This lesson is for those who want to explore the history of cheese making and bread baking and learn how to re-create Greek historical recipes and methods from 5th century BC to late Byzantine years.
It takes place in a 300 year old olive grove, 5 km from the city of Chania. It is available on Monday but may also be available on request - when time permits.
The class learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.
It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes- using period cookbooks and other primary sources. The breads are baked on hot stones, in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.
CLASS INCLUDES - Ingredients, tuition, recipes, light historical meal
Family friendly- Kids are welcome: Yes
Access for wheelchair users: Yes
Free parking: Yes
Street Parking: Yes
Nearby Public transport: Yes
Feel free to bring your own alcohol
I am an experimental archaeologist-food historian, who recreates Greek historical recipes using ancient or modern techniques for spectacular food events.
In 2000 I founded the 'Greek Culinary History & Cooking Adventures' to create interactive, edible experiences that bring historical Greek gastronomy to life through synesthesia (union of the senses) as well as explore the relationship between art and food.
My work takes many forms, including pop-up dinners, experiments, lectures, historic cooking courses, edible installations, and food walking tours. On the walking tours, we do not only eat, we also explore the tales behind the foods and the preparation of each food item.
I am the author of a Gourmand award-winning cookbook, The Language of Taste, which is a dictionary (in Gr.) of the history and culture of Greek food and the founder and organizer of the biennial Symposia of Greek Gastronomy (conference).
You can also find me at www.historyofgreekfood.weebly.com and www.historyofgreekfood.eu.