Ancient Greek Sauces and Their History
- August 22, 2020
- 12:30 PM - 2:00 PM EDT
Live from Crete, Greece
Sauces were a significant feature of Classical and Hellenistic cooking and ancient Greeks had a complex palate when it came to them. There is a wealth of literary evidence which can help us understand not only their role in ancient Greek gastronomy, but also social settings and roles in gender, trade, and political discourse.
On Saturday, August 22, at 12:30 PM EDT, join VAWAA Artist and experimental archaeologist-food historian Mariana for a delicious culinary journey live from her Cretan estate and garden. As we make three of the most famous sauces together -- myttotos, avyrtake and hyposfagma -- we will discuss the various kinds of sauces and their role in ancient Greek gastronomy, social settings, and cultural influences. Mariana will cook with replicas of ancient pots and over an open fire. We'll keep some time in the end to sit down, eat together, cheers, ask questions, and discuss. Show up curious and hungry, no experience required!
Joining us from a different time zone? Be sure to convert the time.
Those who attend the live session can purchase the recording at an additional fee.
What you'll need
- 1 Cup grated cheese
- 4 Tbs chopped cress
- 4 Garlic cloves
- 2 Leeks (white part)
- 2 Tbs Pomegranate seeds
- 2 Tbs Raisins
- Fresh or dried thyme leaves
- Pennyroyal or mint, pepper, oregano, honey, vinegar, a little fish sauce, olive oil, cumin
- 3 Spoons
- Frying pan
- 3 Serving dishes
- Slices of wholemeal bread or pita bread
- 1 Glass of red wine
How to join
We'll be hosting this VAWAA Online on Zoom. We'll send you the link and details to join via email a few hours before it begins.
Mariana is an experimental archaeologist-food historian who uses antique technology, vintage cookbooks and archaeological data to re-create the remarkable Greek food of the past. She brings the historical Greek gastronomy to life by exploring the relationship between art and food through edible installations, pop-up dinners, lectures and more on her Cretan estate full of olive groves and orchards. Besides, she is an author of an award winning cookbook and organizer of a biennial conference on Greek Gastronomy. After her session, you will walk away feeling encouraged to rethink the history of food by using it as a deeply insightful lens on human history.
Visit her artist page to learn more about her in-person VAWAA.
"The experience of interactive cooking at your lush garden was once a life learning yet leisure experience." - Sherry
Sessions are ticketed to support artists, makers and our small team. If you’re experiencing financial hardship, please reach out. We may have a generous participant who has paid it forward and would ask that you pay the love forward by sharing online sessions with 3 new friends.