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Barley porridge: the renowned ptisani of ancient Greek doctors
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki In Greece, barley was a key crop cultivated…
History
History of the Greek Countryside
Broad beans (Vicia faba)
Modern broad beans; the bottom row shows seeds from the small-seeded variety. (Photo by S.M. Valamoti from Food Crops in…
Phakoptisani, the ‘lentils and rice’ of the ancient Greeks
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki According to ancient Greek myths about the transition…
Peas
Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Peas are one of the legumes that were…
Ochros, a Lathyrus of the Aegean
Image 1: Whole and split afkos seeds, ground in a hand mill (Photo by S.M. Valamoti, from the book Food…
New Year’s cakes throughout Greece.
In Greece, New Year’s day is a deeply religious celebration, full of symbolic significance and with its own vital traditions….
Clean Monday and the foods associated with it
Clean Monday is a movable feast that depends on the date of Easter, which is also not fixed. It typically…
The “sacred” foods of Christianity
In Orthodox tradition, fasting is frequent and plays a significant role in the daily life of the faithful. Many of…
Jewish cuisine in Greece
Jewish cuisine in Greece has deep roots in a long-standing tradition that combines religious faith with the culinary customs of…
The Cycladic Diet & the Catholic Church
The Cycladic diet has been shaped by the archipelago’s traditions and climate, and the local products offered by the unique…