Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Mustache from the sea. Ierapetra, 2015.
Look no further than the highly prized Aegean octopus for a direct link between the modern-day Cretans and their Bronze Age counterparts some 3600 years ago. It is no coincidence that following the Santorini eruption in the 17th century BCE, the Minoan looked to the living sea for inspiration and found it with the octopus. It was seen as a thing of beauty, as can be found with motifs on their pottery and seals. Today grilled or stewed octopus is a long-standing culinary delight.
--Gavin McGuire, Photographer.
New Zealander, loving and living on Crete.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Mustache from the sea. Ierapetra, 2015.
Look no further than the highly prized Aegean octopus for a direct link between the modern-day Cretans and their Bronze Age counterparts some 3600 years ago. It is no coincidence that following the Santorini eruption in the 17th century BCE, the Minoan looked to the living sea for inspiration and found it with the octopus. It was seen as a thing of beauty, as can be found with motifs on their pottery and seals. Today grilled or stewed octopus is a long-standing culinary delight.
--Gavin McGuire, Photographer.
New Zealander, loving and living on Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Mustache from the sea. Ierapetra, 2015.
Look no further than the highly prized Aegean octopus for a direct link between the modern-day Cretans and their Bronze Age counterparts some 3600 years ago. It is no coincidence that following the Santorini eruption in the 17th century BCE, the Minoan looked to the living sea for inspiration and found it with the octopus. It was seen as a thing of beauty, as can be found with motifs on their pottery and seals. Today grilled or stewed octopus is a long-standing culinary delight.
--Gavin McGuire, Photographer.
New Zealander, loving and living on Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Salt on the rocks, it’s Summer, near Mironikitas Elounda, 2015
Slowly, she comes out of the sea because the resistance of the water on her legs is great. As the sea-water dries from her skin the white marks of salt remain on her back while she tans.
A red-ripe tomato, freshly pick from a blooming garden with a drizzle of olive oil, a pinch of oregano, and to elevate taste, sea salt.
When I see fresh salt these memories come to me.
The taste on my lips.
If my eyes do not burn after diving in the majestic blue Cretan waters I fell annoyed, because this is how much sea salt is apart of my being.
Under the shadow of a tamarisk, on a hot day, I am disappointed when I do not taste salt on my lips that urge me to sip a cold beverage.
--Georgios Maltezakis, PhD, Crete Culinary Tourism Specialist, Writer, Social & Cultural Anthropologist
Greek, born on the Island of Crete.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Salt on the rocks, it’s Summer, near Mironikitas Elounda, 2015.
Slowly, she comes out of the sea because the resistance of the water on her legs is great. As the sea-water dries from her skin the white marks of salt remain on her back while she tans.
A red-ripe tomato, freshly pick from a blooming garden with a drizzle of olive oil, a pinch of oregano, and to elevate taste, sea salt.
When I see fresh salt these memories come to me.
The taste on my lips.
If my eyes do not burn after diving in the majestic blue Cretan waters I fell annoyed, because this is how much sea salt is apart of my being.
Under the shadow of a tamarisk, on a hot day, I am disappointed when I do not taste salt on my lips that urge me to sip a cold beverage.
--Georgios Maltezakis, PhD, Crete Culinary Tourism Specialist, Writer, Social & Cultural Anthropologist
Greek, born on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Salt on the rocks, it’s Summer, near Mironikitas Elounda, 2015.
Slowly, she comes out of the sea because the resistance of the water on her legs is great. As the sea-water dries from her skin the white marks of salt remain on her back while she tans.
A red-ripe tomato, freshly pick from a blooming garden with a drizzle of olive oil, a pinch of oregano, and to elevate taste, sea salt.
When I see fresh salt these memories come to me.
The taste on my lips.
If my eyes do not burn after diving in the majestic blue Cretan waters I fell annoyed, because this is how much sea salt is apart of my being.
Under the shadow of a tamarisk, on a hot day, I am disappointed when I do not taste salt on my lips that urge me to sip a cold beverage.
--Georgios Maltezakis, PhD, Crete Culinary Tourism Specialist, Writer, Social & Cultural Anthropologist
Greek, born on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Everydayness. Aspro Potamos, Siteia, 2015.
