About Mariana Kavroulaki

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Having a background in Archaeology and Sociology and passion for historic and contemporary foodways, I specialize in the Greek food history and sociology of Greek eating habits.

I am recreator of historical banquets,  developer of food events (Edible Narratives: Food as symbol, as metaphor and allegory), the author of the “Language of Taste” – a dictionary of Greek Gastronomy a dictionary of Greek Gastronomy honored by the Gourmand Awards, Winner Greece, Food Literature category- and  the “Adventure of food in Greece” (under publ.).

I am also the founder and co-organizer of the Symposia of Greek Gastronomy, which are biennial meetings devoted to all aspects of Greek food and drink (www.greekgastronomy.wordpress.com).

Passionate in sharing my knowledge of Greek food history and experimental archaeology I have created various culinary history events and classes.

Contact email: historyofgreekfood@yahoo.gr mkavroulakis@gmail.com

Please feel free to link to any pages of historyofgreekfood.org from your website

All contents of this site (including -but not limited to- text and photography)  are copyright © 2007 Mariana Kavroulakis and historyofgreekfood.org, unless noted. All rights reserved. You may copy and reproduce only portions of each post for non-commercial, personal use only. Any other use of historyofgreekfood.org without prior written permission is prohibited.

27 thoughts on “About Mariana Kavroulaki

  1. Καλημέρα κυρία Καβρουλάκη.
    Θα ήθελα να σας ρωτήσω αν το σάιτ αυτό υπάρχει και στα ελληνικά??
    Αν όχι, επειδή φαίνεται ενδιαφέρον, καλό θα ήταν και μια μετάφραση.
    Ευχαριστούμε και καλή αρχή.
    Επίσης να μας ανακοινώσετε έγκαιρα την έκδοση του βιβλίου σας.
    ΜΠΛΟΓΚΟΜΑΓΕΙΡΟΣ

  2. Dear Mariana, wondering if you could help me with the english name of a ?legume off a large tree, I ate in the dodecanese, in greek I think called gramithia.
    Thanks and great website, M Lappas.

  3. Dear Maria, you have probably eaten terebinth, (greek names: tsikoudo, tramithia, dramithia, kokkorevithia etc.), the fruit of Pistacia terebinthus or turpentine tree, a species of Pistacia. It may be eaten raw, although it has an aromatic, resinous and somewhat bitter taste. In Cyprus it is used for baking of a village bread. The plant’s young shoots are boiled and served with olive oil and vinegar or become a fine toursi (tsitsiravlo).

  4. Dear Mariana,
    Thank you for your website. My son is researching Greek food throughout the ages for his history class and would love to use your book as a reference. Is it available yet? (If so, where might we be able to get it?) Or do you have an exerpt he might be able to use with general information on the history of the evolution of Greek Food? He is going to prepare Baklava and dolmades for his class! (He is 12 years old and loves to roll the grape leaves! 🙂 Thank you again, and we look forward to reading your book!

  5. Hi Lori,
    My books are not available yet. They are written in greek , however an english version is among the plans of both publishers… Your son might use: a) the ‘Classical cookbook’ of A. Dalby & S.Grainger , (British Museum Press) for the Classical & Roman period and b) Aglaia’s Kremezi ‘The Foods of Greece’ (Stewart, Tabori & Chang, NY). Both books have many interesting recipes.
    I wish your son all the best. Since he loves cooking i am sure he will shine.

  6. hello mariana

    i’m reading your site with great interest – i read about it from Laurie in Alaska.

    i have my own webpage, which is all about the CRETAN cuisine. all the recipes in it are what we typically eat as a family. i also include some NEW ZEALAND recipes because i was born there, but if you look at my recipe list, it is 85% HANIOTIKA recipes. i’m sure you will find it interesting in the sense that it deals with local, mainly organic, produce in the area.

    nice to see a greek blog in english!

  7. Thanks Maria for your warm words,
    I like your blog and your stories and appreciate your interest in organic and local products. I also have a strong interest in organic and locally grown food.
    Και έχοντας γεννηθεί και μεγαλώσει στα Χανιά παρακολουθώ επίσης με μεγάλο ενδιαφέρον την εξέλιξη της διατροφής των Κρητικών.

  8. Hi Marianna. I’ve just found your site and all I can say is what a wealth of information…I plan on reading more. Χαρηκα! Παναγιωτης.

  9. kalispera apo ena mikro ala sxetika kalo chef tis epoxis tis dekaetias tou’ 90 . an kai edo kai merika xronia epapsa na simetexo kai na asxoloume me diagonizmous kai simetoxes se diafores kales kai politizmikes ekdilosis se oti afora ayton ton uperoxo kai mageftiko kozmo pou onomazete ( kouzina )

    gia polous kai prosopikous logous…opou o enas apo aytous einai oti edo kai 1 xr. apraksias ekagelmatikis logo epidi xtipithika apo ton ( karkino ) pou itane to megalitera pligmata gia mena….

    akougontas gia thn selida ati apo ena gnosto mou … ( xristo rigopoulo ) kati mesa mou arxise na zontanevi kai na ksanaxtipa…
    enas apo tous logous einai oti meta apo toso poli megalo diastima tha ithela na simetexo kai egw siga siga kai pali energa se ayto ton uperoxo kai mageftiko kozmo pou legete magiriki… tha ithela na mou legate pou tha mporousa na apeftintho gia na evaza merikes sintages magirikis zmou kai egw… ama tha mporousa kai pws na evgaza ena vivlio magirikis…. kai to pio simantiko einai to pws tha mporousa na diavaso aythn thn selida pou einai eksoloklirou sta agglika….

    polous xeretizmous ston klado aytone… nikolaou vasileios

  10. Hi Marianna,
    Thank you for this lovely and interesting site. I found it while looking for information about “polisporia”, and now I see there is so much more interesting stuff to read 🙂 You have worked very hard, and the result is wonderful.

    Ανυπομονώ να διαβάζω και τα βιβλία σας. Πότε θα είναι στα βιβλιοπωλεία;

    με πολλές ευχές
    Michael

  11. Michael, Thank you for the kind and warm words. Τουλάχιστο το ένα από τα βιβλία θα είναι στα βιβλιοπωλεία μετά τον Σεπτέμβρη.

  12. Hi Mariana. Just discovered your blog and have posted about it on my own at: http://www.scourmanop.wordpress.com. I found it through my friend Peter Minakis’ site, Kalofagas. Great take on Greek food;I’ve always felt there’s a missing link between what we eat today and its historical roots. Funny enough, my daughter is a foodie and Classical Archaeologist who has spent a number of years working on the Ancient Helike site in Aegeon.

  13. No, she works in Montreal but goes to Ancient Helike every Summer for the 2-month digging season. For the last 3 years she has been the trench-supervisor at the main dig site. Unfortunately, due to Greece’s financial crisis, this year she wasn’t able to get the required funding and won’t be there.

  14. Εξαιρετική προσπάθεια και περιεχόμενο, αλλά παρακαλώ ανανεώστε το design.  
    Είναι παλιομοδίτικο πλέον.
    Καλή συνέχεια!

  15. Hello Mariana, thanks for stopping by our blog, and for the like on the post about the interview. I hope you enjoy the stories of our journey.
    Cheers
    Alison

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