History of Greek Food

The late nineteenth and early twentieth century recipes that appear in women’s newspapers and magazines and personal cookbooks introduced western (mostly french) elements into Greek home cooking. The following recipes reflect foreign influences on Greek sweets.
Strawberries with cream:  We take as many strawberries as we like. We wash them well and we strain them. We place them [...]

The existence of the wild strawberry in Greece goes back perhaps to 5.000 b.C. since, according to archaeological finds, it was gathered in Hacilar of Western Turkey. However there is no word in Theophrastus’, Hippocrates’, Dioscorides’ and Galen’s writings, probably because the plant had not been cultivated in gardens. Roman naturalists and writers distinguish between the [...]

Greece is the world’s largest consumer of cheese. It is not exaggeration to say that Greeks eat cheese anytime of the day. They start their morning with a cup of coffee, a slice of bread and a piece of cheese, they eat it in cheese-pies (tyropites) which are the ultimate Greek snack, they use it [...]

Anthotiros: an air- dried, salty and matured version of the soft anthotiros. It has very rich flavour. It is often consumed as a snack with olives and paximadi, as a table cheese, in salads, grated in pasta dishes, with very fresh almonds.
Arseniko (island of Naxos): the ‘male’ cheese from Naxos (arseniko= male) is a kind [...]

Batzos: a white cheese which is made with sheep’s or a mixture of sheep’s and goat’s unpasteurized and slightly unbattered milk. It is very good for saganaki. (DOC)
Kasseri (Xanthi, Macedonia, Thessaly, Lesvos island): a pale yellow cheese, of ‘pasta filata’ type. The greek version of balkanian kashkaval and italian caciocavallo is made with sheep’s unpasteurized [...]