I Ate Only Ancient Greek Food for a Week

This video is kindly sponsored by Pocket Styler! To download Pocket Styler for free straight to your phone visit: nrdc.link/V-Bi...
The adventurer embarks on yet another historical meal journey, this time spending a week in a world where it is exactly like this one, except everyone wears ancient Greek clothing and eats ancient Greek food.
Find out how she’ll fair after the whirling and twirling from the Thyme Machine and the breaking of the Thyme-Space continuum.
🕯 Support my art on Patreon - / vbirchwood
✨ Leave a donation: ko-fi.com/vbir...
🌙 Books I read, supplies I use, gear I film with (affiliate links): www.amazon.com...
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📖 Business inquiries - [e-mail]
Where the Recipes Are From:
-The Classical Cookbook by Sally Grainger and Andrew Dalby
-www.academia.e...
-www.britishmus...
-www.tastinghis...
-www.kalofagas....
(BELOW ARE MEAL SELECTION SPOILERS, DON’T READ UNLESS YOU’RE OK WITH THAT)
Day 1:
Chickpeas with cheese (Hellenic Recipes PDF)
Day 2:
Cabbage made the Athenian way (British Museum article)
Olympic marinated skewers (Tasting History article)
Day 3:
Chickpea and prawn stew (Kalofagas article)
Stuffed grape leaves (Hellenic Recipes PDF)
Day 4:
Mystron (Hellenic Recipes PDF)
Honey-glazed prawns (British Museum article)
Day 5:
Nut omelette (Hellenic Recipes PDF)
Baked fish of Archestratus (Hellenic Recipes PDF)
Day 6:
Lentil soup (Hellenic Recipes PDF)
Day 7:
Patina of sole (The Classical Cookbook p. 160)
Honeyed pears (Hellenic Recipes PDF)
Other Text Sources:
Making oxymel:
theherbalacade...
History of citrus:
books.openedit...
Ancient Greek meal practices:
historycoopera...
www.brandeis.e...
www.colorado.e...
History of the orange carrot:
books.google.n...
Nuts in ancient Greece:
www.cambridge....
Some Other Links:
en.wikipedia.o...
en.wikipedia.o...
passtheflaming...
Images:
commons.wikime...
commons.wikime...
Zde, CC BY-SA 4.0 creativecommon..., via Wikimedia Commons
commons.wikime...
commons.wikime...
www.metmuseum....
commons.wikime...
Metropolitan Museum of Art, CC0, via Wikimedia Commons
commons.wikime...
commons.wikime...
MoMu - Fashion Museum Antwerp, CC0, via Wikimedia Commons
folkcostume.bl...
commons.wikime...
See page for author, CC BY 4.0 creativecommon..., via Wikimedia Commons
commons.wikime...
www.metmuseum....
#ancientgreece

[@VBirchwood]

This video is kindly sponsored by Pocket Styler! To download Pocket Styler for free straight to your phone visit: nrdc.link/V-Birchwood Thank you soooo much for watching! 🔮✨ As you can see, this video was a massive undertaking, and I'm so pleased with how everything came together. Ancient Greek food is super delicious! Which historical food multiverse do you want to see me take the Thyme Machine to next?

[@jeannegreeneyes1319]

Are you ready to try a Volga Tatar Week?

[@TPoliti-rv2ey]

Dude.. OLIVE OIL! Olive oil should have been everywhere in your chickpeas in your seafood. And probably some garum or vinegar. Also you can make your own barley flour by grinding barley,

[@VBirchwood]

@@TPoliti-rv2ey I mentioned olive oil, fish sauce, and vinegar multiple times throughout the video.

[@ahveganpizzabella]

​@@TPoliti-rv2eyGarum as a sauce was more used by Ancient Romans, the Ancient Greeks mostly knew "garo" as a type of fish that they would mostly eat as is, not very often using it to cook a sauce and flavour every meal with as much as the Romans would in the later Empire.. of course it depends how poor or rich the Greeks would be...

[@Nyctophora]

Thank you, this was a really nice and gentle video to watch. No drama. Just a very good experience all round.

[@jamesluebben5925]

She attacked the chickpeas with Poseidon's own trident!

[@t.vinters3128]

I'm still expecting the V + Benadette Banner + Max Miller + Townsends inevitable collab.

[@trenae77]

Love the call out to Max Miller’s work! (Tasting History) I think he would thoroughly enjoy watching this journey!

[@DG-dy4tv]

You beat me to it!

[@Mej111]

He would’ve used his homemade garum instead of the fish sauce haha

[@heatherjagels2477]

Both such great content creators ❤🎉

[@SwedishFix]

I feel like a mortar and pestle would be really helpful for a few of these dishes (blending the soup, cracking the nuts, etc). I'm pretty sure that is something most ancient cultures would have had, at least in some form.

[@VBirchwood]

Indeed! I just didn't have one available and kept forgetting to buy a new one when I had access to a store. The pestle and mortar will make an appearance in the next video I'm sure 😂

[@Kiu_8]

The Greek words for it are ὅλμος, θυεία, and in old Attic ἴγδις. (See Rutherford, New Phryn. p. 252.) I don’t recall much of the Greek sad but I do on the Roman side. The ancient process, as usual, is identified with a special deity in the name Pilumnus. Long after the introduction of mills, this was an indispensable article of domestic furniture. (Plaut. Aul. 1.2, 17; Cato, de Re Rust. 74-76; Colum. de Re Rust. 12.55.) Pliny (Plin. Nat. 18.97) says that it was still in the imperial times used in many parts of Italy instead of relying on a mill. The material was sometimes wood, sometimes stone. In Ancient Greek, a pestle was called a ὕπερος, δοίδυξ, it was three cubits long. These were to be made from straight portions of the trunks or branches of trees, and the thicker and shorter of them was to be hollowed (Hes. l.c.).

[@amyschneidhorst1384]

I second this

[@JustSaralius]

I believe the pestle and mortar is one of the oldest tools humans ever used. In it's simplest form it would just be a handheld rock that you grind with on a big rock/boulder.

[@Danny.._]

asafoetida - the "foetid" part of the word is pronounced like the modern english word fetid, and you'll actually see fetid spelled foetid in older sources because the word fetid comes from the same source as the foetid part of asafoetida: foetida, a latin word meaning stinky. the "asa" part refers to a product made from a certain plant resin because asafoetida is made from the latex of a different plant in a similar way to how that "asa" was made from a plant resin.

[@changjinius1499]

Being a Greek and someone who studies ancient greek history and literature in highschool, this is great!! I love this so much and it actually showed me how our diets are still very similar to those of our ancient ancestors, even though there's much more variety. Keep up the great work ❤

[@beckstheimpatient4135]

You put this out just as I got back from Greece, and I bought that tea! It's so lovely! Like linden-flower tea with honey, only the honey flavour is built into the plant! Cheese, olives, olive oil, yogurt, and bread. That's all I want to eat now. And fish. With a lot of modern Greek food it can be hard to tell what's an ancient traditional food and what is Ottoman influence, but the staples are just perfect as they are.

[@VBirchwood]

What great timing!! I hope you had a lovely time in Greece, it is such a beautiful place.

[@ahveganpizzabella]

I hate to be the Kassandra of bad tidings, but yogurt is Turkish in origin including the name - described by Greeks as "barbarian nations who ate special kind of acidic milk" while Ancient Greeks just knew regular sour milk and called it "oxygala". Modern Greek food is also very Americanized - potatoes in souvlaki and tomatoes in the "Greek" salad, sunflower seeds chewed with gusto both by Greeks & Anatolians, etc. Bread must be real flatbread, otherwise it aint Greek/Arabic/Ottoman/Turkish/Mediterranean/Indian etc etc 😅

[@mamazeta906]

I once cried over roasted brussel sprouts, they were so good. The slight caramelization balanced so perfectly with the bitter tang of the sprouts, and the crunch of the roasted leaves added such a nice texture 🤤Side note, dolmades are one of my favorite snack foods and seeing you add them into your menu made me smile!

