The course takes place in a 300 year old olive grove, 5 km from Chania.
The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and recreates 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.
Tasting rusks and cheese
Making cheese using plant and acid rennet.
''Neolithic'' bread baked on hot stones.
Ancient Greek bread baked in a replica of a 5th century B.C. portable oven.
Byzantine flatbread baked on a clay grill.
Traditional flatbread baked in a wood-fired oven.
''Lazy woman's'' cheesepie
Cretan herbal tea
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
Receive special offers, VIP invites and exclusive updates for Daratsos.