Greek Olives on a kitchen counter! I love the everydayness of this photo – the midday snacking, the sponge and dish soap at the ready. It’s the juxtaposition of the mundane parts of life—cleaning and food prep—and the leisurely aspects of life. I’m a total sucker for a woman’s hands that reveal their hard word. Strong, wrinkled hands are always an indicator to me a life well-lived: work hard/play hard.
--Amy Richards, Activist, Author, Producer, Social Entrepreneur
American, traveled to Crete with friend and sons for birthday celebration.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Everydayness. Aspro Potamos, Siteia, 2015.
Greek Olives on a kitchen counter! I love the everydayness of this photo – the midday snacking, the sponge and dish soap at the ready. It’s the juxtaposition of the mundane parts of life—cleaning and food prep—and the leisurely aspects of life. I’m a total sucker for a woman’s hands that reveal their hard word. Strong, wrinkled hands are always an indicator to me a life well-lived: work hard/play hard.
--Amy Richards, Activist, Author, Producer, Social Entrepreneur
American, traveled to Crete with friend and sons for birthday celebration.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Everydayness. Aspro Potamos, Siteia, 2015.
Greek Olives on a kitchen counter! I love the everydayness of this photo – the midday snacking, the sponge and dish soap at the ready. It’s the juxtaposition of the mundane parts of life—cleaning and food prep—and the leisurely aspects of life. I’m a total sucker for a woman’s hands that reveal their hard word. Strong, wrinkled hands are always an indicator to me a life well-lived: work hard/play hard.
--Amy Richards, Activist, Author, Producer, Social Entrepreneur
American, traveled to Crete with friend and sons for birthday celebration.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Onions. Makrigialos, Sitiea, 2015.
Like many of us, onions learned how to flower and thrive in harsh places.
Uprooted and carried against their will from central Asia, they’ve become accustomed to our Greek ways.
While they are part of everyday life, we tend to take them for granted, choosing to forget their noble past.
According to Homer, Greeks became brave heroes after eating onions, while the Egyptians couldn’t imagine sending their dead to the afterlife without a generous supply.
Cut off from their history, like all who make their homes in foreign places, I wonder if perhaps onions live a life of secret sorrow and that is why they make us cry.
--Patricia Kyritsi Howell, Registered Herbalist (AHG), Cook, Wild Crete Travel
Greek-American, explores the Island of Crete.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Onions. Makrigialos, Sitiea, 2015.
Like many of us, onions learned how to flower and thrive in harsh places.
Uprooted and carried against their will from central Asia, they’ve become accustomed to our Greek ways.
While they are part of everyday life, we tend to take them for granted, choosing to forget their noble past.
According to Homer, Greeks became brave heroes after eating onions, while the Egyptians couldn’t imagine sending their dead to the afterlife without a generous supply.
Cut off from their history, like all who make their homes in foreign places, I wonder if perhaps onions live a life of secret sorrow and that is why they make us cry.
--Patricia Kyritsi Howell, Registered Herbalist (AHG), Cook, Wild Crete Travel
Greek-American, explores the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Onions. Makrigialos, Sitiea, 2015.
Like many of us, onions learned how to flower and thrive in harsh places.
Uprooted and carried against their will from central Asia, they’ve become accustomed to our Greek ways.
While they are part of everyday life, we tend to take them for granted, choosing to forget their noble past.
According to Homer, Greeks became brave heroes after eating onions, while the Egyptians couldn’t imagine sending their dead to the afterlife without a generous supply.
Cut off from their history, like all who make their homes in foreign places, I wonder if perhaps onions live a life of secret sorrow and that is why they make us cry.
--Patricia Kyritsi Howell, Registered Herbalist (AHG), Cook, Wild Crete Travel
Greek-American, explores the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Flavors of the Cretan landscape captured and prepped for cooking — some wild, some cultivated. Kavousi, Ierapetra, 2015.
Dried oregano, lavender, fennel seeds and saffron from the mountains; pickled and fresh capers from the coast. Broad beans, olives, olive oil, and ksinochondro (cracked wheat and sour milk boiled together and then dried) are nutritious and flavorful foods used since the Neolithic. The sweet tastes of dried figs and carob. The golden glint of honey, gift of the endemic Cretan honeybee. The sherry-like, amber-red wine known as Cretan Brown. Stacks of firewood for cooking.
