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
Μultisensory workshop on the taste of romantic love, guided by gastronomy, literature, art and music of Romantic period.
A late 18th century cocktail.
Jane Austen's white soup.
Lost paradise or the influences of painting on food.
Drink your poison...
...then take the antidote.
Nothing is what it seems: Dishes shaped into something else.
Black magic cake
A culinary journey through the history of coffee completed with historic recipes and coffee tasting.
'M E N U'
'All about coffee': the history of coffee, drinking practices, prohibitions, coffee adicts, coffee as a means of persuasion, examples from feasts and entertainment.
b) TASTING COFFEE HISTORY
Quishir (15th century.)
Coffee and sweet accompaniments (Istanbul and Ottoman occupied Greece: 16th -17th century)
Handmade Turkish delight
How to make coffee like Voltaire
Choux à la crème de café (18th century)
Coffee eggs (18th century.)
Coffee bοn-bons (19th century).
How to make coffee like Balzac.
Sherbet with sugared lemons and Ottoman coffee. (19th century)
Kurabiye (Ottoman butter cookies)
Coffee substitutes (19th century)
Black coffee cake (1914)
Greek coffee and kaykanas (omelette with eggs, honey and nuts)
25/12/ 2015. At Serenissima Boutique Hotel, Chania, Crete.
More workshops HERE
The concept of dessert did not exist in Renaissance times, although desserts were eaten by wealthy or on special occasions.
The workshop focused on the fascinating history of festive sweet treats of the Medici dynasty. Throughout the lecture were tastings of biscotti, sweetmeats, tortas, quince paste, candied spices, vinum hippocraticum etc.
Experimental archaeologist- food historian, food creative, author, instructor, founder of GCH&CA and the Symposia of Greek Gastronomy (www.greekgastronomy.wordpress.com)