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historyofgreekfood

Mariana Kavroulaki, Athens, GR

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historyofgreekfood

Experimental archaeologist, Greek Food History researcher.

http://www.historyofgreekfood.org
http://www.greekgastronomy.wordpress.com
http://www.historyofgreekfood.blogspot.com

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Easter bread

Easter bread

Easter preparations begin on Holy Thursday when the traditional eggs are dyed red and  sweet Easter bread may be baked. Lampropsomo (bright bread) or lamprokouloura (bright circular bread) is ...

Edible history project: Going Byzantine/ The dinner

Edible history project: Going Byzantine/ The dinner

If the hagiographers of 11th and 12th century maintained the traditional ideal of fasting, less conservative sources give a wealth of information about both the increased interest on eating and...

Apple-cake

Apple-cake

Shortage of food was probably the main problem of World War II, particularly the winter of 1944/45. Fuit and vegetable producing areas were luckier than the rest of country, since they could make...

Egkrides, plakountes, 8 white and 8 black breads. Manufacture and use of dough in Classical Athens.

Egkrides, plakountes, 8 white and 8 black breads. Manufacture and use of dough in Classical Athens.

To many modern people it may seem surprising that Athenians  enjoyed about 66 kinds of bread and cakes, with more or less interesting names as regards ways of baking, shape of bread...

Greek vasilopita, the new year pie.

Greek vasilopita, the new year pie.

Throughout Greece, breads and pies with a coin inside, have been established as a custom on the first day of the year since 9th century. They are generally made in a round shape and can be a common...

Recent Comments

Re: Greek vasilopita, the new year pie.

You are so right! I've updated the post accordingly.

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