Byzantine Flavors

A Byzantine inspired dinner at the Association of Greek Archaeologists (July 2012)

First course: 
Lentils with vinegar, coriander and rue.  
Fava (black eyed beans) with vinegar and honey. 
Black olives with vinegar, honey and mustard seeds. 
Sfouggato, a kind of Byzantine omelette. 
Rusks.

GOING BYZANTINE

Roman Tastes for Modern Palates

 A Roman inspired dinner at the Association of Greek Archaeologists (June 2012)

Cabbage with cilantro, vinegar, honey, asafetida (credit: G.Detsis)

Mixtura cum nucleis pineis (credit: G.Detsis)

Μenu

Ιsicia omentata

Gustum de curcubitis

'Salad' with cucumber and watermelon, flavored with pepper, honey, vinegar, garum and pennyroyal.

Μulsum

Μixtura cum nucleis pineis

Pea puree

Bread made from triticum spelta flour

cabbage with coriander, asafetida, vinegar and honey

Piglet  in wine and fig sauce 

Cooked bulgur

Τyropatina

Cretan gastris