History of Greek Food

Forty years ago, a typical woman from Greek rural area spent all day cleaning the house, preparing meals, baking, sewing, milking, making butter and cheese, raising poultry, rabbits, sheeps, goats, pigs, gathering olives, harvesting greens and fruits, cultivating small vegetable gardens, preserving food for year- round consumption…. being wife, mother, guardian of her children’s health [...]

ca 200 BC: ” The following wild vegetables should be boiled — beet, mallow, sorrel, nettle, orach, bulbs, truffles and mushrooms. (Diocles Carystius, Health, book I, C. 59) 

If you’ve ever been to Athens’ Varvakeios Central Market, you’ve seen them at the fish department’s entrance, selling fresh cut herbs and greens, fresh onions and garlics. They [...]