Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails. Spices. These are just a few of the foods that mark one of the most characteristic aspects of Greek cuisine: the continuity of ingredients from as far back as Neolithic times antiquity to the present. In a magical tour of Athens that stretches from a walk with Diane through the bustling modern market to the Ancient Agora with Dr. John Camp, one of the rock stars of archeology, this episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today. Back in the kitchen, Diane prepares an ancient feast for modern cooks, based on ingredients that have been part of this diet for thousands of years. She even cooks in an earthenware pot whose design has stood the test of time. Phyllo Wrapped Feta with Poppy Seeds and Honey; Roasted Chicken Stuffed with Olives and Figs; Clay- baked Lentils with Spices, Honey and Vinegar.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 204
No future air times were found for this episode.
|Mon, Oct 26||6:30 P.M.||An Ionian Odyssey|
|Mon, Oct 26||8:30 P.M.||An Ionian Odyssey|
|Tue, Oct 27||12:00 A.M.||An Ionian Odyssey|
|Tue, Oct 27||6:30 P.M.||The Dodecanese for Dinner|
|Tue, Oct 27||8:30 P.M.||The Dodecanese for Dinner|
|Wed, Oct 28||12:00 A.M.||The Dodecanese for Dinner|
|Sun, Nov 1||5:00 P.M.||An Ionian Odyssey|
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