The "Journey of Food" Documentary Series - Episode 4: Two Worlds in One Kitchen

The fourth episode begins in the years of the Ottoman dominion over the Byzantine Empire, to illustrate how the food we eat today was developed. From Epirus, Cyprus and Corfu to the 19th century Constantinople, we see how the great amalgamation between East and West created a new cuisine, and how the arrival of tomatoes, potatoes and peppers from Latin America revolutionised Mediterranean cooking. In the early 20th century, the influence of the refugees from Asia Minor, Cappadocia, Pontus and Eastern Thrace, as well as the catalytic role of cookery books, with their most prominent author, Nikolaos Tselementes, will indelibly mark the Greek cuisine. From now on, our food is as much part of our national identity as is the rejection of dietary traditions of ethnic or religious groups that were not considered purely Greek.

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