History of Greek Food

The postcard butcher of 1960s proudly displays the tongue and the brain of an ox head.
Brain…
Animal’s brain was considered a delicacy by most ancient Greeks and Romans. Aristotle wrote about it and Galen refers to its dietary qualities. Brain was an important ingredient of rodonia lopas, (rose casserole) that had been prepared by a fictional Roman [...]

Lavatera arborea or Dendromolocha (Gr.), the Tree Mallow, is a species of mallow native to the coasts of western Europe and the Mediterranean region.

Its fruits are called ‘bread’ and until the late 1970ies children living in villages used to eat them.

When pickled, form a good substitute for capers.

Verjuice, the juice that is made if we squeeze immature, green grapes, added a  great depth of flavor and a titillating kick to foods, until lemons and various vinegars became more accessible.
 

Verjuice, called aggourida (=immature), was used extensively in Northern Greek cuisine.

8 bell peppers
2 garlic teeth, crushed
verjuice
virgin olive oil
salt
black pepper
Preheat the oven to 170 C [...]