--Jennifer A. Moody, PhD, Archaeologist
American, works and lives on the Island of Crete…much of the time.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Flavors of the Cretan landscape captured and prepped for cooking — some wild, some cultivated. Kavousi, Ierapetra, 2015.
Dried oregano, lavender, fennel seeds and saffron from the mountains; pickled and fresh capers from the coast. Broad beans, olives, olive oil, and ksinochondro (cracked wheat and sour milk boiled together and then dried) are nutritious and flavorful foods used since the Neolithic. The sweet tastes of dried figs and carob. The golden glint of honey, gift of the endemic Cretan honeybee. The sherry-like, amber-red wine known as Cretan Brown. Stacks of firewood for cooking.
--Jennifer A. Moody, PhD, Archaeologist
American, works and lives on the Island of Crete…much of the time.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Flavors of the Cretan landscape captured and prepped for cooking — some wild, some cultivated. Kavousi, Ierapetra, 2015.
Dried oregano, lavender, fennel seeds and saffron from the mountains; pickled and fresh capers from the coast. Broad beans, olives, olive oil, and ksinochondro (cracked wheat and sour milk boiled together and then dried) are nutritious and flavorful foods used since the Neolithic. The sweet tastes of dried figs and carob. The golden glint of honey, gift of the endemic Cretan honeybee. The sherry-like, amber-red wine known as Cretan Brown. Stacks of firewood for cooking.
--Jennifer A. Moody, PhD, Archaeologist
American, works and lives on the Island of Crete…much of the time.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
His craft. Ierapetra, 2015.
Stavros knows how to properly care for his garlic harvest. He cures them to perfection, and then braids its stems into beautiful bouquets.
--Nafsika Antypas, food activist, producer & creator of TV series “Plant Based by Nafsika”
Canadian-Greek, works and lives in North America with ties to Greece.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
His craft. Ierapetra, 2015.
Stavros knows how to properly care for his garlic harvest. He cures them to perfection, and then braids its stems into beautiful bouquets.
--Nafsika Antypas, food activist, producer & creator of TV series “Plant Based by Nafsika”
Canadian-Greek, works and lives in North America with ties to Greece.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
His craft. Ierapetra, 2015.
Stavros knows how to properly care for his garlic harvest. He cures them to perfection, and then braids its stems into beautiful bouquets.
--Nafsika Antypas, food activist, producer & creator of TV series “Plant Based by Nafsika”
Canadian-Greek, works and lives in North America with ties to Greece.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Eggs and Bay leaves. Ierapetra, 2015.
Eggs and bay leaves. Food that was always on the scene, during childhood memories with mother and grandmothers cooking at home. The eggs were always fresh, collected from the chickens at the backyard. The dry bay leaves were added in the pots while cooking, to add extra flavor to the meal. A habit that continues, from everyday food like lentils (or other legumes), to Sunday meals like meat (veal, domestic rabbit or chicken) braised in tomato sauce.
--Marianna Siganou, Food Blogger, gourmelia.gr .
Greek, born on the island of Crete.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Eggs and Bay leaves. Ierapetra, 2015.
Eggs and bay leaves. Food that was always on the scene, during childhood memories with mother and grandmothers cooking at home. The eggs were always fresh, collected from the chickens at the backyard. The dry bay leaves were added in the pots while cooking, to add extra flavor to the meal. A habit that continues, from everyday food like lentils (or other legumes), to Sunday meals like meat (veal, domestic rabbit or chicken) braised in tomato sauce.
--Marianna Siganou, Food Blogger, gourmelia.gr
Greek, born on the island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Eggs and Bay leaves. Ierapetra, 2015.
Eggs and bay leaves. Food that was always on the scene, during childhood memories with mother and grandmothers cooking at home. The eggs were always fresh, collected from the chickens at the backyard. The dry bay leaves were added in the pots while cooking, to add extra flavor to the meal. A habit that continues, from everyday food like lentils (or other legumes), to Sunday meals like meat (veal, domestic rabbit or chicken) braised in tomato sauce.
--Marianna Siganou, Food Blogger, gourmelia.gr
Greek, born on the island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Kitchen. Makrigialos, Ierapetra, 2015.
Meraki (Μεράκι) is a unique Greek word for which there is no accurate translation. It’s the soul, creativity and love that is put into something… the essence of the person that is put into their work. Cooking is something all Cretans do with meraki – it’s part of their identity and inherent in their psyche. And they cook in the tiniest kitchens imaginable, with few utensils and the freshest ingredients straight from the sea and land. It’s healthy, plentiful, varied and extraordinary, for it’s cooked with passion, heart, soul, love and laughter. You taste it every time you take a bite.
--Francesca Muir, Writer; www.francescamuir.com
Australian, lived and raised family on the Island of Crete.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Kitchen. Makrigialos, Ierapetra, 2015.
Meraki (Μεράκι) is a unique Greek word for which there is no accurate translation. It’s the soul, creativity and love that is put into something… the essence of the person that is put into their work. Cooking is something all Cretans do with meraki – it’s part of their identity and inherent in their psyche. And they cook in the tiniest kitchens imaginable, with few utensils and the freshest ingredients straight from the sea and land. It’s healthy, plentiful, varied and extraordinary, for it’s cooked with passion, heart, soul, love and laughter. You taste it every time you take a bite.
--Francesca Muir, Writer; www.francescamuir.com
Australian, lived and raised family on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Kitchen. Makrigialos, Ierapetra, 2015.
Meraki (Μεράκι) is a unique Greek word for which there is no accurate translation. It’s the soul, creativity and love that is put into something… the essence of the person that is put into their work. Cooking is something all Cretans do with meraki – it’s part of their identity and inherent in their psyche. And they cook in the tiniest kitchens imaginable, with few utensils and the freshest ingredients straight from the sea and land. It’s healthy, plentiful, varied and extraordinary, for it’s cooked with passion, heart, soul, love and laughter. You taste it every time you take a bite.
--Francesca Muir, Writer; www.francescamuir.com
Australian, lived and raised family on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Shepherd by the sea. Between Skinias and Selles, Elounda, 2015.
The lonely shepherd and his herd inhabit the Cretan landscape for millennia. They arrived on the island together, over 9000 years ago and they shaped the island’s history. From the small herds of the Neolithic, to the massive herds of the Bronze Age palaces, from the fiercely contested grazing territories of the Cretan City states to the subsidised pastoralism of the early 21st century, sheep and their shepherds were always at the centre of Cretan culture.
--Dimitra Mylona, PhD, Archaeologist-zooarchaeologist
Greek, studying and raising family on the Island of Crete.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Shepherd by the sea. Between Skinias and Selles, Elounda, 2015.
The lonely shepherd and his herd inhabit the Cretan landscape for millennia. They arrived on the island together, over 9000 years ago and they shaped the island’s history. From the small herds of the Neolithic, to the massive herds of the Bronze Age palaces, from the fiercely contested grazing territories of the Cretan City states to the subsidised pastoralism of the early 21st century, sheep and their shepherds were always at the centre of Cretan culture.
--Dimitra Mylona, PhD, Archaeologist-zooarchaeologist
Greek, studying and raising family on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Shepherd by the sea. Between Skinias and Selles, Elounda, 2015.
The lonely shepherd and his herd inhabit the Cretan landscape for millennia. They arrived on the island together, over 9000 years ago and they shaped the island’s history. From the small herds of the Neolithic, to the massive herds of the Bronze Age palaces, from the fiercely contested grazing territories of the Cretan City states to the subsidised pastoralism of the early 21st century, sheep and their shepherds were always at the centre of Cretan culture.
--Dimitra Mylona, PhD, Archaeologist-zooarchaeologist
Greek, studying and raising family on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Goat cheese, the finest. Ierapetra, 2015.
Traditional markets (called farmers markets) are the most fun and least expensive way I know to learn about a country, its people and cuisine. Walk around, try to communicate with the producers and farmers, ask questions and taste the amazing artisanal and fresh products for which Greece is famous. And because Greece is not a large exporter of cheese, visitors are in for great surprises. With cheese in hand, my next stop is always the bakery for fresh bread and sweets for dessert. The market is where you receive a gourmet meal and an education about many great aspects of Greek life.
