Our walking food tour combines tasty food tasting, food history, politics, and culture.
It begins with a light breakfast and unforgettable Cretan beverage. Since Arabs, Jews, Venetians, Ottomans, Greeks from Asia Minor, and immigrants have passed through Chania, adding their flavors to the local cuisine, we will follow their trail.
We will experience a multi-sensory food event and delectable delicacies from one-of-a-kind specialty food shops while enjoying the opportunity to better understand the culinary history of the city and how the locals eat.
Our walk ends with a dive into the distant past. We will visit the archaeological museum of Chania to view selected cooking vessels and to experience them more in depth as one would taste exquisite old wine. We will then visit a ceramic workshop or a local taverna, where we will have a chance to enjoy a short lesson in ancient cooking and we will be treated to home-baked bread, made according to ancient baking method- and other fine delicacies of historic Cretan gastronomy.
I am an experimental archaeologist-food historian, who recreates Greek historical recipes using ancient or modern techniques. 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. 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. Full profile ⋅ Leave a Review
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