Red Wine

Digestif

Euro

Danish krone

Swiss franc

Norwegian krone

Swedish krona

Brazilian real

Mexican peso

New Zealand dollar

Ringgit Malasio

Peso Argentin

Chinese Yuan

Dollar

Czech koruna

Indian rupee

Romanian leu

British Pound

Canadian dollar

Australian dollar

Hong Kong dollar

Singapore dollar

Japenese Yen

Israeli shekel

Ancient  Greek Dinner

Bites of Chania

Sensing Crete through Taste, Smell and Touch

Pie Class in a 300 year old olive grove

Food Odyssey


The dinner begins with a short lecture and continues with a four course meal based on extensive research of archaeological data and Athenaeus; Deipnosophistai (Banquet Of The Learned) which is an early 3rd-century AD Greek work.




Dining in ancient Crete

Neolithic flatbread

A playful interpretation of Minoan cuisine. 

Lentils

The bread is  baked in a replica of an ancient portable oven. 

A variety of dips served with bread.

First Course

Sweet and sour pork

Main Course

 This dessert dates back to the Roman period. 
It is made with nuts, seeds, spices and honey

Gastrin

Byzantine flavored wine

Dessert Course 

A Taste of Cretan Cuisine

Food Odyssey, A Historical Culinary Tour  

Cooking in Ancient Greece

The Ancient Art of Making Bread&Cheese

Dining In Ancient Crete

Greek

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

I am an experimental food archaeologist-food historian, who recreates Greek historical recipes using ancient or modern techniques for spectacular food events.

In 2009 I founded  '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).

Dining in ancient Crete

The experience in a nutshell

A word about the experience

Other experiences by Mariana