LET'S TASTE THE HISTORY

       ΓΙΑ ΕΛΛΗΝΙΚΑ ΠΙΕΣΤΕ ΤΟ ΚΥΔΩΝΙ !

Founded by food historian researcher and experimental archaeologist Mariana Kavroulaki in 2009, Greek Culinary History and Cooking Adventures have been exploring the evolution of Greek cuisine throughout the centuries and the relationship between food and art as participatory perfomance with socio-historical focus.
GCH&CA projects not only  encourage people to rethink historical dining through synaesthesia and interactive lectures but also use food as symbol,  metaphor and allegory creating moments of wonder and deep emotions.

Projects explore how the taste of food is altered by synaesthesia, performance and setting.

uses food as performance and social commentary. Trained at Central Saint Martin’s, Hobkinson creates one-off events and interventions, in both gallery and public spaces,that combine the act of cooking and dining as participatory

performance art, often with a socio-historical focus. She lives in and works both in London and Berlin.

With each event we design and cook bespoke food that takes many forms, including tasting menus, edible installations, food-based performance, modernist dessert bars etc… 
Animal Vegetable Mineral champion the use of food as an artistic medium, with projects ranging from museum-style exhibitions and sculptural installations to interactive lectures and limited-edition confectionary. The aim of Animal Vegetable Mineral is to create a moment of wonder, a contemporary cabinet of curiosity that’s silly and cerebral in equal measure. We hope you’ll join us on our edible adventure

Would you like to learn how to cook like ancient Greeks cooked? How to dine like the Byzantine middle and upper classes?
Are you interested in Greek pies and breads made with ancient varieties of  wheat and barley?

Our culinary experience in Chania of Crete combines life’s great pleasures: learning and food.

Hands - on cooking  classes will give you an exciting introduction to flavors and tastes of other times  and leave you with the knowledge and skills to recreate some of Greece’s most treasured dishes.

You will  discover the ancient spices, herbs, legumes, grains and cheese that were once part of Greek cuisine following ancient Greek and Byzantine recipes adapted for modern kitchens.

Food is a large part of Greek culture and learning about its evolution throughout the centuries and how to prepare  historical  dishes is a unique experience.

We also offer ancient Greek and Byzantine food tastings at museums, dinners inspired by ancient Greek, Roman, Byzantine and Ottoman recipes,  catering for historical dinner parties in museums and private homes across the country and abroad,  food and art events and culinary tours into the dawn of Greek gastronomy. A believer in sharing knowledge, GCHA is behind the Edible history project (a sequence of historical banquets and lectures on ancient food) , the Edible Narrative project (food as symbol, metaphor and allegory) and many educational activities.

PLEASE CLICK HERE FOR OUR UPCOMING EVENTS




EATING  IN  ANCIENT  GREECE








EATING  IN  BYZANTIUM

OUR  DAILY  BREAD

THE  PIES  OF  GREECE

EDIBLE HISTORY PROJECT

EDIBLE NARRATIVE






CATERING






FOR KIDS


Previous clients include: