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INTERNATIONAL MUSEUM FOR FOOD AND GASTRONOMY IMFG
G
MALLIARIS-FOOD WRITER-LIST OF BOOKS-AMAZON
Mr. Georgios Malliaris is
a distinguished expert with an extensive academic and professional background
spanning three universities in Greece and the United Kingdom. His expertise
encompasses food technology, applied chemistry, food trade, and business economics.
With 35 years of experience in the Fast-Moving Consumer Goods (FMCG) sector and
agriculture, including policy management, he has made significant contributions
to the industry and food affairs.
Mr. Malliaris has held
positions across diverse food industries, working with renowned companies such
as SAFEWAY plc, PepsiCo Food International Corporation, Melissa SA, MEVGAL SA,
and Compagnie d’ Aménagement d’Eau du Bas Rhône et du Languedoc. His expertise
extends across multiple sectors, including snacks, dairy, pasta, tomato sauces,
marketing, communication, legislation hygiene and retail services. His
professional journey has taken him across Greece, Ireland, France, the United
Kingdom, Bulgaria, and Belgium.
Beyond his corporate
roles, Mr. Malliaris has made a profound impact in academia as a lecturer at
Aegean College and North College in Greece, where he taught in joint accredited
programs with Coventry University (UK). His contributions to the field of agri-food
affairs as a long-standing official of the European Union further highlight his
experience on food and drinks policy and governance.
An accomplished author,
he has written thirteen books covering a wide spectrum of topics, including
food, beverages, gastronomy, water management, art, artificial intelligence,
and food economics. His groundbreaking research focuses on the development of
consumption and national gastronomic models, product classification,
agricultural product promotion, the role of artificial intelligence in food
knowledge, food hygiene, water resource management, and regulatory frameworks.
His innovative approaches to problem-solving and control programs in the food
sector have earned international recognition. His approach of combining food
technology, products, trade and economics makes his research work rare and
unique in the field.
With a career defined by
excellence, innovation, and global impact, Mr. Malliaris continues to shape the
future of the food world through his expertise, research, and thought
leadership.
His work as an author
His book with title “Gastronomy and products, The dynamic of Greek Agriculture” was prefaced by the Irish Commissioner for Agriculture Mr Phill Hogan.
In 2018 he published a book in the United States with the title “WORLD PULSES, The Gastronomic Handbook for beans, lentils, chickpeas and other pulses”. He has undertaken a three years of research on the scientific and culinary use of pulses. He received congratulations from the Food and Agriculture Organization (FAO) of the United Nations for his work on pulses.
He has published the book with title “Discover the taste of Pulses” that provides the culinary practice for pulses and recipes for their use. This is a book that comes after the research made for pulses and their use in everyday life. The book contains recipes advice on the culinary use of pulses and many tips. The book contains lots of recipes for vegans and provides light on the nutritional impact of beans.
In 2019 he published a new book with tile “The Greek Taste, Food, Gastronomy and Drinks, the Greek model of Gastronomy”. This book provides information on Greek gastronomy and its history. It clarifies many myths and defines the Greek Model of gastronomy. This is done through a meticulous analysis of the food materials and their use in Greek gastronomy. The analysis is made for the first time and verifies the reputation of the Greek gastronomy offering good meals.
In 2020, he published a book with title “Greek Gastronomy and the secrets of its recipes”. This book contains all traditional recipes of the Greek cuisine. It is a standard guide for the preparation of Greek meals. The book is a reference for amateurs and professionals of the kind who are interested in Greek Gastronomy. The book contains a classification of recipes in relation to their ingredients and styles.
He also published a book with title “Scientific Gastronomy”. In this publication provides lots of scientific and practical information to increase public knowledge on food handling. The book covers many different areas of food knowledge necessary for the nutritional welfare of the public. The book analyses the basic ingredients used in meal preparation and provides useful advice on the ir practical application.
In 2022 he published a book with title “Greek Food, The most precious book on Greek Food” where he analysed the specific types of Greek restaurant and catering establishments. He set several categories depending on the nature of the offered meals and analysed the characteristics of cuisines used in each one of them.
In 2023 He published a book with title “Food Art, Creations and Designs”. In this publication he presents a long series of designs on the theme “food and gastronomy”. The book presents 220 designs on the matter which form an education material but also a decoration possibility in restaurants and kitchens.
In 2023, he published the book with title “The World Food Battle, How politics influences food consumption”. The book develops how politics paly an important role in shaping the world food consumption and what are the challenges faced by food production to meet the world food needs.
The book presents the information generated by Artificial Intelligence systems on food consumption. This information covers market economics, nutrition, food quality, product categories, government and international politics. It depicts the application of the Thessalian Experiment which the opinion of the AI system on our food worldwide. It covers several food issues and whoever reads it, obtains a holistic knowledge on food markets and related matters in very little time. This information may need a considerable amount of time to get accumulated but it becomes a matter of a very short time exercise with the use of the AI systems. It is a unique experiment and study on food industry and markets that involved stakeholders cannot miss. It is possibly the only development of AI systems on agri-food issues
In this eye-opening guide, a leading authority on food
consumption sheds light on the hidden truths and everyday practices that shape
what we eat in our world. With practical insights and indispensable advice,
this book equips readers with the knowledge to make better nutritional choices
for themselves and their families. The author explores food from multiple
angles, nutrition, economics, culture, and ethics, offering a holistic approach
to understanding its impact on our well-being. Discover how thoughtful food
management can enhance your health, optimize your spending, and enrich your
lifestyle. Beyond the plate, this book uncovers the often-overlooked realities
of our food systems and challenges readers to consider the moral dimensions of
their consumption. A must-read for anyone seeking to transform their
relationship with food and make informed, meaningful choices in their daily
lives.
Discover the untapped economic value of water where the author presents revolutionary ideas and theories
that reveal water’s true significance to our world. This comprehensive
exploration delves into the very nature of water, tracing its behavior and
essential role in all aspects of life. From historical conflicts over water
resources to modern challenges like pollution and climate change, the book
offers a holistic view of water's dominance on our planet. Through detailed scientific
and economic analysis, the author demonstrates how every human activity relies
on water at some stage, underscoring its critical importance in the economic
development of every region. The book also provides a thorough examination of
water treatment costs and quality, offering insights into sustainable
management of this invaluable resource. Readers will gain a global perspective
on water availability, enhancing their awareness of the pressing issue of water
scarcity. With a focus on the connection between water, food production, and
human survival, this book sheds light on the often-underestimated value of
water. It challenges conventional approaches and is a must-read for anyone
interested in understanding the profound impact of water on our world. It is
important knowledge to be considered for government policy actors and the
public to raise awareness on the water issues.