--Laurie Weitzenkorn, U.S. Diplomat in Greece, Retired
American, lived in Athens and visited Crete with family.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Goat cheese, the finest. Ierapetra, 2015.
Traditional markets (called farmers markets) are the most fun and least expensive way I know to learn about a country, its people and cuisine. Walk around, try to communicate with the producers and farmers, ask questions and taste the amazing artisanal and fresh products for which Greece is famous. And because Greece is not a large exporter of cheese, visitors are in for great surprises. With cheese in hand, my next stop is always the bakery for fresh bread and sweets for dessert. The market is where you receive a gourmet meal and an education about many great aspects of Greek life.
--Laurie Weitzenkorn, U.S. Diplomat in Greece, Retired
American, lived in Athens and visited Crete with family.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Goat cheese, the finest. Ierapetra, 2015.
Traditional markets (called farmers markets) are the most fun and least expensive way I know to learn about a country, its people and cuisine. Walk around, try to communicate with the producers and farmers, ask questions and taste the amazing artisanal and fresh products for which Greece is famous. And because Greece is not a large exporter of cheese, visitors are in for great surprises. With cheese in hand, my next stop is always the bakery for fresh bread and sweets for dessert. The market is where you receive a gourmet meal and an education about many great aspects of Greek life.
--Laurie Weitzenkorn, U.S. Diplomat in Greece, Retired
American, lived in Athens and visited Crete with family.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Chill. Makriaglos, Ierapetra, 2015.
Ah to be cooking outside, just you and I, in the dappled sunlight of a late afternoon. I shall dress the meat with oil and salt and spice then grill it over a low flame to crispy succulency. And you can sit and pour a glass of chilled white wine and tell me of your day.
--Holly Parton, Adventure Expert, Creator, and Facilitator for archaeological projects.
British, lives and work on the Island of Crete…most of the time.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Chill. Makriaglos, Ierapetra, 2015.
Ah to be cooking outside, just you and I, in the dappled sunlight of a late afternoon. I shall dress the meat with oil and salt and spice then grill it over a low flame to crispy succulency. And you can sit and pour a glass of chilled white wine and tell me of your day.
--Holly Parton, Adventure Expert, Creator, and Facilitator for archaeological projects.
British, lives and work on the Island of Crete…most of the time.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Chill. Makriaglos, Ierapetra, 2015.
Ah to be cooking outside, just you and I, in the dappled sunlight of a late afternoon. I shall dress the meat with oil and salt and spice then grill it over a low flame to crispy succulency. And you can sit and pour a glass of chilled white wine and tell me of your day.
--Holly Parton, Adventure Expert, Creator, and Facilitator for archaeological projects.
British, lives and work on the Island of Crete…most of the time.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Song and Fairytales. Kavousi, Ierapetra, 2015.
Chickpea (revithi) is often used in Greek children’s songs, as it rhymes with paramithi, which is the word for fairytale. Children hear about chickpeas arguing with broad beans, befriending lentils, rescued by fava beans, diving in cooking pots and other such magical adventures. Their songs teach toddlers to eat legumes!
--Anna Vernardou, BA History of Art, MA Film Studies
Greek-Irish, organizes thematic experiences on the island of Crete
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Song and Fairytales. Kavousi, Ierapetra, 2015.
Chickpea (revithi) is often used in Greek children’s songs, as it rhymes with paramithi, which is the word for fairytale. Children hear about chickpeas arguing with broad beans, befriending lentils, rescued by fava beans, diving in cooking pots and other such magical adventures. Their songs teach toddlers to eat legumes!
--Anna Vernardou, BA History of Art, MA Film Studies
Greek-Irish, organizes thematic experiences on the island of Crete
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Song and Fairytales. Kavousi, Ierapetra, 2015.
Chickpea (revithi) is often used in Greek children’s songs, as it rhymes with paramithi, which is the word for fairytale. Children hear about chickpeas arguing with broad beans, befriending lentils, rescued by fava beans, diving in cooking pots and other such magical adventures. Their songs teach toddlers to eat legumes!
--Anna Vernardou, BA History of Art, MA Film Studies
Greek-Irish, organizes thematic experiences on the island of Crete
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Setting the table. Makrigialos, Ierapetra, 2015.
