(The tour is also available per request if time permits.)
The warm smell of baking bread blends with the aroma of freshly roasted coffee beans, the sweet scent of cinammon on cheese -pastries, the flavor rising from cups of herbal tea, the flower fragrances, the urban smells, the taste of historical and traditional foods and the perception of Chania through the sense of touch.
As we walk we'll try to understand the past and present of Chania through the senses of smell, touch and a series of food tastings and histories that link Cretan food culture to food fashion, migration, power structures, economic imbalances, and culinary propaganda.
The tour is also suitable for vegetarians.
* Avoid this sensory walking tour when you have a cold and, in particular, when you have a hangover. You simply won’t experience it in the same way.
Please no 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.