Ελληνικά
Deutsch
Français
Svenska
Türkçe
한국어
Suomi
Fried doughs
Soultana-Maria Valamoti – Professor, School of History and Archaeology, Aristotle University of Thessaloniki The cereals cultivated in Greece since the…
Ancient Flavors
Tiganites
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki The frying pan, a utensil we are very…
Raisins
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Vineyards have been intrinsic to Mediterranean agriculture and…
Rusks
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Wheat and barley have been mainstays of Greek…
Lupins
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki In contrast to other legumes, lupins were not…
Sykomaida
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Figs are a source of natural sugars and…
Acorns
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Oak trees have been integral to Greece’s nature…
Dry figs – Dried figs
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Figs are potentially one of the earliest species…
Figs
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Sweet regardless of how they are processed, figs…
Pomegranates
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki A variety of fruits were cultivated during the…