“Cabbage should be cut up with a very sharp iron knife, then washed and drained. A sufficient quantity of coriander and rue should be cut up together with cabbage; then sprinkle with oxymeli and grate on top just a little bit…
Mixing the kykeon*
One of the intriguing mysteries of ancient Greece is what is the nature of the nourishing, medicinal, magical and potentially dangerous drink that is known as kykeon. Kykeon made for “A gastronomic journey back in time” (On Saturday, 6th of…
Surprise spice wine and period dishes
The recreation of period dishes is a love story with history, adventure, test cooking and playfulness. And every time I cook, I always seem to find myself asking the same question: “How did it taste? Can we ever know what an ancient dish tasted like?”Some of the difficulties…
Traditional foods of Greece: hyacinth bulbs.
Yes, I am a bulb eater.And yes, wild blue hyacinth is my favorite bulb.Not feeling the enthousiasm? The bitter taste of bulbs (muscari comosum, Gr. volvoi) is much appreciated in Greece ever since classical times. They also had a good reputation as…
MATCHING ANCIENT FOODS AND ANCIENT CERAMIC REPRODUCTIONS
Meal inspired by ancient Greek recipes at Thetis Authentics. It was perfectly matched the specific technologically authentic reproductions of ancient ceramic artefacts made by Thetis. Black glazed ceramic pyxis (=box) with lid. Leaves and a sprig of myrtle decorate the lid. (Attic Workshop, 4th c.BC.) Ancient…