-
Bougatsa
-
Traditional beekeeping in Crete (17th-20th century)
Beekeeping in Crete has a long history and has been practiced, as all information indicates, at least since Minoan era and the second millennium BC. However, even though almost everyone agrees on the existence of apiculture on the island during this period, our knowledge about the way it was practiced is non-existent. We are still…
-
The seven-country study and the Cretan diet
Many years ago, Ansel Keys from the University of Minnesota and his colleagues studied the health of 16 regions in 7 countries around the world. The study lasted for 10 years, with over 50 years of follow up. They found that in Greece and specifically in Crete, compared to other Mediterranean countries, there were significantly…
-
Cereals and grains in Crete, from seed to flour
Grain cultivation in Crete was hard work, requiring careful planning, cooperation from fellow villagers and coordination of efforts and resources. The cycle started with the plowing of the fields and ended with the milling of the grain with many steps in between, all rich in custom and tradition. Fields hosting olive groves were plowed right…
-
Traditional bread making in Crete
Besides her mission to birth and raise children, the Cretan village woman was involved in most farming activities and was responsible for all the tasks related to the wellbeing and nourishment of her family. The making of bread was one of those important tasks. The bread making process was tiring since it was done in…
-
Types of bread in ancient Greece
The ancient Greeks made bread much as we do today and in fact it played a big role in their religious life. There were festivals in Athens, the so-called Thesmophoria which were organized in honor of the goddess Demeter during which a specially made bread called theiagon was offered to the Gods. A well-known story…
-
Types of bread at the Cretan bakery
Food and sharing a meal are an essential part of the Cretan culture and no meal can be called such if there’s no bread on the table. Bread has always played a key role in Cretan gastronomy, so much so that in often the word for bread, psomi, can even imply the whole meal. The…
-
Tsikoudia and distilation
Tsikoudia or raki is synonymous with Crete and Cretan hospitality. It is a clear spirit produced by many agricultural co-operatives, wineries, distilleries, and families all over the island. Every guest or visitor to a Cretan home is offered a shot glass of tsikoudia as a welcoming gesture. Restaurants offer it to their patrons after they…
-
Wine and winemaking
A brief history The history of the grapevine is lost in the depths of the centuries. It is believed that it originated in central Asia, central and southern Europe and the wider region of the southern Caucasus. The species “Vitis vinifera” was born there, which today in its various varieties is cultivated almost exclusively. The…
-
Greek coffee
A brief history It all started when a shepherd in the mountains of Ethiopia noticed that his goats were much livelier when they ate the berries of a bush. He tried them himself and was convinced that the berries gave him more energy. He shared his findings with a monk in the nearby monastery, who…