Gathering around large monastery wooden tables, socializing amongst friends over good food and wine is a way of life for Cretans, especially when visiting their villages. You’ll find the finest wines and mouthwatering appetizers called mezedes spread across the tables. It is a belief amongst Cretans that, the local wine, no matter how good, should not ‘go alone’. This is why wine is always accompanied by mezedes created by using seasonal foods. These are olives, dairy, snails, Cretan Rusks, apaki (Smoked Meats), to name a few. These precious moments make me wonder, “What makes us more happily drunk – Our Wines or the seductive flavors of our traditional mezedes?”
-- Voula Smargianaki, MBA, Economist, Auditor
Greek, born on the Island of Crete.
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Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Setting the table. Makrigialos, Ierapetra, 2015.
Gathering around large monastery wooden tables, socializing amongst friends over good food and wine is a way of life for Cretans, especially when visiting their villages. You’ll find the finest wines and mouthwatering appetizers called mezedes spread across the tables. It is a belief amongst Cretans that, the local wine, no matter how good, should not ‘go alone’. This is why wine is always accompanied by mezedes created by using seasonal foods. These are olives, dairy, snails, Cretan Rusks, apaki (Smoked Meats), to name a few. These precious moments make me wonder, “What makes us more happily drunk – Our Wines or the seductive flavors of our traditional mezedes?”
-- Voula Smargianaki, MBA, Economist, Auditor
Greek, born on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Setting the table. Makrigialos, Ierapetra, 2015.
Gathering around large monastery wooden tables, socializing amongst friends over good food and wine is a way of life for Cretans, especially when visiting their villages. You’ll find the finest wines and mouthwatering appetizers called mezedes spread across the tables. It is a belief amongst Cretans that, the local wine, no matter how good, should not ‘go alone’. This is why wine is always accompanied by mezedes created by using seasonal foods. These are olives, dairy, snails, Cretan Rusks, apaki (Smoked Meats), to name a few. These precious moments make me wonder, “What makes us more happily drunk – Our Wines or the seductive flavors of our traditional mezedes?”
-- Voula Smargianaki, MBA, Economist, Auditor
Greek, born on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Snails. Kavousi, Ierapetra, 2015.
Eating snails has a long history. Khohlioi/snails (from the ancient Greek word khohlies), is a traditional Cretan food. Apart from being tasty and healthy, their cultivation does not affect the environment. They are rich in protein and minerals like iron and magnesium and they contain beneficial fatty acids like the linolenic and linoleic. They are not carrying toxins, like dioxins, polychlorinated biphenyls, the mercury that were carried by larger animals and marine food chains.
--Georgios Spanakis, Holistic Neurologist, MD, MSc in Neurologist
Greek, born on the island of Crete.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Snails. Kavousi, Ierapetra, 2015.
Eating snails has a long history. Khohlioi/snails (from the ancient Greek word khohlies), is a traditional Cretan food. Apart from being tasty and healthy, their cultivation does not affect the environment. They are rich in protein and minerals like iron and magnesium and they contain beneficial fatty acids like the linolenic and linoleic. They are not carrying toxins, like dioxins, polychlorinated biphenyls, the mercury that were carried by larger animals and marine food chains.
--Georgios Spanakis, Holistic Neurologist, MD, MSc in Neurologist
Greek, born on the island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Snails. Kavousi, Ierapetra, 2015.
Eating snails has a long history. Khohlioi/snails (from the ancient Greek word khohlies), is a traditional Cretan food. Apart from being tasty and healthy, their cultivation does not affect the environment. They are rich in protein and minerals like iron and magnesium and they contain beneficial fatty acids like the linolenic and linoleic. They are not carrying toxins, like dioxins, polychlorinated biphenyls, the mercury that were carried by larger animals and marine food chains.
--Georgios Spanakis, Holistic Neurologist, MD, MSc in Neurologist
Greek, born on the island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Fisherman’s Kakavia. Kavousi, Ierapetra, 2015.
Kakavia constitutes the modern version of an ancient recipe cooked in a special pot- named KAKAVI, a word also known from the byzantine period. The current name of Kakavia derives from kakavi.