[@ahveganpizzabella]

Wild brussel sprouts weren't really eaten in Europe until 5th century AD and only cultivated around Medieval Brussels the city from 13th century AD and onwards... A 1000 years after the Ancient Greece era was over

[@Pikawarps]

30:05 I dont think i've ever seen someone enjoy a meal so much in my entire life, Props to you for your skill in the kitchen and your attentiveness to how it makes you feel to eat it.

[@mustwereallydothis]

Your water may be a bit acidic. Next time you cook beans or legumes, try adding a bit of baking soda to your soaking water. It should solve the long cooking time and dry, tough chickpea problem. If you're concerned about being able to taste the baking soda, you don't need to be. If you only add a ¼ to ½ tsp, you shouldn't be able to taste it, but even if you can, a little splash of vinegar or lemon juice at the very end of cooking will fix it right up.

[@middlemuse]

Accurate. Acid is death when cooking beans. When I figured that out, everything changed.

[@mustwereallydothis]

@middlemuse I wish I had you around to ask when I was trying to figure out why I couldn't cook beans or legumes here. I spent hours on end scrolling through research papers before finally finding what may be the only one addressing the issue of them refusing to soften in acidic water. I'm sure it would have been a lot easier had I know ahead of time what I was searching for, but I had no clue that ph could make such a huge difference.

[@christyogle_thedinnerbell]

Tough, undercooked beans can also happen at higher elevations, in that case a pressure cooker is necessary. Took me 2 years of ruined beans to figure that out when I lived in Montana.

[@katfujioka212]

Yes, great tip! Also add the salt at the last step, it can sometimes toughen up the beans and make them take ages to cook :)

[@deblaria9740]

One time when I cried while eating was at the hospital, I was having various tests made before a surgery and during this time I was forbidden from eating and drinking (even water) for the entire week, after this time they gave me gruel (a type of watery porridge) which was so disgusting and delicious at the same time I cried of happiness because I could finally eat something again.

[@z.s7328]

I am extremely happy you uploaded this video. I love this serie so much that I keep going and rewatching over and over the medieval one 😂

[@CrazyMattLine]

Absolutely love these videos! Would really love an Aztec or Acient Egypt version if you feel up to them!

[@Ater_Draco]

I'm embarrassingly early. Normally, I'm unfashionably late ❤❤

[@VBirchwood]

It's fun to switch it up sometimes! 😁

[@GingerellaMia]

Wow, amazing video! I'm gonna try the chicken liver (we eat that in Hungary also), the cabbage salad, prawn soup, honey glazed prawn and the lentil soup. This is so exciting! I always wish your videos would never end haha, but then I remind myself how much hard work goes into making it, with the research, preparation, the actual shooting of it, then editing, making thumbnail etc. We appreciate what you do. I think it's the best channel on youtube.

[@VBirchwood]

Thank you!!

[@shelleyroper588]

V, I can tell in your more recent videos, that you seem much happier. You are glowing and it's so nice to see you're feeling better these days. Thank you for sharing your glow with us. I pray that you stay in a better headspace as we approach the winter. I'm just really happy for you. Also, of course, your videos are SOOOOOOOO entertaining and informative. You do an amazing job! You've also inspired me as a 40 year old woman, to start sewing my own clothes and to start wearing more historical clothes as well. I've always felt out of place in modern clothing, so I have started wearing what I'm more comfortable in, instead of the fashion of the day. ❤ May you be blessed V! ❤

[@VBirchwood]

Thank you! I'm still processing a lot of things these days because I'm still quite actively in c-PTSD recovery, but I'm definitely doing waaaay better than I have been any time in the past 🙂 That's so wonderful to hear that I have inspired you to start sewing your own clothing! Wishing you all the best on the journey ✨

[@CAP198462]

I too appreciate the shout out to Max Miller. I made some of the ancient “Greek” recipes from his book, the Spartan broth and Kykeon to be precise. Couldn’t find a source for clean and safe animal blood so I used organic beet juice. I don’t think it hurt anything.

[@artawhirler]

The Spartans didn't have a source for "clean and safe" animal blood either - but hey, they didn't let that stop them! 😅

[@firetamer]

@@artawhirler I would dare say the animals kept it safe within their bodies. Getting the blood harvested safely and without dirtying it, however...

