Greek cooking is the oldest continuous culinary tradition in Europe — documented from Homer's descriptions of the roasted meats of the Iliad through the specific accounts of Athenaeus (Deipnosophistae — "The Dinner Table Philosophers," 200 CE, the most comprehensive ancient food document) to the present. The foundational Greek culinary philosophy — built on the "Mediterranean triad" of wheat, olive oil, and wine — is simultaneously the oldest articulated food philosophy in Western civilisation and the dietary basis for the now-scientifically-validated Mediterranean diet.
The Greek culinary foundation — its philosophical framework and its specific principles.
GREEK/MEDITERRANEAN DEEP + CENTRAL ASIAN COOKING