Understanding the ways people in the past experienced food.
Workshop for INNOVARCH, at Eleftherna, Crete (May 11, 2017).
The workshop will focus on historical recipes, history of chocolate and matters of gender, politics, literature and art.
Where: Serenissima Boutique Hotel
When: April 2, 11.00-1.00
FOR GREEK CLICK THE BUTTON
Easter is the biggest religious holiday in Greece and a great time to come to Chania.
Τhis 4 hours tour takes you back in time to connect the history of the city and Easter food traditions to Orthodox Cretans, Venetians-they had the island under their control for 465 years- and Cretan Jews.
You’ll taste seasonal delicacies as well as historical foods related to τhis Christian festival and you'll learn about the ancient pagan practises which we enjoy today at Easter.
Meeting point: Kydonias 29 str. In front of Chania's Town Hall
Duration and Prices: 4 hours (6.00 pm - 8.00 pm)~ 100 euros
2 hours (10.00 am - 2.00 pm) ~ 50 euros
(Small pies filled with wild greens and local cheese)
(Phyllo Pastry filled with soft cheese and sprinkled with sugar and cinnamon powder)
Foods of Holy Week.
Venetian- Cretan Easter fogazia (15th century's sweet bread)
(Sweet Easter bread)
(Greek Easter - cookies)
Available dates: March 24, 27 (4 hours), 28, 29 (4 hours), 31.
April: 1 (4 hours), 3, 6,10, 11, 12 (4 hours), 13, 18, 19 (4 hours), 20, 21, 22.
Α Taste of History 3.
Exploring dining practices in Roman Crete.
Workshop, September 9-10.
Gustum de curcubitis
Watermelon and cucumber salad
Μixtura cum sesamis
Pork in a fig- wine sauce
Bread baked in testum
The byzantine metaxotos artos (=silk bread) could mean fine bread, made with flour which had been sifted through a sieve made of thin silk cloth. The ash bread was unleavened bread and was prepared just with flour, water and salt. Bread in silk and bread in ash... bread for emperors, princes, rich abbots and bread for the poor.
The loaves of bread were made for a themed dinner inspired by foods of Byzantium
Experimental archaeologist- food historian, food creative, author, instructor, founder of GCH&CA and the Symposia of Greek Gastronomy (www.greekgastronomy.wordpress.com)