Ambrosia - Food of the Greek Gods :-

Ambrosia was the food of the gods and goddesses in Greek mythology. It was often accompanied by the drink nectar in celebrations, and indeed, ambrosia and nectar both appear in myth and literature as divine confections that were guaranteed to satisfy the hunger and thirst of any immortal resident of Mt. Olympus.

Ancient Greeks thought the composition of ambrosia actually was believed mythical items were connected to a sweet treat enjoyed by mortals throughout the ages - honey. Honey was highly regarded by the people of ancient Greece, so this suggestion makes sense.

Ambrosia made more a delightful meal, however. There are several episodes in Greek myth in which ambrosia is used by the gods and goddesses as a sort of balm, to confer grace or even immortality onto the recipient. One such incident that demonstrates ambrosia was used to beautify involves Aphrodite, the enchanting goddess of love. In the Homeric Hymn to Aphrodite, the goddess prepares herself for some serious seduction with the assistance of eau de ambrosia:

Farming :-

During the early part of Greek history, as shown in the Odyssey, Greek agriculture - and diet - was based on cereals: barley, Durum wheat and, less commonly, millet or common wheat. The generic term usually translated as wheat, could in fact designate any type of cereal grain. In reality, 90% of cereal production was barley. Even if the ancients were aware of the better nutritional value of wheat, the growing of barley was less demanding and more productive. Various attempts have been made to calculate Attican grain production in the period, but results have not been conclusive.

It did not take long for demand to out pace production capabilities. The "tightness" of the land also explains Greek colonization, and the importance Anatolian cleruchies would have for the Athenian empire in controlling grain provision.

On the other hand, the Greek land was very well adapted for olive trees, which provided olive oil. The growing of olive trees dates back to early Greek history. Olive plantations are a long-term investment: it takes more than twenty years for the tree to provide fruit, and it only fruits every other year. Grapes also do well in the rocky soil, but demand a lot of care. Grapes have been grown since the Bronze Age.

Vegetable gardens cabbage, onion, garlic, lentils, chickpea, beans and orchards fig, almond, pomegranate augmented these core crops. Herbs were also grown sage, mint, thyme, savory, oregano, as were oilseed plants such as linseed, sesame, and poppy.

Animal Husbandry :- 

Bronze Billy Goats found in the deme of Kephissia, 5th century BCE, Louvre

Animal husbandry, above all seen as a sign of power and wealth in the works of Homer, was in fact not well developed due to the limitations of geography. While the Mycenaean civilisation was familiar with the rearing of cattle, this reduced quickly because of geographic expansion into less suitable terrain. Goat and sheep quickly became the most common livestock; less difficult to raise and providers of meat, wool, milk and cheese. Pork and poultry were also raised. Oxen were rare and normally used as a work animal, though they were occasionally used as sacrificial animals. Donkeys, mules, and their various mixes were raised as pack or draught animals.

Finally, horses were raised on the plains of Thessaly and Argolis; it was a luxury animal, signifying aristocracy. The Clouds, a comedy by Aristophanes, amply illustrates the equestrian snobbery of Athenian aristocrats: Pheidippides, the son of the hero is addicted to racehorses and so ruins his father Strepsiades.

It is likely that most farms practiced some limited animal husbandry; poultry or small animals grazing on wasteland or fed kitchen scraps. Combined farm/livestock operations also existed, as well as those specializing in livestock. An inscription also mentions a certain Eubolos of Elateia, in Phocis, the owner of 220 head of cattle and horses and at least 1000 sheep and goats. Flocks of sheep were herded between the valley in winter and the mountains in summer. Special taxes existed for the transit or stopover of flocks in cities.

Cretan Food :-

Cretan food has a kind of mythic, legendary status among nutritionists because of studies showing that rates of chronic heart disease and other chronic diseases are quite low resulting in health lifestyle. Cretan food quite simple, based on olive oil, meat, fish, seafood, olives, vegetables, and fruits. Crete’s village traditions incorporate two other food items that are special on islands diet: bread and cheese. The bakers produce many types of bread; votive breads to preserved rock-hard breads are used in times of famine. Cheese produces, pressed cheese, Cretans like to eat Kefalotyri, or Malaka or a clotted cream-cheese Staka.

Crete's invaders have influenced the cuisines. Ancient Greeks made sausages. The Byzantines salt and dry-cured meats used large mounts of honey in both sweet and savory dishes. The Venetians wine production grew all over the island at the same rate as the spread of olive orchards. Although many Cretan dishes have Italian names, this does not mean that the origins are Italian. The Turks brought various spices such as sesame seeds, cumin, and coriander seed and introduce ingredients for dishes such as chicken liver, cinnamon pie called Tzoulama.

The food of Crete is varied and diversified local cuisines can vary. Cretan food is simple food, but that does not mean it is bland food. It is food based on a foundation of basic native ingredients, olive oil, wild greens, lemons, oranges, lentils, beans, barley, and vegetables and a culinary structure emerges from the combinations created by cooks.

Tourists and travelers encountering Cretan food in tavernas are mostly homemade to give the extra natural tastes all food is well prepared and served from the kitchen to the dinning table. In many tavernas, the food is on display so you can pick a meal from the food counter but mostly well-illustrated menus are common practice. The various dishes that chefs prepared, sometimes up to 180 different dishes, to choose from. Stuffed vegetables, Tourta, savory pies, and dishes of pulses a kind of cross between soups and stews are commonly made. Evening meze, are a variety of appetizing little dishes making an entire meal. Village meals such as Stifado, Moussaka, and Kleftico are cooked slowly to improve the flavour. The Cretan cuisines flavours grilled meats pork chicken are grilled to remove most of the fats within the food.

Crete is renowned for its fish dishes, which are usually grilled over charcoal. Nearly all meals are complimented with salads and local wines.

We all know the difference from homemade to processed food that is why so many visitors to Crete come back for the fine cuisines, that the village tavernas offer.