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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…
Tag: Cuisine
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…
Greek cuisine can be modern, creative and globally competitive
Kostas Kapetanakis, founder and CEO of a Greek café-restaurant chain There is a way for Greece to become a global…
The Greek public’s growing preference for Greek wine labels versus foreign vineyards
Giovanna Lykou, Sommelier, certified Sherry Educator, spirits instructor and columnist In recent years, the number of Greek wineries has nearly…
Greek cuisine warms the soul
Manolis Papoutsakis, Chef (Haroupi – Deka Trapezia – Pharaoh) Greek gastronomy is a vast mosaic of different local cuisines from…
The goal is authentic Greek gastronomy
Yiannis Baxevanis, Chef at Ark, consultant chef Local cuisine is an integral part of the travel experience. The majority of…
Region of the Peloponnese
The Region of the Peloponnese encompasses five Regional Units. They are Arcadia, Argolida, Korinthia, Lakonia and Messinia, with regional capitals…