I’m still working on my next post—but, meanwhile, I thought any foodies or cooks amongst you might be interested in this post on one of my favorite blogs, Evolving Life. Sampling the food of the Minoans—some of you may have read my post on the ancient Palace of Knossos in Crete.
Recently we were invited to attend a demonstration on Minoan Cuisine – appropriately held near the Palace of Knossos on the island of Crete. Jerolyn Morrison, a trained archaeologist and one of the creators of Minoan Tastes, reenacted cooking techniques from ancient times. Minoan Tastes organises cooking events for people to (as she prints on her card) “experience the flavors of the land, sea, and sky of ancient Crete”.
The cooking pots she uses are custom made on Crete, based on pot shapes and ceramic fabric found in archaeological contexts – including the iconic tripod cook pot of the Minoans.
Before cooking, the unglazed pots are prepped by soaking in water, and charcoal is heated to the white heat stage.
The pots are then surrounded with the hot charcoal and diligently monitored, adding more coals when required to sustain the long, slow cooking process.
The food is also carefully…
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Letters from Athens 
Looks like the definition of ‘slow cooking’ indeed. And the resulting meal is something I would love to eat too.
Best wishes, Pete.
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This certainly looks interesting, Marina. A friend of mine, who lives in Islamabad, occasionally cooks outdoor with his colleagues using more or less the same technique. In many parts of Pakistan, cooking is still done in pots and using old-fashioned methods.
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BIG pots, outdoors – The ultimate in more to eat and “less mess to clean up”
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Those footed cooking pots are wonderful! I’d love to try this cooking method.
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