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 [...]

This is a post to let you know that I will be away from my blog for some time, due to lots of work going on.
….And here is a modern recipe based on four ingredients which are often used in Greek diet: feta cheese, strained yogurt, soultanina grapes and almonds.

CHEESE SALAD 
400 gr. feta cheese, crumbled
600 [...]

 
What happens when 1 Archaeovotanologist, 1 Archaeosteopathologist, 1 Prehistoric Archaeologist and me, decided to prepare a dinner in the spirit of creative anachronism on the 18th of July full moon? Well, we used our knowledge of historical and traditional Greek food, dug out Athenaeus and Roman cook books, started looking through them and… voila! A [...]