About
The History of Greek Food is created by Mariana Kavroulaki. She studied Sociology and Archaeology. Since 1992 she lives in Athens, where she deals with the history of food and the sociology of food consumption. Her books ‘The adventure of food in Greece’ is under publishing by Hestia editions and ‘Greek Food from Alfa to Omega, A lexicon’ is under publishing by Aspri lexi editions.
Please feel free to link to any pages of historyofgreekfood.org from your website.
All contents of this site are copyright © 2007 Mariana Kavroulakis and historyofgreekfood.com unless noted. All rights reserved. You may copy and reproduce only portions of this website for non-commercial, personal use only. Any other use of historyofgreekfood.org without prior written permission is prohibited.
Contact email: historyofgreekfood@yahoo.gr
Καλημέρα κυρία Καβρουλάκη.
Θα ήθελα να σας ρωτήσω αν το σάιτ αυτό υπάρχει και στα ελληνικά??
Αν όχι, επειδή φαίνεται ενδιαφέρον, καλό θα ήταν και μια μετάφραση.
Ευχαριστούμε και καλή αρχή.
Επίσης να μας ανακοινώσετε έγκαιρα την έκδοση του βιβλίου σας.
ΜΠΛΟΓΚΟΜΑΓΕΙΡΟΣ
great
[...] a site on the history of the food of Greece. Mariana Kavroulaki’s postings, a preliminary to a book I really look forward to, are well- [...]
Thank you for your visit and kind words.
Warmly,
Mariana.
Επιτέλους το ΒΡΗΚΑ…… :-)))
Kαι είσαι καλοδεχούμενος…
Dear Mariana, wondering if you could help me with the english name of a ?legume off a large tree, I ate in the dodecanese, in greek I think called gramithia.
Thanks and great website, M Lappas.
Dear Maria, you have probably eaten terebinth, (greek names: tsikoudo, tramithia, dramithia, kokkorevithia etc.), the fruit of Pistacia terebinthus or turpentine tree, a species of Pistacia. It may be eaten raw, although it has an aromatic, resinous and somewhat bitter taste. In Cyprus it is used for baking of a village bread. The plant’s young shoots are boiled and served with olive oil and vinegar or become a fine toursi (tsitsiravlo).
Dear Mariana,
Thank you again, and we look forward to reading your book!
Thank you for your website. My son is researching Greek food throughout the ages for his history class and would love to use your book as a reference. Is it available yet? (If so, where might we be able to get it?) Or do you have an exerpt he might be able to use with general information on the history of the evolution of Greek Food? He is going to prepare Baklava and dolmades for his class! (He is 12 years old and loves to roll the grape leaves!
Hi Lori,
My books are not available yet. They are written in greek , however an english version is among the plans of both publishers… Your son might use: a) the ‘Classical cookbook’ of A. Dalby & S.Grainger , (British Museum Press) for the Classical & Roman period and b) Aglaia’s Kremezi ‘The Foods of Greece’ (Stewart, Tabori & Chang, NY). Both books have many interesting recipes.
I wish your son all the best. Since he loves cooking i am sure he will shine.
hello mariana
i’m reading your site with great interest - i read about it from Laurie in Alaska.
i have my own webpage, which is all about the CRETAN cuisine. all the recipes in it are what we typically eat as a family. i also include some NEW ZEALAND recipes because i was born there, but if you look at my recipe list, it is 85% HANIOTIKA recipes. i’m sure you will find it interesting in the sense that it deals with local, mainly organic, produce in the area.
nice to see a greek blog in english!
Thanks Maria for your warm words,
I like your blog and your stories and appreciate your interest in organic and local products. I also have a strong interest in organic and locally grown food.
Και έχοντας γεννηθεί και μεγαλώσει στα Χανιά παρακολουθώ επίσης με μεγάλο ενδιαφέρον την εξέλιξη της διατροφής των Κρητικών.
will have to book mark this page…i love greece and greek food… and the culture
Hi Shalimar,
For the love of food and travel, eh??? Lucky you!!!
You have a wonderful blog. Thank you!
Mariana, I’ve also added your blog into my links on my front page.
Hi Marianna. I’ve just found your site and all I can say is what a wealth of information…I plan on reading more. Χαρηκα! Παναγιωτης.
Γεια σου Παναγιώτη, Ι love your blog. Hope we keep in touch.
kalispera apo ena mikro ala sxetika kalo chef tis epoxis tis dekaetias tou’ 90 . an kai edo kai merika xronia epapsa na simetexo kai na asxoloume me diagonizmous kai simetoxes se diafores kales kai politizmikes ekdilosis se oti afora ayton ton uperoxo kai mageftiko kozmo pou onomazete ( kouzina )
gia polous kai prosopikous logous…opou o enas apo aytous einai oti edo kai 1 xr. apraksias ekagelmatikis logo epidi xtipithika apo ton ( karkino ) pou itane to megalitera pligmata gia mena….
akougontas gia thn selida ati apo ena gnosto mou … ( xristo rigopoulo ) kati mesa mou arxise na zontanevi kai na ksanaxtipa…
enas apo tous logous einai oti meta apo toso poli megalo diastima tha ithela na simetexo kai egw siga siga kai pali energa se ayto ton uperoxo kai mageftiko kozmo pou legete magiriki… tha ithela na mou legate pou tha mporousa na apeftintho gia na evaza merikes sintages magirikis zmou kai egw… ama tha mporousa kai pws na evgaza ena vivlio magirikis…. kai to pio simantiko einai to pws tha mporousa na diavaso aythn thn selida pou einai eksoloklirou sta agglika….
polous xeretizmous ston klado aytone… nikolaou vasileios
Kε Νικολάου, σας στέλνω την απάντηση μου με e-mail.
Hi Marianna,
You have worked very hard, and the result is wonderful.
Thank you for this lovely and interesting site. I found it while looking for information about “polisporia”, and now I see there is so much more interesting stuff to read
Ανυπομονώ να διαβάζω και τα βιβλία σας. Πότε θα είναι στα βιβλιοπωλεία;
με πολλές ευχές
Michael
Michael, Thank you for the kind and warm words. Τουλάχιστο το ένα από τα βιβλία θα είναι στα βιβλιοπωλεία μετά τον Σεπτέμβρη.
Hi Mariana. Just discovered your blog and have posted about it on my own at: http://www.scourmanop.wordpress.com. I found it through my friend Peter Minakis’ site, Kalofagas. Great take on Greek food;I’ve always felt there’s a missing link between what we eat today and its historical roots. Funny enough, my daughter is a foodie and Classical Archaeologist who has spent a number of years working on the Ancient Helike site in Aegeon.
Hi Steve, I am very flattered… thank you so much!
Is your daughter still living in Greece?
No, she works in Montreal but goes to Ancient Helike every Summer for the 2-month digging season. For the last 3 years she has been the trench-supervisor at the main dig site. Unfortunately, due to Greece’s financial crisis, this year she wasn’t able to get the required funding and won’t be there.
Εξαιρετική προσπάθεια και περιεχόμενο, αλλά παρακαλώ ανανεώστε το design.
Είναι παλιομοδίτικο πλέον.
Καλή συνέχεια!