History of Greek Food

A buffet or Greek food history & food stories

Cretan food

Cured lean pork – a Byzantine tradition.

In his lettter to Alexios Pantechnes, Ioannis Tzetzes, a 12th century Byzantine scholar, thanks him for his gifts which were spices and a living partridge, adding that he preferred slaughtered animals to alive ones, because he could not suffer seeing blood…

historyofgreekfood23 October 2011 Byzantine food, meat, preservation, Tradition No Comments

CRETAN FOOD MARKETS

Ηeraklion Cretan cheese and yogurt are made with the milk of goat or/ and sheep. Cow milk is never used in their production. Jeladhia, a jelly made with the head and the feet of the pig used to…

historyofgreekfood19 August 2010 Cretan gastronomy, desserts, fish, pies, Sea-food, Tradition 4 Comments

CRETAN FOOD & CELEBRATIONS

Compare those three different Name Day- celebration menus of Cretan upper- middle class: 1) A dinner of 1970 served in the dining room, with coffee, brandy, liqueurs and smoke in the living room. Fried myzithrokalitsouna ( Cretan small pies stuffed with myzithra,…

historyofgreekfood28 July 2010 Cretan gastronomy, menus 8 Comments

SUMMER SALAD

Salad. A summer without it would be very dull. Tomatoes, cucumbers and peppers straight from the garden, olives -that came from our olive trees- preserved in bitter orange juice. Onion juice and bitter orange juice marinated fresh tuna. Boiled potatoes. Sea…

historyofgreekfood8 July 2010 fish, salads 6 Comments

KARANOU…

This place has stolen my heart. Karanou is the village where my father was born and lived until his twelfth birthday, and where my sister and I spent a part of our childhood’s and teenagehood’s summers…. When we were free spirits…

historyofgreekfood23 August 2009 Cretan gastronomy, meat 7 Comments