[@dogmaticpyrrhonist543]

Frequently watch his stuff. The last one I did was the honey glazed mushrooms that Claudius liked. The trick is usually finding the ingredients, like the barely flour referenced here, or whole emer wheat kernels I've been searching for.

[@CAP198462]

@@artawhirler okay, short of bleeding stray animals and pets 🤦‍♂️; Where would you suggest getting 2 cups of animal blood in a city?

[@torpor8652]

@@CAP198462 From a butcher shop. Some of them will have it on request. Might need to order it a few days before

[@Sincyn241]

Chickpeas will stay firmer if you cook them with salt. If you add a little bit of baking soda, it’s softens them quite a lot.

[@Wee_Catalyst]

39:30 “No adventure would be complete without a dessert” ❤ True in any multiverse! 😄

[@shayestewart5981]

This videa is enough to make me cry with joy much like you cried over your meal every ounce of research the love and care you put into this video to give us the feel/example of what food and the clothes would be like back then even the back drops, the candle lighting and how they would have eaten it i truly appreciate it all thank you

[@lspthrattan]

I'd have a look at some clay pots for cooking grains, instead of the cast iron. Clay pots have been used for thousands of years pretty much everywhere. Keep the cast iron for things cooked with fats but use the pottery for the grains and other water based foods. You'll love the results. PS love this video! Gotta try some of these recipes...😊

[@airelia4051]

I can’t remember the last time I kept checking someone’s KZbin channel to see if a video was released already omgggg. I love your “eating only…” or “dressing as…” videos so much. Thank you!!!!!! Can’t wait to eat while watching this

[@musiclistsareus1029]

I love your sense of humor. I think you are delightful

[@giuse6005]

I've always wanted to do the same thing with ancient Rome, so thank you because your beatiful videos gave me that little push i needed since I've always felt a little bit insecure abt it

[@aresaurelian]

The spirit of a thousand ancient Greek mothers were with you during this wonderful exhibition of cooking. No wonder we all cried. Love it. Must try.

[@Blue-s8v]

Did I run to this video as soon as it was posted? No, not at all. What makes you think that? 😂

[@VBirchwood]

Hmm... I'm not sure. Do I reckon the comment perhaps gives that away? 😂

[@Blue-s8v]

@@VBirchwoodaw, shucks. ❤

[@SauerPatchGardening]

Same!

[@renskedollekamp6392]

The thyme jokes are top tier 😂

[@VBirchwood]

I had too much thyme on my hands! 😂

[@trenae77]

Thyme is what you make of it; and you made a very Thymely masterpiece😊

[@Turquerina]

You could say they were thymeless.

[@ameiless]

I went home after finals week as an art student. I was insanely exhausted and got very sick cause body was like, “oh you wanna rest now? Lol nah”. My mama made me her homemade cheesy bacon potato soup and I literally started sobbing lol

[@tarobarf]

Omg! I'm early to this video which means you will see this comment which means I must tell you how much I admire you! You have quickly become one of my favourite youtube channels! Xxxx I love how unique and unquestionably you, you are!

[@VBirchwood]

Ahhh thank you so so much for such a lovely comment! Much love ✨❤️

[@lisakilmer2667]

Another charming video! Your voice-overs are both clever and delightful. I appreciate all the puns. Your one-woman "team" does an excellent job.

[@VBirchwood]

Thank you so much!

[@WallebyDamned]

Asafoetida is great for adding oomph to dishes. I imagine it's what the frog's breath in The Nightmare Before Christmas would be like

[@Rainbow41_8]

I love your historical cooking videos!! So much fun! Are there any recipes from this video or previous videos that you will continue to cook because you liked them so much? I have a feeling the honey prawns will be one!

[@VBirchwood]

Thank you!! Definitely the honey-glazed prawns. I have eaten them many years ago, but they weren't nearly as good as these ones I made. Likely also the cabbage salad, the liver "skewers", and I would gladly make the honeyed pears again, but perhaps paired up with some type of crumble.