Recipe of Fisherman’s Kakavia (made in Crete today)
Ingredients
1.5 kg. of big fishes and 0.5 kg. small fishes
2 tomatoes
2 cups firmly packed fresh parsley leaves
1 stick of celery
2 onions
0.5 glass of olive oil
salt and pepper
juice of 2 lemons
--Evi Saliaka, archaeologist, writer, artist
Greek, born on the Island of Crete.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Fisherman’s Kakavia. Kavousi, Ierapetra, 2015.
Kakavia constitutes the modern version of an ancient recipe cooked in a special pot- named KAKAVI, a word also known from the byzantine period. The current name of Kakavia derives from kakavi.
Recipe of Fisherman’s Kakavia (made in Crete today)
Ingredients
1.5 kg. of big fishes
0.5 kg. small fishes
2 tomatoes
2 cups firmly packed fresh parsley leaves
1 stick of celery
2 onions
0.5 glass of olive oil
salt and pepper
juice of 2 lemons
--Evi Saliaka, archaeologist, writer, artist
Greek, born on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Fisherman’s Kakavia. Kavousi, Ierapetra, 2015.
Kakavia constitutes the modern version of an ancient recipe cooked in a special pot- named KAKAVI, a word also known from the byzantine period. The current name of Kakavia derives from kakavi.
Recipe of Fisherman’s Kakavia (made in Crete today)
Ingredients
1.5 kg. of big fishes
0.5 kg. small fishes
2 tomatoes
2 cups firmly packed fresh parsley leaves
1 stick of celery
2 onions
0.5 glass of olive oil
salt and pepper
juice of 2 lemons
--Evi Saliaka, archaeologist, writer, artist
Greek, born on the Island of Crete.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Little fish. Ierapetra, 2015.
(Sardines are post-Minoan, yet small fish were a staple in the ancient Cretan diet.)
These must be sardines, Sardina pichardus, the scientific name. I can’t take my eyes away from the hands, marked by the sea and salt, a fisherman’s hands. I can’t stop thinking of the Minoans and Sea Peoples. Did sardines get their name from Sardinia and did Sardinia get its name from the Serdens of the Sea People? Were they contemporaries of the Minoans? Did they travel the same seas, did they fish the same fish? What else did they share? How much of Europe’s history is shaped by its prehistory?
Too many questions, like opening a can of worms, or is it sardines?
--Dimitris Xirouchakis, PhD, Geologist
Greek, works on the island of Crete for special projects.
e
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
AUGUST 2016 - JANUARY 2017
Little fish. Ierapetra, 2015.
(Sardines are post-Minoan, yet small fish were a staple in the ancient Cretan diet.)
These must be sardines, Sardina pichardus, the scientific name. I can’t take my eyes away from the hands, marked by the sea and salt, a fisherman’s hands. I can’t stop thinking of the Minoans and Sea Peoples. Did sardines get their name from Sardinia and did Sardinia get its name from the Serdens of the Sea People? Were they contemporaries of the Minoans? Did they travel the same seas, did they fish the same fish? What else did they share? How much of Europe’s history is shaped by its prehistory?
Too many questions, like opening a can of worms, or is it sardines?
--Dimitris Xirouchakis, PhD, Geologist
Greek, works on the island of Crete for special projects.
Minoan Tastes Creates Ancient Flavors from the Land, Sea and Sky of Crete
Series II: Ancient Ingredients
Curated by Jerolyn E. Morrison and Stella Johnson.
Little fish. Ierapetra, 2015.
(Sardines are post-Minoan, yet small fish were a staple in the ancient Cretan diet.)
These must be sardines, Sardina pichardus, the scientific name. I can’t take my eyes away from the hands, marked by the sea and salt, a fisherman’s hands. I can’t stop thinking of the Minoans and Sea Peoples. Did sardines get their name from Sardinia and did Sardinia get its name from the Serdens of the Sea People? Were they contemporaries of the Minoans? Did they travel the same seas, did they fish the same fish? What else did they share? How much of Europe’s history is shaped by its prehistory?
Too many questions, like opening a can of worms, or is it sardines?
--Dimitris Xirouchakis, PhD, Geologist
Greek, works on the island of Crete for special projects.
