical possibility of grinding flour, the ingredient that supported much of the life on the island.

Today in the 21st Century, seldom do we even consider this process, as most of our food is nicely wrapped and colorfully branded in the supermarket.

We are accustomed today to whizzing through the supermarket, one hand on a cell phone, text messaging while we lump items into our basket and head for the check out counter with our favorite credit card.

We are addicted to fast service, fast food, and fast results and rarely consider the consequences of our actions.

Dr. Michael Nestoras, a leading physician in Cyprus, is on a private campaign to change this trend.

He has recreated a real life working Water Mill, near the sleepy village of Yiolou, 18 minutes from Paphos.

He has restored to perfect authenticity, the Kouyiouka Watermill, which together with a work shop, recreates the exact process of making natural foods, wine, oil, and of course the bread.

“I wanted to return to the very roots of our culture, and to preserve the essence of Cyprus traditions and healthy cuisine,” said Dr. Nestoras.

Tourism has answered back, as the word gets out; people from all over are flocking to discover the hidden treasures of the old traditional Cyprus.

“The demand on the many products that we make here are made just like they were 100 years ago. Our olive bread and many others are now being taken up by local shops, who wish to lure customers by serving them authentic products and this has encouraged us to open a restaurant where we serve only our own home made traditional cuisine” he added.

We have added a small museum, where visitors can take in first hand a glimpse of the tools that were used to make our bread, our wine and produce our oil.

Many locals are frequent customers, and are encouraged to bring antiquities and old photos to the museum for a chance to have it on display for a month.

“This is a truly special place and we are looking forward to holding our next company event here”, said one executive visiting the Millhouse. It’s inspiring to see this, the food is absolutely superb, and I am sure our team will have a feast of a treat” he said. “Dr. Nestoras has built a time machine”, he added. Going back in time is not completely new to Dr. Nestoras. He is one of the pioneers of Agro tourism in Cyprus.

Agro tourism villages are becoming popular alternatives to the 5 star sun bathing holiday market, offering guests an opportunity to get the real feel and sense of traditional Cyprus lifestyle while on a one-week break from he hustle and bustle of modern life.

“We are committed to preserving the traditional values of Cyprus”, added Dr. Nestoras and we sponsor an annual festival at the Millhouse to re-enact the song, dance and lifestyles of our century old ancestors.” The festival is held in the later part of September over a series of two weekends.

The Millhouse also provides education days for children from local schools, special functions and events, and private catering.

Dr.Nestoras, smiling, has many more ideas on how he will bring new historical projects to life, but for now, he is sheepishly keeping that to himself.