[@Kiu_8]

Guuuuuurl, all of those outfits great! I once had a phase where I read all about these garments and I particularly love the differences between what the Athenians and the Spartans did, a worthy highlight for me is the ornamentations in the Athenian crafts, super colorful and vibrant with many natural dyes/pigments such as saffron for yellow, crocus, the famous royal purple from crushed mollusks, indigo from the indigofera plant, etc. The chiton-ot stain the dresses with the prawns is to loom further away from them, wool-d you have done any different, it would’ve been a tragedy in play, I hope you had kandys for dessert, hue deserve it!

[@kaitlyngriggs2361]

You should be able to find barley at a brewing supply store. My husband brews his own beer and often gets barley grain. You could grind it yourself to make barley flour!

[@bethknapp4935]

I absolutely love this series!! Thank you for all of the time and work that you put in to make such beautiful videos. And now I'm craving lentils and cabbage! I am totally going to try some of these recipes. ❤

[@VBirchwood]

Thank you so much! I hope you enjoy the lentils and cabbage :)

[@steviegallagher1801]

i have had many meals that have brought me to tears but one in particular sticks out in my mind. it was a mushroom steak absolutely bathed in butter, seared beautifully. i cant even remember what it was served with, the mushroom eclipsed everything else, but i know the sides were delicious. it was also my first restaurant date with my girlfriend, and the first time i had been out to eat since pandemic lockdowns, so im sure that contributed. but i still think about that mushroom lovingly

[@rivanvking]

There's a certain peace I feel watching your videos and I needed some peace today. Thank you for being such an enjoyable part of my day, V! Also I'm so very excited for your poetry book (as a poet myself)💖

[@EmL-kg5gn]

You’ve definitely persuaded me to try some of these recipes one day! It’s nice to see you have so much energy 💕

[@athenassigil5820]

Ah, ancient Greek food and drink! I really love the hemlock tea, you'll sleep like the dead....by Hades!

[@Dallas1942]

I love the concept of this video, I love Ancient Greece, and the food of that region and period. I'm a Classical History specialist and this stuff is very near and dear to my heart. You're clearly a talented chef, and I really enjoyed seeing how you interpreted the research you did to create some authentic, yet practical recipes. I have also worked as a professional chef for many years, and I really appreciate everything you've done, and it has inspired me to explore new culinary adventures. I love your historical fashions as well. Keep up the great work, V!

[@HurairaHerbals]

We still eat very much like this in many places around the Mediterranean that had a hellenic influence. In the countryside, or coastal villages. I know many Spanish dishes are reminiscent of this, and Lattakia, where I'm from, as well.

[@AnnaChristina-z2w]

Syria?

[@kristina_mko]

The quality of your videos is incredible for being a one woman production crew, I can't imagine how much time and thought goes into every shot! I can only dream of achieving this quality in my videos 💖

[@miippi]

Have you done one of these weeks where you would eat only traditional tatar foods? You did mention that the viking food was somewhat similar, but as someone with surving cultural heritage from the times of the vikings, the cultural foods from eastern countries tended to differ slightly.

[@VBirchwood]

I'd like to do a historical Volga Tatar food week, but the research is a lot harder to dig up so it is probably something for much further down the line. There are some similarities with Viking food like for instance the ayran (skyr with water) drink I made, as well as the lamb and red meat emphasis, but the foods are also quite different.

[@heatherunicorn-sparkles1724]

I really like chicken liver and need to cook it more. Thanks for the idea. Also, simple foods focusing on each ingredient are the best and most delicious. Great video.

[@Eskalate]

I love how your videos just ground me, whole day of working and running around, and here I am just sitting still, watching a video without skipping. Thank you, everything is set up just so beautifully and actually gives me some fresh ideas to try out in my cooking 💜 I had a few meals in my life that brought me to tears, but one of the recent ones was made out of desperation to not create more food waste, as I had some leftover mashed potato that was cold and very sad. I found a recipe for mashed potato "cutlets" for which I had like half of the ingredients the recipe asked for, so I improvised with what I had and I was shocked at just how comforting and nostalgic these cutlets turned out to be.

