History of Greek Food

MANOURI is one of the joys of Greek cheese production. The word derives from the ancient Greek manos (tyros)= light, not hard (cheese) and highlights the cheese’s old origin. A good manouri is an exceptional fresh Greek cheese. It has delicate, milky taste, characteristic flavor, dense but smooth, almost spreadble texture and white color.   It is [...]

My name is ….* and I come from Afganistan. I belong to the Hazara tribe, which is a religious and national minority in my country. When I left my country in 1999, I was 14 years old. At that time the Taliban attacked my village and captured my father because he was fighting against them. [...]

Two years ago, I visited with 4 friends the archaeological site of Eleftherna, at the northern foot of mountain Psiloritis (Rethymno, Crete). The day was very hot and the walk into the history brought us thirst and hunger. At the taverna we crawled in, we ordered drinks and something to eat. Having myself participated in [...]

With the autumn still in, quinces are in eating season….   And yes, I love quinces. Despite their declining in favour in modern times, I love their fine taste, the way they go into both savory and sweet dishes. Baked, cooked or poached they reveal a devine aroma and take a beautiful deep pink color.                                                
The [...]