Α Taste of History 3. Exploring dining practices in Roman Crete. Workshop, September 9-10. Menu: Lecture. Gustum de curcubitis Watermelon and cucumber salad Μoretum Μixtura cum sesamis Fakoptisana Φακοπτισάνα Tortion Pork in a fig- wine sauce Bread baked in testum Gastrin
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Mariana KavroulakiExperimental archaeologist- food historian, food creative, author, instructor, founder of GCH&CA and the Symposia of Greek Gastronomy (www.greekgastronomy.wordpress.com) Archives
April 2024
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