[@Olive-765]

The flavor profile really aligned with what you like. How fortuitous!

[@MartinAhlman]

Barley... Makes bread, porridge, beer even! We still use barley in the Nordics. It's tasty and useful! Barley dumplings is one example. A grey, boiled ball that sticks to your mouth, and we love it!

[@biteme1167]

I add barley to my homemade chicken soup ( boil the carcase of a roat chicken dinner for a day add spices an oinion and celery. Remove carcass strip off the remaining meat, toss the bones ) add some rice and barley. Best soup you'll ever eat!

[@user-vs2ql5gb1b]

An impressive and cozy video as usual! Keep up the good work and take care of yourself

[@Lu-nj9ec]

somehow the best meals I have ever head also always include seafood! I really want to try Meal 4 :)

[@nataliefrohmann5715]

Yes! I’ve been looking forward to this one and it did not disappoint🥳❤️

[@VBirchwood]

Yay! Thank you!

[@c6q3a24]

One ancient cooking device which could have come in handy for a lot of recipes is a mortal and pestle. (bigger is usually better!) Good for grinding, blending, etc.

[@cheekymunki6]

These weeks are my absolute favourite type of content. Thank you so much for the effort you go to! 🙏

[@Noel.Chmielowiec]

Oh, I know what I'm eating tomorrow, you gave me inspo for Greek food! Not ancient, but baked feta with honey, sesame and oregano, it's way too good. Especially with pita bread, fresh veg and homemade garlic sauce with greek yoghurt. The wraps with grape leaves were intriguing, I have to make them one day. And I think I might make my husband those prawns, I'm vegetarian so I can't try them, but I think he would enjoy them. I once cried over my mum's pierogi, I had the biggest flu for a week and she knows they're my favourite. I ate almost 30 of them then and they weren't small. Now 8 of them are enough for me, I don't know how I managed to eat that much, I had to unlock second stomach or something 😂

[@janeevans4758]

Absolutely brilliant 👏 I really loved the entire upload. Can't wait for the next one. Have a great weekend.

[@ForestDB11]

Another wonderful video. Thank you so much for all of your efforts! The food looks delicious, and the film aesthetics are warm and rich. I am a history and philosophy teacher; video content like this is important. People need a sense of where we came from ancestrally in terms of culture, food, resource limitations, and how to make special things out of the raw materials surrounding us. Beautiful and important work!

[@VBirchwood]

Thank you so much for your lovely comment! I really appreciate it!

[@superdramaqueen21]

I totally love your content! It is so professional and high quality. You are such an inspiration! Keep up the good work!!! ❤️

[@VBirchwood]

Thank you!! :)

[@vincentbriggs1780]

I love how you find new delicious recipes every time you try one of these! After the last one I tried to find ingredients for the stuffed eggs and couldn't, so I couldn't make that kind, but I did try making regular devilled eggs for the first time ever and they were so good and quick and easy. I've had them with salad a lot of times since, and adding a few to a bowl of salad just rounds it out into a whole meal so nicely, so thank you for inspiring that! (also, I am very curious about what your time machine looks like.)

[@sphinxmoth1]

I absolutely enjoyed this video. The variety was amazing and everything looked so delicious. I've never eaten prawns but after watching how you cooked them, I'm likely to give them a try, if I can find some. Also, I love organ meats too and want to follow that recipe for the chicken liver. A few questions: Where did you find your beautiful cookware? Did you find any information on the ancient Greeks prepped food before cooking (like soaking or fermenting)? Thank you for sharing!

[@channelbill2933]

Content suggestion. Sweden 1952, outdoor and indoor. You can still access Trangia cook sets which were released around this time, so you can cook dinner outdoors on the actual pots and pans dating from 1952. This may allow you to enjoy and create some outdoor content. But, if you eat the food for a month, they also cooked food indoors so it would not be all outdoors. The utensils are also still available. Also as it is coming into winter in the Northern Hemisphere, you could make yourself some nice outdoor warm clothes or a nice coat in the style of the 1950s Swedish outdoor lady adventurer for the 2024 Winter season. People collect the Trangia cooksets, someone may offer to loan you a set, with the period utensils, to create the content. I like this idea because it is long enough ago in the middle of last century, but you can still find real examples of what they used and maybe some living people who can relate their real culinary experiences. However, I wont be offended if it is ignored, or just creates some ideas instead of being turned into reality.

