Greek food comprises a culinary repertoire spanning centuries and cultures. From 2,700 B.C.E., Minoans cultivated grains, sheep and goats. They discovered wild grapes and made wine. They found a bitter berry — the olive — to cure and press into oil. That became the economic foundation of their civilization.
Greece’s next inhabitants came from Russia, speaking what we call ancient Greek and bringing cattle and honey, along with the bees to make it. They invented bread, developed wine varietals, cultivated orchards, grew vegetables and gathered wild greens. They knew every species of fish, seasoned with wild oregano, sage, and Spice Road cinnamon and pepper. Alexander the Great of Macedonia and Persia brought lemon trees to Greece which now cover the countryside and enhance almost every recipe.
In 146 B.C., the envious Romans subdued them and expanded Greek cuisine. Then came the Ottoman Occupation, known as the “400 years of Slavery,” mid-15th century to 1821, which brought Turkish influences. New World tomatoes, squash, potatoes, and pole beans arrived in the 19th c., enabling home cooks to create savory meats and vegetable stews laced with mountain herbs; simple porridges of lentils and greens; and peppers stuffed with cheese, rice, raisins, mint, and nutmeg. We mostly find the meze tradition — feasting on small plates – in restaurants. However, two Greek tavernas to try may give you a taste of this history!
