Family friendly- Kids are welcome

Nearby Public transport

Nearby public transport

WiFi Available

Pets in the house

Street Parking

Street parking

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

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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

Dining in ancient Crete

A Taste of Cretan Cuisine

Food Odyssey, A Historical Culinary Tour  

Cooking in Ancient Greece

The lesson takes place in a 300 year old olive grove, 5 km from the city of Chania. It may be available on request - when time permits
The class  explores the history of cheese making and 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.

Before the lesson you will taste a variety of rusks, traditional Cretan cheese  and Cretan herbal tea.




The Ancient Art of Making Bread&Cheese

They are made with goat's and sheep's milk, fig sap and vinegar

Two kinds of fresh cheese

 cheese 

Bread baked on hot stones
Bread baked in a replica of a 5th century portable oven
Bread baked in ashes and on a replica of Byzantine gril

Different kinds of bread

bread

It is  covered with tomato, onions etc and is baked in the heat of a wood fired oven.

Traditional pita bread 

pita

The ''lazy woman's '' cheese pie

meal with what it has been prepared 

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).

The Ancient Art of Making Bread&Cheese

The experience in a nutshell

A word about the experience

Other experiences by Mariana