[@sammiekino]

a collaboration between you and Max Miller would be wonderful!

[@VBirchwood]

We live on different continents, so it'd be a bit difficult unfortunately! 😅

[@juliejay5436]

Oh, I wish your best friend was there with you tasting these mind blowing gorgeous meals together! Last time was so much fun to watch you two together!

[@jant4741]

Chicken liver is super nutritious & a good eat! (It’s a thing in Japanese Yakitori shops) Cabbage nutritious. Excellent eats! 👍

[@mvrganne809]

YESSSS I’ve been waiting for another one of these videos. My favorite ❤

[@agentf672]

8:02 One small correction, although aubergine is a type of nightshade (like tomatoes) it is actually native to the old world.

[@VBirchwood]

Thanks for that correction!

[@nuschb274]

thank you so much for posting the recipe links!! im So excited to properly read through that whole pdf, these recipes look so good

[@sarahmanthey5095]

Two dishes have nearly made me cry. One was a pea and pecorino dish with violets and pea shoots. It gave me a Ratatouille moment. The other was a harissa-glazed octopus leg. I don't eat octopus often, and usually only eat it if I know it's sourced with care and prepared the same. This was amazing. It was a Spanish dish, made by my favorite restaurant. The flesh was tender and not chewy or gummy. It was also served with a freshly made tahini. So so sooooo good.

[@dimitra_k]

I'm Greek and recently I've been thinking a lot about how different traditional greek food must be now from what it once was! Very excited to delve into this video

[@Natalie-hg3gh]

For the chickpeas get in there with your hands. The best kitchen tools are your hands

[@VBirchwood]

My hands would not have been able to crush these chickpeas honestly. They were not wanting to be squished 😂

[@knownothing5518]

It just shows how universal a lot of human experiences are. We take what we have, try to make something of it that we enjoy and works well as a dish. And we all do it and have done so for so long, I love it! Food offers so many opportunities to connect us!

[@delbertdoppler]

About a very emotional meal: I'll skip the details, but when Covid started, I ended up in a situation where I didn't have access to any food and my pantry/cupboard were completely empty (I used to NOT keep any can or frozen food or anything of the sort). It only lasted 2,5 days, so much shorter than some fasting I had done before but this one wasn't a choice. It was unbelievably stressful, especially because I had no idea when I would get access to food again. When I got food again, I prepared a very simple piece of chicken with a cucumber salad. I bawled my eyes out eating it because I was so relieved. It's quite a fuzzy memory, but I do remember thinking I shouldn't have salted the meal because my tears were salty enough, then laughing like a madman while still crying and stuffing my face.

[@mikesphat]

the shot of you in blue with the blue background... omg radiating pure beauty :)

[@wyntersynergyundignified]

Huzzah! Love the shoutout to @TastingHistory and what a fun week of food experimentation/archaeology!

[@WillMowass]

That looked like a grand time travel escapade. Thanks for sharing.

[@mikeburch2998]

The effort that you put into this is amazing! You deserve your success . Greetings from Arizona

[@NaihomyTorres-x7h]

I absolutely adore your videos and look forward to getting notifications to when ever you post a new one.❤ Hope your have a lovely week after this one and thanks for sharing a past time experience - Naihomy❤

[@roevardotter]

Hate food waste! So nice to see that you explicitely keep an eye out for that

[@owczyniartemidy2754]

30:52 - I think the meal that made me (and my sister) cry was the first tarte flambée/flammekueche we ate in years after leaving Alsace, it was just so good and made us have feels

[@tjf42193]

I love making Giardiniera which comes from the Italian word for garden and what I’ve heard is that making pickles like this was a way to keep vegetables that would have spoiled over winter last longer. I also want to try making Piccalilli which is a pickle from the British isles , cooking , pickling and fermenting foods has given me a sense of rooted ness from learning about my own ancestors

[@francoffa]

Your content is so calming and you are so enjoyable to watch. Thank you for putting so much work into these videos. What kind of camera/lenses do you use?

[@bettylocks2.0]

I was just thinking of your eating only... for a week videos last night! Yay so excited! ❤

[@tulenvakiproductions]

Such delicious foods that you are making, makes me so hungry seeing you making and tasting them with sincere reactions

[@IndigoInsight]

This is great. Always look forward to your videos and interdimensional travels

[@LaineyBug2020]

I had some a fresh raw butternut squash today because I didn't feel like cooking it. It's actually really good that way!

[@Blue-s8v]

The honeyed pear reminds me of the quince jam I grew up with, called dulce de membrillo in Spanish. So interesting to associate that dish with Ancient Greece. And citron is used in Jewish ritual for the holiday of sukkot, which is coming up soon. It makes a tasty jelly as well

[@jillsarah7356]

Is citron another name for etrog?

[@Blue-s8v]

@@jillsarah7356 yup

[@dianesmigelski5804]

The recipes seemed great and I will definitely try them! I’m another liver lover. 😂 I will try this dish. It all looked great actually! I have barley in my cupboard now. I would have loved the grape leaves dish. I bet cod would have been nice with the barley and then the lovely goat’s yogurt sauce on top. I love porridge made with barley as well as adding into the soup for a thickener. Your soups looks delicious! So far this is my favorite “food week” out of the series! Everything looked so beautiful I was wanting bites as you ate! I will definitely try many of the dishes. This was such a great week. I was wondering if the grain day is what made you not feel as well during the week. You mentioned being tired. You had barley twice before you mentioned it. Just a thought! Thank you so much V! I enjoyed watching.

[@sammiekino]

I love this video series of yours ! The most recent meal to make me cry was this charcuterie board that i believe is the best charcuterie in the universe and the flavors were inspiring me in new and unique ways like this cheese and honey combo made me get out of my creative funk that i’ve been in. I’m not even sure how that’s possible lol edit: how could i forget the main course which was roasted duck breast with confit potato, roasted apples, and red wine sauce :0

[@TheSepideh95]

I really really love your videos ❤❤❤❤ it shows that you put so much work in them ❤ A BIG THANK YOU ❤❤

[@VBirchwood]

Thank you so much!♥️

[@pippaseaspirit4415]

I absolutely love traditional Greek food 😋 You made dolmades - an absolute favourite! I would have thought that lamb/ mutton and goat would have been available in ancient Greece.

[@emmawelch]

Loved this so much!!! Thank you for another beautiful exploration video

[@challalla]

Chitons are usually pronounced in English as KYE-tons, not KEE-tons by the way, though of course Ancient Greek χιτών was closer to khee-TAWN.

[@stijnvantongerloo9122]

I love your ancient food videos. Delicious historical knowledge 😋

[@douglasreagan5536]

Another brilliant video... I greatly appreciate another historical interpreter demonstrating the foods of the classical period. I'd love to swap recipes with you.... Well done!

[@billshepherd4331]

A Collab between you and Max Miller would be pretty cool! Love your channel!

[@julsmei8128]

Such a great series. Love it! I'm getting some interesting cooking ideas. It was so interesting to know that other cultures, aside from Indian, use asafoetida! I'd also be interested in your usual liver recipes and general food culture.

[@artawhirler]

Excellent video as always! I really love your channel!

[@Auhn]

Thank you for the insights. My friends and I will start playing a homebrew D&D campaign set in ancient Greece and authenticity will be a theme, and this video along with the clothing video has been great inspiration for our characters and learning more about the culture.

[@humanwithaplaylist]

For mashing, you can also use the bottom of a flat bottomed jar or similar container.

[@i0005]

lovee these videos. i really want to try making historical recipes. also, if you cut onions in half and rinse them under cold water they won’t make you cry

[@deadworm27]

for barley flour, there's a grain brand called bobs red mill which you might be able to find in stores. not sure how available their barley flour is but several of my family members are allergic to gluten so thats usually what they get for flour.